MOSCOW, November 16. The Tass. Roskokachestvo explores one of the most popular Russian desserts – glazed cheese cheese cheese – and checks them for the content of antibiotics, stabilizers and preservatives, artificial colors, flavors and vegetable fats. This was stated in the organization's announcement.
Experts were selected 30 most popular brands of glazed cheese cheese produced in Moscow, Moscow, Vologda, Voronezh, Ljubinsk, Rostov, Belgorod and Kaluga regions in the Krasnodar region to participate in comparative tests. Full glaze cheese will be tested more than 50 parameters of quality and safety. Test parameters included the organoleptic characteristics of the product: taste, color, odor and consistency of cheese, as well as the reliability of labeling. An important vector of Roskoschestvo research will be the answer to the question what is real cheese glazed cardam, and what is dessert dessert.
"One of the main issues in the study is whether manufacturers really do cheese from cottage cheese or exchange raw materials with a korean mass, a product based on milk made from cottage cheese has different characteristics of the consumer and therefore a different nutritional value, it is important for producers to talk On it directly, on the label ", – explained Director of Research Department Roskachestva Ludmila Vikulova. A full study of glazed vitreous glass and a ranking of the best of them will be presented at the beginning of 2019.
Recommendations for the selection of glazed pumpkin cheese
Experts Roskoschestva recommend when choosing glazed corned cheese to pay attention to the name of the product. This cheese, made in accordance with GOST, can be called exclusively "glazed cheese cheese" – the product with this name indicates that cottage cheese naturally served its production. If the wording of the name changes, then there is a high probability that the manufacturer wants to confuse the consumer and there may be milk fat substitutes in the vegetable cheese-vegetable fats.
Experts also recommend paying attention to the composition of the product. According to the GOST, the bowl should be made from cottage cheese, sugar and glaze, and can also contain butter and cream. Experts also call not to be afraid of natural colors and flavors – their presence in the composition of cheese is also allowed by the state standard. Manufacturers can add food products, for example, nuts and additives (for example, vanilla or vanilla extract, cocoa powder, halva, condensed milk, yogurt, cookies etc.).
However, in the composition of classic cheese cheese, the presence of starch, carrageenan, gum and vegetable fats is not allowed, the presence of which may be marked by the name "Milk containing product with milk and milk substitute." Experts point out that among the one real dairy product that looks like this and is made with the addition of vegetable oils, there is usually no difference in terms of safety if it is prepared in good faith. But at the same time, the industrial production of dairy products with milk substitutes milk is cheaper, so the price for it should be lower.
Experts also recommend examining the appearance of the cheese, which should be solid, and its shape was not disturbed. As for the surface, it should be evenly coated with glaze, smooth, glossy or matte, not sticky to the packing material. At the same time for frozen product after thawing, the presence of moisture drops on the glaze surface is allowed. The cherry itself can be almost any, including those without the content of chocolate and cocoa products, even in color or white. When cutting or biting, it should not crumble, but should fit comfortably for filling.
The color of the corduroy mass should be white, cream tone allowed. When dyeing food products or additives are added to a recipe, for example, cocoa or raspberry, the color should be appropriate. Consistency should be gentle, homogeneous, rather dense, with the presence (if expected) of food applications (nuts, chocolate chips, candied fruits, etc.), with mild stinginess allowed.
According to experts, packaging the product should be free from visible damage and tears, as this may adversely affect product quality. At the same time, the presence of additional cardboard packaging is not important because this factor does not affect the storage of cheese or its consumer properties. Real cheese according to GOST is stored on average for about two weeks, and if the dessert contains consistency stabilizers and preservatives, then shelf life can be increased significantly. Storage temperature of cheese in accordance with the GOST – not higher than 4 В ° C, frozen form, cheese can be stored at a temperature not higher than 18 В ° C.