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 Everyone is talking about the benefits of fermented milk products. Even more often - about the benefits of a natural home product. Unlike manufactured dairy products, it is not stuffed with incomprehensible substances, dyes and preservatives. But given the rapid pace of technical progress (and the ingenuity of manufacturers), the authenticity of cottage cheese or sour cream is sometimes rather doubtful.
To ferment milk and make from it cottage cheese, housewives have long used a variety of methods. The most common is the use of rennet, that is, a piece of the stomach of a young calf that contains rennet. Until recently, the use of powders and other bacteriological starters was considered the prerogative of purely industrial production.
But it must be remembered that raw milk contains more than just good bacteria. Therefore, there is a possibility that it fermented and not without their help. If the hostess is not very tidy or has filtered the milk incorrectly, then she can “charge” it with the wrong bacteria that could contribute to a positive intestinal flora, and, therefore, the product will be dangerous to human life and health, especially in summer. Therefore, it is better for her to ferment food with the help of "good" bacteria, even if acquired. Now there are a lot of companies that offer such products of different quality and prices.
The bacteria that are used for the preparation of cottage cheese are grown in special institutes for bacteriological starters. Sourdough is a plant-derived enzyme obtained from wheat sowing (if, of course, the bacteria in the bag without any labeling are really the bacteria you were hoping for). It can be stored for three years, but at a temperature of 6-8 ° C.
In the markets, home goods are often sold by resellers who are not involved in its manufacture and set a price higher than the manufacturer itself. However, they can be recognized. For example, housewives wrap cheese in cheesecloth, and second-hand dealers - in plastic bags. To make sour cream "oily" yellowish, manufacturers can add carrot juice, and to make it seem thicker - starch or flour.
The bacteriological starter culture must be tested and certified by the Institute of Bacteriological Cultures. Buying it from an official representative of the manufacturing company, documents on the quality of the starter can at least be checked. Uncertified leaven may contain microorganisms, infections and fungi that are hazardous to human health. And if the storage conditions are violated, for example, dry starter culture, the product does not form the microflora that was hoped for.
Each market has a veterinary and sanitary examination that checks the product for compliance with sanitary standards and safety indicators. Special attention is paid to milk and fermented milk products. Laboratory workers examine these products, check documents confirming animal health and compliance with sanitary requirements. The main goal is to prevent consumers from contracting diseases that afflict animals.
Asya Novikova
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