Technology for the production of hard cheeses.

Cheese is the most valuable food product. And cheese production at home (like) is also a profitable business. This product is always relevant, because it is included in the diet of most Russians. Homemade cheese is much healthier, tastier, and cheaper than grocery store-bought cheese. Moreover, it does not contain preservatives and other chemical components at all. To start your business, you need to purchase raw materials and equipment. It will be much easier to start entrepreneurs dealing with goats or cows. After all, they can process milk from these animals and, as a result, receive the final product without additional financial costs.

Making cheese at home

Cheese making is a stable source of income that does not require large investments. This fact is due to numerous factors. The main ones are:

• low cost of equipment needed to run a home business;
• the possibility of producing a wide variety of cheese varieties at home using the same equipment;
• high demand for all types and varieties of products;
• to establish a sales market is within the power of even a novice entrepreneur.

Any entrepreneur can learn how to make cheese at home. There is nothing extremely complicated about this. With the advent of experience, a home cheese maker will be able to produce elite varieties of such a useful product.

Types of cheeses produced at home

Any cheese, regardless of what type it belongs to, will always be in great demand. Cheese making, as well as, is a stable business. If we take into account the methods of coagulation of milk, then all cheeses can be divided into two main categories.

Each category can be divided into several subcategories and subspecies. Over time, any home cheese maker will be able to become an expert in the cheese industry and learn to understand all types of cheese.

Three types of cheese - three types of profit

In the functioning of the "cheese business" all varieties of this product have their own purpose and strengths. Three types of cheese can be produced at home:

1. Solid. It does not require special storage conditions and is expensive. Such cheeses are stored for several months, and some for several years. The only condition is that the room must be well ventilated with an air temperature of + 12 ° C.
2. Cottage cheese. It is a perishable product, but quick to prepare. It can be put on sale the very next day after production. To extend the shelf life, it is enough to put the cheese in the refrigerator.
3. Semi-solid. This product combines the features and advantages of the two above types. The production of semi-hard cheeses, unlike hard varieties, takes less time, while the product itself is stored much longer than cottage cheese. In addition, these cheeses increase the assortment, which contributes to an increase in the percentage of sales and profit from the sale of finished products.

Features of different varieties allow businesses to quickly respond to all kinds of market changes, come up with short- and medium-term strategies for the development of home-based businesses. The cellar, where special conditions are created, equipped with hard cheese, is a bank with deposits, a source of stable profit.

Advice: you should not start producing several varieties at once, it is better to limit yourself to 1-3 species. In the future, after evaluating the dynamics and pace of sales, it will be possible to make a decision to increase the range.

It should be noted that for the production of different varieties, one main product is needed - milk. In addition, the equipment used is the same (except for some types of cheese). Only recipes and production technologies differ.

Raw material requirements

For the production of cheese, you need milk, sourdough or rennet. Some manufacturers use dyes to give the finished product a more beautiful color.

The main raw material used for the production of the product is milk. It can be both goat and cow. It is better to use milk immediately "from under the cow", then the fat content of the cheese will be higher. Although partially removed will do. After all, the main condition is the quality of the product, and it depends on the health of the animals.

In order for the mini-workshop to function without interruption, it is necessary to conclude a contract for the supply of milk with the farm. The document must specify the quantity of products supplied, payment options and quality requirements.

Sourdough is necessary for the formation of acid. In the future, the taste of cheese will depend on it. Some of its types are sold in stores, the rest can be prepared at home:

Recipe #1. To make a sourdough with your own hands, you need to take 0.5 liters of fresh whole milk and place it for a day in a dark place (+30°C). This raw material is added to milk in the manufacture of homemade cheeses that do not require the use of a press.

Recipe #2. You can also make sourdough with yeast. To do this, add 120 g of the product to a glass of warm milk. Then remove the mixture in a warm place and leave to ferment for a day. Then you need to drain half of the milk and add fresh. The procedure should be repeated six more times in one week. During the specified time, the raw material will ripen and be ready for use.

Another main component is abomasum (a product obtained from the stomachs of young animals). Milk begins to curdle within an hour after the addition of enzyme preparations. In stores, they are more often found in the form of tablets and extracts. In addition, “vegetable” abomasum can also be seen on sale, because most cheese lovers are vegetarians.

Cheese dairy equipment - price

For the production of homemade cheeses, as well as for the manufacture, special equipment is needed. Part of the inventory is always at hand for any hostess, some items can be made by hand. For home production, you may need:

• cheese factory;
• forms of various volumes;
• press;
• containers for milk (bottles, buckets and cans);
• thermometer;
• funnels;
• table scales;
• measuring spoons for dosing bulk ingredients.

A cheese factory is necessary for curdling milk and separating whey. This process involves the exact observance of the temperature regime for a specific period of time. In modern automatic cheese dairies, curdling occurs without human participation. The only thing required is to set the time and temperature. This equipment is more suitable for small farms. For cheese making at home, small cheese dairies without a timer with a constant temperature function are more appropriate. The price of a cheese making machine depends on several criteria and ranges from 130,000 to 400,000 rubles:

• from power;
• from capacity;
• from the presence of additional control devices.

The mini-cheese factory is able to process 100 liters of milk per day. And since the goods will be produced in limited quantities, there is no need to create special conditions for the maturation and preservation of cheese. This means that there is no need to purchase additional equipment.

Do-it-yourself mini-cheese factory

Some time ago, the prices for mini-cheese factories were exorbitant, but with the advent of domestic-made models on the market, prices have dropped significantly. Today they cost a little more than the same familiar multicookers or bread machines.

The main advantage of mobile cheese makers is that they can be used to prepare not only homemade cheese, but also cottage cheese, sour cream, yogurt. In addition, such a device is compact, takes up little space, does not require complex maintenance and consumes little energy. To operate the cheese factory, you need an ordinary outlet and water. Processing 18 liters of milk takes approximately two hours. The output is 2 kg of hard cheese.

If you wish, you can make a cheese factory with your own hands. For domestic conditions, a heating element with a power of 1.5 kW is quite enough. The cheese factory must be able to be connected to running water. To accurately observe the temperature regimes, the apparatus should be equipped with a special thermostat.

Cheese molds at home

Each type of cheese has a special form that has developed historically. Ripening, ease of handling as well as transport are all highly dependent on the shape and size of the product. For example, soft cheese, like Camembert, ripens from the edge to the middle. And if the product is excessively thick, then it simply does not have time to ripen to the end, and mold will begin to appear on its surface. If you make hard cheese too small, it will dry out faster than it will ripen.

The purchase of special forms is only advisable when the skills of cheese making have already been acquired. Moreover, they are more appropriate for mass production. For home-scale cheese making, there is no fundamental difference in what form to put the cheese mass in. It can be either rectangular or cylindrical.

In the learning process, you can use homemade equipment. To make a cheese mold, you need to take a 0.5 liter mayonnaise bucket and pierce it with a heated knitting needle. Then cut the lid so that when immersed it reaches the middle of the bucket. That's all - the cheese mold is ready.

If the farm has a 1 liter can, then you can use it to make the mold. The bottom of the container should be pierced with a nail so that the torn edges of the holes “look” outward. This will prevent the deformation of the cheese. The inside of the jar should be lined with a cloth, and then filled with cheese mass and covered with a cloth on top. The mass is ready for pressing. Excess liquid will flow out through the hole.

Russian cheese production technology

A wide variety of cheeses can be produced at home. The manufacturing technology of each type is different, although the same equipment is used in the process.

The process of making Russian cheese consists of the following operations:

• milk pasteurization;
• adding a special starter;
• cheese grain formation;
• cheese mass molding;
• pressing;
• salting;
• ripening.

Russian cheese is made from heat-treated milk with a fat content of at least 50% in dry matter, moisture - 40%, salt - 1.4-1.8%. Weight of cheese 11-13 kg. A suitable form is a cylinder 16-18 cm high and 34-36 cm in diameter. The finished product has a distinct cheesy, slightly sour taste and smell, a dense texture, a pattern of flattened, slit-like eyes. The surface is flat and without a subcortical layer.

15-30 g of calcium chloride per 100 kg of milk and 0.8-1% of bacterial starter containing aroma-forming and lactic streptococci, which play an important role in the ripening of this cheese variety, are added to thermally processed milk.

Coagulation of the mixture is 20-30 minutes at t 30-32°C. The clot should turn out to be dense, so that sharp edges are obtained at the break. Next, it should be cut into cubes of 8-10 mm (cheese grain). By the end of the aging process lasting 10-15 minutes and kneading (30-40 minutes), the size of the cubes will decrease to 6-7 mm. During this time, up to 30% of serum is removed,

Reheating is carried out at a temperature of 40-42°C and lasts no more than 20 minutes. Then the cheese grain is kneaded for 30-50 minutes. This is done to dry the mass, partially lose stickiness and increase acidity. Then another 40% of the whey is separated, after which the cheese grain is sent to molds lined with wet sickle (reinforcing material). The mass is compacted and then pressed.

Advice: do not throw away the whey after boiling. If you take it back to the cheese factory, add two liters of milk, a little apple cider vinegar and heat it up to t + 92 ° C, you can get tasty and appetizing cottage cheese, and hence the first profit.

Before pressing, it is better to replace the sickle with a damp cloth, so the cheese will turn out more beautiful. During the first hour, the cheese is pressed under a pressure of 10-15 kPa, after which it is increased to 20 kPa, and then to 30-40 kPa. After eight hours, the pressure is reduced to 20-25 kPa. The total pressing time is 8-12 hours.

The next stage is salting in a 20-22% solution. The process time depends on the acidity, the temperature of the product and the brine itself, and increases depending on the weight of the cheese. For example, for a 1 kg head, it takes 10-12 hours. The final step is drying and ripening. Shelf life 4 months in a film or paraffin at t 2-4°C.

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Making cheese, like it, is a profitable and promising business that anyone can organize without experience and special education. It is more profitable to open this business in a village or village near a large settlement, in a more remote area it is more difficult to bring this idea to life, since good distribution channels are needed.

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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 payment deferral, 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 the enterprise for the production of cheese

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.

1. PRODUCTION TECHNOLOGY OF HARD CHEESES WITH A LOW SECOND HEATING TEMPERATURE

(Hard rennet cheeses are produced from carefully sorted, fat-normalized (taking into account protein content) pasteurized milk with the introduction of various bacterial starter cultures. The production technology, microbiological processes of cheese maturation cause a relatively deep decomposition of proteins, which contributes to obtaining specific properties. chy compositions or polymer films.On the surface of the cheeses are allowed imprints of sickle.The color of the dough is from white to slightly yellow, the same throughout the mass.

The main factors determining the specific features of cheeses of this group are:

The use of bacterial starters, consisting mainly of mesophilic lactic streptococci;
- the temperature of the second heating of the cheese grain - 32-42C (depending on the type of cheese and the ability of the cheese grain to dehydrate);
- a certain level of active acidity of the cheese mass at each stage of production, units. pH: after pressing - 5.2-5.9 in mature cheese - 5.2-5.4;
- moderate content of common salt in cheeses (1.5-2.5%);
- the use of several temperature regimes in the process of maturation (10-12C, 14-16C, 10-12C).

TECHNOLOGICAL PROCESS

2. Cleaning and cooling of milk. It is carried out to prevent the development of microflora and spoilage of milk. To purify milk, it is recommended to use milk purifying filters, and in larger enterprises - milk purifiers. Cooling of milk is carried out to a temperature of 6-8C on plate coolers of appropriate capacity.
3. Reservation and maturation of milk. Reservation of milk lasting 12-24 hours ensures uninterrupted operation of the enterprise. Milk sent to the production of cheese must be ripe (aged at t 10-12C for 10-14 hours in order to increase acidity). Exposure applies to both raw purified and pasteurized milk. Pasteurized milk must be fermented with pure cultures of lactic acid bacteria. It is allowed to use fresh milk with the addition of a share of mature milk (up to 50%).
4. Normalization and pasteurization of milk. Cooling to clotting temperature. Normalization of milk is carried out on separators-cream separators for the fat of the normalized mixture. If necessary, protein normalization is performed (up to ppm protein 3.2%). Pasteurization of milk is carried out on pasteurization-cooling units at t 74-76C with a holding time of 20-25 seconds. The purpose of heat treatment is the destruction of vegetative forms of microorganisms, the inactivation of enzymes that are in their native state, and the preparation of milk for clotting. In the recovery section, the milk is cooled to the clotting temperature (32-34°C).
5. Coagulation of milk, clot processing. In the cheese bath, milk is prepared for rennet coagulation (introduction of bacterial starter; calcium chloride solution; if necessary, ripened milk; rennet). Particular attention should be paid to sourdough, since the entire ripening process depends on it in the production of cheese. A starter consisting of mesophilic streptococci must be active; is introduced in the amount of 0.5-0.8%. It is convenient to use a direct DVS starter, which does not require pre-cultivation of the production starter. Calcium chloride is needed to increase calcium ions in milk, which in turn bind proteins, which contributes to better clot formation. Sometimes in production, milk of increased maturity is used in an amount of 15-20% of the total amount, also in order to increase the amount of calcium ions, and, consequently, the quality of the clot. Rennet ensures the formation of a strong clot in a short time. Coagulation of milk is carried out at t 32-34C for 25-30 minutes.

The resulting clot is subjected to cutting with lira, crushing and kneading for 10-15 minutes in order to set the cheese grain (7-8 mm in size) and dehydrate it. 30% of serum is removed. To accelerate dehydration, the second heating of the cheese grain is carried out under the following modes: t 38-41C, duration 15-30 minutes. To increase the hydrophilicity of the grain, its partial salting is used, which ensures an increase in the content of bound moisture in the cheese. Kneading cheese grain after the second heating for 30-50 minutes is also carried out for its dehydration and grain normalization in terms of moisture. Acidity in the process of processing cheese chamois is regulated by diluting whey with water in an amount of 5-20%. The grain size at the end of processing is 4-5 mm.
6. Molding. For this group of cheeses, plastic molding is traditionally used. The finished cheese grain is pumped into the machine for molding the cheese mass for 15-25 minutes to form a layer and cut it into pieces of the required size. 7. Self-pressing. Pieces laid in cheese molds are subjected to self-pressing for 25-30 minutes - pressing under their own weight. At the end of self-pressing, the cheeses are marked with plastic numbers.
8. Pressing. In presses, pressing is carried out for the purpose of final dehydration of the curd and removal of free moisture, obtaining a well-closed surface and a compacted surface layer. Pressing is carried out from 1.5 to 4 hours. 9. Salting. The most rational way of salting hard rennet cheeses is salting in circulating brines with a concentration of 18-22% and a temperature of 8-12C for 3-5 days. For this group of cheeses, partial salting of the cheese mass in the grain is allowed. Salting gives the cheese certain flavors. During salting, microbiological and biochemical processes are regulated, and the consistency of the product is formed.
10. Cheese maturation, care. Before ripening, the cheese is dried for 2-3 days. In the process of ripening, as a result of the vital activity of microorganisms, deep transformations of the constituent parts of the cheese occur, flavoring and aromatic substances accumulate, and the taste of the product is formed. Cheese maturation must take place in maturation chambers under certain conditions (temperature, relative humidity). During the entire ripening time, careful care of the heads is necessary. The total duration of maturation is 1.5-2.5 months.
11. Packing cheese. After maturation, the cheeses are washed, dried, labeled, coated with a paraffin alloy using paraffin wax, or packed in polymer films.

2. PRODUCTION TECHNOLOGY OF HARD CHEESES WITH A HIGH SECOND HEATING TEMPERATURE

(Hard rennet cheeses are produced from carefully sorted, fat-normalized (taking into account protein content) pasteurized milk with the introduction of various bacterial starter cultures. The microbiological processes of cheese maturation determine the relatively deep decomposition of proteins, which contributes to obtaining specific properties. compositions or polymeric films.On the surface of the cheeses, sickle prints are allowed.The color of the dough is from white to slightly yellow, the same throughout the mass.

The main factors determining the specific characteristics of cheeses with a high temperature of the second ripening are:

The use of bacterial starters, consisting of mesophilic (for cheeses of certain types) and thermophilic lactic streptococci and lactic acid bacilli;
- the use of pure cultures of propionic acid bacteria and active propionic acid fermentation during the maturation of cheeses;
- the temperature of the second heating of the cheese grain - 47-58C (depending on the type of cheese and the ability of the grain to dehydrate);
- reduced moisture content of cheese after pressing (38-42%);
- a certain level of active acidity of the cheese mass at each stage of production, units. pH: after pressing - 5.5-5.8, in three-day cheese - 5.3-5.4, mature - 5.5-5.7;
- reduced content of table salt in cheeses (0.8-2.5); - the use of several temperature regimes in the process of ripening cheese (mainly 10-12C and 20-25?C).

TECHNOLOGICAL PROCESS

Increased maturity and acidity of the processed milk and a high level of lactic acid process (Russian), and for Cheddar also ripening (cheddarization) of the cheese mass in blocks before salting and foaming. The production of hard cheeses with a high temperature of the second heating is less than 5% of the total output in Russia. Due to the long ripening time (more than 90 days) of the cheese. The consequence is the slow turnover of the capital of the cheese factory.

1. Acceptance and evaluation of milk quality. In cheesemaking, special requirements are imposed on the quality of raw materials. Raw materials must be of good quality in microbiological terms; a high content of solids, especially protein, is desirable, which increases the yield of the product and reduces the consumption of raw materials Raw milk should quickly coagulate under the action of rennet, form a clot that separates the whey well.
2. Cleaning and cooling of milk. It is carried out to prevent the development of microflora and spoilage of milk. To purify milk, it is recommended to use milk purifying filters, and in larger enterprises - milk purifiers. Cooling of milk is carried out to a temperature of 6-8°C on plate or tubular coolers of appropriate capacity.
3. Reservation and maturation of milk. Reservation of milk lasting 12-24 hours ensures uninterrupted operation of the enterprise. Milk sent to the production of cheese must be ripe (aged at t 10-12C for 10-14 hours in order to increase acidity). Exposure applies to both raw purified and pasteurized milk. Pasteurized milk must be fermented with pure cultures of lactic acid bacteria. It is allowed to use fresh milk with the addition of a share of mature milk (up to 50%). 4. Normalization and pasteurization of milk. Cooling to clotting temperature. Normalization of milk is carried out on separators-cream separators for the fat of the normalized mixture. If necessary, protein normalization is performed (up to 3.2% ppm protein). Pasteurization of milk is carried out on pasteurization-cooling units at t 74-76C for 20-25 seconds. The purpose of heat treatment is the destruction of vegetative forms of microorganisms, the inactivation of enzymes that are in their native state, and the preparation of milk for clotting. In the recovery section, the milk is cooled to the clotting temperature (32-34C).
5. Coagulation of milk, clot processing. The acidity of milk before curdling should be 19-22T. In the cheese bath, milk is prepared for rennet coagulation (introduction of bacterial starter; calcium chloride solution; if necessary, ripened milk; rennet). For Russian cheese, starter is used from strains of lactic acid and aroma-forming streptococci in the amount of 0.7-1.2%. For Cheddar - sourdough from strains of Str. cremoris, Str. lactis, Lbm. plantarum in the amount of 1.5-2.0%. 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 amount, also in order to increase the amount of calcium ions, and, consequently, the quality of the clot. Rennet ensures the formation of a strong clot in a short time. Milk clotting is carried out at t 32-34C for 30-35 minutes. The resulting clot is cut, set and dried for 35-45 minutes for Russian cheese and 45-50 minutes for Cheddar. Grain size 7-8 mm. 30% of serum is removed. To accelerate dehydration, the second heating of the cheese grain is carried out under the following modes: t 39-41C, duration 20-30 minutes. Drying of cheese grain after the second heating is carried out for 40-50 minutes. The duration of the entire treatment is 120-150 minutes. The grain size at the end of processing is 5-6 mm.

RUSSIAN CHEESE

Partial salting of Russian cheese is carried out at the end of drying the cheese grain before molding (50-70% of the whey is removed before this). Concentrated brine is applied to the grain. Salted grain is kept for 25-30 minutes with stirring.

FORMING

Ready for molding cheese grain is pumped to the whey separator, from where it is fed in bulk into molds. Self-pressing in the forms of cheese mass lasts 50-60 minutes with a single turn. Pressing lasts 3-4 hours, then the cheeses are repressed, then pressed for 2-3 hours until the active acidity of pH 5.2-5.3 increases. (Total pressing time 5-8 hours). The duration of salting cheese in brine is 2-3 days, the temperature of the brine is 10-12C The cheese is dried for 8-10 days, then covered with a paraffin-polymer alloy. The total duration of maturation is 60 days.

CHEDDAR

The processes of cheddarization, molding and pressing of cheese are carried out at a room temperature of 30-35C in order to intensively develop the lactic acid process. A 25-30 cm thick layer formed in the molding apparatus is kept under a whey layer for 30-40 minutes. Then the cheese layer is pressed, cut into blocks (25x24 cm), stacked in several rows on carts, subjected to cheddarization. Blocks are turned 4-6 times every 15 minutes. Cheddarization (ripening of the cheese mass for 90-100 minutes to pH 5.2-5.3) of the cheese mass is carried out in blocks before salting. As a result of ripening, the consistency of the cheese mass becomes layered-fibrous.

CRUSHING, SALTING

In the crushing device, the cheese mass bars are crushed into pieces of 1.5-2 cm, evenly salted.

FORMING

The cheese is molded into rectangular blocks and placed in perforated moulds. Self-pressing is carried out for 20-30 minutes. Pressing lead 8-14 hours. Drying 2-3 hours. The cheese is packed in polymer films under vacuum with heat shrink. Ripening 90 days.

Information provided by NPK "Progressive Technologies". The company supplies a wide range of equipment for the production of processed and sausage cheeses. We offer both fully equipped production and packaging lines, as well as disparate equipment, ranging from cheese mass melters to automatic packaging machines in a variety of consumer containers. The company's technologists will tell you in more detail about the production technology and correctly select the required equipment.

Phones in Moscow:

Secretariat: 933-60-63; fax: 933-60-64.
Company website: WWW.PROTEX.RU, E-mail: [email protected].

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. 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 proteins in the cheese mass. 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.

Many entrepreneurs noted great prospects in the cheese-making industry a long time ago - when the domestic market began to experience an acute shortage of this product. And over time, many businessmen have been able to implement a business project for the manufacture and sale of cheese. And not only is this area attractive due to the huge demand, but it is also not necessary to overcome any special difficulties when starting a workshop - the cheese production technology is simple, and the equipment is quite widely represented on the market. But there are some nuances here, since we are talking about a food enterprise. Therefore, an entrepreneur should still be prepared to address important issues.

Our business valuation:

Starting investments - from 50,000 rubles.

Market saturation is average.

The complexity of starting a business is 6/10.

The best option for a novice entrepreneur is to open a mini cheese factory, and not a whole industrial complex, because it will not be easy to put one on its feet. But a small workshop is easy to maintain - you can get by with a minimum of personnel. But there is another option for starting your own business - to organize a home business. Making homemade cheese, in terms of technology, will differ little from industrial products, but here there is no automation of labor, almost all stages will have to be carried out manually. And it is quite clear that you cannot manually produce large quantities of goods, selling which you can get a lot of revenue.
A well-designed business plan for cheese production is almost half the success. The project analyzes the sales market and the level of competition, selects raw materials and the technological process, provides calculations of capital investments and further profits. A business plan is needed not only to “present” it to the bank or investors, but also for yourself - in order to build a stable enterprise and its further development.

What should be taken into account in order to open your own production of hard cheeses in Russia?

Which cheese is more profitable to produce today?

The recipe for making cheese has been known for many centuries, and during this time many types of it have appeared. Each variety is characterized by an original composition and a special production technology. That is why, even before the equipment is purchased, it is important to think over which of the possible types of cheese will be produced within the walls of the plant.

There are several main groups of cheeses:

• hard cheeses,
• soft cheeses,
• pickled cheeses,
• smoked cheeses.

Also, there is a classification according to which all cheeses are divided into types depending on the milk that is used in the manufacturing process. So, for example, in addition to products from cow's milk, one can distinguish goat cheese and cheese from buffalo milk.

Even a novice in this business will be able to master the technology for obtaining any of the presented types of product. But it is the production of hard cheese that is considered the most promising niche today, since the products are in the highest demand, due to their taste and variety of applications.

Having worked out the recipe, it will be possible to produce the following varieties of hard cheeses popular among the population:

The production of hard cheeses will save the manufacturer from many technological difficulties. For example, to get blue cheese, you will need to purchase expensive enzymes, and pigtail cheese will require the purchase of additional equipment.

So, within the walls of the workshop, we decided to produce only hard cheese. Now let's take care of the documentation of the enterprise, the purchase of high-quality raw materials and equipment.

Registration of the future enterprise

Since it is planned to launch an enterprise in the food industry, Russian-made cheeses must pass quality certification without fail. But you can get certificates only after the workshop is registered with the tax service.

As an organizational and legal form, it is better to carry out your activities through an LLC.

In order to obtain a permit for mini cheese production, the following package of documents should be submitted to Rospotrebnadzor:

• application,
• constituent documents of the enterprise.
• veterinary certificate for raw materials,
• phytosanitary certificate,
• ready-made samples of labels and packaging.

After carrying out checks and analyzes of the quality of the exemplary product, the supervisory authorities will give permission to carry out activities.

Will the production of cheese at home require official registration? It all depends not only on the honesty of the entrepreneur, but also on his future plans. And if friends and acquaintances still buy non-certified products, then not a single store will sell such a product. Therefore, if you are going to enter larger markets, all permits must be obtained.

Used raw materials and technology for producing hard cheese

Technological scheme for the production of hard cheeses

Cheese production recipes are kept in the strictest confidence by all enterprises, since few of them work in accordance with GOST - preference is given more to TU, when it is possible to change both the composition of the finished product and its technology. That is why it will be difficult to indicate at least some exact recipe for cheese. To produce a high-quality tasty product, one cannot do without the help of a qualified technologist.

We single out only the main components that are necessarily used to get hard cream cheese:

• milk,
• leaven,
• salt.

Often, in order to reduce the cost of the final product, not only natural ingredients are added to the recipe, but also artificial ones - flavors, preservatives, dyes. If you are going to offer consumers only a quality product, it is better to refuse to use them.

And if processed cheese is produced mainly from the “remains” of cheese production, and many manufacturers do not pay much attention to the quality of the raw materials, then for the production of hard cheeses, it will be necessary to carry out strict incoming control of all components supplied for processing.

It is necessary to conclude an agreement with suppliers for the wholesale supply of raw materials - this way it will be possible to minimize costs. The contract spells out all the requirements that all components must meet.

The technology for making hard cheeses is a complex biochemical process.

But in general, the process can be represented as follows:

• Milk preparation (pasteurization, cooling, aging, introduction of bacterial starter).
• Coagulation of milk with the formation of a homogeneous mass;
• maturation of the mass.
• Salting of the mass and the formation of cheese heads.
• Cheese pressing and drying.
• Coating of the cheese head with a special paraffin-polymer composition.

And it is a simple technological scheme for the production of cheese that makes it possible to carry out the process at home. But in order to get durum rennet cheese, all the above operations will need to be performed manually. But in fairness, we note that a fully automated line will require human intervention - the technology has not yet reached such a high level when each of the stages would be carried out by machines.

The resulting Parmesan cheese must pass internal quality control. And for this, in addition to a qualified technologist, it is necessary to hire laboratory assistants who can distinguish soft cheese from hard varieties, and who know all the quality indicators that the final product must meet.

How to equip a workshop for the production of hard cheeses?

The next thing an entrepreneur has to do is to buy equipment for cheese production. Thanks to the active development of this niche, a lot of options for technical equipment of both a mini-workshop and a full-scale plant have appeared on the market.

Hard cheese production line

A standard cheese production line consists of the following equipment:

• baths for pasteurization,
• holding baths,
• presses,
• forms,
• paraffiner,
• desktops.

The price of equipment for the production of cheese, indicated in the list, will depend on its capacity, degree of automation. For a small enterprise for the next few years, a line worth 500,000-700,000 rubles will be enough. But to the obligatory costs of the technical equipment of the workshop, one must also add the cost of refrigerating chambers for storing raw materials and finished products. And this is at least 300,000 rubles. Additional molds for cheese may also be required to be able to produce cheese heads of different diameters. But they are inexpensive. To expand the range of products, it is worth considering purchasing an industrial slicer that would cut the cheese in layers, and a packaging machine that would pack the cheese slices in a vacuum. Add another 300,000-400,000 rubles to the expenses.

If such an impressive start-up capital is not available, then a standard low-power line will be quite sufficient. In addition, the purchase of supported equipment will significantly reduce the cost of starting costs.

Profitability of the planned enterprise

The mini-shop for the production of hard cheese will begin to make a profit when distribution channels are established. Hard varieties are more popular than the same Adyghe cheese and Suluguni cheese, and therefore, as practice shows, it will not be difficult to find interested buyers. But the main bet should still be made on the sale of large batches of manufactured goods - and there will be more revenue, and the products will not be stale in warehouses.

As for the specific figures for the profitability of the planned enterprise, it all depends on its capacity and pricing policy in the region. On average, cheese is sold at a wholesale price of 150-250 rubles/kg. And with the release of about 400 kg of finished product per day, mini cheese production as a business can bring its owner an income of over 1,500,000 rubles. And for a small workshop, these are excellent financial indicators. After deduction of all variable costs for the implementation of activities, the net profit will be 50,000-120,000 rubles per month.

When the enterprise pays off will depend on the investments invested in the business. If taken at a minimum, then the cheese production process will require costs in the amount of 1,500,000 rubles. There is an opportunity to start a home business without spending even 50,000 rubles. But here you should not count on big profits, since it is physically impossible to get large batches of products manually.