Where do cheese holes come from and why are they different depending on the type of cheese? Research work "Why are there holes in cheese?".

Where do cheese holes come from and why are they different depending on the type of cheese?

Holes in cheese are formed due to excretion carbon dioxide in the process of fermentation. Microorganisms that live in cheese and participate in the fermentation process release carbon dioxide and carbon dioxide is formed. The more patient and harder cheese, the more holes, the holes also differ depending on which enzymes are involved in their formation: rennet - small holes, lactic acid formed in milk when lactic acid starters are added - large holes.
There is even a law in the USA regarding the size of the holes. which says that the diameter of the holes in the cheese should be between a third and three-quarters of an inch. Translated into the metric system (with Swiss precision), this corresponds to 0.9525 and 2.06375 centimeters. This does not meet the standard of cheese quality, in really correct cheese the diameter of the holes is from one to four centimeters. The holes should be the size of a large cherry. Only then can the cheese be considered properly aged and of high quality.
There are quite a few legends about the origin of cheese. According to one of them, the Arabian merchant Kanan set out early in the morning on a long journey through a deserted area. He took food with him, as well as milk, which he poured into a vessel traditional for nomads - a dried sheep stomach. When it got dark, the merchant stopped for the night and decided to drink milk before going to bed. But... instead of milk, a watery liquid (serum) flowed from the sheep's stomach, and a white clot appeared inside the vessel. Disappointed, Kanan nevertheless ate a piece of this clot and was surprised pleasant taste new product. So cheese was born, and it happened more than four thousand years ago. Being a simple and unsophisticated man, the merchant shared his discovery with his neighbors, and soon the method of making cheese became known to many nomadic tribes. From Arabia, cheese then came to Europe.

Interesting information about cheese can be found on these sites.

Are you interested in holes?
So what's the deal? I ate cheese
And holes are everything! - remained intact!
This was the end of the argument.
And that's why so far
Alas, no one in the world knows
Where are the holes in the cheese from?

Jan Bzhehwa
holes in cheese
Translation by B. Zakhoder

There are quite a few legends about the origin of cheese. One of the most beautiful of them says that once the Arabian merchant Kanan set out early in the morning on a long journey through the desert. He took with him some food and milk, poured into a vessel traditional for nomads - a dried sheep stomach. In the evening, the merchant stopped for the night and decided to drink milk before going to bed. But ... instead of milk, a watery liquid (serum) flowed from the sheep's stomach, and a white lump appeared inside the vessel. Kanan decided to try a piece of this clot anyway and was unexpectedly pleasantly surprised by the taste of the new product. So cheese was born, and this event happened more than four thousand years ago. Soon, the method of making cheese became known to many Arabian tribes, and from there the cheese came to Europe.

The presence of eyes of a certain size and shape (in everyday life we ​​say "holes", but this is a wrong name and cheese makers will never say so) is characteristic feature Swiss cheeses. The first researchers of this issue believed that the eyes are formed as a result of fermentation milk sugar. However, more detailed studies have shown that milk sugar decomposes in cheese in the first days after its production, while eyes are formed only on the 20th-30th day. The simultaneity of the appearance of eyes in cheese with the formation of acetic and propionic acids during the fermentation of lactic acid salts was established. This is confirmed by the isolation of propionic acid bacteria that decompose lactic calcium with the formation of propionic, acetic calcium and carbonic acid. For lovers of chemistry, here is the equation for this reaction:

3(С3H5O3)2Ca -> 2(C3H5O2)2Ca +(C2H3O2)2Ca+2CO2+2H2O

The released carbon dioxide accumulates in the microvoids of the cheese, forming a bubble that does not float to the surface due to the viscosity of the cheese mass. Freezing, as a result, eyes are formed. The chemical composition of the gases in the eyes showed that the inside contains mainly carbon dioxide (50-89%) and nitrogen (6.3-48%). Oxygen occurs in traces (less than 0.2%), and hydrogen is present in negligible amounts (0-3.3%).

The more mature and harder the cheese, the larger the holes in it. In addition, the size of the eyes depends on which enzymes are involved in their formation: rennet gives small holes, lactic acid formed in milk when lactic acid starters are added - large holes. In the US, there is even a hole size law that says holes in cheese should be between a third and three-quarters of an inch in diameter. Translated into the metric system (with Swiss precision), this corresponds to 0.9525 and 2.06375 centimeters. This is contrary to the Dutch quality standard for cheese. In really correct cheese, the diameter of the holes is from one to four centimeters. Only with this size of eyes can the cheese be considered properly aged and of high quality.

Large eyes in hard cheeses such as gouda, edam, maasdam fri-co, emmental. At soft cheeses, as with very hard, aged varieties, the dough is completely “blind”. To see if there are any flaws in the formation of the eyes, whether they have “correct” outlines, at some enterprises ripening cheeses are subjected to ultrasound examination. This is a fast and convenient way: cheesemakers receive information about the cheese maturation process, while the cheese heads remain intact and unharmed. They say that once Peter I, while in Holland, got acquainted with local cheese. He allegedly was indignant when he was served an outlandish product with large holes, and exclaimed: “Why are you giving me cheese eaten by mice ?!”

Nevertheless, Dutch cheeses with their "holes" are always popular. Eyes give the cheese a particularly appetizing look.

One two three four -
Let's count the holes in the cheese.
If there are many holes in the cheese,
So the cheese is delicious.
If it has one hole
So it was delicious yesterday.

WO KOMMEN DIE LOECHER IM KAESE HER?

Kurt Tucholsky Translated from German - mine.

94. If guests are expected in the evening, then the children are given food earlier. They do not have to listen to what the guests are talking about - this is not accepted, and it comes out cheaper. Mom also eats a sandwich for the company, dad has not come yet.
- Mum! Sonya said that she already knows how to smoke - after all, she can’t smoke yet ?!
- Don't talk at the table!
-Mom, look: there are holes in the cheese!
Two girls in chorus: Tobby, are you stupid? There are always holes in cheese!
Offended boy's voice: Well, yes... Why? Mum! Where do holes in cheese come from?
- Don't talk at the table!
- But I want to know: where are the holes in the cheese from?
A small pause. Mom: The girls are right - holes, they ... there are always holes in cheese!
- Mum! But there are no holes in this cheese! And why is it in it?
- Everything. Shut up and eat! I told you a hundred times: Don't talk at the table, eat!
- Wu-u-u! I just want to know where the holes come from... oh-oh, you're hitting me again... Roar.
Papa enters.
What happened? Good evening!
- Yes, here the son is behaving again ...
- I'm not behaving! I just want to know where the holes in the cheese come from? This cheese has them, but that one doesn't!
Dad: Well, because of this, you shouldn’t cry like that - mom will explain everything to you!
Mom: Can you still praise the boy ?! At the table, he should eat, not chat!
- If a child asks something, then, probably, it is necessary to answer and explain to him! I think so.
-Toujours en presence des enfants! (Always in the presence of children!) When I see fit, I will explain to him. Now let's eat!
- Dad! But where do the holes in the cheese come from - I want to know!
- So, so, holes in cheese appear during production; cheese is made from butter and milk, then it ferments, becomes raw; in Switzerland they do it very well - when you grow up, you will also visit Switzerland, there are such high mountains, eternal snow lies on them ... It's so beautiful, right?
- Yes, but where do the holes in the cheese come from?
- I just explained to you: they appear when it is being made, they are making ...
- Yes ... but how do they get into it, holes?
- Baby! Because of you, I will soon have holes myself! It's late - march to bed!
- No, it's still early! First tell me where the holes in the cheese come from... A slap, a slap. Terrible roar. Doorbell.
Uncle Adolf: Good evening, good evening, Margot! How are you, what are the kids doing? Tobby, why are you screaming like that?
- I just want to know...
- Shut up! He wants to know... Take the boy to the bedroom and spare me this nonsense! Let's go, Adolf, let's sit at my place while they set the table here...
- Goodnight! Good night, little screamer! Listen, what's wrong with him?
- Margo couldn't explain to him where the holes in the cheese come from...
But did you explain it to him?
- Of course, I explained!
- Thank you, I quit smoking ... Tell me, do you know why there are holes in the cheese?
- It's just ridiculous - of course, I know! Holes appear during production due to moisture ... everything is very simple!
- No, my dear! Imagine what you said to the child! What an explanation!
- Don't be angry with me, but you're just ridiculous! Maybe you can explain to me where the holes in the cheese come from?
- For God's sake - of course I can!
- You are welcome…
- So, the holes in the cheese are due to the so-called casein, which is part of the cheese.
- But this is nonsense!
- No, it's not nonsense.
- Still, this is nonsense: because casein has nothing to do with it ... Good evening, Marta! Hey Oscar! Make yourself comfortable. How is life? ... nothing to do with it!
What are you arguing about here?
- For God's sake... listen, Oscar, you have an education, you're a lawyer, tell me: The appearance of holes has something to do with casein?
- Not. Cheese in holes, I wanted to say holes in cheese arise due to the fact that cheese expands too quickly during fermentation under the influence of temperature ...
Thunderous laughter of suddenly united opponents of Pope and Uncle Adolf: Ha-ha-ha!!! Such a ridiculous explanation - the cheese expands! You heard? Ha ha ha!
Here enter the guests: Uncle Siegesmund, Aunt Jenny, Dr. Guggenheimer and Principal Flakeland.
- Good evening, good .. are you doing? ... we are just talking ... terribly funny ... just holes in the cheese! ... Now we will have dinner ... well, please explain to you!
Uncle Siegesmund: So, holes in cheese occur because the cheese shrinks when it cools ...
A growing noise, turning into a rumble, and then a many-voiced cry of laughter: Ha-ha! When chilled! Have you ever eaten chilled cheese? It's good that you are not a cheese maker, Mr. Apolant (famous physician) When cooling! Hehe! Offended Uncle Siegesmund steps aside.
Dr. Guggenheimer: Before you tackle this issue, you should tell me what kind of cheese you are talking about. It all depends on the cheese!
Mom: "Emmentalsky" - we bought it yesterday ... Marta, now I have begun to buy from Danzel, but I don't want to mess with Mishevsky anymore - the other day he sent us cupcakes, but they turned out to be ...
Dr. Guggenheimer: So, if it's Emmental. Then everything is very simple. There are always holes in Emmental because it is a hard cheese. All hard cheeses have holes.
Principal Flakeland: Gentlemen! This needs a human practitioner... and you're all mostly academics here (no one minds) So, holes in cheese are a decay product during the fermentation process. Yes. Cheese... it falls apart because cheese...
The thumbs of those present are pointing down, everyone jumps up and begins to say at the same time: Ha-ha! This is what I know! Chemical formulas won't help here! Don't you have an encyclopedia?
Everyone runs to the library. Geise, Schiller, Goethe, Bölsche, Thomas Mann, an old album of poetry, but where is it ... Ah. here she is! CABLE to RUSSESS. Samovar, scalpel, resin, snob, minium, cheese! Come on let me! Get away! Sorry! And, here: the bubbly structure of some types of cheese is due to the formation of carbonic acid from whey contained in sugar ...
All at the same time; Well, here - what did I say? ..contained in sugar, and ... and where is the continuation? Margot, didn't you cut the page out of the encyclopedia? This is unheard of! Who climbed into the bookcase? Children? Why don't you lock the bookcase? Why don't you lock it - I told you a hundred times: lock the closet! ... Wait, how was it? Your explanation is wrong, but mine is correct! .. You said - the cheese is cooling! .. You said that the cheese is cooling, and I said that the cheese is warming up! ... But you didn’t say anything about carbonic acid whey, like there written!... What you said is all nonsense of a madman!... What do you understand about cheese? You can't distinguish goat cheese Bolle from the old Dutch!... I may have eaten a lot more old stuff in my life Dutch cheese than you... Don't spit when you talk to me!...
They all speak at once. And you can hear: I will ask you to behave decently if you are visiting me! ... The acidic structure of sucrose ... There is nothing for me to indicate! ... Swiss cheese- yes, at Emmentalsky - no! ... You are not at home - there are decent people here! ... Where, where? ... Take your words back! Immediately! I will not allow insulting my guests in my house! Get out of my house now!... I'm glad I'm leaving - I'm tired of looking at your face!... You will never cross the threshold of my house again!... Lord, but this is... from our family!... I have never had anything like this!... I, as a merchant... Just listen: During the war, we are this cheese... This is not reconciliation! I don't care even if you burst: you deceived us, and even if I die, you will never enter my house!...Legacy hunter!...Here you are!...And I repeat again to Everyone has heard: Legacy Hunter! Like this! Now go and complain about me!...Dumbass! Lazy blockhead, no wonder - such a father! ... And yours? Who is yours then? Where is your wife from?...Out! Fool!...Where's my hat? In this house, you need to watch your things! ... This will have legal consequences! Blockhead! ... And you, too, to me!
The housekeeper Emma appears at the door: Frau Martha! Dinner is served!...
Results of a heated discussion:
4 complaints for insult. 2 canceled wills. 1 canceled social contract. 3 canceled mortgages. 3 complaints about movable property: joint theater ticket, rocking chair, electrically heated bidet, demand for compensation for cleaning.
Only the sad Emmental remained and a little boy who stretches his thick arms to heaven and plaintively cries out: Mama! Where do holes in cheese come from?
04.09.2013

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In all well-known food - cheese. Cheese is the oldest natural product, which has been valued at all times both as an everyday meal at any time of the day, and as an exquisite accessory to a festive meal.

The beneficial qualities of this product are largely due to its nutritional value. Cheese consists of proteins, milk fats, minerals, extractives and vitamins that are vital and valuable for humans. Their concentration is almost 10 times higher than in the milk itself, from which, in fact, cheese is made. The protein that cheese is rich in is digested much better than the protein of fresh milk.

Extractive substances of cheese have a positive effect on the digestive glands and increase appetite. The protein that this product is rich in is an essential component of vital body fluids. human body(lymph and blood), as well as a key part of hormones and immune bodies.

Approximately 3% of the cheese is minerals, the lion's share of which is phosphorus and calcium. Along with them in different varieties cheese also contains iodine, iron, zinc, selenium, potassium and copper. The vitamin range is no less saturated: there are vitamins of groups B, E, C, A and D. It is known that vitamin B12 has an excellent effect on hematopoiesis, and B2 is a catalyst in the process of tissue respiration and promotes energy production.

Regular use of this product improves the condition of the skin, nails and hair (due to vitamin E) and promotes sharper vision (due to vitamin A).

There are many legends, tales, stories about the origin of cheese. One legend says that cheese was invented by shepherds who took milk with them when they went to graze flocks of sheep. Once a shepherd left milk in the sun, after a while he noticed that the milk began to thicken. A few days later, he drained the resulting liquid, and the thick lump that formed decided to try. I tried it, and I must say that he really liked this taste. This is how cheese was born.

In our country, cheese has been known for a very long time. The Slavs have long been preparing cheese obtained as a result of the natural coagulation of milk, i.e. without heat treatment, in the so-called "raw" way, hence the name cheese. Such cheese looked more like cottage cheese and differed from European hard cheeses. In addition, he was not particularly popular with the Slavs and was not their number one product. Naturally, this state of affairs did not contribute to the development of mass cheese making, so we can say with confidence that the history of cheese making in Russia began under Peter I.

Scientists and historians argue that the Slavs even paid tribute in cheese.

But the traditions of cheese making in Russia appeared only under Peter I. “Why are you giving me cheese eaten by mice?” - Tsar Peter I exclaimed in anger when in Holland he was treated to Dutch hard cheese for the first time. But, having figured out what's what and appreciating the taste of this outlandish product, Peter invited Dutch cheese makers to Russia so that the Russian people would also join European cuisine.

real start industrial production Our favorite delicacy in Russia is considered to be 1886, when a cheese factory was founded in the village of Otrokovichi, Tver province, under the leadership of Count Vereshchagin.

And by 1913, more than a hundred varieties of cheese were being produced in Russia, which were successfully exported and sold in other countries.

All this important interesting information easy to get from books on biology, cooking, from Internet sources. On the Internet, I was interested in the following fact: “There is a funny episode in one of the silent films with the participation of Charlie Chaplin. The great actor, playing the role of a waiter, before serving a plate of cheese, drilled holes in it ... with a brace. So he wanted to give out not very quality cheese for first-class - Swiss. Jokes are jokes, but the question of why there are “holes” in some types of cheese, including Swiss, is really curious.

The purpose of the work: to find out what processes: biological, physical or chemical, determine the appearance of holes in the cheese.

Object of study: "holes" in cheese.

Subject of research: processes leading to the formation of "holes" in cheese.

Work tasks:

1) To get acquainted with the history of the appearance of cheese and the processes of its manufacture.

2) Find out the nature of the appearance of "holes" in the cheese.

3) Make a conclusion on the work.

1. PROCESSES ACCOMPANYING THE PRODUCTION OF CHEESE

1.1. CHEESE COOKING TECHNOLOGY

Cheese is a food product obtained from raw milk using milk-clotting enzymes and lactic acid bacteria or by melting various dairy products and raw materials of non-dairy origin using melting salts.

The process of making cheese includes the following steps.

1. Milk pasteurization

2. Formation of a clot.

3. Cutting the clot

4. Obtaining cheese mass. As a result of the processes performed with cheese, a curd mass is obtained.

5. Cheese pressing. At the pressing stage, the cheese is laid out in special molds and pressed.

6. Cheese maturation. At this stage, the cheese should be transferred to the cellar, or some other special room for maturation.

Cheese production technology consists of a series of sequentially performed operations, shown in Figure 1.

Rice. 1. Scheme of cheese production technology

What processes: biological, physical or chemical, occur during the production of cheese and determine the appearance of holes in it?

1.2. BIOLOGICAL PROCESSES IN CHEESE PREPARATION

Biological processes include the destruction of technologically harmful pathogenic microflora, viruses and bacteriophages for cheesemaking. This is achieved by pasteurizing milk.

Milk is pasteurized immediately before being processed into cheese. Optimal mode pasteurization of milk in cheesemaking is heating to a temperature of 70-72°C with a holding time of 20-25 s. In the case of increased bacterial contamination of milk, it is allowed to increase the pasteurization temperature to 76 ° C with the same exposure.

Biological processes occurring in cheese occur at the ripening stage and are determined by the vital activity of bacteria. In the production of cheeses, a pure bacterial culture is used as a starter, which includes lactic acid streptococci and lactic acid bacilli.

Ripening is the biochemical process by which cheese acquires its flavor. Bacteria, in particular propionic acid, play an important role in this process. As a result of their vital activity, acids are formed, which give the cheese a specific spicy taste and carbon dioxide, the bubbles of which we see as holes when cutting cheese. This theory was put forward in 1917 by the American scientist William Clark. He stated that the cause of holes in, for example, Swiss cheese is bacteria, which during their life cycle produce carbon dioxide, which creates cavities inside the cheese. This theory quickly gained popularity and today considered the most likely.

The theory of the American researcher was called into question at the moment when, when studying Swiss cheese produced over the past 15 years, scientists from the Swiss National Center for Agricultural Research noticed that the number of holes in it was rapidly falling, and their size was decreasing.

What do you think could be the reason for this change in the canonical appearance of a cheese loved by many?

The answer was completely unexpected. During the traditional milking of cows, microscopic particles of straw fall into the bucket, which, apparently, necessary component vital activity of bacteria, which subsequently lead to the formation of huge cavities inside the cheese cylinder (the larger the particles, the larger the eyes). Today, cheese producers are increasingly moving away from centuries-old traditions, switching to automated production systems. Thanks to this, the milk is devoid of foreign impurities, as a result of which the cheese is deprived of traditional holes.

Biological processes are closely related to chemical processes occurring in living organisms.

1.3 CHEMICAL PROCESSES IN PREPARING CHEESE

Chemical processes are processes in which other, new substances with certain properties are formed from some substances. Signs of chemical reactions are:

1. Gas release. 2. Change in smell and taste.

3. Precipitation or dissolution of the precipitate. 4.Color change.

5. Allocation or absorption of heat.

After analyzing the information about the main stages of cheese production, we can distinguish the following chemical processes occurring in cheese:

Color change. The color of the cheese depends on the nature of the milk, and not on the chemical reactions that take place in it. For example, the milk of sheep, Asiatic buffalo and some breeds of goats does not contain the yellow pigment b-carotene or contains very little of it; accordingly, cheeses obtained from such milk, as a rule, have White color. Part cow's milk includes b-carotene; its amount depends on the time of year, the breed of the cow and its diet, and natural color cheese made from cow's milk varies from straw to yellow.

1.4. PHYSICAL PROCESSES IN PREPARING CHEESE

Physical processes are processes that do not accompany the formation of new substances, while they can change the shape, volume, and state of aggregation of a substance.

Have you noticed that in most varieties of cheese, the “holes” - “eyes” are spherical in shape? It turns out that this is explained by a physical process, which is based on Pascal's law:

the pressure exerted on a liquid or gas is transmitted to any point without change in all directions.

First prepare the "dough" for the cheese. Then the resulting mass is compacted under high pressure and filled with special forms. The cheese heads formed in the molds are taken out and placed in warm chambers for maturation. During this period, the cheese "ferments". Inside the compressed, but still soft “dough”, carbon dioxide is formed, which, accumulating, is released in the form of bubbles. The more carbon dioxide, the more bubbles inflate. Then the cheese hardens, and a picture of the internal “breathing” of the fermenting cheese is imprinted inside it in the form of inclusions of carbon dioxide bubbles.

As for the shape of the formed cavities, then, firstly, according to Pascal's law, the pressure in the bubbles is equally transmitted in all directions, and secondly, the “dough” at this moment is similar to a liquid in its elastic properties. Therefore, the bubbles are inflated strictly spherical shape. Deviation from this rule will mean that in some place inside there are seals or, conversely, voids in the “dough”. The harder the cheese, the less the internal bubble swells, the smaller the hole size.

Additional physical changes occurring in food products, including in cheeses, include moistening and drying. These processes change the state and properties of products, and also affect the activity of chemical and biochemical processes. Drying and wetting lead to darkening of the mass of the product. These changes can be slowed down by observing the appropriate temperature regimes.

According to physical and chemical processes, cheeses are divided into processed and brine.

Processed cheeses are a product obtained from mature high-quality rennet cheese, by melting them at a high temperature, in chemical composition which have a high content of proteins, lipids, organic acids and other compounds, compared with rennet cheeses.

At the core of production processed cheese the property of rennet cheeses is used at a temperature of 45-50 ° C to melt, and at more high temperature liquefy, while the final stage of production is to obtain a high-calorie food product.

Before melting, the cheese is crushed; the small particle sizes of the cheese mass make it possible to form a more homogeneous mass of the product during melting of the cheese. Usually the cheese is melted at 80-85 "C for 15-20 minutes.

During melting, part of the moisture may evaporate, so butter, milk, buttermilk, etc. are added to the melted mass to soften it. Sugar, salt, ham, nuts, etc. are added as fillers. palatability product and its consistency. When melting the cheese mass, they change physicochemical characteristics proteins. In this case, the poorly soluble calcium paracaseinate passes into the well-soluble sodium paracaseinate.

When melting cheeses, salts of phosphoric (Ca 2 HPO 4, NaH 2 PO 4, H 3 PO 4) and citric (sodium citrate) acids are added to the melted cheese mass, which can bind to casein and paracasein, increasing the aggregate stability of proteins. The use of acidic salts can lower the pH of the cheese, which affects the consistency of the product.

Brine cheese is a type of cheese that is matured and stored in brine, so it does not have a rind. Pickled cheeses contain up to 7% salt. To pickled cheeses include cheese, suluguni, Adyghe cheese other.

Cheese. Brynza cheese is made from cow's and sheep's milk or from a mixture of cow's, sheep's and goat's milk.

For the production of cheese, the acidity of cow's milk should be 22 ° C, sheep's - 21-28 ° C. Pasteurization of milk is carried out at 72-74°C (instant pasteurization) or within 10 minutes at 68-70°C.

Calcium chloride is added to pasteurized milk. After stirring, the mixture is cooled to 27-30 ° C, and then 0.5-0.7% bacterial starter for cheeses from the total volume. The formation of a milk clot occurs within 75-90 minutes. When unfolding the milk clot, its edges should be even, and the whey released at the same time is transparent and slightly greenish.

The upper layer of the clot 2-3 cm thick is removed and set aside. The rest of the clot is cut with a knife into squares, and then the pieces are transferred to a dense fabric, the clot is pressed. To do this, a load equal to its weight is placed on the clot for 2 hours, and then the weight of the load is increased by 1.5-2 times. The total duration of pressing depends on the acidity and consistency of the clot and can last for 2-4 hours. The pressing ends only when the whey ceases to stand out from the clot. The pressed layer is cut into squares 10-15 cm in size, which are placed in an 18% sodium chloride solution and kept in this solution for 8 to 16 hours at 10 ° C, turning over. Then the pieces of cheese are placed in barrels, pouring 15% sodium chloride solution. Ripening of cheese is carried out for one month at 12-15°C. Ready-to-eat cheese is stored at 4-6 °C.

Cheese is produced with a content of 40-50% lipids in the dry matter of cheese, at 49-52 % humidity and 4-8 % salt.

Product specifications. Appearance. Brynza cheese has a clean surface without rind. Slight mucilage of the surface, slight deformation, minor cracks (not more than

3-4 mm in width).

3. CONCLUSION

As a result of my work, I got acquainted with the history of the appearance of cheese and the processes of its manufacture.

She found out that as a result of complex microbiological, biochemical and physico-chemical processes, products are formed in cheese that cause it organoleptic indicators. Cheese acquires, along with the general cheese taste and smell, specific flavors and aromas for each type of cheese, the corresponding pattern (eyes) or its absence.

“Holes” - “eyes” in cheese are bubbles formed due to the release of carbon dioxide, ammonia, and partially other gases, such as hydrogen, during fermentation. Among them, carbon dioxide accounts for 90%. At first, gases dissolve easily in cheese whey, and when supersaturated solutions are obtained, they begin to accumulate in the gaps between cheese grains. They push the cheese mass apart, as a result, cavities are formed - eyes, the protein mass is compacted and moisture is released, which accumulates in the eyes, forming a “tear”.

The number and nature of the eyes form the pattern of the cheese. With the rapid formation of gas, the eyes will be small - with a diameter of 0.3-0.5 cm (small hard cheeses), and with slow large - with a diameter of 1-2 cm (large hard cheeses). In large cheeses (such as Swiss), eyes are formed 20-25 days after manufacture, and sometimes later. They have a regular round shape, filled mainly with carbon dioxide and a small amount of nitrogen and oxygen. Carbon dioxide is formed mainly under the influence of propionic acid fermentation. In small cheeses, the eyes are small, frequent, round shape. If the fermentation process is normal, the pattern has rounded eyes, evenly spaced. If the normal fermentation process is disturbed, a pattern is formed that is uncharacteristic for a particular type of cheese.

The presence of eyes depends on the starter used to make cheese, heat treatment and manufacturing technology. I found out that the appearance of “holes” in cheese is due to a complex of biological, physical and chemical processes.

LIST OF USED SOURCES AND LITERATURE

1.Internet resources:

1) http://www.topauthor.ru/otkuda_v_sire_dirki_b244.html

2) http://nsportal.ru/nachalnaya-shkola/raznoe/2014/02/07/proekt-otkuda-v-syre-dyrki

3) http://pandia.ru/text/79/077/23490.php

4) http://doseng.org/interesnoe/97706-otkuda-v-syre-berutsya-dyrki.html

5) http://www.bestreferat.ru/referat-272013.html

6) http://works.doklad.ru/view/JY4nEj9HpU4.html

Municipal educational institution

Novoselkovskaya secondary school

Research

Where

holes in the cheese?

Made by a 3rd grade student

MOU Novoselkovskaya school

Ryabova Natalia (9 years old)

Leader: apprentice early classes

Natalya Vladimirovna

2009.

with. Novoselki

We love cheese and my mom often buys it for us. Cheese is one of the most nutritious foods. And if you carefully consider it, you can see holes and for some reason they are of different sizes.

I thought, why are there holes in the cheese?

- Maybe they ate half of the mouse? After all, not all cheeses have holes.

- Maybe it's the former bubbles?

- And what if it's shot from a gun and the holes are round.

I asked my mother: “Why are there holes in the cheese?” But my mother found it difficult to answer this question and we decided to turn to books.

From them I learned:

Cheeses are different: hard, soft. Some with holes, some without.

It turns out that these are not holes, but eyes. The eyes “open” at the cheese during its aging, during the fermentation process, under the action of lactic bacteria, carbon dioxide is released, which forms small cavities in the cheese mass, similar to bubbles. This happens during production. hard varieties cheese such as GAUDA, EDAM, EMMENTAL.

Why is it so: some cheeses have large, round eyes, reaching 4 cm in diameter, while others have tiny, barely noticeable ones, and others don’t have them at all?

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From the Internet we learned:

That the taste of cheese, size, shape and the presence of eyes largely determines the composition. The fact is that for curdling milk and obtaining a cheese clot in cheese making, different starter cultures are used: either lactic acid (large holes), or rennet

(small holes) and sometimes both. The formation of eyes depends on the elasticity of the cheese mass and the maturation of the cheese. The more mature and harder the cheese, the larger the hole.

There are many legends about the origin of cheese. Here is one of them.

The Arabian merchant Kanan set off on a long journey. He took food with him, as well as milk, which he poured into a traditional vessel - a dried sheep stomach. The merchant stopped for the night and decided to drink some milk. But ... instead of milk, a watery liquid (serum) flowed from the sheep's stomach, and inside was a white clot. He tried it and was surprised by the pleasant taste of the new product. So cheese was born, and it happened more than 4 thousand years ago.

There were several hypotheses.

The first researchers thought that eyes were formed as a result of milk sugar fermentation, but after it turned out that milk sugar in cheese disappears in the first days after its production, and eyes are formed on the 20-30th day, it became clear that this is not so.

In fact, holes are formed due to the release of carbon dioxide during the fermentation of milk salts, which react with propionic and acetic acids. Propionic bacteria, acetic acid calcium and carbonic acid are formed. Accumulating in the microvoids of cheese, carbon dioxide forms holes.

How is cheese made?

We called the Arzamas Dairy Plant and addressed this issue. But they refused to accept us there because production was temporarily suspended. Then we called the former technologist Lushpynina Anna Nikolaevna and this is what she told us.

First prepare the "dough" for the cheese. It is different for each type of cheese. Then the resulting mass is compacted under high pressure and filled with special forms. The cheese heads formed in the molds are taken out and placed in warm chambers for maturation. During this period, the cheese "ferments". Inside the pressed, but still soft “dough”, carbon dioxide is formed, which, accumulating, is released in the form of bubbles. The more carbon dioxide, the more bubbles inflate. Then the cheese hardens, and a picture of the internal “breathing” of the fermenting cheese is imprinted inside it in the form of bubbles of carbon dioxide. According to Pascal's law, which we will study in high school, the pressure in the bubbles is equally transmitted in all directions. Therefore, the bubbles are strictly round in shape. Deviation from this rule will mean that in some place inside there are seals or, on the contrary, voids in the “test”. Some types of cheese are not processed high pressure(Russian), in them the release of carbon dioxide occurs in the already existing voids of irregular shape. Such cheeses have an irregular shape of frozen bubbles.

Exist different types cheeses on different taste. Cheese acquires its flavor during ripening and cooking. Ripening takes place in special storage facilities under strict control, temperature and humidity.

"Big-eyed" cheeses are often the subject of ridicule. Peter, being in Holland, was treated to cheese. He was indignant when he was given a wild product with big holes. He exclaimed: "Why are you giving me cheese eaten by mice"

But in 2001, the American authorities set the maximum diameter of a cheese eye no more than 2 cm.

From the TV show, I learned that it turns out that cheese can be prepared at home. Cheese prepared at home will not only be cheaper, but also better in taste, more nutritious.

I can offer you some recipes:

Thus, one of my hypotheses was confirmed. Indeed, the eyes in cheese are bubbles formed due to the release of carbon dioxide during the fermentation process. The presence of eyes depends on the starter used to make cheese, heat treatment and manufacturing technology.

Recipes for making cheese at home

I. 1 kg of cottage cheese, 1 liter of milk, 100 g butter, 50 g vegetable oil, 1 teaspoon salt, 2 eggs, 1 teaspoon baking soda, 3 tablespoons vinegar.

Heat milk, add cottage cheese to it. Boil the mass for 10 minutes, stirring constantly. When the cottage cheese curdles, put it on cheesecloth and wring it out well. Then put the squeezed cottage cheese in a clean saucepan, add butter, eggs, salt and mix everything. Put it back on medium fire, and boil, stirring. At the end of cooking, add soda and vinegar and mix well again to make homogeneous mass. When the cottage cheese begins to lag behind the walls - homemade cheese ready. Pour the cheese into a mold and refrigerate to set.

II. 3 liters of milk, 1 kg of cottage cheese, 10 eggs, 3 tablespoons of salt.

Combine cottage cheese with eggs and salt. Boil milk and put into boiling milk curd mass. Cook over low heat for 20 minutes. As everything curls up, discard on cheesecloth.

III. The cottage cheese is thrown onto a sieve lined with a piece of clean cloth so that the whey is glass. Then put it in a bowl, sprinkle with fine salt (1 tablespoon of salt per 1 kg of cottage cheese) and grind until a uniformly crushed soft mass is obtained, or pass through a meat grinder 2-3 times. If the cottage cheese is low-fat, you can add a little cream or swept. The mass is placed in linen bags, tightly stuffing 500-800 g of a well-ground mass, after which the bags are tied and put under oppression, covered with planks. Cottage cheese is pressed for 5-10 hours without overdrying it. Then place in the refrigerator from time to time turning. When mold appears, they are washed with salted water and dried in a draft.

IV. Freshly prepared cottage cheese is passed together with salt twice through a meat grinder and left for 5 days in a dry room. The yellowed cottage cheese is mixed again, transferred to a greased pan and boiled over low heat, stirring all the time, until a homogeneous liquid mass is formed. The full mass is poured into small saucepans or other dishes. After it cools and hardens, the cheese is ready.

V. To prepare 1 kg of cheese, take 8 ½ glasses fat-free cottage cheese, 2 ½ tablespoons butter or ghee, 4 teaspoons of baking soda and 3 teaspoons fine salt. The discarded cottage cheese is passed through a meat grinder several times. Cottage cheese is placed in a dish, sprinkled with half the amount of salt and soda on top, and then they begin to slowly heat it up, continuously stirring with a wooden spatula. If during the heating process whey appears on the surface of the curd and near the walls of the dishes, the dishes are covered with a lid, removed from the heat for 10-15 minutes, then the settled whey is removed. If the whey cannot be separated, the rest of the soda is added to it and the mixture is continued to be heated. After the cheese mass melts well and thickens somewhat, melted butter is added. The remaining salt is put 15-20 minutes before the end of cooking. The finished cheese mass should be a homogeneous stretching mass. cheese mass poured into a mold or other dish, greased with oil and take out to a cold place. To remove the chilled cheese from the dish, it must be immersed in hot water for a few seconds.