Tvorog

Tvorog(Czech:tvarohPolish:twarógRussian:творогLithuanian:varškė) is a European, non-liquid, whitefermented milk product, traditional for Eastern, Central and (less often) Northern Europe, obtained by fermenting milk with subsequent whey removal. It is officially customary to classify traditionally prepared tvorog according to its fat content. According toGOSTRF, tvorog is divided based on physical and chemical indicators into the following categories: fat-free, low-fat, classic and fatty. Also, according to the method of manufacture, such types of tvorog are distinguished as simple, soft, and grained tvorog, which is a type of low-fat tvorog.
A milk-containing product with a milk fat substitute, produced in accordance with the technology for the production of tvorog, is called not Творог, but acurd product. In some areas of East Germany, quark is served with potatoes and linseed oil as a popular dish, which contains less than 0.5% of animal fats, and hence cholesterol, but contains unsaturated fatty acids, such as alpha-linolenic acid. Therefore, such a dish may be useful for the prevention of cardiovascular diseases.
On the territory of the former USSR, tvorog is made and directly consumed fresh or sweet, in other countries of Eastern and Central Europe - fresh or brackish, in Northern Europe - brackish. Cottage cheese is consumed to a small extent in Great Britain, North America, Japan and is almost completely absent in Southern Europe and other parts of the world.
In English-speaking cultures,cottage cheeseis considered a type of young soft cheese, while in modern Russian-speaking environments, tvorog is usually not considered a type of cheese.
Comes fromProto Slavic*tvarogъ — from the same basis asto create, that is, processed milk.
Many dictionaries indicate two stresses in the word "Творог", however, in normalized speech, in particular on radio and television, as well as in a number of reference books, the stress on the second syllable is considered preferable.
According to the method of preparation (production) there are two ways to produce tvorog - traditional (regular) and separate. According to the method of coagulation of milk proteins in thetraditional way, tvorog is divided into acid and acid-rennet.
The traditional way of making tvorog involves the use of fermented milk with the separation (squeezing) of liquid whey in free-hanging bags. The finished tvorog has a dense texture, smooth edges on the break, the separated whey is transparent, slightly greenish in color. When using fermented milk, the curd will turn out sour.
The process of industrial production of tvorog looks like this: milk is normalized (the desired fat content is set), pasteurized and poured into baths (containers). The baths maintain a certain temperature (28-30 °C), which is necessary for the normal course of processes. Ferment and pepsin are added to warm milk. After some time (the average fermentation time is 8 hours), a curd grain is formed in the bath, which forms a monolith (milk proteins coagulate and precipitate, forming a sticky mass). Serum begins to separate - a clear yellowish liquid, a by-product of production. At the final stage, the curd monolith is cut with strings into small pieces in order to increase the surface area and facilitate the outflow of whey. Next, the curd grain is squeezed and cooled. At the end of the technological process, the curd is packaged.
According to the 1981 Dietetic Handbook,Tvorog contains:
Before using tvorog for making culinary dishes, it is usually rubbed or passed through a meat grinder. Dishes containing tvorog are cooked boiled, baked, fried. Tvorog is often served with sour cream, fermented baked milk, fruits, berries, honey or sweet sauce.
Tvorog is one of the richest sources of complete protein.Due to denaturation, milk protein becomes more available for cleavage by proteolytic enzymes, so tvorog is easily digested.
Tvorog contains a large amount of calcium in an easily digestible form, as well as vitamins B1, B2, PP, C and others. Promotes the formation of hemoglobin, improves the regenerative capacity of the nervous system, strengthens bone and cartilage tissue .
It has a pronounced diuretic effect.
It has been experimentally established that several times less gastric juice, hydrochloric acid and enzymes are released on Творог than on fermented and whole milk.
In view of the foregoing, tvorog is very widely used in dietary, as well as children's and sports nutrition, as well as in diets in the treatment of obesity,heart disease, liver disease, atherosclerosis and hypertension, as it has a lipotropic property (improves fat metabolism).
In a number of Christian churches of the first centuries there were ritual prohibitions on the use of tvorog in the summer.
In the "Apostolic Tradition"- the manual of the first Christians - there are ritual formulas with a play on words, pronounced during the consecration of Творог:"Sanctify this milk that has curdled, and sanctify us, binding with your love."
In the central and northern regions of Russia, there is a custom to prepare a special dish of tvorog forEaster-Paskha,which is consecrated in the church.