Presentation on the topic of the benefits of fermented milk products
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DAIRY PRODUCTS
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CHARACTERISTICS OF LACTIC ACID PRODUCTS Cottage cheese is the most healthy product, which successfully combines complete proteins, easily digestible fats, minerals and vitamins. The degree of digestibility of cottage cheese protein by the human body is slightly higher than that of meat protein. CHEESE has a high content of calcium and phosphorus, which are optimally balanced in this particular product. CHEESE contains vitamins A, D, E, B1, B2, B12, PP, C, pantotheic acid and others.
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METHODS FOR OBTAINING LACTIC PRODUCTS (CHARACTER OF FERMENTATION) Fermented milk products (lactic acid products) are a group of dairy products produced from whole milk by fermenting it with starters (lactic acid bacteria or yeast), causing fermentation. Products that are obtained by fermenting pasteurized milk with starters prepared with cultures of lactic acid bacteria - sour cream, yogurt, cottage cheese, cheese. Products produced by fermenting milk using cultures that cause lactic acid and alcohol fermentation - kefir, kumiss
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TYPES OF FERMENTED MILK PRODUCTS FERMENTED MILK PRODUCTS CUTT CHEESE KEFIR YOGHURT HOMEMADE CHEESE SOUR CREAM YORK yogurt Ryazhenka VARENETS
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OBTAINING SOUR CREAM Smetana (from Orthodox sъmętana from sъmětati - remove, discard) is a fermented milk product of Russian cuisine, obtained from cream and sourdough. The ease of obtaining has led to the wide distribution of this product in the world under different names. The second most famous is crème fraîche, also made from pasteurized cream. In the past, sour cream was made quite simply: the top settled layer was removed from sour milk and kept in a cool place. Nowadays, in the industrial production of sour cream, milk is first separated, that is, divided into cream and skim milk, then the resulting cream is pasteurized to destroy harmful microflora and, finally, fermented by introducing a starter of lactic acid microorganisms.
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OBTAINING CHEESE It is interesting that the words “COORD” and “CHEESE” are clearly distinguished in the Russian language only now. And earlier, in Old Russian and some other Slavic languages, the word “sir” meant both cheese itself and cottage cheese. Therefore, for quite a long time everything made from cottage cheese was called “cheese” (for example, cheesecakes). Cottage cheese is a protein fermented milk product obtained by fermenting milk and then removing the whey. Cottage cheese is classified according to its fat content. In accordance with this, a distinction is made between fat (18%), semi-fat (9%) and low-fat cottage cheese (no more than 3%).
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PRODUCTION OF CHEESE CHEESE is a food product obtained from whole milk using enzymes and lactic acid bacteria. Enzymes or enzymes (from Latin fermentum, Greek - leaven) are protein molecules or their complexes that accelerate chemical reactions in living systems. Depending on the fat and protein content, the energy value of cheese varies significantly. Cheese is like a milk concentrate: proteins, fats, and minerals are contained in approximately the same proportions. Classification of cheeses according to production technology: Hard. Swiss type, Dutch type, Russian type, smoked cheeses, semi-hard cheeses. Soft, such as Camembert, such as Roquefort - the cheese is riddled with blue-green mold. Brine cheeses. Ossetian, suluguni, feta cheese. Processed (processed) cheeses are produced by melting fermented natural cheeses with the addition of cottage cheese, sour cream, milk, butter, spices and fillers (cocoa powder, coffee, vanillin, etc.).
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OBTAINING CURLED MUSH CUTTER MUSH is a common fermented milk product. At home, to make yogurt, sour cream or ready-made yogurt is added to cooled boiled or pasteurized milk. Fermented milk is placed in a warm place for 18-20 hours. Depending on the characteristics of preparation, the following types of curdled milk are distinguished: ordinary, fermented baked milk, Varenets, dessert.
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OBTAINING KEFIR AND YOGHURT KEFIR is a product of mixed fermentation: lactic acid and alcohol. It is produced by fermenting milk with a starter prepared with kefir grains. Fermented milk product enriched with probiotic culture (bifidobacteria) - bifidobacteria. YOGHURT is a fermented milk product with a high content of nonfat milk solids, produced using a mixture of starter microorganisms and Bulgarian lactic acid bacillus.
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STORAGE LIFE OF LACTIC ACID PRODUCTS SOUR CREAM - no more than three days Cottage Cheese - no more than two days SILVER - no more than three days KEFIR - look at the packaging CHEESE - from two days to a week
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Curd hot dishes Syrniki. Pressed fresh cottage cheese is passed through a meat grinder, raw eggs, sugar, salt are added and mixed well. The mass is cut into the form of meatballs, breaded in white breading. Place cheesecakes on baking sheets on edge in one row and store in the refrigerator. Before serving, fry in cast iron frying pans with heated fat until a golden crust forms on both sides and place in the oven for 3-5 minutes. Dumplings. The cottage cheese is passed through a meat grinder or rubbed, eggs, sugar, salt are added and mixed. Roll out the dough into an even layer 2 mm thick. Place cottage cheese balls on the surface of the rolled out dough at a distance of 3-4 cm from the edge of the dough and 4-5 cm from each other. The edges of the dough are folded over, covering the cottage cheese (filling) and the dumplings are removed using a metal notch. Store dumplings in the refrigerator on sheets sprinkled with flour. Cook at low boil for at least 10 minutes. Cottage cheese pudding. The yolks of raw eggs, ground with granulated sugar, raisins, chopped candied fruits, vanillin are placed in the pureed cottage cheese, everything is mixed well and the whites whipped into a fluffy foam are carefully introduced. Place the prepared mass on a baking sheet greased and sprinkled with breadcrumbs, grease with leison and bake. Bake the pudding in molds. Cottage cheese casserole . The cooled thick semolina porridge is combined with pureed low-fat cottage cheese, sugar, salt, eggs are added, and mixed well. The mass is transferred to a bowl greased with oil and sprinkled with breadcrumbs, greased with leison and baked.
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CHECK QUESTIONS TYPES OF FERMENTED MILK PRODUCTS METHODS OF OBTAINING FERMENTED MILK PRODUCTS CLASSIFICATION OF CHEESE STORAGE LIFE
