In this article:

The attractiveness of the cheese market was appreciated by Russian businessmen a few years ago, when domestic production began to grow. Modern trends persist to this day: the product is in demand on the market.

For the production of high-quality cheese, it is necessary to strictly observe the technology, to maintain the product with the optimal temperature in the room.

We draw up documents for the enterprise for the production of cheese

Before starting production activities and purchasing equipment, you should take care of obtaining the necessary permits and draw up the relevant documentation.

This cost estimate will include:

• obtaining the right to purchase (lease) land and build;
• company registration;
• conclusion of contracts;
• licensing and product certification.

All this should be taken care of in advance, otherwise unforeseen circumstances may arise already in the process of making hard cheese.

As for the choice of legal form, it would be preferable to carry out activities through an LLC (with a simplified form of taxation) or an individual entrepreneur. Both options will significantly reduce taxes on the payment of taxes.

Since cheese (cheese) is a product of the dairy industry, its certification is a mandatory procedure.

For example, on Russian cheese you need to get a declaration of conformity code OKP 92 2511. It is issued to the manufacturer or to the contract, indicating the exact number of the lot.

You must provide the following documents:

• application;
• constituent documents of the applicant;
• Contract;
• phytosanitary registration certificate;
• label layouts;
• veterinary certificate.

We purchase a mini workshop for the production of hard cheese

To establish the production process, it is necessary to purchase specialized equipment, which will consist of:

• long-term pasteurization baths, 100 liters;
• paraffiner, volume 75 l.;
• IPKS baths, 200 l;
• cheese press;
• two molds for cheese;
• 2 refrigerating chambers;
• desktop.

Long pasteurization bath

paraffiner

IPKS bath

Basic requirements for raw materials

The taste of hard cheese depends on the quality of the main components.

Compliance with the following conditions is mandatory:

• milk should come exclusively from healthy cows;
• the level of active acidity on the pH meter should not be lower than 6.8;
• lack of antibiotics;
• basic level of fat content, within 3.5 - protein content not less than 3.0% - acceptance temperature not higher than 12 ° C

Contracts should be concluded with milk suppliers, in which the above requirements for milk quality, quantity, payment terms, deferment (if necessary), delivery methods are prescribed.

Russian cheese production technology

Cheese production technology is a complex biochemical process that occurs under the influence of microflora and enzymes and requires strict sequence in the process of its manufacture.

Cheese production steps:

• milk preparation;
• coagulation of milk and obtaining a homogeneous mass;
• cheese maturation;
• salt cheese.

Hardware flow diagram

The hardware technological scheme of cheese production is shown in the following photo:

In cheesemaking, special requirements are imposed on the quality of raw materials.

Milk preparation

It should contain a sufficient amount of protein, thus increasing the yield of the product and reducing the consumption of raw materials. First of all, milk must be cleaned and cooled to prevent the development of microflora and its subsequent spoilage. In this process, milk purifying filters or separators are used.

Milk is cooled to a temperature of 7-8°C on plate coolers of the required capacity.

Milk maturation

The maturation of milk occurs from 12 to 24 hours, during this period it gains acidity.

Excerpt necessary for both raw purified milk and pasteurized. In pasteurized milk, a starter culture of lactic acid bacteria (or a rennet component) should be added.

The use of fresh milk with the addition of mature milk is allowed (ratio 2 to 1).

After that, the milk should be cooled to the clotting temperature. Its normalization is carried out on cream separators, and pasteurization - on pasteurization and cooling units at temperatures of 74-76 ° C for about 20 seconds. With the help of heat treatment, vegetative forms of microorganisms are destroyed, enzymes are inactivated and milk is prepared for clotting (up to a temperature of 32°C). The acidity of milk before the coagulation process should be at least 20-22 degrees Turner.

Rennet coagulation

In a cheese bath, it is prepared for rennet coagulation, namely, a bacterial starter is added; chloride and calcium solution. If necessary, add rennet. For the manufacture of Russian cheese, sourdough from lactic acid and aromatic streptococci is often used (in the amount of 0.8-1.1%).

Quite often, mature milk (a fifth of the total) is used in the production process in order to increase the calcium content and the quality of the clot. The addition of rennet guarantees the formation of a strong clot in a short time.

The process of milk coagulation occurs at a temperature of 32 ° C for half an hour. The resulting clot is cut and dried for 45 minutes, and the third part of the whey is removed. In order to accelerate dehydration, it is recommended to carry out a second heating of the cheese grain (t 40 ° C - 30 min.).

Dry the cheese mass after the second heating for 50 minutes.

Thus, the duration of the entire treatment is about 2-3 hours. The grain size should be 5-6 mm.

The process of salting cheese and the formation of the product

Salting hard cheese is carried out at the very end of the drying of the cheese grain, after removing 70% of the whey. Concentrated salt brine is added to the grain, stirring for 30 minutes. Now you can proceed to the molding of the product.

With the help of a pump, the cheese grain is fed to the whey separator, from where it is poured into molds.

Self-pressing should occur within an hour, subject to a single turning. After that, on specialized equipment (press), the cheese mass is pressed for another 4 hours, where its active acidity increases significantly.

The cheese is dried for 10 days, after which it is covered with a paraffin-polymer alloy.

It is also necessary to carry out technochemical control of cheese production for compliance with generally accepted standards.

Cheese production business plan

The cost of raw materials, premises and equipment for a cheese mini-factory

To start production activities, the mini-factory needs a production facility with an area of ​​300 square meters with engineering and technical communications. It will house a cheese production shop, a warehouse for finished products and a living room for employees. It can be purchased or rented.

Assume a monthly rental cost of 5,000 rubles.

The cost of the production line will be 207,880 rubles (capital costs).

Working capital will consist of:

• purchases of raw materials;
• monthly FOT.

To prepare 1 kg. hard cheese (containing 45% water) requires 9 liters of milk. The average cost of 1 liter is 16 rubles. Starter from lactic acid and aromatic streptococci: 1 dose for every 1000 liters.

Based on the monthly output - 5,000 kg. hard cheese, the costs will be:

• Milk - 35,000 liters x 13 rubles = 455,000 rubles;
• Starter cultures - 45 pieces of 30 rubles each = 1350 rubles;
• Monthly utility bills will be 10,000 rubles.

Thus, the cost of the finished product will be 466,350 rubles per month. (5,596,200 rubles per year).

Recruiting staff:

• director - 30,000 rubles;
• technologist - 22,000 rubles;
• cheese maker - 18,000 rubles;
• storekeeper - 15,000 rubles;
• 3 workers - 30,000 rubles.

Total payroll: 115,000 rubles per month (1,380,000 rubles per year).

Revenue and profit from the sale of cheese

Calculation of annual revenue: monthly production x cost of 1 kg. cheese = 5,000 x 250 rubles x 12 months. = 15 million rubles.

Gross annual profit(revenue-cost) = 9,403,800 rubles.

Total expenses, taking into account the initial investment in equipment - 7,184,080 rubles.

Profit before tax (gross profit - total costs) = 2,219,720 rubles. Profit after tax (15%) - 1,886,762 rubles. This will be the amount of net profit.

profitability ratio(net profit/revenue) will be 20.06%.

It should be noted that in the case of the acquisition of a functioning mini-shop, it becomes possible to save up to several million rubles.

The main directions of cheese sales

It is necessary to determine the pricing policy and intended markets for the produced hard cheese at the initial stage of developing a business plan for a mini-factory.

In the first months, you can sell products in the region where production facilities are located. And only then, as the volume of output increases, it will be possible to increase the sales market in other areas.

Enterprises that produce mainly hard cheeses subsequently expand their range by making cottage cheese, sour cream, glazed curds, etc.

The main advantage of such products is the short production time (one to two days). Thus, the profitability of the enterprise increases.

According to sales statistics, medium-priced hard cheeses are in the lead. Elite varieties of high fat content cannot overcome even 10% of the total consumption. It turns out that the target audience will be a buyer with an average level of income.

Therefore, it will be more profitable to produce hard varieties of cheese of the middle price segment.

Of course, the main consumers will be shops and supermarkets, cafes and restaurants, with which long-term and mutually beneficial cooperation should be established. Later, after overcoming the payback period, it may even conquer the international market by selling products for export.

Cheese is one of the most valuable food products. It contains almost all the substances necessary for the human body in an easily digestible form. Protein digestibility cheese is 95%, fat - 96% and carbohydrates - 97%.

Cheeses are divided into four main classes: hard (Russian, Dutch, Swiss, etc.), semi-hard (spicy, Latvian, Roquefort, etc.), soft (amateur, Slavic, etc.) and brine (suluguni, farmer's, Imeretinsky, brynza , Adyghe, etc.). Each of these classes, in turn, is divided into separate subclasses and groups.

Regardless of the class of cheese and the volume of processed milk cheese production includes the following process steps:

• acceptance and preparation of milk for clotting;
• production of cheese grain;
• molding;
• pressing (self-pressing);
• salting;
• maturation and storage.

At the stage of acceptance and preparation of milk for clotting, the milk is weighed, the necessary analyzes are carried out to determine its quality, purification, milk cooling, storage, pasteurization and separation.

The production of cheese grain is carried out in cheese-making baths and cheese producers (boilers). In these devices, a number of operations are performed: normalization of milk (if it was not carried out at the stage of preparing milk for clotting), heating to a clotting temperature, adding the necessary components (rennet, bacterial starter culture, calcium chloride, etc.). Cutting the clot, selecting a part of the whey, kneading and setting the curd.

There are two main ways of molding cheese - from a layer under a layer of whey and in bulk. In accordance with this, in the first case, molding devices of various designs (horizontal and vertical) are used, in the second case, whey separators. At small cheese production the formation of cheese from the layer is carried out in cheese-making baths, and in bulk - perforated ladles are used. Thus, molding devices and whey separators are excluded.

At the stage of pressing, various presses are used - horizontal, vertical, tunnel, carousel, etc. Self-pressing is carried out in forms with periodic turning them over.

Ambassador cheese carried out in brine pools (with or without containers) filled with brine. Other methods of salting: rubbing with dry salt, injection, etc. are not widely used.

Ripening and storage of cheese is carried out in chambers in which the necessary humidity and temperature conditions are maintained. Cheese heads are placed on shelves in stationary racks or mobile containers. During the ripening period, cheeses are subjected to periodic washing and drying. Cheeses are ripened and stored in polymer films or coated with special alloys.

The above stages of cheese production consist of a number of operations performed manually or mechanized (automated). The production of each type of cheese is characterized by specific technological regimes set out in technological instructions. One of the main factors affecting the quality of cheese and its competitiveness is the technical level of the enterprise.

To date, due to a number of objective and subjective reasons, a difficult situation has developed with the equipment of cheese factories with modern equipment. As a rule, typical plants with a capacity of 2.5; 5.0 and 10.0 tons cheese per shift were built in the 70-80s and equipped with complete cheese-making equipment of the Hungarian company Elgep. This equipment was developed in the late 60s and was supplied to the country almost until 1990. In the 1980s, within the framework of the CMEA, Hungary developed and tested individual models of machines and apparatuses of a new generation, which, in terms of basic technical characteristics, were not inferior to world models, but they were no longer supplied to our country. Thus, the majority of standard plants are equipped with obsolete Hungarian equipment. Wear of this equipment reaches 80-90%.

The second supplier of cheese-making equipment was the enterprises of the Ministry of Nuclear Industry, which were not the developers of machines and apparatus for cheese-making, but made it according to the documentation transferred by the former Minpischemash. This equipment for large enterprises does not correspond to the modern technical level in terms of the degree of mechanization and automation, workmanship, productivity, because the documentation of the equipment developed and manufactured by the enterprises of the Minpischemash during the 70-80s was transferred. Work on the creation of a system of machines for cheese making, which began in 1989-1992, was suspended due to the termination of budget funding. The situation with the establishment cheese making equipment, is characterized as follows:

• lack of budget funding for research and development;
• lack of a unified policy in the development of equipment and coordination of work in this direction;
• production of machines and devices in the form of single samples for a paid order, instead of a planned serial production;
• a large number of enterprises ready to produce cheese-making equipment and, as a result, no difficulties in placing an order for its manufacture;
• a large selection of imported equipment with a higher level of mechanization and automation;
• lack of funds from the majority of enterprises for the purchase of new machines and apparatus;
• a significant reduction in the time for the development of technical documentation for equipment due to the exclusion of a number of coordinating and approving organizations, which is one of the positive factors in the current situation.

Analyzing the technical level cheese making equipment, one should always keep in mind a wide range of capacities of enterprises producing cheese (from 1-2 tons to 100 tons of milk processing per shift). Naturally, the level of mechanization and automation at these enterprises should be different and determined by economic feasibility.

The intensive development of equipment for the cheese-making industry falls on the 60-80s, when machines began to appear one after another, radically transforming one of the technically backward branches of the dairy industry into a highly mechanized one that meets modern production requirements. This equipment still forms the basis of cheese making. Practically over the past 12-15 years, fundamentally new machines and devices have not appeared either in our country or abroad. Only the modernization of previously created equipment, the improvement of individual components and mechanisms, and the replacement with modern elements of automation are carried out.

Apparatus for the production of cheese grain

Apparatuses of periodic action of two types are used: cheese baths and cheese makers (boilers). The division into these two types in some cases is conditional - devices with a capacity of 10 m3 or more, as a rule, are hybrids of bathtubs and boilers.

Attempts to create devices of continuous action, which would find distribution in the industry, were not successful. The latest design of a continuous apparatus is a conveyor-type machine manufactured by Alpma (Germany).

A modern apparatus for the production of cheese grain, regardless of type, is characterized by the following features:

• closed container;
• centralized in-place washing of the inner surface of the container and tools;
• non-removable universal cutting and kneading tool;
• automatic selection of a given amount of whey;
• program control (in time) of cheese grain production operations.

After about 20 years ago, horizontal cheese makers of the Danish company Pasilak, and then the Swedish company Alfa-Laval, appeared at the enterprises of the industry, fundamentally new designs of apparatus for the production of cheese grain were not proposed. The devices have reached the highest level of development, and further work is carried out in the direction of changing individual units and elements without affecting the entire structure.

At present, OSCON OJSC is engaged in the development and manufacture of cheese baths and cheese makers, which produces cheese baths with a capacity of 2.0; 5.0% 10.0 m3 and a cheese vat with a capacity of 10.0 m3.

Experimental Machine-Building Plant VNIIMS (EMZ VNIIMS) has developed and produces cheese baths with a capacity of 0.6; 1.2 and 2.5 m3, and JSC "OSCON" - 2.0; 5.0 and 10.0 m3, the characteristics of which are given in table 1.

Apparatus for molding and pressing cheese

Appeared in the 60s, the apparatus of the company "Tebel" for molding cheese under a layer of whey later became the basis for the creation of almost all batch machines, although before that various designs of apparatus were used. For example, the FAB movable bottom molding machine developed by VNIIMS and mass-produced.

A modern molding machine, like its prototype, has the same main components: a container with a movable bottom (plates or tapes), a pre-pressing mechanism, a device for cutting the cheese layer into bars. The improvement of the apparatus took place in the direction of increasing the level of automation and mechanization of individual manual operations (removing the plates of the movable bottom, loading them into the apparatus, sanitizing the plates and tape, as well as the inner surface of the container for the cheese mass, unloading cheese on the conveyor) or expanding the scope of use (establishing a mechanism for separating whey from cheese grains for the purpose of molding in the apparatus and cheeses molded in bulk). All this made it possible to create a highly efficient machine of complex design.

Tebel-type molding machines are produced by Oskon JSC, Kompleks JSC and EMZ VNIIMS.

In addition to batch molding machines, continuous vertical molding machines are widely used abroad. The best known are the Kazo-Matic devices from Alfa Laval. The vertical type of the molding machine has a number of advantages compared to the Tebel type machines: it requires a smaller production area, is easier to manufacture and operate, and a higher degree of automation. The disadvantages are the high height, the difficulty of obtaining the required pattern for cheeses molded from the reservoir, the need for an intermediate tank (buffer tank) between the cheese maker (cheese bath) and the molding machine. In our country, the development of vertical-type molding machines in the 80s was carried out by VNIIMS, VNIEKIprodmash, the North Caucasian branch of VNIIMS. However, for a number of reasons, they were not mass-produced.

For cheeses molded in bulk (Russian, Uglich, etc.), whey separators of drum and tray types are used. In large enterprises, some firms install whey separators on horizontal or vertical molding machines designed for cheese molded from the reservoir. This method expands the scope of use of devices for all types of cheese molding. Two modifications of drum whey separators (EMZ VNIIMS) are produced in our country for 23 m3/h and 50 m3/h.

Of all the cheese-making equipment, the most diverse in terms of design are, perhaps, presses for cheese: from primitive lever presses to automated complexes for pressing cheese. At the enterprises of the country, the most common is a vertical pneumatic press (two- and four-section). Such a press is produced by EMZ VNIIMS and OAO OSCON

Vertical presses with manual loading and unloading of cheese molds are being replaced by tunnel presses of various designs with manual and automatic loading and unloading of these molds. As a working body for pressing, pneumatic cylinders and flexible hoses of large diameter are used.

To install tunnel presses, 2-2.5 times more production area is required than for vertical presses with the same pressing time. The advantages of tunnel presses are expressed in a greater degree of mechanization and automation with simple devices for loading and unloading them.

At large enterprises, molding machines and presses are combined into a single complex with a high level of mechanization and automation using various mechanisms, devices and auxiliary equipment. The most automated complexes include a device for pressing cheese, machines for washing cheese molds (sanitization of the mold and press is carried out from the factory washing station), transport modules, devices for loading and unloading the mold and presses, a device for applying lids to molds, pumps for pumping cheese mass and whey. The domestic machine-building industry does not produce such complexes.

The connecting element of all equipment used at the stage of molding and pressing are molds (individual or group). For a long time, two-element (body and lid) cheese molds have been used abroad, which contributed to the successful comprehensive mechanization and automation of molding and pressing.

Molding and pressing stage cheese should be considered as a single one, in which there is no clear distinction between the processes of molding and pressing. Therefore, along with traditional devices for molding and pressing, machines are produced in which these two operations are combined. An example of such an apparatus, widely used in industry, is a baropress manufactured by EMZ VNIIMS (table 4). The baropress is a structure consisting of containers with a set of molds for cheese and rubber diaphragms (the number of containers is determined depending on the capacity of the apparatus for producing cheese grain), a vacuum station, a drive system for distributing the cheese mass among the containers and whey removal. After filling the molds with cheese mass, diaphragms are placed on the containers. Molding and pressing is carried out by these diaphragms when vacuum is created in the containers.

For cheeses, the production technology of which does not provide for pressing, but only self-pressing (brine, soft), EMZ VNIIMS produces sets of group molds with mobile tables.

Equipment for salting cheese

The main method of salting cheese is salting in salt basins using containers and lifting mechanisms (hoist, overhead crane, etc.). In this case, mechanized loading of cheese on the shelves of the container and its unloading, loading of the container into the pool and its unloading is possible.

Abroad, for the mechanization of these operations, a system of canals, which are an integral part of the basins, is widely used. heads cheese through the channels with the brine flow they swim into the container, which, after filling the tier, lowers by one step. Alternately filling the tiers of the container with cheese ends when the topmost tier is filled. After that, the channel leading to this container is blocked and opened to the next container. The container is unloaded in the reverse order.

In the late 80s, new methods of salting appeared cheese: injection (needle and needleless) and salting by applying salt to the heads in an electrostatic field. However, these methods do not exclude subsequent salting out in brine and require further study. Containers for salting cheese with stainless steel shelves are produced by EMZ VNIIMS.

Equipment for ripening, storage and processing of cheese

Ripening and storage of cheese at the cheese factories of the country is carried out either on stationary racks or on special containers with wooden shelves. The movement of such containers and their stacking in the ripening chambers is carried out by electric forklifts. Cheese is loaded into the container and unloaded manually.

In the former Lithuanian branch of VNIIMS (Kaunas), a set of devices was developed on the basis of an existing shelf measuring 1000x850 mm. These devices made it possible to mechanize and automate loading, unloading and transport operations in the cheese store. However, it did not reach serial production.

Foreign highly mechanized equipment systems for maturation and storage cheese are based, as a rule, on the use of shelves with a single-row arrangement of cheese on them. The use of such shelves greatly simplifies the design of devices and mechanisms for loading and unloading them, facilitates various manipulations with such shelves during their transportation and processing.

The processing of cheese during the ripening period consists in washing it, drying it and wrapping it in a film or applying a protective coating (alloy). For washing cheese, EMZ VNIIMS produces a machine of the RZ-MSCH brand, and for drying - a machine of the brand 44A.

The application of a protective coating is carried out on parfiners. EMZ VNIIMS produces the Ya7-OPK carousel paraffiner.

For package cheese a large number of designs of vacuum packaging machines of various organizations are produced in the film. EMZ VNIIMS produces the VUM-5M machine for these purposes.

Equipment for small businesses

The need to produce machines and apparatus for this category of enterprises arose about 10 years ago, when collective farms and state farms began to create their own processing shops, since it was economically profitable not to hand over milk to cheese factories, but to process it on the spot.

Small enterprises conditionally include workshops and cheese dairies that process up to 10 tons of milk per day. The creation of equipment for such enterprises has its own specifics. As a rule, the equipment is located in existing premises, which have to be adapted to the requirements of the dairy industry, often they do not have boiler rooms, maintenance personnel, as a rule, are not familiar with the production technology. cheese, has low qualifications, etc. Therefore, in each specific case, an individual approach to the choice of equipment is required (taking into account the volume of milk processing, the type of cheese produced, the availability of steam, electricity, staff qualifications, etc.). The range of manufactured equipment for small businesses is very wide and is based on cheese baths with a capacity of up to 2.5 m3 with electric or steam heating, lever and pneumatic presses, fermenters, salting containers, mobile tables, cheese molds, racks for ripening and storing cheese, pumps for pumping milk, etc. In addition, industry-wide low-capacity equipment is also required - pasteurizers, milk coolers, separators, milk and whey storage tanks.

EMZ VNIIMS for small businesses produces cheese baths, lever and pneumatic presses, salting pools, fermenters, cheese molds, mobile tables, washing machines cheese, racks, various containers (for washing forms and inventory, for storing cleaning solutions, etc.), paraffiners and a vacuum packaging machine. Similar equipment is manufactured by JSC "OSCON" and other organizations.

When creating new domestic equipment for cheese making, it is necessary to achieve the optimal ratio of "price - the level of mechanization and automation".

Currently, many cheese factories are not able to carry out a comprehensive re-equipment in a short time (primarily due to financial conditions), replacing worn-out and obsolete Hungarian equipment, which is equipped with enterprises with a capacity of 25 tons of milk or more, processed per shift for cheese. Therefore, when developing new machines and apparatuses, one should return to the implementation of the MASUM system (modular-aggregate system for the unification of machines). This system was developed by VNIIMS, and its implementation began in the 1980s. MASUM allows for the phased creation of modules and their use in industry, gradually increasing the technical level of the cheese factory, without waiting for the development and production of the entire complex of equipment.

The creation of machines and apparatus for molding and pressing cheese of a high technical level is impossible without solving the problem of cheese molds. Currently, metal molds made from Uglich perforation are widely used in the industry. These forms are multi-element (body, perforated liners, bottom, cover). Assembly and disassembly of such molds is possible only manually, which does not allow for complex mechanization at the stage of molding and pressing. The creation of two-element forms (body and cover) is one of the main tasks, without which it is impossible to eliminate many labor-intensive manual operations in cheese production.

Those highly mechanized equipment complexes, the need for which is limited in the country (for the 5-10 largest enterprises), it is advisable to purchase abroad rather than develop it on our own.

The existence of several firms involved in the development of cheese-making equipment, and the presence of competition between them, are a good basis for creating machines and apparatus that meet the practical requirements of the cheese-making industry.

Magazine "Food business",
Reprinting without the written permission of the editors is not allowed.

In our country, cheese production is considered a fairly popular business.

Like many other dairy products that are present in the diet of people, this product, it must be assumed, will always be in great demand.

A cheese factory is a profitable enterprise. Someone starts to open production from scratch, while someone already has some kind of food business.

Where to start a business?

Regardless of whether or not you have experience in this area, you should start with a business plan. It will provide an opportunity to assess the costs of opening a cheese factory, the difficulties associated with it, make a forecast for production and sales volumes, analyze demand, and decide what the assortment will be.

It should be remembered that in order to open a food production facility, you will need a large number of documents allowing you to engage in this business. You will also need to issue various certificates.

When you begin to draw up a cheese production business plan, you should decide on the pricing policy and the product sales market. To do this, you need to assess the demand of buyers in all parts of the market. At first, you will be able to sell products in your region, and as production volumes increase, increase sales at the expense of neighboring districts and regions.

Nutritional value of the dairy product

Cheese production is a fairly profitable business. For its organization, a large start-up capital is needed.

Cheese is a high-calorie protein product with great nutritional value due to the content of all the substances required by the human body in an easily digestible form. This includes proteins, peptides, fats, calcium and phosphorus salts, and amino acids.

Cheese varieties

According to technological features, natural cheeses are divided into rennet and fermented milk products. Rennet cheese is made by curdling milk with rennet. A fermented milk product is made by fermenting raw materials with special starter cultures.

Cheeses are also divided into classes:

Solid (rennet, having a solid consistency);
semi-solid (rennet, having a dense consistency);
soft (rennet or sour milk, having a soft texture);
brine (ripens in brine, contains a mass fraction of table salt).

Each such class can be subdivided into subgroups.

Production technology

Hard cheeses are made from curd mass, separated from whey, washed and pressed. Such cottage cheese in the right amount is placed under the press and is there for a long time until the taste appears. On average, it takes a month. The longer the aging, the better the palatability and the sharper the taste. The density of the finished cheese depends on the weight of the load.

The highest quality product is obtained from whole milk. Almost the same technology as hard cheeses is used to produce soft cheeses. But such a product is aged much less in time. The duration of this process is a maximum of a week, or it is not performed at all. Such cheese is not stored for a long time and is eaten in the near future.

The production technology of hard and soft cheese has other differences. The first types are more popular than the second.

Cheese making equipment

In order to establish at least a mini-production of cheese and conduct a high-quality production process, it is imperative to purchase specialized equipment.

You will need:
- long-term pasteurization bath with a volume of 100 liters;

Paraffiner with a volume of 75 liters;

Bath IPKS, having a volume of 200 liters;

Definitely a cheese press;

Two forms;

Two refrigeration units;

Desktop.

Product quality

The quality of the finished product depends on how good the ingredients used to make cheese are. Therefore, the following conditions must be observed:
buy milk only from healthy cows;
on the pH meter, the level of active acidity should be at least 6.8;
the composition should not contain antibiotics;
basic fat content within 3.5;
the presence in the composition of proteins is not less than 3.0%;
temperature at acceptance is not more than 12 °C.

It is required to conclude contracts with milk suppliers and prescribe in them the above requirements for the quality of raw materials, their quantity, payment terms, delivery method, as well as deferred payment, if necessary.

Production of a dairy product. Stage one

As an example, consider the manufacture of a solid type of product. Cheese production technology is a very complex biochemical process, which is carried out under the influence of microorganisms and enzymes. It requires adherence to a clear algorithm during the manufacture of the product.

The production of hard cheese includes the following steps:
milk preparation;
curtailment of raw materials, obtaining a homogeneous mass;
maturation;
salt cheese.

So, the first stage is the preparation of milk. What is it? The milk used should contain the required amount of protein. It depends on the yield of the product and the consumption of raw materials. First of all, the milk is cleaned and cooled to prevent the development of such microflora, which will lead to spoilage of raw materials. Milk purifying filters or separators will be needed here.

It is required to cool the milk to a temperature of 7 degrees on a plate cooler with the required capacity.

Second phase. Obtaining a homogeneous mass

The next step in the production of cheese is the maturation of milk. It is held from 12 to 24 hours. During this time, milk is gaining acidity.

Both raw purified milk and pasteurized milk require aging. A starter from lactic acid bacteria, and possibly rennet, is introduced into the pasteurized product. Next, the milk must be cooled to clotting temperature.

It is normalized on cream separators, pasteurized - on pasteurization-cooling units at a temperature of 74-76 degrees. The process takes approximately 20 seconds. During heat treatment, all vegetative forms of microorganisms are destroyed, enzymes are inactivated, and milk is prepared for clotting (up to 32 degrees). Before this, the acidity of the raw material must be at least 20 degrees Turner.

Third stage. cheese maturation

For rennet coagulation, the product is prepared in a cheese-making bath, sourdough from bacteria, a solution of calcium chloride are added. If necessary, rennet is also added. For hard cheese, sourdough from aromatic and lactic streptococci (1.0%) is mainly used.

In the production process, mature milk is often used - 1/5 of the total mass - to increase the Ca content and improve the quality of the clot. Rennet gives a guarantee of the formation of a strong clot in a short time.

Coagulation of milk is carried out at a temperature of 32 degrees for an hour. The resulting clot is cut and dried for 45 minutes, 1/3 of the whey is removed. To speed up dehydration, the cheese grain is reheated for 30 minutes, while the temperature must be maintained (40 degrees).

Then the cheese mass is dried for 50 minutes. The duration of treatment, therefore, is approximately 2-3 hours. The grain size should be 5-6 mm.

Final stage. Ambassador

Salting is the next step in cheese production. This process is carried out at the end of the curd drying stage. Before this, 70% of the serum is removed. Salty concentrated brine is introduced into the grain for 30 minutes with constant stirring. Next, move on to shaping.

The cheese grain is sent to the whey separator by the pump. From there it is poured into molds.

Within an hour, self-pressing occurs, and a single turning is necessary. Then the cheese mass is sent under the press for 4 hours, where its active acidity is greatly increased.

Then the cheese is dried for 10 days. At the end of this time, the heads are covered with a paraffin-polymer alloy.

It is required to carry out technochemical control of cheese production in order to determine how the process meets the standards. Now you know how to make cheese. But there are still nuances associated with the organization of production.

Preparation of documentation for a cheese production enterprise

Before you open your cheese production shop, start production activities and purchase equipment, you need to obtain the necessary permits and complete the required documentation.

The cost estimate should include:
Obtaining rights to purchase or lease land and building permits.
Registration of your business.
Conclusion of the necessary contracts.
Obtaining licenses and certificates for products.

You need to take care of this in advance, otherwise you may experience various force majeure circumstances during the manufacture of products.

If you choose the legal form, it is better to give preference to a limited liability company or individual entrepreneurship. These options will help to significantly reduce the tax.

Cheese certification

Due to the fact that cheese is a product of the dairy industry, its certification is mandatory. For example, a declaration of conformity OKP 92 2511 is issued for Russian cheese. It is issued either for a contract or for a manufacturer with an exact indication of the batch size.

To obtain, you need the following papers: application, contract, constituent documentation of the applicant, label layouts, phytosanitary registration certificate, veterinary certificate.

Required documents and requirements of SES

When opening your own cheese production, as well as choosing any other type of economic activity, you certainly need to have a permit from the state sanitary and epidemiological service (SES), because the requirements of the legislation on sanitary and epidemic supervision are applicable to almost all types of activities.

There are a large number of regulations governing the scope of SES permits. That is why it is quite difficult to fulfill the requirements of this service at the enterprise, go through the procedure of examination and issuance of a permit, and, moreover, clearly learn about one's rights and obligations without the legal support of specialists.

List of documents

To successfully start and run a business, an enterprise must obtain:

1. Approval of a land management project for the allocation of a land plot.

2. Conclusion on the choice (allocation) of a land plot for construction.

3. Conclusion on the construction project.

4. Coordination on the commissioning of objects of reconstruction or buildings or permission to operate (for food manufacturers).

5. Conclusion on the compliance of the object with the provisions of the sanitary legislation.

6. Conclusion of the SES expertise on regulatory documentation for imported products, as well as domestic production, for the facility itself.

7. Coordination of the range of food products produced by the enterprise and (or) sold.

Documents that are required to obtain a permit in the SES

1. Certificate of state registration of the enterprise (copy).

2. Certificate of the taxpayer (copy).

3. Agreement with the owner on the lease of premises or territory.

4. Technological map of production, a list of equipment used at the facility, as well as the capacity of the facility.

5. Number of employees, data on medical examinations.

6. Plan of the rented premises, which indicates the installed equipment.

7. The project for the reconstruction of the premises (with a change in the functions of the premises) and the conclusion of the SES on the approval of this project.

8. Passport for the ventilation system.

9. Contract for garbage collection.

10. Agreement with Profdisinfection.

11. Help statistics with printing.

And finally

It may be necessary to provide other documents that regulate the activities of the enterprise or are mandatory for obtaining a permit.

Knowing the manufacturing technology of this product and having a sufficient understanding of the necessary equipment, as well as the documentation required to start your business, you will be ready to open your own personal mini-cheese factory.

Thanks to different traditions and manufacturing culture, today there are more than 2 thousand types of cheeses in the world.. Currently, there is no exact classification of cheeses due to inconsistencies in names and manufacturing techniques in different countries.

For cooking, milk is used (cow, goat, camel, sheep, and so on). But everything is not so simple here. It happens that cow's milk is taken for cooking, and the production technology is the same, but the taste characteristics of the cheese are completely different.

T.I. draws attention to this phenomenon. Ilyichev in his book Butter, Cheese and Milk.

The quality of milk largely depends on how cattle are fed. The big difference is whether the cow ate fresh or dry grass, clover, alfalfa or buttercups. Milk was taken in winter, when the animal was fed hay and kept in a barn. Or maybe the cow ate silage, which also affected the quality of milk. An important role is played by the wet or dry, cold or warm climate of the animal's habitat. And the quality of cheese largely depends on the quality of milk - the main raw material for cheese making.

Technology for making cheese at a mini-cheese factory

International standards state that cheese is a raw material for cooking, which is milk or mixtures from it. Mandatory in the manufacturing process must be the impact of rennet with further separation of whey, which is the result of coagulation of milk.

In Russia, projects for 50, 300, 1000, 1500 kg of product per shift have been developed and are being used by entrepreneurs.

Most often, the raw material is cow's milk of the highest, and in some cases I grade, which is filtered and cooled to a temperature of 4 degrees immediately after milking. Reception at the cheese factory begins with a check of orgoleptic indicators. These include color, smell, texture, taste. After that, they are cleaned, cooled, separated and normalized in terms of fat content and protein. Then it is left to ripen, since only the ripened coagulates well when rennet is added.

Depending on the technological process, milk is pasteurized. At the same time, all gases and air are removed, and its coagulability improves up to 20%. After pasteurization, they are cooled and placed in special containers, the so-called cheese producers.. Here, a certain temperature of the raw material is maintained and all the necessary components are added. Among them are starter cultures, rennet, calcium chloride.

As a result of the reactions, a clot is obtained, which is cut, crushed, whey is taken and the cheese grain is kneaded.. at the end, a dried, compressed, rounded cheese grain is obtained.

Cheese shaping

Formation can be done in two ways:

1. From the reservoir under a layer of whey using molding machines
2. An embankment of cheese grains using special equipment.

In order to remove the remnants of whey and compaction, pressing is carried out. Here, too, there are features. You can use self-pressing or apply external pressure. It depends on the technology.

An important stage is salting, carried out in special pools, during which taste accents are given, microbiological and enzymatic processes are regulated.

The final stage is the placement of cheese heads in chambers with a special temperature and humidity regime. This is where maturation and storage takes place.

Depending on the type of cheese, the ripening time for soft cheese is up to 10 days, for hard cheese - several months.. Be sure to periodically rinse and dry the heads of cheese.

Making cheese at home

This low-calorie product can be prepared at home, but does not last long. To prepare it, you need to heat 5 liters of milk to 26 ° C. After adding 200 g of sourdough, then it must be covered and kept in a warm place for a day. Cut the curdled layer into centimeter cubes and place in a container that needs to be heated, stirring constantly, in a water bath to 40 ° C.

Bring the mass to the state you need (soft or hard). Then the product is washed with warm water in a colander lined with a cloth. Transfer the finished cheese to another container, adding cream and salt to taste. Cool down.

This recipe for making delicious homemade cheese is suitable for treating family and guests. The production of 0.5 kg of such cheese at home will cost you 300 rubles. But this method is not suitable for organizing a cheese business, since it requires continuous technological conveyor production.

Blue cheese

There is a legend according to which a shepherd was grazing sheep on a mountainside, climbed into a nearby cave and fell asleep. And when he woke up, it was already evening, he drove the herd to the village. But I forgot my lunch. After some time, returning to the cave, he found the cheese left earlier. It was very unusual, covered with mold, with bizarre patterns. When the villagers saw this miracle, they decided to continue to leave the cheese in that cave in order to get a product with an unusual pattern. So goes the story of the creation of Roquefort cheese.

When preparing blue cheeses today, mold spores are added to the cheese mass. Using long needles, channels are created through which the blue mold diverges during the ripening of the product.

Distinctive features of the technology of cheeses with mold - the use of high temperature pasteurization of milk (74-95 ° C with an exposure of 20-25 s); the introduction of high doses of bacterial starters (0.3-3%) into pasteurized milk, consisting mainly of strains of lactic acid and aroma-forming streptococci, and for certain types of cheeses - and lactic acid sticks; increased maturity and acidity of milk before curdling and obtaining a stronger clot; crushing the clot into large pieces (“Russian Camembert”, “Tea”, etc.); no second heating (except for homemade cheese); the production of fresh and ripening cheeses with the participation of lactic acid bacteria, as well as molds and microflora of cheese slime. Many cheeses of this group, in contrast to semi-hard ones, have a delicate, soft texture and an increased moisture content during the ripening period and in the finished product.

During the development of ripening cheeses in the first 2-3 days, a large amount of lactic acid accumulates in the cheese mass, which subsequently delays the development of lactic acid bacteria. Therefore, further accumulation of bacterial enzymes in the cheese mass by lactic acid microflora involved in the maturation of cheeses is possible only with a significant decrease in the acidity of the cheese mass under the influence of cultural molds and microflora of cheese slime developing on the surface of cheeses.

Features of microbiological processes occurring in such cheeses are due to the action of a milk-clotting enzyme and enzymes secreted by microorganisms. The main role in the maturation of cheese belongs to lactic acid bacteria, which constitute the main microflora of cheese. As a result of the vital activity of the milk microflora, not only the constituent parts of the cheese change, but also the reaction of the environment. As a result, conditions are created that are favorable for the development of another microflora that is involved in the maturation of soft cheeses - the microflora of cheese slime and some types of mold that develop on the surface or inside the cheese.

Developing on the surface of the cheese, the microflora decomposes the protein with the formation of alkaline products that penetrate the cheese and reduce the acidity of the cheese mass. With a decrease in acidity in cheese, conditions are created that are favorable for the development of lactic acid sticks and the action of proteolytic enzymes. Molds are involved in the maturation of these cheeses. Oidium lactis,P. caseicolum, P. camemberti and etc.

Oidium lactis- milk mold, the mycelium of which is a slightly branched, multicellular filament. It develops not only on the surface of the cheese, but also in depth with minimal air access. Milk mold develops well at a pH of 5.2, and with an increase in pH to 3, its growth almost stops. Milk mold decomposes lactic acid and quickly hydrolyzes milk fat, causing it to become rancid.

P. caseicolum- a necessary element of the microflora of the snack cheese group. It has white spores, and even the oldest colonies retain this original color to the end. On the surface of the cheese, this mold forms a thick white fluffy layer of mycelium, which penetrates into the surface layer of the cheese dough, and together with it can easily be separated from the cheese. During development, it consumes lactic acid, as a result of which the acidity of the cheese mass decreases. It has proteolytic and lipolytic activity.

P. camemberti on the surface of the cheese forms a thin layer of mycelium, which grows so firmly that it cannot be separated from the cheese. The mycelium is colored white, and the spores have a faint bluish or lead-gray tint, sometimes dark blue or blue-gray. The dark color of the spores spoils the appearance of the cheese.

In the production of white dessert cheese "Russian Camembert", white molds are used, specially cultivated on the surface of cheeses. The mold that develops on the surface of cheeses, having a pH of 4.7 - 4.9, neutralizes the surface layer of the cheese with the products of its vital activity, which contributes to the breakdown of cheese mass proteins. Therefore, these cheeses ripen gradually from the rind to the center of the cheese. With the development of white mold, the cheese develops a specific mushroom flavor.

The ripening of cheeses begins with the mass in the tub. The conditions of milk coagulation and clot processing are aimed at obtaining fresh cheese mass with a developed lactic acid process, high moisture content and high acidity.

Introduction

Cheese is obtained by coagulation of milk with rennet or lactic acid, followed by processing and maturation of the cheese mass. Cheese contains proteins that, when ripe, are broken down into individual amino acids. The digestibility of cheese is 98-99%.

The chemical composition of cheese includes complete proteins (about 25%), which are easily absorbed by the body, milk fat (about 30%), minerals (salts of calcium, sodium, phosphorus, etc.), fat- and water-soluble vitamins (A, D, E, B, B2, PP). Cheeses have a high calorie content and physiological usefulness. Nutritional value, easy digestibility and pleasant taste make it possible to use cheese not only as an excellent food for healthy and sick people, but also as a snack that stimulates the appetite before eating. Cheese is made from cow, goat, sheep and buffalo milk. During the production process, it will retain all the main nutrients of milk, with the exception of carbohydrates. Cheese making removes much of the water from milk, resulting in a concentrated food product.

The industrial production of cheese in Russia began in 1866, when, on the initiative of a prominent public figure, Nikolai Vasilievich Vereshchagin, the first artel cheese factory was opened in the village of Otrokovichi, Tver province.

Advances in technology have allowed producers to better control the cheese-making process, and have also contributed to the standardization of cheeses made with modern production methods. Another result of industrialization was the international distribution of the most famous varieties of cheese. Names that were previously only used for locally produced cheese are now used to describe a method of producing that cheese that can be applied to any locality, and as a result, today there are mozzarellas made in Scotland and Canada, and Cheddar cheeses are made in Ireland and the United States. For many other cheeses, the methods of their production have remained practically unchanged. Such cheeses retain their traditional regional character, thus providing an endless variety of cheeses in the world (Tverdokhleb G.V., Dilanyan Z.Kh. 1991).

Literature review

Cheese production technology

The general technological scheme of cheese production is reduced to the following operations:

1 Acceptance and evaluation of milk quality. In cheesemaking, special requirements are imposed on the quality of raw materials. Milk should be suitable for cheese: it should coagulate quickly, separate whey well, be a good environment for the development of microorganisms, a high content of solids is desirable, which increases the yield of the product and reduces the consumption of raw materials;

2 Cooling milk to 4 °C. It is carried out to prevent the development of microflora and spoilage of milk;

3 Reservation of milk no more than 8 hours. Necessary for the continuous operation of the enterprise;

4 Heating up to 40-45С. It is carried out to reduce the viscosity of milk, as well as to transfer the refractory fraction of fat into a liquid state, which subsequently improves the process of cleaning and separating cream;

5 Purification of milk;

6 Separation of milk. In the process of separation, milk is normalized by fat and cream is separated;

7 Protein normalization, if necessary;

8 Pasteurization at 74 +/-2 °C. Has several goals:

Destruction of vegetative forms of microorganisms.

Inactivation of enzymes in the native state.

9 Preparing milk for curdling;

10 Cooling to clotting temperature 29 - 32 °C;

11 Retaining the mixture.

The prepared product includes:

Specially selected starter cultures

· calcium chloride

· rennet extract

matured milk, if needed.

Particular attention should be paid to sourdough, since the entire ripening process depends on it in the production of cheese. Calcium chloride is needed to increase calcium ions in milk, which in turn bind proteins, which contributes to better clot formation. Sometimes milk of increased maturity is used in production in the amount of 15 - 20% of the total. Such milk also increases the amount of calcium ions, and therefore the quality of the clot. Milk maturation is carried out as follows:

Cooling of pasteurized milk to 8° - 10°C

Introduction of bacterial starter culture 0.1 - 0.3%

Aging 8 - 10 hours until acidity 20° - 21°T

· Heating up to 30 °C and adding to the total mixture.

Coagulation of milk and obtaining cheese mass:

1 Coagulation of milk 30 - 60 min;

2 Cutting a clot 3 - 10 mm - to start separating whey;

3 Setting grain;

4 Kneading the clot 10 -20 min. It is necessary to accelerate the dehydration of the mass;

5 Removal of 30% serum;

6 Second heating 38 - 56C. It is used to intensify the release of serum;

7 Partial salting in grain (introduction of water);

8 Mixing and removal of another 30% whey;

9 Molding. It is necessary to connect the cheese grain into a single layer. There are 4 ways to mold cheese:

1 from the reservoir,

2 from the clot,

3 in bulk,

4 in bulk.

10 Self-pressing grain. It is carried out for the purpose of dehydration of cheese grain and removal of free moisture;

11 Pressing 2 - 6 -12 hours. Purpose: - obtaining a closed head of cheese - creating a compacted surface of the head - reducing the moisture content of the cheese mass - regulating the microbiological process;

12 Cheese cooling;

13 Ambassador. During salting, certain taste qualities are formed, microbiological and biochemical processes are regulated, and the consistency of the product is also formed. There are 4 ways to salt cheese:

1 salt thick,

2 in brine 10 - 12 °C,

3 in grain,

4 in cheese mass.

14 Drying and packaging of cheese in polyethylene or paraffin (http.smikro.ru).

In the process of maturation of cheese under the action of microorganisms, deep transformations occur with the constituent parts of the cheese. Flavors and aromas accumulate. In the first 7 days, lactose is completely fermented, then proteins break down to polypeptides and amino acids. For most cheeses, the ripening temperature ranges from 16°C to 28°C. The duration of the process is from 2 weeks to 6 months.

The quality of cheeses depends on the raw materials used - milk, which should have a density of at least 1.027 g / cm3, acidity - 16-18 ° T, calcium content - 125 mg, coagulate well under the action of rennet, form a dense clot with good whey separation, be a favorable environment for the development of lactic bacteria. The quality of the cheese depends on the curing process. Table salt gives the cheese a certain taste, regulates microbiological and biochemical processes during its maturation, promotes the formation of a product crust, affects the texture, pattern and yield. The most common method is salting in brine, carried out in brine pools by immersing individual heads in brine. For salting, brine is used with a salt concentration of 13-18% for brine and soft cheeses and 22-24% for hard cheeses. The brine may be whey or aqueous. Whey brine is used for salting pickled cheeses. Cheeses are salted at a temperature of 8-10 ° C for several days.

In modern conditions, the main factors determining the quality of harvested milk are compliance with hygiene requirements, microbiological indicators of milk, feeding and health of cows, acid-base balance of the body and the absence of diseases, as well as the presence of antibiotic residues, other inhibitors that act on lactic acid bacteria are detrimental . Cheese making puts forward certain requirements for milk in many respects. So, in world practice, the upper limit of the content of somatic cells in 1 cm 3 of a milk sample from a quarter of a cow's udder is 5.105 cells, for prefabricated milk it is lower - 3.105 - 5.105 cells. A pronounced change in the chemical composition of milk occurs when the content of somatic cells is 1.106 in 1 cm^3 (A.P. Nechaev 2007).

Milk from vaccinated cows must be supplied separately from bulk milk and processed for technical purposes. The use of such milk for dairy products harms technology, the health of the population and, especially, the health of children. In addition to the above, the duration of rennet coagulation can be extended up to 2-3 hours instead of 20-30 minutes.

The main source of contamination of milk and cheese produced from it with pathogenic staphylococci is cows with mastitis. Impurities of mastitic milk negatively affect the microbiological and biochemical processes of cheese production, resulting in a decrease in the yield and quality of cheese. Therefore, the reduction of mastitis diseases in cows is a condition that contributes to an increase in the production of raw milk.

Currently, the deterioration of the quality of milk is due to the long-term storage of raw milk in the conditions of receiving departments (more than 6 hours at low temperature). Manufacturers should take into account that after storage of raw milk at 40C for 3 days, the proportion of psychrotrophic microorganisms is 10% (in high-quality milk). Due to their lipolytic and proteolytic activity, the cheese suitability of milk decreases, which in fact we have defects in dairy products. An increase in temperature above 100 °C, their number decreases due to competitive microflora, and an increase in temperature above 150 °C is dominated by BGKP; the higher the contamination of chilled milk, the higher the relative number of psychrotrophic microorganisms.

Lipolytic processes caused by psychrotrophic microorganisms in milk lead to the formation of free fatty acids, causing the appearance of a rancid taste in milk and dairy products. Proteases of psychrotrophic bacteria are more heat resistant than lipases. Extracellular proteases, which are formed by psychrotrophic bacteria Pseudomonas Flavobacterium, withstand ultra-high-temperature treatment of milk at 140 °C. Proteases of psychrotrophic bacteria Pseudomonas retain partial activity after exposure for 10 min at 120°C. Lipases and proteases of Pseudomonas fluorescens are not inactivated at 90 °C and even withstand this temperature for 20 minutes.

The quality of raw milk should be assessed by the amount of psychrotrophic microflora in it. The risk factor regarding the deterioration of the quality of dairy products is characterized by the value of psychrotrophic bacteria of 104 - 105 CFU / cm3. Cheeses made from raw milk, even at a storage temperature of 40C for 4 days, are characterized by a high content of free fatty acids, which worsens organoleptic characteristics. The main source of psychrotrophic bacteria is soil and water. Their presence in milk can cause spoilage: bitter, fruity and unclean taste, viscous consistency, the prevalence of these bacteria in milk indicates insufficient cleanliness of the equipment or ingress of soil and water.

You can not keep silent about the presence of nitrates and nitrites. They may prevent butyric fermentation, but may harm the health of consumers of milk, cheese, and whey. In the production of cheese with a high temperature of the second heating (Swiss, Ukrainian, Carpathian, Novoselytsky, Carpathian, etc.), which use propionic acid bacteria, the use of nitrates is not recommended because these bacteria die.

It is known that prepared milk already contains nitrates and nitrites on average 1100.10-7 g/cm3 and 2.81.10-7 g/cm3. Their maximum amount falls on June-August. In the production of cheese from such milk, partly nitrates and nitrites (410.10-7 g / cm 3 and 8.2. 10-7 g / cm 3, respectively) pass into whey, which is widely used as a food product and for young animals, which poses a health risk. In cheeses, the amount of nitrates reaches 380.10-7 g/kg (http.biysk.ru/zimin/00600/00535.html).

Unfortunately, raw milk in terms of the content of nitrates and nitrites is not controlled in the conditions of enterprises due to the complexity of the analysis methodology. And, of course, the use of direct starter cultures in non-raw milk is unacceptable.