home Interior Design

Formation of assortment and laying out of cheeses. Thesis on the topic: "Classification and assortment of cheeses" Rennet cheeses concept classification assortment

Introduction

Commodity characteristics of cheeses

1 Consumer properties of cheeses

2 Classification of assortment of cheeses

3 Raw materials and materials used for the manufacture of cheeses

4 Cheese production

5 Cheese packaging and labeling

6 Transportation and storage of cheeses

7 Quality control and rules for the sale of cheeses

Examination of the quality of cheeses

1 Organoleptic characteristics of cheeses

2 Physical and chemical indicators of cheeses

3 Cheese safety indicators

4 Examination of the quality of cheese raw materials

Analysis of the cheese market

1 Analysis of cheese sales in Russia

2 Analysis of sales of cheeses at the trade enterprise "Almond"

Conclusions and offers

Bibliography

Application

Introduction

Cheese is a highly nutritious protein product, which is obtained by curdling milk and subsequent long-term processing of the resulting clot, during which moisture is removed. Processing ends with the formation of the cheese mass and the subsequent sending of the resulting cheese heads. Cheese acquires specific properties only after a long maturation process in cheese cellars, where conditions are created for the accumulation of flavoring and aromatic substances in the cheese mass.

The nutritional value is due to the high content of fat (30-50%), protein (23-30%) and biologically active substances - polyunsaturated fatty acids and essential amino acids. Cheese contains vitamins (A, E, group B and others), minerals, enzymes, phosphatides and organic acids.

In the current economic situation, the success of any enterprise depends on understanding the general state of affairs at the moment, understanding the goals that it sets for itself and improving the organization of management.

In order to survive in a competitive environment in a normal market economy, any enterprise must offer customers new types of goods, reduce costs, improve technology, and improve the quality of the goods produced.

Under these conditions, the consumer comes first. The success of the enterprise ultimately depends on how his needs are met. With the transition to the market, the quality of the goods sold and the completeness of meeting consumer demand - the completeness of the assortment - are of increasing importance.

Based on the analysis of the current situation, the topic term paper associated with the analysis of the assortment, the level of quality of cheeses. Also from the organization retail everything depends: starting from the range of goods offered and subsequently to increase the turnover. The development of an optimal assortment, increasing consumer advantages is the primary task of each enterprise, because the constant improvement of the properties of goods and the creation of new samples that have advantages over those produced are a means of competition.

The purpose of the course work is: "To develop directions in the formation of the range and improving the quality of goods sold."

To achieve this goal, the following tasks have been set.

The objectives of the course work are to give an analysis of the cheese market in Russia, to study in a theoretical aspect the main methods of falsification of goods (the concept, types, methods of detection), to determine directions in considering the completeness of the assortment.

The objectives of the course work are to analyze the assortment and quality of cheeses, to conduct organoleptic and physico-chemical studies of cheese samples, to analyze the results of the study. Determine correct labeling. Draw conclusions based on the results of the research, present your recommendations based on the research. The object of the course work: cheeses at the trade enterprise "Almond".

1. Commodity characteristics of cheeses

1 Consumer properties of cheeses

Cheese is a food product obtained from raw milk using milk-clotting enzymes.<#"887189.files/image001.jpg">

Diagram 1 Cheese sales analysis for 2012-2014

2 Analysis of sales of cheeses at the trade enterprise "Almond"

At the trade enterprise "Almond" of the Samara region, the city of Zhigulevsk. The activity of the enterprise is connected with the sale of food products and manufactured goods (perfumes and cosmetics, household chemicals, household and household goods). The supermarket is located near residential areas, the store is within walking distance. For cash and non-cash payments, the store has a cash desk and special equipment for self-service stores (computer, monitor, keyboard, barcode scanner).

A significant part of the goods is imported to the trade enterprise "Almond" from wholesale enterprises. Goods such as bread and bakery products, dairy and meat and some other food products of daily demand come to a trading enterprise directly from production enterprises - bakeries, food processing plants.

Goods of a complex assortment (imported goods, goods produced in other cities) are imported to Almond from the warehouses of wholesale trade depots. A trading enterprise also receives from procurement enterprises, from personal subsidiary plots and farms, as well as from individuals engaged in self-employment.

In the Almond store, commercial work is carried out, consisting of the following stages:

Studying and forecasting consumer demand for goods sold in a trading enterprise;

Formation of the optimal assortment of goods in a trading enterprise;

Choice of the most effective methods retail sale of goods;

Organization of the provision of trade services to customers.

The main carriers of the corporate identity of the trade enterprise "Almond" are: a sign above the entrance or at the entrance to the store; elements of the premises of the trading floor (walls, columns and partitions); various types of showcases and racks, signs and signs in the store; price tags, staff costumes.

The Almond store sells goods through self-service. Selling goods on a self-service basis is one of the most convenient methods for customers to sell goods. This method provides for free access of buyers to the goods laid out on the trading floor, the ability to independently inspect and select them without the help of the seller, which allows for a more rational distribution of functions between store employees. Payment for the selected goods is carried out at the settlement nodes serviced by controllers-cashiers.

The sales process in the trade enterprise "Almond" consists of the following main operations:

meeting the buyer and providing him with the necessary information about the goods sold, the services provided;

receipt by the buyer of an inventory basket or trolley for the selection of goods;

independent selection of goods by the buyer and their delivery to the settlement center;

calculation of the cost of selected goods and receipt of a check;

payment for purchased goods;

packaging of purchased goods and placing them in the buyer's bag;

return of the inventory basket or trolley for the selection of goods to the place of their concentration.

Conclusions and offers

Cheese is a highly nutritious protein product. The nutritional value of which is due to the high content of fat (32-33%), protein (23-30%) and biologically active substances. The composition of the cheese also includes vitamins: A, B, C and others; minerals: calcium, phosphorus, enzymes, phosphatides and organic substances.

In the production of cheese, vegetable fats are currently used to partially replace milk fat, vacuum shrink bags are used for packaging, they help protect cheeses from moldy fungi, unwanted mold, as well as from the formation of a crust during ripening, and can increase the shelf life of products.

If the technological processes of production are not followed, defects in consistency, taste and smell, and appearance may occur.

In the course of the work, the following conclusions were made:

Cheeses are distinguished by a high content of proteins, milk fat, as well as mineral salts and vitamins. Cheeses are an important source of biologically valuable protein;

The basis for the classification of cheeses can be: the type of the main raw material, the method of coagulation of milk, the microflora involved in the production of cheese, the main indicators of the chemical composition and the fundamental features of the technology;

In addition to the main raw materials used in the preparation of cheeses, auxiliary raw materials are also added, which improves the taste and texture, and increases its nutritional value;

All packaging materials must be harmless, non-reactive with the product, impervious to vapors and gases. Packaging allows you to store and transport products in good sanitary condition;

There are many types and methods of falsification in the sale of cheeses, and therefore, when buying one or another type of cheese, so necessary for our body, you need to be more careful;

The quality of products directly depends on the technology of production, as well as on the quality of raw materials taken for the manufacture of cheeses.

The Almond trade enterprise currently sells a fairly wide range of hard rennet cheeses, which are increasing every year.

In the course of the work, it was found that the trading enterprise "Almond" complies with all the requirements for the storage of cheese.

Federal Laws and Government Decrees

1. Civil Code of the Russian Federation, Parts I and II.

Main sources:

1. Organization and technology of trading processes. Ed. F.G. Pankratov. -M.: Economics, 2010. - 334 p.

Pambukhchiyants O.V. Organization and technology of trading processes - M.: Marketing, 2009. - 320 p.

Pambukhchiyants O.V. retail technology. - M.: Marketing, 2006. -284 p.

Pambukhchiyants O.V., Dashkov L.P. Commerce and trade technology. - M.: Marketing, 1999.

Pankratov F.G., Panbukhchiyants V.K. Commerce and trade technology. Moscow: Marketing, 2005. -220 p.

Pankratov F.G., Seregina T.K. Commercial activity. -M.: Marketing, 2003. - 320s.

Pankratov F.G., Seregina T.K. Commercial activity. -M.: Marketing, 2004. - 580s.

Technology of trading processes. Ed. A.F. Morgun. -M.: Economics, 1996. - 384 p.

Fundamentals of organizing the activity of a retail trade enterprise - Trade decisions. 2005

Trade business: economics and organization: Textbook Under the general. ed. prof. L.A. Bragin and prof. T.P. Danko. -M.: INFRA-M, 1997.

Molotkova N.V., Sosedov G.A. Organization, technology and design of commercial enterprises: Proc. allowance. Tambov: Tambov Publishing House. state tech. un-ta, 2010. 128 p.

GOST R 51303-99 "Trade, terms and definitions"

GOST R 51304-99 “Retail trade services. General requirements"

Additional sources:

1. Bogomolova B.F. Cheese production: technology and quality / Per. from French; 1989. - 496 p.

Brilevsky O.A. Merchandising of food products: Proc. allowance. - Minsk: BSEU, 2001. - 614 p.

Bushueva I.G. Packaging is an important link in the technological chain of cheese making // Cheese making and butter making. 2002.- No. 4.- p. 9-11.

Wilkinson M., Mikhen K. Cheeses of increased nutritional value - how to sell them // Cheese making and butter making. - 2002.- №1.- p. 14-15.

GOST 26809-86 Milk and dairy products. Method of sampling and preparation of samples for analysis.

Zhiryaeva E.V. Commodity science: Proc. allowance - Minsk: Urajay, 2003. - 154 p.

Isaenko A.A., Fedotova A.V., Shtykov A.N. Latex coating for hard cheeses “Polyevid”: new opportunities // Cheese making and butter making.-2002. No. 4. - With. 35.

Kruglyakov T.M. Merchandising of food products: Proc. for universities / T.N. Kruglyakov, G.V. Kruglyakov. - Rostov n / a: ed. Center "March", 2000. - 488 p.

Annex 1

Appendix 2

Law on Consumer Protection

Article 30

The shortcomings of the work (service) must be eliminated by the contractor within a reasonable time, appointed by the consumer.

The paragraph is excluded. - Federal Law of December 17, 1999 No. 212-FZ.

The deadline set by the consumer for the elimination of defects in the goods is indicated in the contract or in another document signed by the parties or in an application sent by the consumer to the contractor.

For violation of the deadlines provided for by this article to eliminate the shortcomings of the work performed (service rendered), the contractor shall pay the consumer for each day of delay a penalty (penalty), the amount and procedure for calculating which are determined in accordance with paragraph 5 of Article 28 of this Law .

In case of violation of the specified terms, the consumer has the right to present to the contractor other requirements provided for in paragraphs 1 and 4 of Article 29 of this Law .

Article 37. Procedure and forms of payment for the work performed (service rendered)

The consumer is obliged to pay for the services rendered to him in the manner and within the time limits established by the contract with the contractor.

The consumer is obliged to pay for the work performed by the contractor in full after it is accepted by the consumer. With the consent of the consumer, the work can be paid by him at the conclusion of the contract in full or by issuing an advance.

Payment for the services rendered (work performed) is made by cash or non-cash payments in accordance with the legislation of the Russian Federation.

When using the cash form of payment, payment for goods (works, services) by the consumer is made in accordance with the instructions of the seller (executor) by depositing cash Money to the seller (executor), or to a credit institution, or to a payment agent engaged in the activity of accepting payments individuals, or a bank paying agent (subagent) operating in accordance with the legislation on banks and banking activities, unless otherwise provided by federal laws or other regulatory legal acts of the Russian Federation. At the same time, the consumer's obligations to the seller (executor) to pay for goods (works, services) are considered fulfilled in the amount of the contributed funds from the moment the cash is deposited, respectively, to the seller (executor), or to a credit institution, or to a paying agent engaged in receiving payments. individuals, or a bank paying agent (subagent) carrying out activities in accordance with the legislation on banks and banking activities.

According to the type of the main raw material, cheeses are divided into natural, produced from cow, sheep, goat, buffalo milk, and processed, the main raw materials for which are natural cheeses. Natural and processed cheeses are very different from each other, so each group has its own classification.

The type of curdling of milk gives specific characteristics to the cheese. There are four types of milk coagulation used in cheesemaking: rennet, acid, rennet, thermoacid. The main role in the formation of the specific organoleptic properties of cheeses is played by the microorganisms used - mesophilic or thermophilic bacteria. They form enzymes that ferment milk sugar, increase acidity, reduce the redox potential to a certain level, that is, they create conditions in which biochemical and microbiological processes occur in the product.

Rennet are produced with the help of rennet, sour-milk under the action of lactic acid. Rennet cheeses are divided into hard, semi-hard, soft, brine. According to the content of fat in dry matter, cheeses are distinguished: 50%, 45%, 30%, 20%. Depending on the mass of the heads, they are divided into two groups: large and small.

According to the method of obtaining cheeses are divided into three classes:

Class I - natural rennet,

II class - fermented milk natural,

III class - melted (recycled)

Classes are divided into subclasses, types and groups. I class - rennet natural cheeses; subclass - hard cheeses. This is the most extensive group of cheeses. They are characterized by low humidity of 30-44% and a dense texture. Hard cheeses ripen 4-9 months.

Hard cheeses include

Cheeses, hard, pressed with high temperature second heating (58 - 68°C). This group includes Swiss-type cheeses: Swiss, Altai, Soviet, Moscow, Carpathian, Ukrainian, Voronezh, Kuban. These cheeses are recommended for breakfast and lunch. Of the imported cheeses, this group includes Emmental (Switzerland), Gruyère, Bosphorus, Alpine (Austria), Jarlsberg (Norway) cheeses.

When heated, the paracasein clot thickens, loses a lot of moisture, the cheese grain is dried to the greatest extent, as a result of which the moisture content of the cheeses decreases both after the press and in the mature state. In cheeses of the “Swiss” type, in addition to lactic acid fermentation, propionic acid fermentation occurs, as a result of which propionic acid is formed, which has a sweetish taste, and carbon dioxide. Therefore, a characteristic feature of these cheeses is a sweetish taste and large eyes.

Microbiological processes in cheeses proceed slowly, which largely determines the timing of their maturation (6 months).

Grating cheeses are produced according to the technology of the first type, but with a very long maturation (up to 1 year), as a result of which they acquire a strongly pronounced taste and smell. Grating cheeses are designed for areas with a hot climate. Taste and aroma: spicy, sweetish, spicy, medium maturity - slightly sour. The consistency is very dense, it is difficult to cut, used in grated form. Fat content - 45%, moisture - 30-38%, salt - 1-2%. This group includes: "Gornoaltaysky", "Caucasian" of medium maturity and "Caucasian" of the highest maturity, "Southern Parmesan", "Reggiana", "Grano-pedano" (Italy), "Sbrinz" (Switzerland), "Pecorino". Cheeses keep well at elevated temperatures; neither on the surface of the cheeses nor in the internal voids is there any rendering of fat.

Cheeses are hard, pressed with a low temperature of the second heating (41-43°C), characterized by the setting of a larger cheese grain (5-8mm). The cheeses of this group are characterized by a small mass - 5-6 kg, a small pattern, a plastic consistency, the dough is slightly brittle when bent, taste and aroma: sharp, slightly sour, eyes 4-8 mm. This group includes cheeses of the "Dutch" type: "Dutch" (round, bar), "Kostroma", "Stepnoy" (more spicy and salty), "Yaroslavsky", "Uglichsky" (characterized by a high moisture content of 46-48% and a peculiar hollow pattern - eyes of an irregular angular shape, the shape of a bar is rectangular, weighing 2-3 kg), as well as cheeses with a reduced fat content of up to 30% - Estonian, Lithuanian, Baltic, Minsky, Poshekhonsky "(in the form of a low cylinder, the taste is cheesy, sour), "Stepnoy", "Dnestrovsky", "Stanislavsky". Of the imported cheeses, this group includes Eddam, Gouda (Netherlands), Danbo (Denmark), Finbo, Maribo, Vierkant, Cartano, Luostari, Trappistsky, "Oka", "Turunmaa" (Finland), "Moravian", "Samsyu", "Komte", "Mucetto". These cheeses are recommended as a seasoning for vegetable dishes, for breakfast.

Cheeses like "Dutch". In most of these cheeses, the mass fraction of fat is 45%, and moisture - 44%, salt - 1.5% -3.5%. This group includes a variety of cheeses that are similar in organoleptic properties and technology and differ mainly in the shape of the heads, and in some cases in the ripening period. Low second heating (38-42°C) affects the character of maturation and physical and chemical properties cheese. Cheeses are made from pasteurized milk using starter cultures of lactic acid and aroma-forming bacteria. Due to the low second heating, the cheese grain is not dried much, a lot of whey remains in it, as a result of which the volume of microflora is much larger than in cheeses of the "Swiss" type. This causes a high speed of microbiological processes and a ripening period of up to 2 - 2.5 months.

"Dutch" cheeses tend to have a sour taste due to more whey remaining in them. The texture of the cheese is soft and elastic. The pattern consists of eyes of medium size, regular round shape. As with all pressed cheeses molded from a layer, the eyes are concentrated in the center of the head, they are not under the crust. The high content of aromatic substances in mature cheese promotes the separation of digestive juices, so the cheese, in addition to its high digestibility, has medicinal and dietary properties.

Cheeses are hard, pressed with a low temperature of the second heating (33-39°C) and a high level of lactic acid fermentation. Cheddarization of the cheese mass (keeping before molding at a temperature of 30-32°C) is carried out in order to increase the acidity. The cheese mass becomes soft, melts when heated, the cheeses have a pronounced sour, slightly spicy taste, the dough is plastic, slightly viscous, incoherent and brittle, there is no pattern. Cheddar type cheeses belong to this group.

"Cheddar" ranks first in world production, the shape is a rectangular bar weighing 2.5-4 kg. The sourdough uses Str. thermophilus, Str. Durans, Lactobacterium bulgaricus. This group includes cheeses such as "Cheddar": "Cheddar", "Suluguni", "Kashkaval", "Chevil", "Cheshire", "Chester", "Colby", "Lancashire", "Kantal", "Dunlop" , Derby, Coerphilly, Leicester (Great Britain), Provolone, Zlato, Oshtepek, Parenitsa, Vitosha. This group also includes cheese "Rossiyskiy", the production of which uses an increased level of sour-milk fermentation. The cheese has a pronounced cheesy, slightly sour taste and aroma, a delicate plastic texture, a characteristic pattern consisting of voids of an irregular, angular shape; the crust is covered with paraffin or polymer film. The sourdough uses lactic acid and aroma-forming bacteria. Characterized by low-temperature processing of cheese grain and low ripening temperature. The shape of the bar is a low cylinder weighing from 7 to 13 kg, it can be produced without peel. This group includes cheeses such as "Russian": "Russian", "Svessia", "Gorny Altai".

Semi-hard cheeses - self-pressing with a low temperature of the second heating and ripening with the participation of cheese slime. These cheeses are made according to the technology of hard cheeses, but with some changes, and they ripen like soft cheeses. The cheese slime cultivated on the surface of the heads, with the participation of which maturation occurs, gives them a specific taste and aroma. These cheeses are characterized by a slightly ammonia taste and aroma, a delicate texture, and a hollow pattern. Fat content - 45% -55%, moisture - 46% -48%, salt - 2% -3.5%. These cheeses are salted by rubbing with dry salt or in brine, as salt penetrates into the heads and humidity increases, conditions are created for the development of cheese mucus. It appears on the 7th day, gradually forms a continuous sticky layer, under its influence the physical state of the cheese mass changes, which becomes tender, soft, ripening lasts 2 months. Ripe cheese has a thin crust covered with dried cheese mucus, reddish-brown in color with light spots. These cheeses are not waxed, but wrapped in parchment. This group includes cheeses of the “Latvian” type: “Latvian” (has the shape of a bar with a characteristic hollow pattern - small voids of irregular angular shape scattered throughout the cheese head), “Piquant”, “Nemunas”, “Klaipeda”, “Kaunas” . Of the imported cheeses, this group includes Tilsit (Germany), Brik (USA), Rambinas, Payuris, Bakshtein, Hovati. These cheeses are recommended for tea, coffee, cocoa.

Soft rennet cheeses. They are characterized by an increased moisture content, large cheese grain, accelerated maturation - 30-45 days under the influence of not only lactic acid bacteria, but also special molds and cheese mucus. Soft cheeses are made in small sizes, do not have a pattern, with the exception of small voids. Ripened cheese is wrapped in parchment, and then in foil, since the surface of the heads is wet. According to the nature of maturation, cheeses are divided into 5 groups:

Cheeses ripening under the influence of lactic acid and mucus-forming bacteria. This group includes cheeses of the Dorogobuzh type: Dorogobuzh - cubic, fat content - 45%, moisture - 50%, salt - 3.5%. The taste is sharp, ammonia, the texture is soft, slightly spreading, the color of the dough is white to slightly yellow, the core is white. The surface is covered with a sticky layer of reddish mucus. Smolensky, Rambinas, Medynsky, Kalininsky, Romadur, Reblochon, Maruai, Porsalu, Senmore, Munster, Limburgsky cheeses are similar to Dorogobuzhsky.

Cheeses ripening under the influence of lactic acid bacteria, mucus-forming bacteria with the participation of mold. Mold is grown on baked bread, mold powder is added to milk after bacterial fermentation or to cheese mass during cheese molding. When ripening after 7-10 days, the cheese is pierced with needles to provide air access for mold development. Due to the accumulation of volatile acids, the cheese acquires a peculiar spicy peppery taste, a specific mushroom aroma, a tender, oily, slightly crumbly texture with green spots and marbling. cheese dough. Cheese ripens for 2-3 months. This group includes Roquefort-type cheeses: Roquefort, Blue cheese, Stilton, Gorgonzola and Snack-type cheeses: Snack, Russian Camembert.

Cheeses without a ripening period, soft fresh cheeses, are a type of cottage cheese. This group includes cheeses such as "Adygeisky": "Adygeisky", "Klinkovy", "Naroch", "Ostankinsky", "Gelendzhiksky".

Rennet-brine. A characteristic feature of the production of pickled cheeses is their ripening in brine (16-20%). The increased salt content causes the appearance of a peculiar spicy taste. They don't have a rind. The technology of most pickled cheeses has long been developed among the population of the Caucasus, so they are often called Caucasian. This group includes cheeses of the Brynza type: Brynza ordinary, Table, Georgian, Armenian, Limansky, Bulgarian, Tushinsky, Ossetian, Karachaevsky. "Brynza" - is produced from cow, goat and sheep milk with the introduction of lactic ferment and rennet, matures for 20-60 days.

Sour-milk cheeses. The main difference sour milk cheeses from rennet is the method of precipitation of casein produced by lactic acid, which is introduced into milk together with whey or formed using pure cultures of starter cultures. These cheeses are made in limited quantities: "Hartzsky" - made from fresh cottage cheese, moisture content - 68-70%, the cheese has a characteristic crust of dried mucus and ammonia flavor. Green grater cheese is made from skimmed milk, has a yellowish-green color and an apple smell, the heads are dried, produced in the form of heads and powder, used as a spicy aromatic seasoning for culinary products. These cheeses include "Curd", "Glarnsky", "Olmyutsky", "Konkualsky", "Pultost".

In the manufacture of processed cheeses, various types of cheeses, cottage cheese, sour cream, milk powder, butter are used. Paraffin is removed from the cheeses, washed, cleaned, crushed, a mixture is prepared, which is kept for maturation from 30 minutes to 3 hours, melted at a temperature of 60-85 ° C, packaged in a hot liquid state.

Processed cheeses are divided into 6 species groups:

Chunky - have a dense structure of cheese dough, are easily cut into slices without sticking to the knife, are produced with the addition of up to 60-70% of the same name natural cheeses. This group includes cheeses: "Russian", "Dutch", "City", "Orbita", "Spicy with pepper", "To beer".

Sausages - with a fat content of 30-40% are produced according to the "City Cheese" recipe, injected into parchment or cellophane casings, smoked, cooled and waxed. This group includes: “Smoked sausage”, “Hunter”, “Special smoked cheese”.

Sweet - produced on the basis of cottage cheese with the addition of butter, sugar 18-40% and flavorings. This group of cheeses includes: "Chocolate", "Slastena", "Omichka", "Fairy Tale", "With Nuts".

Canned (pasteurized and dry), intended for long-term storage. Produced at elevated temperature, packaged in metal cans, hermetically rolled up and pasteurized. This group includes cheeses: “Sterilized”, “Pasteurized”, “Powder”.

Pasty. The widest and promising group processed cheeses, prepared on the basis of large natural cheeses such as Swiss. These include: "Amber", "Coral", "Friendship", "Wave", "Summer", "Chocolate", "Fruit", "Omichka", "Caucasian".

Cheese for dinner. Intended for fast food first courses and sauces by dissolving in hot water or milk. These include: "Cheese with mushrooms for soup", "Cheese with onions for soup".

Most of the cheeses produced by the industry belong to rennet, in the manufacture of which milk is coagulated under the action of lactic acid.

Thus, rennet cheeses are divided into five groups, four of them - hard, semi-hard, soft and pickled cheeses - are classified as natural, and the fifth group - processed cheeses - is classified as processed.

In addition to lactic acid bacteria, other microorganisms are used in the production of various groups of cheeses, which impart specific properties to products. Depending on the composition of the microflora, cheeses can be divided into groups: produced with the participation of only mesophilic lactic acid bacteria; using mesophilic and thermophilic lactic and propionic acid bacteria; using fungi; using the microflora of the surface mucus; using bifidobacteria (or acidophilus bacillus); without the direct participation of microorganisms (whey, cream).

When classifying cheeses (Fig. 1), moisture and fat content are taken into account. Cheeses containing 45-50% fat in dry matter have the best taste properties. In accordance with the requirements of food hygiene in last years in developed countries, much attention is paid to the problem of reducing the fat content in cheese. A simple reduction in fat content causes a deterioration in organoleptic characteristics, and, consequently, a decrease in the competitiveness of cheeses in the food market. Ways to solve this problem are the modification of technology (increasing the moisture content of cheeses, the use of fat substitutes or imitators, changing the composition of starter cultures). Some of the milk fat can be replaced with vegetable fats, which lowers the cholesterol content of the cheese.

Figure 1 - Classification of cheeses

According to archaeologists, hard cheese as a product appeared about three thousand years BC on the Arabian Peninsula. These conclusions are based on the results of radioisotope analysis of dry cheese firebrands, which were found during excavations of ancient cities and Bedouin sites in the Arabian Peninsula, in Armenia and inside the pyramids of ancient Egypt. About three thousand years ago, the Bedouins brought hard cheese from the Arabian Peninsula to Georgia. Since then, it has rapidly spread to Kievan Rus, ancient rome, Greece, Egypt, Syria, Western Europe and other states.

From the history

The emergence of hard cheese is shrouded in legends. According to one of them, one Arabian merchant Kanan regularly traveled with a caravan of camels loaded with spices, silks and clothes through the Arabian desert. His wife, gathering her husband on a long journey, baked cakes from unleavened dough and poured water and camel's milk with sour cream into wineskins. One day, after many kilometers of crossing under the scorching sun, Kanan decided to have a bite to eat in the shade of an oasis. In a wineskin with camel milk, he suddenly found cloudy whey and a dense white lump with a sour smell at the bottom, which he did not eat.

The stocks of cakes that Kanan took with him on the road were almost gone. Very hungry after a hot tiring journey, Kanan decided to try the white clot at the bottom of the wineskin. The new product turned out to be very pleasant in taste, satisfies hunger for a long time, one small piece was enough for the whole day, it did not deteriorate even after a many-day hike in the hot desert. This is how an ancient legend explains the origin of cheese.

The young shepherd was tending camels and, going home, he forgot bread with cottage cheese in the cave, which he always took with him for lunch. Remembering this, he returned to the cave a few weeks later. Instead of bread, he found stale rye cracker, instead of cottage cheese, a white lump covered with mold. The young man liked the aroma and taste of the cheese lump, he decided to make it at home. He took the prepared product to the neighbors for tasting. Among them were cheese makers who improved the recipe. Soon gourmets all over the world learned about it. This legend explains the origin of blue cheese.

According to historians, the process of obtaining cheese from milk under the action of rennet was accidentally discovered in the East. Merchants and warriors, setting off on a long journey through the Arabian desert, took with them a skinskin with spring water and a skinskin with fresh milk. The stomach of a sheep was used to make the wineskin. Under the action of the rennet of the gastric juice, which was secreted by the skin of the waterskin, heated by the bright sun, the milk and cream poured into it coagulated and turned into cottage cheese.

What it is?

Cheese is a protein product, which in its composition resembles a living being. Lactic acid bacteria, acidophilus bacteria and molds absorb oxygen and break down milk sugar and albumin into lactic acid, hydrogen sulfide, ammonia and water. Microbiologists call this coexistence of fungi, mold and bacteria symbiosis. In the process of maturation, milk sugar is oxidized, changes chemical composition cheese, its smell, color and taste.

For many centuries, the technology of its preparation has changed little. It is obtained by fermentation of the milk mixture with lactic or acidophilic bacteria, rennet, hydrolyzed penicillin mold. After the end of the maturation process until the moment it is served on the table, it "continues to live its own life." The processes of lactic acid fermentation and fermentation are continuously going on in it. He contains a large number of calcium D3, milk sugar or lactose, protein, vitamins and enzymes.

For its manufacture, whole or skimmed milk, buttermilk, whey, lactose and combined mixtures of starting materials. To exclude viruses, pathogenic bacteria and mold from entering the milk mixture, it is pasteurized by heating to 60-80°C for 30-60 minutes. The main varieties of cheese are made from the milk of cows, goats, mares, camels. Delicacies made from yak and reindeer milk are very rare.

Range

At the moment, several thousand varieties of cheese are represented in the trade assortment. To stimulate demand for their products, manufacturers are cunning - they call a well-known variety with a new additive by a different name. Since there is still no single classifier in cheese making, it is very difficult to draw the right conclusions without experts and chemical analysis in terms of appearance, taste and smell.

The range of produced cheeses is so diverse that even a gourmet experienced in his business sometimes finds it difficult to determine a particular variety by appearance, smell and taste.

According to the manufacturing technology, they are:

soft;
hard;
smoked;
semi-solid;
fused.

By hardness, cheese is distinguished:

fresh;
soft;
solid;
semi-solid rifled;
hard cut.

Norwegian cheese makers from the variety of species distinguish:

fresh;
with white mold;
with a washed crust;
with blue mold;
pressed;
boiled-pressed;
whey;
albumin;
processed or melted;
German;
Norwegian brown;
blue with penicillin mold.

According to the method of preparation, cheese makers distinguish the following types:

grating;
cottage cheese;
unripened from cottage cheese.

According to the method of production are divided:

hard;
soft;
brine.

Real gourmets especially appreciate lightly salted cheese. It is used as a snack instead dried fish, for making savory salads, pizzas, fillings for pies. Fans of culinary experiments add flavoring seasonings, a small amount of sea salt, exotic fruits, dried kelp, greens - cilantro, parsley, celery, dill, garlic to the sourdough to give light-salted cheese a specific taste and aroma.

Sweet lovers and young children from the whole variety of varieties are very fond of sweet cheese for desserts, which is popularly called cheese mass. It can be made at home with fresh farm milk, homemade sour cream, steamed raisins, sugar or powdered sugar, dried apricots, strawberries, cherries, pineapple and papaya pulp.

Lately dried cheese has become very popular, it is used to make cheese sticks, dry curd sourdough, it is included as an ingredient in the Salami SK sausage. At room temperature and low humidity in dried form, it retains its nutritional properties for an unlimited time. Dishes with the addition of this product are included in the menu of sailors, gourmets, astronauts, fans of extreme sports, polar explorers, tourists.

After filling with dry rennet and heating, the milk mixture is separated into whey and protein clot. Experts call it "young cheese". Loose, with a pronounced sour taste, high moisture content and a characteristic smell, from the point of view of an ordinary person, it looks more like sour curd than hard cheese.

Salted cheese is prepared at home from whole milk, kefir or sour cream and salt. This very tasty fermented milk product can be prepared within 5-6 hours even by an inexperienced person who is familiar with cooking only from ready-made dishes on dining table or by prescription. It tastes good, nutritious, perfectly satisfies hunger and thirst. Made from inexpensive products at home, it serves as a full-fledged substitute for cheese in Caesar salad. Its spicy taste goes well with oriental dishes.

Unsalted cheese home cooking can be used as independent dish. From the point of view of modern medicine, it is a source of natural calcium D3, lactose, essential amino acids and some useful elements from the periodic table. From the chef's point of view, this is an excellent semi-finished product for preparing many culinary masterpieces. From the point of view of the consumer, it is a very tasty and healthy product.

Classification and characteristics of species

Even among dairy gurus, there is no systematic way to classify hard cheese. This is clearly seen in the example of brynza, a delicious dessert cheese known to everyone. Manufacturers in middle lane In Russia, basil and dill are added to the milk mixture during the production process, in Armenia - paprika, in Georgia - young garlic and cilantro, in Azerbaijan - sea salt. These additives not only improve the taste of the cheese, they create an unforgettable experience for guests and tourists. From the point of view of the consumer, cheese with garlic and cheese with sea salt are completely different varieties of cheese, from the point of view of the manufacturer, these are two varieties of the same variety.

Processed cheese is obtained from substandard rennet cheeses, cottage cheese, butter and vegetable oils, and other dairy products with the addition of emulsifiers or melters and spices. The following varieties of processed cheese are produced:

chunky;
sausage;
pasty;
with paprika;
with dill;
sweet;
chocolate.

Sellers divide the whole variety of cheeses into five categories:

fresh– white color, with a slightly sour taste (Feta, cheese, Mozzarella);
soft cheeses- have the taste of fat cream with a mushroom smell (Camembert);
semi-hard cheeses- dense, yellow in color, with the taste of melted cream (Gouda, Edam);
hard cheeses- very dense, slightly sweet in taste (Maasdam, Parmesan);
blue with mold- streaks of penicillin mold of a blue or greenish hue, with a spicy taste (Dor Blue).

Rennet cheeses won the greatest popularity and well-deserved respect. Rennet of natural origin (pepsin, renin, chymosin) for its production has long been obtained from the gastric mucosa of young calves under the age of ten days. Since 1990, dairies and chemical-pharmaceutical plants have begun to produce a synthetic analogue of natural rennet, recombinant chymosin (Fermentation-Produced Chymosin FPC), from yeast cultures.

Synthetic rennet coagulates milk protein at room temperature under bright light without acidifying the curd mixture. The use of FPC completely excludes the participation in the production process of cheese and other fermented milk products of GMOs, and other chemical additives potentially hazardous to human health. According to statistics, by 2015 more than 95% of the world's rennet cheeses were produced using FPC.

A special place is occupied by blue German cheese with penicillin mold Dor Blue. It is prepared from a standard milk sourdough. Before folding with rennet or pepsin, a live culture of penicillin mold and maltose are added to the cheese mass, after which the leaven is kept at a temperature of 37°C for a day. During this time, intensive reproduction of the penicillin culture occurs in the milk mixture. Colonies of blue, green and gray color with a specific smell of an antibiotic appear on the surface.

The cheese flakes are separated from the whey, pressed and placed in a dark warm place with a temperature of 37°C and a humidity of 90% for further maturation. Blue cheese is used as folk remedies for the treatment of blood poisoning, pneumonia, malignant neoplasms, sexually transmitted diseases and HIV infection as part of complex therapy.

Natural penicillin has a stronger effect on bacteria, viruses and fungi compared to a pharmacy drug.

There is no official classification for hard cheese. Cheese makers claim that there are currently about four hundred varieties of cheese. References in the literature to the existence of more than two thousand varieties is most likely a count of all varieties of hard cheese as separate varieties. For example, cheese with greens and cheese with garlic, cheese mass with pineapple and cheese mass with green kiwi, cheese mass with coconut chips and cheese mass with coconut oil. Despite the difference in name and price, these are modifications of one of the four hundred types of the same fermented milk product.

Cheesemakers from France classify cheeses according to the technology of milk coagulation during the manufacturing process:

for the enzyme for coagulation of milk - rennet and acid;
according to the mechanism of cheese head formation – pressing, drawing;
according to the formation of the crust - natural, washed, with mold, slug;
according to the consistency of the cheese mass - soft, semi-soft, semi-hard, hard.

This simplified classification will help to easily systematize the whole variety of properties and external characteristics of different varieties, to determine optimal temperature and air humidity to preserve the microflora contained in the cheese.

Terms and conditions of storage

To slow down the process of natural oxidation, hard varieties should be stored in the refrigerator, preventing them from freezing. The best place to store curd cheese is on the top shelf of the refrigerator (temperature around +4°C), semi-hard varieties on the bottom shelf (temperature from +6 to + 10°C), other varieties on the second shelf (temperature from +3 to + 6°C). C).

During storage, you need to periodically ventilate refrigerator compartment to remove hydrogen sulfide and ammonia from it, as well as to provide fresh air.

Ideal conditions are created in refrigerators operating on the No frost principle. There is no freezer in this chamber. The low temperature of the products and ventilation is maintained by a continuous flow of cold air, which is blown into the chamber by fans.

Hard cheese contains live lactic and acidophilic bacteria and yeasts. These microorganisms create a unique bouquet of aroma and taste, protect the cheese from spoilage.

The cheese of hard and semi-hard varieties is stored the longest. French cheese and other varieties of hard cheese are best wrapped in foil, in which you need to pierce 8-10 holes for gas exchange with a toothpick. To absorb excess moisture, you can put one cube of refined sugar or two charcoal tablets inside the foil. If it is necessary to store without a refrigerator, the cheese head is wrapped in a cloth moistened with saline and placed in a dark, cool place. A sign of spoilage of cheese inside the package is a fetid odor, the release of muddy mucus through the holes, swelling of the package.

Soft cheeses with mold are stored at +2°C for about one month, at +10°C for about seven days. Camembert and Roquefort cheeses must be stored in packaging, otherwise the unpleasant putrefactive odor will spread through the refrigerator and remain in it for a long time.

If this still happened, you need to rinse the refrigerator compartment from the inside with a weak solution of apple cider vinegar and put a jar of fresh wormwood branches for several hours. In winter, instead of wormwood, you can drop 10-15 drops of fir oil into a jar.

The homemade product can be stored for no more than 3-5 days in an enamel bowl or on a plate, covered with a lid on top. The lid should not fit too tightly to the plate so that it does not "suffocate". For air to enter under the lid, you can put several matches around the perimeter.

Suluguni, feta cheese and other pickled cheeses must be soaked in boiled water or milk for 8-10 hours before storage. This will remove the mucus from the surface of the cheese head, leading to rapid spoilage. Store them in a salt solution on the top shelf of the refrigerator at a temperature of 0 to +4°C. Processed cheeses contain live lactic acid bacteria, so the ripening process is ongoing. For this reason, they should only be stored in the refrigerator.

The shelf life indicated on the packaging must not be violated, otherwise it can be harmful to health. The best place for storage is the refrigerator door.

Sausage cheese is made from high quality dairy raw materials. It is smoked in special chambers on charcoal, birch logs or chips. As a result, an appetizing light brown or golden crust forms on the surface, which protects the cheese from spoilage. This variety can be stored for a long time. After improper storage, it can be completely restored by putting it in warm farm milk for 2-3 hours. To quickly restore the volume, taste and smell of cheese, add kitchen or sea salt to milk at the rate of one tablespoon per liter. Of all varieties of hard cheese, sausage cheese lasts much longer than others. The shelf life of sliced and sausage cheeses is up to three months, pasty and sweet cheeses for dinner are no more than 30 days.

Mozzarella balls are stored at +2 to +4°C in whey or 3% saline solution. To prepare the solution, take one tablespoon of kitchen or sea salt per liter of boiled water. Put cheese balls into the solution. A container with them is stored on the first shelf of the refrigerator.

During storage, it is necessary to constantly monitor the temperature of the solution in order to prevent its freezing.

When storing cheese in the refrigerator, you must follow the general rules.

Avoid sudden temperature changes. This kills the microflora of the cheese, after which it quickly rots. The best place for him - in the compartment for fruit and vegetables at the bottom of the refrigerator.
Keep cheese separate from other foods. It not only spreads a specific smell in the refrigerator, it absorbs the smells of other products by itself.
The crust on the surface of the cheese prevents it from drying out and chapping.. No need to cut the cheese ahead of time.
No need to buy cheese in advance. During storage, it is very difficult to meet all deadlines and parameters. Spoiled cheese in the refrigerator is a source of unpleasant odor.

It is important to strictly observe the deadlines for the implementation indicated on the packaging. If the storage periods are violated, pathogenic viruses and fungi appear, which can cause irreparable harm to health.

Blue cheese best stored in a glass jar or plastic container with a tightly closed lid.
pickled cheese must be stored in a glass jar or saucepan. Previously, a 3% solution of table or sea salt, prepared in boiled water, is poured into the jar. To increase the shelf life, whey can be added to the saline solution. Water without boiling for the preparation of brine can not be used.
After opening Factory vacuum packed processed cheese cannot be stored in airtight containers. Oxygen activates the processes of oxidation and fermentation, which significantly reduces the shelf life.
If, as a result of improper storage the cheese has lost a lot of moisture and dried out, it can be very simply "reanimated". To do this, put it in a pot of boiled water, pour in kitchen or sea salt at the rate of 30 grams per liter and bring the water to a boil (95 ° C), then turn off the heat, cool the water to room temperature. Drain the water from the pan, pour whole milk instead, add one tablespoon of fat sour cream or half a glass of cream per liter, baking soda on the tip of a knife (about two grams) and half a glass of fresh whey or fresh kefir. Heat the milk over low heat to 80°C and maintain this temperature for two hours, continuously monitoring it with a thermometer. Remove the cheese head, put it under a press to drain excess liquid.

After such a procedure, the cheese, as a rule, completely restores its properties. It can be repeated several times if necessary - the cheese does not deteriorate from this.

How to choose cheese, see the following video.

A group of pressed cheeses with a high temperature of the second heating. Swiss cheese has the shape of a low cylinder with slightly convex upper and lower surfaces and an imprint of a sickle, weight 50-100 kg. It is prepared from raw high-quality milk of cows grazing on mountain pastures. The cheese ripens from 0 to 12 months, has a specific, slightly sweetish taste, large, round eyes on the cut. Fat content in dry matter - 50 ± 1.6%; moisture content - no more than 42; table salt - 1.5-2.5%.

In Switzerland, they produce Emmental and Maasdam.

A group of grater cheeses. It is produced with a high temperature of the second heating with a lower moisture content in the finished product (30-32%) and a fat content in dry matter of 30-35%. Taste and smell - sharply pronounced cheesy, slightly spicy, characteristic of cheeses with long maturation (6-12 months). The consistency is rough, dense, subject to grinding on a grater. The drawing is small, undeveloped or absent altogether. This group includes cheeses: grater, parmesan, sbrinz, Caucasian, etc.

A group of pressed cheeses with a low temperature of the second heating. These include Dutch round, Dutch bar, Stepnoy, Kostroma, Yaroslavl, Uglich, Poshekhonsky). Cheeses of this group ripen for 2-2.5 months.

Kostroma cheese- low cylinder, 9-12 kg (large) and 1-6 kg (small); Yaroslavsky- high cylinder, 2-3 kg; steppe Has the form of a bar with a square base, 5-6 kg; Uglich rectangular bar, 2-3 kg; Poshekhonsky- low cylinder, 5-6 kg.

All cheeses have a thin, even rind, covered with a paraffin mixture or in a polymer film.

On the cut of the cheese, a pattern of eyes is round, slightly flattened or angular in shape. Color dough from white to slightly yellow, uniform; the dough is elastic, slightly brittle when bent, Kostroma, Yaroslavsky And Uglichsky - tender.

Taste And fragrance pure pronounced, Dutch- with the presence of sharpness and slight sourness, in Yaroslavsky And Uglichsky- sour, Steppe- spicy. Dutch cheese can be round and square. -

Mass fraction fat in dry matter for all cheeses except dutch round,- 45 ± 1.6%; mass fraction moisture- no more than 44%; mass fraction salt - 1,5-2,5%.

Mass fraction fat in dry matter Dutch round- 50±1.6%; mass fraction moisture- no more than 43%; mass fraction salt - 1,5-2,5%.

Typical representatives of this group are Gouda, Edam, Lappi and Tilsiter cheeses produced in Germany, Holland and Finland.

Cheese Gouda contains fat from 30 to 50%; color cheese dough yellow, matte-glossy, with a rare pattern; taste from mild to slightly spicy.

Cheese edam contains fat from 30 to 50%; color from light yellow to golden yellow; drawing rare, consisting of small eyes; taste tender, slightly sweet.

Cheese Lappi contains fat at least 45%, moisture - 45%; color slightly yellow, semi-solid consistency, easy to cut, V: unexpressed.

Cheese Tilsiter issued with content fat from 30 to 60 color- from ivory to light yellow; drawing with many small eyes; taste slightly tart to slightly tart, slightly sour.

To the group of pressed cheeses with a low temperature of the second heating and a high level of lactic acid fermentation. include Cheddar and Russian cheeses.

Cheese Russian produced from pasteurized milk with the addition of pre-activated cultures of lactic acid bacteria, solutions of sodium chloride, calcium and rennet. Cheese grain after the second heating and partial salting is kept for 30 minutes at a temperature of 40 °C. As a result of these operations, a large amount of lactic acid accumulates, which determines the special taste and texture of the cheese. Then the cheeses are produced according to the general technology, similarly to hard rennet cheeses with a low temperature of the second heating.

Russian cheese has an even thin crust covered with paraffins or polymer films; taste- pronounced cheesy, slightly sour, without foreign tastes and odors; consistency dough - tender, plastic, homogeneous throughout the mass, slightly dense dough is allowed; color- from slightly yellow to yellow, uniform throughout the mass; drawing- evenly spaced, consisting of ocelli of irregular, angular or slit-like shape.

Russian cheese contains (in%): fat - 50, moisture - 43-44, salt -1.5-2.5.

The range of cheeses in the last three years has been constantly changing. First of all, of course, this is due to the introduction of an embargo on products, the second factor is the unstable economic situation in the country, which affects the income of buyers and, as a result, their purchasing power. What assortment of cheeses is relevant for sale right now? How demand depends on the region, and what trends in the cheese market currently exist, we will consider in detail in this article.

Cheese classification

Cheeses are classified according to their hardness into:

solid;
Semi-solid;
soft;
Pickled.

By naturalness, cheese can be divided into natural and processed.

Natural is created as an independent type of cheese (hard, semi-hard, soft), prepared according to a specific recipe, and processed cheeses are made from a mixture of already existing cheeses with the addition of melting salts and spices. Well-known processed cheeses: Druzhba, Yantar, Viola, Hochland, President, etc.

Cheese products are a separate group.

Cheese products differ from cheese in that they contain vegetable fats (palm, coconut and other oils). Such a composition significantly reduces the cost of production and the price of the product becomes much lower than that of cheese prepared in the traditional way based on milk without the addition of vegetable fat. In terms of taste, many cheese products now differ little from natural cheese.

Cheese products can also have a solid consistency or be produced in a melted form.

A cheese product cannot bear the same name as a cheese, for example, Yantar processed cheese, a cheese product must be called a similar, but still different name, for example, Yantarny. When choosing a supplier of a cheese product, special attention should be paid to this factor, since misleading the buyer can result in a loss of their confidence and, as a result, a decrease in sales.

Below are the different types of cheeses with a description:

Cheese producers and suppliers

Currently, farming in Russia is actively developing, so new cheese suppliers are constantly appearing. True, most often this phenomenon is observed at the regional level, small producers cannot yet enter the large market due to fierce competition, but in the regions they are quite successfully selling their cheeses and cheese products.

The Belarusian cheese brands Rogachev, Zdravushka-Milk, Pruzhany Dairy Plant, Molochny Mir and others are currently very popular.

The largest cheese producers on the market today are:

Dominant, Savushkin Product, Foodland, Wimm-Bill-Dann, Cheese Starodubsky, Belebeevsky MK, Velikoluksky MK, Yugovsky KMP, Hochland, Ryazan ZPS, "Karat", "Valio", "Turovskiy MK", "Neva Milk".

Cheese market. Development trends

Large Russian producers in the current situation with the supply of cheese from abroad after the embargo were forced to establish cheese production of cheese varieties that Russians love, which turned out to be not easy, since there is neither special equipment nor technologists with sufficient knowledge. As a result, the cost of cheese production increased, the price of the product, respectively, too, and the income of the population dropped sharply, so the demand for cheese fell.

Belarusian cheeses began to be actively sold, replacing popular hard and semi-hard varieties imported earlier from abroad: parmesan, dor-blue and others.

Against the backdrop of a reduction in household spending, preference is currently given to cheese products and inexpensive varieties of semi-solid species (Monastyrsky, Poshekhonsky, Dutch, Russian).

In large cities and metropolitan areas, hard and elite varieties of cheeses remain popular, the cost per kilogram of the product exceeds 600 rubles (Parmesan, Mozzarella, Dor-Blue, Mascarpone).

Also, in large cities, cheeses with a low content of the mass fraction of fat of the product are popular, this is primarily due to the popularity healthy eating and with the fact that in large cities the population is more inclined to monitor their weight than in the provinces.

Modern trends in food culture imply a reduction in fatty foods in the diet, therefore, following fashion trends, people in megacities are ready to purchase products that are more expensive, but more useful for themselves.

In some regions, where pickled cheeses are traditional ingredients national dishes(Brynza, Sulugini, Adygeisky), the consumption of this type of product has not changed, the demand remains for the national product, primarily local production.

In the current difficult situation, in order to restore demand, Russian producers have launched the production of hard and semi-hard cheeses, similar in taste to the legendary Parmesan, Edam, Maasdam. There is a demand for these types of Russian-made cheeses and the price will differ significantly from foreign analogues, which has a positive effect on the sale of domestic products.

Another type of cheese, popular only in big cities, is rennet-free cheese. This product is suitable for vegetarians and vegans, whose number in large cities is currently growing rapidly.

What is in store for the cheese market in the near future?

Demand will continue for expensive varieties of cheese, low-fat cheese and cheese without rennet in large cities, regional centers and metropolitan areas.

The buyer's interest in cheese products will remain due to the low price and good taste.

Raw material prices are expected to fall in the near future, which will allow producers to reduce the cost of cheese. If this happens, then the demand for cheese should increase significantly due to the availability of the product.

Processed cheeses from leading manufacturers Hochland, Viola, Karat, as well as locally produced ones, remain popular.

Basic laws of cheese laying

Cheese, going on sale, needs proper storage and has a certain shelf life. Therefore, when placing cheese on the trading floor, it is necessary to give the most favorable positions for those units of production that should be sold in the first place.

It is necessary to maintain a certain temperature in the showcases where the cheese is located in order to prevent spoilage of the product. Appearance and the expiration date of the goods must be under strict control, because a buyer acquires such a product as cheese, based, first of all, on its external qualities and freshness.

It is necessary to include in the assortment of cheeses "folk", familiar to everyone and always in demand varieties, such as "Russian", "Poshekhonsky", "Gouda", "Dutch".

Assortment and display of cheeses for a kiosk

First of all, the assortment of cheese is formed based on the preferences of the buyer. Here a special role is played geographical position point of sale. If there are national types of cheeses in the region, then their presence in the kiosk must be ensured, since the product often acts as an ingredient in traditional dishes.

It is necessary to provide inexpensive cheese products, as well as semi-hard cheeses at a cost of up to 450 rubles. for 1 kg. product, for example, "Russian", "Marble", "Poshekhonsky", "Kostroma".

It will also successfully complement the assortment with processed, smoked sausage cheeses and processed cheese products with various flavors: for soup, with mushrooms, with ham, assorted brands such as Karat, Druzhba, Hochland.

Sliced processed cheeses in individual packaging "President", "Hochland", "Druzhba" are in good demand.

Cheese products and semi-hard cheeses must be packaged in advance into pieces from 200 to 350 gr. for the convenience of the choice of buyers and to increase sales of goods. If it is not possible to cut a smaller amount of product, you offer the buyer to make a choice from those options that are commercially available.

It is also necessary to take into account the wishes of the consumer, and if necessary, the packaging of the goods can be adjusted to meet demand.

It is necessary to arrange the goods in such a way that the most popular items and products in need of urgent sale are at the level of the consumer's eyes, and cheeses with a longer shelf life, such as a processed or cheese product, can be placed a level higher or at the edges. It is logical to present the assortment of cheese together with dairy products.

Assortment and display of cheese for a specialized dairy store

In a specialized store, it is advisable to pay great attention to the local producer, natural homemade cheeses, national and brine types of the product, as well as unsalted types (since specialized dairy stores often buy container and cheese for children, for whom spicy and salty is not recommended).

Cheeses with herbs and spices are well in demand.

Separately, a number of smoked cheeses are presented, for example Chechil cheese, this type of product has become very popular and has fallen in love with the Russian consumer.

In addition to the listed types, it is necessary to present familiar and relevant varieties of semi-hard cheeses, for example, Tilsiter, Maasdam, Gouda, Russian, processed cheese.

It is necessary to place the cheese in a specialized showcase that maintains the required temperature. The showcase should provide good review to the buyer, the products should be arranged in an orderly, but not crowded, leaving the opportunity to demonstrate the consumer the product in its entirety and in a section as well.

Semi-hard, smoked cheeses can be presented already packaged, and it is advisable to sell some types of pickled cheeses by weight.

Assortment and layout of cheeses for the pavilion

In the pavilion, cheese is presented in a closed display case with dairy products.

To ensure the choice, the buyer is presented with the most popular types of goods, for example, semi-hard cheese "Russian", "Poshekhonsky", "Kostromskoy". On sale, these types of cheese should be in packaged form weighing from 200 to 350 grams.

Particular attention should be paid to cheese products, as this category of goods is now the most popular due to the relatively low price.

It is desirable to present as fashionable more products of a local manufacturer, this will provide an assortment of fresh goods, which is always appreciated by the buyer.

If in the region National cuisine suggests the presence of special traditional cheeses, then these types of product must be on sale.

It is relevant to present processed cheeses of various types: sausage, curds, triangles, sliced, in trays.

These products are in demand among the modern consumer due to their convenience, reasonable price and good taste.

Sausage cheese can be presented locally, and it is advisable to offer other types of processed cheese from a number of well-known brands, such as Yantar, Hochland, Viola, Druzhba.

One or two types of pickled cheeses, such as Brynza, will also be relevant for sale.

Assortment and display of cheeses in a neighborhood grocery store

In a grocery store, cheese is located in the dairy section, mostly occupying the middle and bottom shelves.

Semi-hard cheese is presented in a packaged form of different weight categories from 200 to 350-370 gr.

The most popular types of semi-hard cheeses for sale in the grocery store are Poshekhonsky, Tilsiter, Gouda, Russian, and Dutch.

A wide range of processed cheeses should be presented, both in trays and in the form of curds, sliced, triangles with different flavors: mushroom, with bacon, herbs, assorted, for soup.

These products are in high demand and must be presented by at least two manufacturers that differ in price, for example, Druzhba, Karat (they are cheaper, but presented in a traditional cream version), Viola, Hochland (a little more expensive, but they offer variety of flavors).

It would also be good to offer the buyer one type of Fetax or Brynza cheese pickle and curd cheese, for example, Almete.

It is necessary to arrange products in order of increasing price from left to right, giving the most advantageous positions to cheeses that need urgent sale, attracting the consumer with bright price tags for promotional units of goods.

Assortment and display of cheeses in a grocery supermarket

In a supermarket, it will be good to allocate two zones for cheese:

one showcase must certainly be located in the dairy department.

Here are the usual types of cheese products: popular varieties "Russian", "Kostromskoy", "Marble", "Maasdam", "Tilsiter", "Edam", "Gouda", "Lamber", "Marble", processed cheeses in all possible forms of presentation and flavor fillings, sausage, smoked, cottage cheese, as well as the packaging that is very popular now due to its practicality - grated cheese.

It is necessary to present as many options as possible for packaging types of cheese offered by the supplier, as well as their own production.

Cost for 1 kg. product located in the dairy department does not exceed 650-700 rubles.

The second showcase is located, as a rule, opposite, on the other side of the trading floor.

should be presented here special types products - various hard varieties, such as Parmesan, Dzhyugas, Goama Padano, Pecorino; semi-hard cheeses Cheddar, Emmental, Beaufort, soft cheeses Brie, Camembert, Pont-Leveque, Ricotta, Mascarpone, pickled Mozzarella, Feta, blue cheeses "Roquefort", "Dor Blue", "Munster", etc. or their qualitative counterparts.

The price of products of elite varieties is much higher and can reach several thousand rubles per kilogram.

Products should be positioned in a special way. The cheese should be presented in a section (and possibly in a whole form), the location in the showcase should be spacious, not obstruct the view and choice. A very advantageous element is a rotating round stand for some types of cheese, which allows you to view the product from all sides, in a convenient way.

It should be provided for each type of cheese detailed description, as well as indicate with which dish or drink this variety is most successfully combined.

Particular attention should be paid to varieties without rennet, low-fat cheeses, which are currently in high demand.

Often, a showcase with elite cheese is successfully decorated with wooden elements, imitation of fruits, herbs, and honey.

In the supermarket, it is necessary to present the widest possible range of products, because it is there that the consumer who buys the usual type of cheese in addition to his purchases goes there, and the one who is looking for a special elite type of product.

Forming the assortment of cheese, it is necessary to take into account the regional features of the location of the outlet, the level of income of the population and, accordingly, purchasing power. Continuously analyze demand and identify customer needs. By offering high-quality, fresh and relevant products, you will always retain your customers and be able to easily attract new ones.