Yuav Ua Li Cas Cov Cheese Ripens

Video: Yuav Ua Li Cas Cov Cheese Ripens

Video: Yuav Ua Li Cas Cov Cheese Ripens
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Yuav Ua Li Cas Cov Cheese Ripens
Yuav Ua Li Cas Cov Cheese Ripens
Anonim

Cov txheej txheem ntawm kev ua kom cov cheese yog qhov theem kawg ntawm nws kev npaj. Nws yog preceded los ntawm curdling, txhuav thiab nias cov cheese, slicing thiab salting. Nws ua cov feem ntau hloov pauv nyob hauv nws cov khoom siv. Thaum lub sijhawm no, cov khoom raug tsim, muab cov yam ntxwv ntawm hom cheese, uas yog - organoleptic.

Lub sijhawm thaum siav, cov kev hloov pauv uas pom tshwm sim hauv cov tshij feem ntau yog cov uas nyob hauv cov protein thiab ua rau lub cev rog tsawg dua. Nws tsuas yog nyob rau hauv thawj teev tom qab curdling tias cov kab mob me me los ntawm cov poov xab ntau dua sai sai, cov lactose tau tawg rau cov piam thaj thiab galactose, thiab los ntawm qhov ntawd rau lactic acid.

Ripening cheese
Ripening cheese

Thaum lub sijhawm ua tiav, tag nrho titratable acidity nce. Los ntawm nce lactic acid, calcium los ntawm calcium paracaseinate yog hloov dua siab tshiab rau monocalcium. Cov sib txuas tshiab no tuaj yeem swell, yog li pab cov tib neeg cov nplej los lo ua ke thiab muab cov cheese yooj.

Cheese
Cheese

Yuav kom tau txais cov organoleptic thiab khoom noj khoom haus muaj lub cev yam ntxwv ntawm cov tshij, qhov hloov pauv hauv casein yog qhov tseem ceeb tshaj plaws. Nws mus txog tsib theem nyuaj dhau los.

Dawb cheese
Dawb cheese

Thaum lub sij hawm cov txheej txheem ripening, raws li kev txiav txim siab cov khoom decomposition tau txais, cov nqaij ntawd ib txwm saj thiab tsw ntxhiab ntawm cov cheese tau txais. Cov teeb no yog hu ua "cheese pob paj".

Qhov saj ntawm cov cheese tom qab siav yog qhov tseem ceeb vim qee yam amino acids. Lawv muaj kev txiav txim siab tshaj los ntawm glutamic acid, ntxiv rau los ntawm 130 lwm yam kev tsis haum tshuaj. Ntawm lawv yog cov amines tyramine, tryptamine, histamine, methylalanine, dimethyl thiab trimethylamine thiab lwm yam.

Kev loj hlob siv sijhawm ntawm 15 ° thiab kav ntev li 45 hnub. Thaum thawj ob peb cov protein, lawv tau tawg los ntawm chymosin. Tom qab 12 - 14 hnub, qhov kev nqis tes ntawm proteolytic endoenzymes, tso tawm tom qab kev tuag ntawm lactic acid microorganisms, pib.

Txheej txheem kev loj hlob lub hom phiaj txhawm rau ua kom cov kua nplaum ua kom lactic acid, uas kuj yog nws khaws cia. Raws li cov khoom siv raw khoom hauv peb lub tebchaw tau muab faib ua ntau hom:

- Tshis cheese thiab twm cheese;

- Cheese;

- Yaj cheese;

- Sib xyaw;

Tsis tas li, cov chees tau muab faib ua raws thaj chaw uas lawv tau ua. Txawm li cas los xij, cov txheej txheem yuav luag zoo ib yam rau txhua qhov, nrog qhov sib txawv me me ntawm qib hauv zos.

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