Tvorog (Czech: tvarohPolish: twarógRussian: творог[a]Lithuanian: varškė) is a European, non-liquid, white fermented milk product, traditional for Eastern, Central Europe 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 to GOST RF, 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 a curd 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.[8][9]
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 cheese is considered a type of young soft cheese, while in modern Russian-speaking environments, tvorog is usually not considered a type of cheese.
Etymology and stress
Tvorog with sour cream and sugar
Tvorog
Comes from Proto Slavic *tvarogъ — from the same basis as to create, that is, processed milk.
Many dictionaries indicate two stresses in the word "tvorog", 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.
Types of tvorog
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 the traditional way, tvorog is divided into acid and acid-rennet.
Sour curd is usually made from skimmed milk. In this case, the protein coagulates under the action of lactic acid, which is formed in the process of lactic acid fermentation, which develops as a result of adding starter cultures to milk.
Acid-rennet curd differs from acid curd in that during its production, rennet (or pepsin) and starter cultures of lactic acid bacteria are used simultaneously to coagulate milk proteins.
The separate method differs from the usual one in that the purified milk is separated in order to obtain skimmed milk and cream, the mass fraction of fat in which is 50-55%. Fat-free tvorog is obtained from skimmed milk. In this case, acid-rennet coagulation of milk proteins is used to obtain a clot. Fat-free tvorog is cooled and mixed with cream.
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[11].
Polish twaróg in the traditional wedge shape
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.
Nutrition
According to the 1981 Dietetic Handbook,[12] tvorog contains:
fat творог
semi-fat творог
low-fat творог
diet творог
water
0,647
0,710
0,777
0,700
protein
0,140
0,167
0,180
0,160
fats
0,180
0,090
0,006
0,0011
carbohydrates (lactose)
0,013
0,013
0,015
0,010
ash
0,010
0,010
0,012
0,010
sodium (10 −5)
41
41
44
41
potassium (10 −5)
112
112
115
112
calcium (10 −5)
150
164
176
160
magnesium (10 −5)
23
23
24
23
phosphorus (10 −5)
217
220
224
224
iron (10 −5)
0,4
0,4
0,3
0,3
vitamin A (10 −5)
0,10
0,05
Footprints
0,06
β-carotene (10 −5)
0,06
0,03
Footprints
0,03
vitamin B1 (10 −5)
0,05
0,04
0,04
0,04
vitamin B2 (10 −5)
0,30
0,27
0,25
0,27
vitamin PP (10 −5)
0,30
0,40
0,64
0,40
vitamin C (10 −5)
0,5
0,5
0,5
0,5
vitamin E (10 −5)
0,38
vitamin B12 (10 −7)
1,0
folic acid (10 −7)
35,0
copper (10 −7)
74
zinc (10 −7)
394
fluorine (10 −7)
32
energy value (kcal / kg)
2260
1560
860
700
energy value (kJ / kg)
9450
6520
3600
2930
Consumption
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.[13]
Lithuanian postage stamp dedicated to traditional cottage cheese
Tvorog is one of the richest sources of complete protein.[14] Due to denaturation, milk protein becomes more available for cleavage by proteolytic enzymes, so tvorog is easily digested.[14]
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.[15]
It has been experimentally established that several times less gastric juice, hydrochloric acid and enzymes are released on tvorog than on fermented and whole milk.[12]
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,[14] heart disease, liver disease, atherosclerosis and hypertension, as it has a lipotropic property (improves fat metabolism).[17]
In a number of Christian churches of the first centuries there were ritual prohibitions on the use of tvorog in the summer.[18]
In the "Apostolic Tradition"[19] - the manual of the first Christians - there are ritual formulas with a play on words, pronounced during the consecration of tvorog:[20] "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 for Easter - Paskha, which is consecrated in the church.
^Historically, only the second syllable could be stressed, but in modern Russian, the stress can be placed on either of the syllables.[1][2][3][4][5][6][7]
^Ефремова Т. Ф. (2000). Новый словарь русского языка. Толково-словообразовательный. Vol. II. (П — Я) (5000 экз ed.). М.: Русский язык. ISBN5-200-02858-2.
^Ahmed, S. O., Awad, R. A., Ali, M. A., & Rashid, M. R. (2019). Chemical and biological studies on spreadable processed cheese made using flaxseed oil as butter substitute. Al-Azhar Journal of Agricultural Research, 44(2), 35-48. doi:10.21608/AJAR.2019.101823
^Villamil, R. A., Guzmán, M. P., Ojeda-Arredondo, M., Cortés, L. Y., Archila, E. G., Giraldo, A., & Mondragón, A. I. (2021). Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence. Heliyon, 7(1), e05785. PMID33553712PMC7851337doi:10.1016/j.heliyon.2020.e05785
^ГОСТ Р 52096-2003 — Творог. Технические условия. Раздел 5.3, таблица 2.
^Л. А. Старостина, М. Н. Вечтомова (1994). Блюда из творога. Самара: «Самарский Дом печати». p. 5. ISBN5-7350-0018-7.
^ abА. А. Покровского; М. А. Самсонова, eds. (1981). Справочник по диетологии. Мoscow: Медицина.
^Губергриц А. Я., Линевский Ю. В. (1977). Лечебное питание. К.: Вища школа. p. 54.
^Анфимова Н. А., Татарская Л. Л., Захарова Т. И. (1978). Кулина́рия. М.: Экономика. p. 181.{{cite book}}: CS1 maint: multiple names: authors list (link)
^«Африканская церковь дала богослужению … обычай „четырёх времён“: выбор трёх суббот в году для особых форм пищевых запретов в соответствии с сезоном — творога (летом), вина (осенью) и масла (зимой) помимо строгого весеннего поста» (Донини А. (1989). У истоков христианства (от зарождения до Юстиниана) (Пер. с итальянского под ред. ed.). Мoscow: Политиздат. p. 166. ISBN5-250-00632-9. Archived from the original on 2013-12-16. Retrieved 2022-12-22. {{cite book}}: Unknown parameter |agency= ignored (help)).
^«Самая интересная часть руководства — это та, что регламентирует обычный и пасхальный пост, угощение маслом, творогом и оливками, благословение фруктов» (Донини, с. 193). В русском переводе «Апостольского предания» используется термин «сыр».
Literature
Cottage cheese // Commodity Dictionary / I. A. Pugachev (editor-in-chief). - M . : State publishing house of trade literature, 1960. - T. VIII. - Stb. 671-673. — 630 p
