User:Cabrera1616/Farmer cheese

Farmer cheese
Farmer cheese is a food source of the milk protein, easily acquired milk fat, vitamins, folic and nicotinic acid, macro- and microelements, methionine — irreplaceable amino acid with lipotropic action. Recommendations on farmer cheese inclusion to a food ration of a tender age child are provided. The data on the range and advantages of the children farmer cheese made by ultrafiltration method allowing to receive a product with the optimum organoleptic properties, enriched with serumal proteins with necessary amount of calcium and phosphorus, with high degree of microbiological purity are submitted.[1 ] Farmer’s cheese is a variety of cheese that is very much like cottage cheese (especially if the farmer lives in a cottage), but there may be a few slight variations in procedure. This whole class of cheeses — including cottage cheese, farmer’s cheese, pot cheese, and a few of the cheeses you made earlier (buttermilk cheese, yogurt cheese, and quark) — comprise aspects that are, indeed, all very similar in nature. If you go back and examine the ingredients and procedures for making each of cheeses, you may get confused as to which is cottage cheese, what is farmer’s cheese, and what exactly pot cheese is. Not to worry; once you get the basics down, you will be coming up with your own variations on this fundamental farmer’s cottage pot cheese.[2]

Direction to make farmer cheese
1. Pour the milk into a stainless-steel double-boiler pot.

2. Heat milk to 95°.

'''3. Add yogurt. Stir well.'''

4. Gently stir dissolved rennet mixture in the milk mixture.

5. Remove from heat and cover.

6. Allow mixture to sit at room temperature for about an hour.

7. Check the development of the curd.

8. If the curd has formed into a custard-like consistency, you are ready

'''to proceed. If the curd has not quite formed, allow the mixture to'''

sit for another 30 minutes.

9. Once the curd has formed, cut them into 1-inch pieces.

10. Allow the curds to sit for 15 minutes.

'''11. In the double boiler, heat the curds very slowly to 110°. You should'''

allow the curds to reach 110° over a 30-minute period.

12. As you heat the curds, very gently stir them to bring the curds on the

'''bottom to the top. This allows the curds to be more evenly heated.'''

13. Stir every five minutes.

14. After the curd reaches 110°, hold that temperature for 20 to 30 minutes.

15. As you heat the curds, you will notice that they are expelling more

whey and becoming firmer.

'''16. Line a colander with a large, doubled piece of cheesecloth. Make'''

sure the cloth is large enough that you will be able to bring the

'''corners together in a bag for the cheese to drain. Place the colander'''

over a pot to catch the whey.

17. Gently pour the curds into the cheesecloth-lined colander.

'''18. Allow curds to drain in colander for about an hour. At this point,'''

the whey has probably stopped draining through the colander.

19. Transfer the cheese to a bowl and salt to taste.

20. If you salted the cheese, stir it well to evenly distribute salt.

'''21. Line two cheese molds with a double layer of cheesecloth. Make'''

sure the cloth is large enough that you will be able to bring the

corners together over the top of the filled molds.

22. Place the cheesecloth-lined molds in a pie plate or a similar dish

that will be used to catch whey as it drains from the cheese.

23. Fill the cheesecloth-lined molds with the cheese.

24. Fold the cheesecloth over the top of the cheese and place 2 pounds

'''of weight on top to press the cheese. A can of juice or a filled quart'''

jar is a good weight to use for this purpose.

25. Place the cheese in the refrigerator and press for four hours.

26. Remove the cheese from the refrigerator and unwrap it from

the cheesecloth.

'''27. This cheese is best served fresh. It will keep in a closed container in'''

the refrigerator for a week.[2]

Farmer cheese in our body
Farmer’s cheese is a valuable dietary product. The proteins that make up the curd contain essential amino acids. Farmer’s cheese promotes the formation of hemoglobin in the blood and the normalization of the nervous system, is recommended for the prevention of metabolic diseases, and strengthens bone and cartilaginous tissue (Kashina, 2013; Mentyukov, 2008). Unfortunately, there is significant destruction of many biologically active substances during the high-temperature processing of raw milk, which indicates the need to enrich milk and dairy products with these essential components for the human body (Alzate, Perez-Conde, Gutierrez, & Camara, 2010; Petrova, Kharitonov, & Agarkov, 2002). Fermented milk drinks, pasteurized milk, kefir, puddings, farmer’s cheese, and farmer’s cheese cream enriched with vitamins (C, group B, carotene), iodine, calcium, phosphorus, magnesium, iron, and zinc are being produced. One well-known technology is that of farmer’s cheese cream enriched with the mineral supplement "Neoselen" and a phytocomposition (peppermint, brown hips), the aggregate of which enriches the product with selenium and vitamins A, D, E, C, group B (Grechuk, 2000). Low-fat and low-fat farmer’s cheese products have been developed - "Curative farmer’s cheese yogurt" with condensed milk and vanilla, produced with the addition of vitamin-mineral premixture 12/03 and enriched with vitamins A, D, E, B9, C and mineral components – calcium, phosphorus, selenium (sodium selenite) (Gralevskaya, 2006).

Calculations show that the consumption of 100 g of basic, freshly prepared farmer’s cheese provides a low intake of selenium, vitamin A (5% each), and vitamin E (0.2% each). Therefore, not much attention is paid to the low micronutrient value of farmer’s cheese produced according to traditional technologies due to the insignificant content of vitamins in the feedstock and the influence of technological factors on them.Consumption of 1 unit of enriched farmer’s cheese, depending on the shelf life, can meet the dietary needs of an adult in the following micronutrients (% of PN): selenium - 47-46%, vitamin А – 43–42%, vitamin Е – 27–26%, vitamin D3 – 16%. [3]