❶ Dairy Products: Sour Cream, Cottage Cheese, Cheese

Milk is a drink familiar to everyone from childhood. Cow's milk is used in the preparation of dozens of food products. Its popularity is due to the content of substances valuable for growth and development, such as calcium, milk protein casein, and essential amino acids. Location: Location:

Milk and dairy products are part of the daily diet of both children and adults. Most often it is pasteurized milk, cream, butter, cottage cheese, sour cream, kefir and yogurt. Currently, the food industry provides a wide variety of dairy products. Previously, they were made exclusively at home.

Fermented milk products fermented with specially selected bacterial starters are especially diverse. Almost every republic or country has its own national fermented milk product, which is made at home or in industrial conditions.

For Russia, sour cream is a primordially Russian dish, which is still called "Russian cream" in other countries. Sour cream is what is "swept away" from the high fat content of milk during its fermentation. The percentage of fat content of sour cream depends on the characteristics of production and ranges from 15-30%. If some of the cream is previously removed from fresh milk, then sour cream of lower fat content (15%) is obtained.

Cottage cheese, or homemade cheese, has been made in Russia since ancient times. It was obtained after the natural souring of milk or by adding sour milk to fresh milk and heating the mixture in an oven. This results in the separation of the milk protein in the form of white lumps from the whey. Until the 18th century in Russia, cottage cheese was called cheese, since cheese in its modern sense was not made. Now, in production conditions, cottage cheese is not boiled down, but is obtained by adding special substances, for example, calcium chloride to milk. This is how a calcium-fortified product is made.

Cheese in its modern form began to be produced in Russia in the second half of the 19th century. By the beginning of the 20th century, the food industry produced about 100 types of cheese. In the production of cheeses, special bacterial and enzymatic starter cultures, verified recipes and technologies are used.

A wide variety of dairy and sour milk products produced by the food industry allows everyone to choose the one that suits their taste and pocket.