Kev faib tawm thiab ntau yam ntawm cheeses

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Ntau tus neeg tsis tuaj yeem xav txog lawv pluas tshais yam tsis muaj cheese. Nws yog ib yam khoom tau los ntawm kev ua cov mis nyuj. Nws yog tsis yooj yim sua hais raws nraim thaum cheesemaking tshwm sim. Txawm li cas los xij, tom qab yug tsiaj hauv tsev, muaj peev xwm siv cov mis nyuj fermented los tsim ntau yam tshuaj sib xyaw ua ke tau txais kev dav dav. Qhov ntau ntawm cheeses yog qhov sib txawv thiab tsim nyog xav txog.

Definition

Cheese yog ib yam khoom tau los ntawm kev tso cai rau cov kua qaub los yog thermal acid txheej txheem, ua rau kev sib cais ntawm cov whey los ntawm cov hlab ntsha. Hauv qhov no, cov kab lis kev cai sib txawv thiab cov thev naus laus zis tuaj yeem siv tau.

Ua tsaug rau cov enzymes uas txhawb kev coagulation, coagulation ntawm cov mis nyuj proteins tau tiav thiab ua haujlwm loj. Nws yog tsim, nias, ntsev, qee zaum cov khoom siv ntxiv tau ntxiv lossis tos rau lub sijhawm ripening.

Hauv qab no yog cov lus piav qhia ntawm kev xaiv ntawm cheeses los ntawm cov neeg tsim khoom hauv tsev thiab lwm tus.

History

Nyob hauv pebHauv lub tebchaws, cheesemaking pib tsim xyoo 1866. Txawm hais tias muaj cov txheej txheem kev siv zog siv zog ntawm lub sijhawm ntawd, los ntawm qhov pib ntawm lub xyoo pua 20th muaj qee yam khoom siv, suav nrog txog 100 ntau yam ntawm cov mis nyuj fermented.

Tom qab lub cev qhuav dej ntawm Soviet Union, cov cheese ntau lawm hauv peb lub tebchaws tau poob qis heev. Txawm li cas los xij, ntau tus neeg twb tau poob rau hauv kev hlub nrog nws thiab tau paub txog kev noj zaub mov. Raws li qhov xwm txheej tam sim no, feem ntau ntawm cov khoom lag luam tau pib xa mus rau Russia. Hauv xyoo tas los no, qhov ntim ntawm cov khoom siv hauv tsev tau nce ntau.

Kev faib khoom lag luam

Vim muaj ntau yam cheeses, yuav tsum tau muab faib rau lawv. Lawv feem ntau muab faib raws li cov khoom lag luam thiab cov khoom siv thev naus laus zis.

Cia peb xav txog cov kev faib tawm tseem ceeb thiab ntau yam ntawm cheeses.

Tshwj xeeb, lawv tau txawv los ntawm hom khoom siv tseem ceeb, ntsuas tshuaj lom neeg muaj pes tsawg leeg, mis coagulation technology, microflora siv thiab lwm cov ntsiab lus ntawm cov txheej txheem thev naus laus zis.

Nyob ntawm cov khoom siv raw, lawv yog ntuj thiab yaj. Cov qub yog tau los ntawm tag nrho cov mis nyuj, tom kawg los ntawm npaj ua tej yam ntuj tso cheeses. Los ntawm kev rov ua dua qhov loj, lawv siv cov thev naus laus zis tshiab thiab cov khoom sib txawv.

3 chav kawm tseem ceeb ntawm cheeses yog raws li lawv ua. Nyob ntawm qhov no, lawv muab faib ua rennet, fermented mis nyuj thiab ua tiav (processed).

Txhua chav kawm rau hauv subclass, hom thiab pab pawg.

Piv txwv li, qhov ntau ntawm rennet nyuaj cheeses suav nrog qhov dav davpawg khoom. Cov no yog cov khoom tau txais ntawm qhov kub thiab txias (63%) ntawm qhov thib ob cua sov los ntawm nias. Lawv txawv los ntawm lub sij hawm ntev ripening (6 lub hlis), txij li thaum cov txheej txheem fermentation nyob rau hauv lawv pib maj mam. Xws li cheeses muaj me ntsis noo noo, lawv yog cov yam ntxwv ntawm qhov loj thiab qab qab qab qab.

Cov khoom fermented mis compressed ntawm qhov kub thiab txias muaj me ntsis nkig, yas zoo nkauj, me me, oval los yog puag ncig "ob lub qhov muag" thiab qaub, ntsim saj.

Raws li cov yam ntxwv ntawm cov khoom lag luam, cov cheese tau muab faib ua pawg hauv qab no: muag muag, ib nrab, tawv, pickled, ua tiav. Ntau yam yog txiav txim los ntawm cov tshuaj muaj pes tsawg leeg thiab cov yam ntxwv organoleptic. Kev soj ntsuam kev muag khoom yuav siv sij hawm rau hauv tus account lub txee lub neej, zoo li thiab cov qauv ntawm cov khoom.

Kev tshuaj ntsuam tag nrho

Lub xeev ntawm kev ua lag luam rau cov khoom siv mis nyuj, feem ntau, nyob ntawm qhov muaj cov cheeses hauv tsev thiab txawv teb chaws hauv kev sib sau. Thiab qhov no yog qhov nkag siab heev: tom qab tag nrho, xws li delicacy pab kev noj qab haus huv thiab yog qhov tseem ceeb hauv kev tsim cov qhaub cij classic. Ua txawm tias ib qho kev ntsuam xyuas luv luv ntawm cov khoom sib txawv ntawm cov cheese, nws tuaj yeem raug sau tseg tias cov khoom lag luam uas ua rau lub khw muag khoom muaj peev xwm txaus siab rau txhua tus saj ntawm tus neeg yuav khoom.

Ntxiv rau cov hom classic, hom kab txawv ntawm cheeses tau tshwm sim, nrog rau qhov txawv txav. Lawv txawv los ntawm lawv cov yas, ilv zoo nkauj nrog ntxiv ntawm txiv ntseej thiab candied txiv hmab txiv ntoo los ntawm txiv nkhaus taw, melon thiab apricots.

Ib qho tshiab rau cov pej xeem Lavxias yog cream cheese nrog xiav pwm,muaj tej yam ntuj tso additives los ntawm kho nqaij npua, salmon, cws thiab smoked venison. Cov khoom siv ntxiv hauv cov ntawv sau tshuaj ntawm cov khoom lag luam zoo li no yog kwv yees li 15% ntawm tag nrho cov muaj pes tsawg leeg. Cov khoom zoo heev tuaj hauv khob khob.

Cov neeg siv khoom xav tau yog cov khoom tsim los ntawm cov nyuj thiab tshis. Dawb cheeses xws li suluguni, mozzarella, brynza thiab feta tau nrov. Tsis ntev los no, tus neeg sawv cev los ntawm Denmark tau tshwm sim, nrog cov ntsiab lus ntawm cov roj zaub - danwight (muaj feem xyuam rau ntau yam feta).

Nyob ntawm lub txee koj tuaj yeem pom cov khoom Norwegian, qhov kev tsim kho tshiab uas yog geytost cheese nrog qab zib thiab qaub saj.

Muaj ntau yam khoom noj rau menyuam yaus muaj, nrog ntxiv calcium thiab lwm yam tshuaj ntsuab.

Tus nqi noj zaub mov

Qhov txiaj ntsig tseem ceeb ntawm cheese yog nws cov ntsiab lus calorie siab thiab muaj pes tsawg leeg. Ua ntej tshaj plaws, nws qhov zoo yog ntsuas los ntawm cov protein ntau, uas yuav tsum yog tsawg kawg 25%. Ib qho tseem ceeb yog qhov muaj roj (28%), thiab nyob rau hauv ib qho yooj yim digestible daim ntawv. Amino acids, ntxhia ntsev, kab kawm, fatty acids, vitamins, carbonyl compounds, ntau yam organic acids thiab macronutrients yuav tsum muaj nyob rau hauv cov mis nyob rau hauv kom muaj nuj nqis.

Nyob ntawm qhov kev faib ua feem ntawm ib qho kev tivthaiv muaj nyob rau hauv cov khoom muaj pes tsawg leeg, ib assortment ntawm cheeses yog tsim. Cov khoom xyaw pab tsis tsuas yog hloov cov qauv, tab sis kuj muab cov zaub mov qab tshwj xeeb tsw.

Rennet solid

chav kawm no suav nrog 5 pawg cheese, 4 ntawm lawv yog ntuj thiab 1 ua tiav. Cov subclass uas nws kim heev ntawm rennet yog nyuaj cheeses, assortment ntawm uas peb yuav tam sim no paub. Cov txheej txheem ntawm lawv txoj kev loj hlob tau hais los saum toj no.

Cheese nrog cov ntaub ntom ntom yog qhov kev xaiv zoo rau lub rooj noj mov, nrog rau cov qhaub cij noj tshais ib txwm. Ntawm no lawv yog:

• Soviet;
• Swiss;
• Moscow;
• Altaic;
• Voronezh;
• Kuban;
• Carpathian.

YYas, muag nrog qaub saj: Uglich, Kostroma, Yaroslavl, steppe. Lawv yog cov yam ntxwv los ntawm ib tug peculiar hollow qauv thiab high humidity.

Cov cheese tsis muaj rog muaj nyob hauv tib pab pawg: B altic, Estonian, Minsk, Lithuanian, Poshekhonsky. Thiab imported sawv daws yuav: muchetto, oca, cartano, fimbo, eddam, maribo. Cheeses zoo kawg nkaus ntxiv zaub tais thiab txhua yam zaub xam lav.

Semi-hard

Cov khoom lag luam ib nrab yog tsim los ntawm kev siv thev naus laus zis ua ke: lawv tau nias zoo li cov cheese nyuaj, thiab siav nrog lub xub ntiag ntawm cov hnoos qeev hauv zos ntawm lub taub hau. Tom qab ntawd, ib daim ntawv crust rau nws. Cheese muaj ib qho ammonia tsw, ib tug ilv qauv nrog cov yam ntxwv voids. Lawv lub neej txee yog 30 hnub.

Cov cheeses tsis tuaj yeem hu ua me me. Cov pab pawg ntawm cov khoom uas muaj cov khoom sib xws muaj xws li: Kaunas, piquant, Latvian, Klaipeda, nemunas. Kuj imported:brik, howati, tilsit, backstein.

Soft rennet cheeses

Cheese nrog cov ntaub mos mos yog kev sib tw thiab muaj cov dej noo ntau ntxiv. Lawv txawv ntawm cov khoom los ntawm kev nce ntxiv ntawm lactic acid, raws li kev ua kom cov txheej txheem thev naus laus zis. Ib txhia ntawm lawv yog tau los ntawm txheej-los ntawm-txheej ripening, nrog ib tug maj mam deepening. Lawv tsis loj loj thiab tsis muaj crust. Ib tug yam ntxwv feature yog ammonia saj thiab tsw. Cov khoom siv raw rau kev tsim khoom yog cov mis pasteurized, ua ke nrog cov kab mob pib kab mob, microflora ntawm cheese slime thiab pwm.

Assortment of soft cheeses, subgroups:

1. Ua nrog kev koom tes ntawm microflora ntawm cov mucus ntuj thiab cov kab mob lactic acid. Qhov no suav nrog: Pyatigorsky, Kalininsky, Dorozhny, Dorogobuzhsky.
2. Qib kawg ntawm kev loj hlob yog tiav los ntawm pwm dawb, cheese slime thiab kab mob. Saj cim - ntse, nceb thiab ammonia saj. Ntawm cov txee koj tuaj yeem pom Smolensky cheese, nrog rau kev nthuav dav hauv daim ntawv ntawm lub tog raj kheej qhwv hauv cov ntaub ntawv ci. Nws muaj xim daj nplua nuj, qaub saj thiab tus cwj pwm ammonia tsw.
3. Ib yam khoom tsim los ntawm cov kab mob thiab pwm dawb tab sis tsis muaj slime. Ntawm cov khoom noj khoom haus, pab pawg no yog sawv cev los ntawm cheese hu ua "Camber", uas yog qhov txawv los ntawm kev hais tawm qaub-mis saj. Nws tau ntim rau hauv cov thawv ntim khoom, uas qhia txog cov ntaub ntawv tsim nyog. Moisture (50%) thiab rog (60%) yog siab heev.
4. Muab cheesepeppery, ntsim saj, xiav lossis ntsuab pwm yog siv rau hauv lawv cov khoom. Cov txheej txheem ntawm kev tsim khoom no yog tus cwj pwm los ntawm kev qab ntsev, ib qho tsis hnov tsw thiab oiliness. Roquefort cheese yog cov txiv hmab txiv ntoo ntawm hom cheesemaking.
5. Qhov kawg ntau yam ntawm pawg pab pawg no yog cov khoom tau txais yam tsis tau tuav lub ripening theem. Lawv tuaj yeem pom nyob rau hauv cov cim lag luam hauv qab no: "Adyghe", "Lub Tsev", "Amateur".

Brines

Kev tsim cov cheese, txhua hom mis nyuj ntawm cov tsiaj hauv tsev yog siv - tshis, yaj, nyuj thiab twm. Cov mis nyuj khov yog muab tso rau hauv brine rau ntxiv maturation. Lawv yog cov yam ntxwv los ntawm ib tug ntau-layered mos zoo nkauj, nyob rau tib lub sij hawm me ntsis brittle thiab tsis muaj lub xub ntiag ntawm crust. Qhov ntau ntawm cheeses suav nrog ntau yam hauv qab no:

• chechil;
• Ossetian;
• suluguni;
• Georgian;
• Limanskiy;
• Tushinsky.

Cov ntau yam ntawm cov brine pawg yog cov cheese ib txwm.

Musted

Qee hom cheese ua tiav yog lwm txoj hauv kev zoo rau butter. Yuav ua li cas diversify qhov kev npaj ntawm qhaub cij, lawv muaj peev xwm smeared on qhob cij. Meanwhile, lawv raug rau kev siv mis nyuj.

Cov khoom siv raw rau lawv cov khoom yog rennet cheeses, nrog qee qhov sib txawv ntawm cov qauv kev cai, tab sis nyob rau hauv qeb ntawm cov khoom zoo. Butter, tsev cheese, qaub cream, hmoov mis nyuj thiab tsis poobmelting ntsev uas ua kom cov protein sib tov thiab loj uniformity.

Cov khoom ua tiav ntawm cov cheese ua tiav muaj cov hauv qab no:

• Cov kaus poom, ua los ntawm kev ua kom tsis muaj menyuam thiab pasteurization. Qee zaum lawv muaj cov khoom noj ntxiv xws li nqaij npua.
• Chunky: Lub nroog, Lavxias, Kostroma, Poshekhonsky.
• Pastey: "Kev phooj ywg", "Viola", "Lub caij ntuj sov", "Amber", "Wave".
• Sausage: nrog cumin, kua txob thiab ntxiv cov khoom xyaw; haus luam yeeb, tsis muaj additives.
• Sweet: Txiv Hmab Txiv Ntoo, Chocolate, Qab Zib, Kas fes.
• Cheese rau noj su: nrog dos tsw, nrog daim ntawm cov nceb dawb.

President

President cheeses tau nrov nrog ntau tus neeg siv khoom. Qhov ntau ntawm cov khoom tsim nyob rau hauv lub hom no yog heev dav. Nyob rau hauv Russia, lawv tau tsim nyob rau hauv cheeb tsam Moscow los ntawm lub tuam txhab Lactalis Vostok, uas muaj nws tus kheej muag khw.

Raws li cov cim lag luam "Thawj Tswj Hwm" cov khoom lag luam yog tsim los ntawm cov yaj thiab tshis cov mis nyuj nrog cov creamy sib xws, nrog rau cov mos mos, pwm thiab tshiab. Nov yog qee cov neeg sawv cev ntawm ntau yam cheeses los ntawm lub tuam txhab: emmental, camembert, brie.

Ntawm kev muag khoom koj tuaj yeem nrhiav cov thawv yas muaj yeeb yuj, ntim hauv 400 grams. Cov no yog cov cheese ua tiav, uas yog nto moo rau lub xub ntiag ntawm fillers thiab tau tsim los rau hauv tus account saj nyiam. Los ntawm lawv koj tuaj yeem xaiv creamy, nrog nceb lossis nqaij npua.

Pickled. Cheese muaj 45% roj cov ntsiab lus thiab muaj nyob rau hauv ntim nrog txawv ntim.

Tseem muaj rennet cheeses hauv ntau homntawm qib siab tshaj. Cov mis nyuj yog muab los ua cov khoom siv tseem ceeb rau lawv cov khoom. Lawv muaj cov qauv ntom ntom nrog me "qhov muag" thiab xim daj. Hard cheese haum rau ua canapés thiab tsoos qhaub cij. Ntawm kev muag khoom muaj qhov hnyav (4.5 kg) thiab ntim (250 grams). Cov khoom qhuav muaj 50% rog.

kua mis

Ua nrog kev koom tes ntawm lactic acid, los ntawm coagulation. Lub sij hawm ripening ntawm 7 mus rau 45 hnub. Rau qee tus neeg sib txawv, cov txheej txheem no tsis siv. Piv txwv li, kas fes thiab tshuaj yej curds yog ua tsis muaj maturation. Nrog kev pab los ntawm pib nkag mus rau hauv cov mis nyuj ua ke nrog whey, casein yog precipitated.

Green cheese (grated) yog tsim nrog lub sij hawm ripening txhua hli los ntawm skimmed mis nyuj, "Hartssky" - los ntawm tsev cheese tshiab. Qhov ntim ntawm cov khoom siv mis nyuj, raws li txoj cai, yog txwv. Cov no suav nrog: Curd, Pultost, Olmutsky, Glarnsky, Konkualsky.

Nyob hauv kaw

Kev ua kom pom dav dav ntawm kev faib tawm thiab ntau hom cheese tso cai rau koj pom qhov ua tau ntawm cheese ua thiab lub xeev ntawm kev ua lag luam. Cov kws tshuaj ntsuam sib cav hais tias qhov ntim ntawm kev muag khoom tuaj yeem txiav txim siab txog kev noj qab haus huv ntawm tib neeg. Kev noj ntau ntawm cheese yog vim nws cov txiaj ntsig zoo. Lawv ua lub luag haujlwm tseem ceeb hauv tib neeg kev noj haus.