Homogenized cheese
Homogenized cheese (Polish: serek homogenizowany) is a Polish dairy product created from tvorog, often with added cream.[1][2] It is a non-ripened (fresh) cheese from the group of acid cheeses called tvorog.[1] Other tvorog cheeses in the same category as homogenized cheese are: natural tvorog, cottage cheese, and cream cheese.[3]
Tvorog is created from skimmed milk, which is then coagulated in acid-rennet fashion. The result is coagulum of curd, which is created by casein,[1] which is then dehrydated by spinning. Then, the mix of tvorog and cream is homogenized in homogenisers, which gives the final product its uniform, smooth consistency.[1] By adding cream, the final product receives the desired amount of fats.[2]
Commercially sold homogenized cheeses can be divided into two groups: natural homogenized cheese (without additions) and flavored, often by fruit, chocolate or vanilla.[1][4][5] Current-day mass-produced homogenized cheeses often contain thickeners, such as modified starch, pectin, guar gum, xanthan gum, locust bean gum, alginic acid or even gelatine.[6][7][8]
According to a 2017 ruling by the Court of Justice of the European Union, the name "serek" (lit. 'little cheese') is to be used exclusively with products based upon animal milk, such as cheese, cream, whipped cream, butter and yogurt.[9]
The marketing of homogenized cheeses is divided by target audience. There are homogenized cheeses produced for children, teens, and adults.[1] Homogenized cheese can be either a snack, or an ingredient of other foods, such as cheesecake.[10]
In Poland homogenized cheeses are produced on industrial scale by at least 15 dairy companies, such as: Mlekpol, Okręgowa Spółdzielnia Mleczarska Krasnystaw[1] and the firm Danone.
Nutritional value
[edit]Nutritional value of 100 g of typical natural homogenized cheese is this: 111 kcal, 8 g of proteins, 7 g of fats, 4 g of sugars, 0.1 g of salt. Homogenized cheese also contains phosphorus, magnesium, zinc, copper, manganese and cobalt, as well as vitamins A, B1, B2, D, E and K.[11]
References
[edit]- ^ a b c d e f g h Górska, Joanna (2012). "Serki homogenizowane: Mały apetyt na..." Forum Mleczarskie Handel. 51 (2 ed.). Nathusius. ISSN 1899-4997.
- ^ a b c "Serki". Spółdzielnia Mleczarska „Świecka”. Archived from the original on 2016-11-20. Retrieved 2016-11-20.
- ^ Aleksandra Kowalewska (2021-05-31). "Serek homogenizowany - czy jest zdrowy? Właściwości odżywcze oraz prozdrowotne serka homogenizowanego". medonet.pl (in Polish). Retrieved 2025-07-10.
- ^ a b "Sery / Serki". Średzka Spółdzielnia Mleczarska „Jana”. Archived from the original on 2016-11-20. Retrieved 2016-11-20.
- ^ a b "Twarogi i serki". Okręgowa Spółdzielnia Mleczarska w Łowiczu. Retrieved 2016-11-20.
- ^ a b Ewa (20 March 2012). "Testujemy serki dla dzieci". SOSrodzice.pl. Retrieved 2017-06-10.
- ^ a b Ziomko, Magdalena (18 June 2015). "Cukier dodany - pod jaką maską się kryje?". Szczęśliwi bez cukru (szczesliwibezcukru.pl). Retrieved 2017-06-10.
- ^ a b Monika (15 May 2016). "Serki homogenizowane – warto sprawdzić skład". Więcej Ruchu (wiecejruchu.pl). Retrieved 2017-06-10.
- ^ C-422/16 Verband Sozialer Wettbewerb eV / TofuTown.com GmbH (Court of Justice of the European Union 2017-06-14), Text.
- ^ a b "Serek homogenizowany". Okręgowa Spółdzielnia Mleczarska w Bieruniu. Retrieved 2016-11-20.
- ^ Aleksandra Kowalewska (2021-05-31). "Serek homogenizowany - czy jest zdrowy? Właściwości odżywcze oraz prozdrowotne serka homogenizowanego". medonet.pl (in Polish). Retrieved 2025-07-10.
- ^ "Produkty". Okręgowa Spółdzielnia Mleczarska Wart-Milk w Sieradzu. Archived from the original on 2016-11-21. Retrieved 2016-11-20.