Rennet - zog thiab daim ntawv thov. Yuav ua li cas yog tej yam nws muaj nyob rau hauv tib neeg lub cev

Rennet yog ib tug complex organic tshuaj uas yog ua nyob rau hauv lub plab ntawm calves, lambs thiab lwm yam cov me nyuam mos nyuj. Nws yog lub npe hu hais tias cov tshuaj yeeb dej caw yeej txhawb lub neej puas thiab recycling ntawm leej niam lub mis nyuj, uas siv nyuj kub. Nws yuav tsum tau muab sau tseg hais tias qhov no enzyme yuav tsis tau los ntawm dag txhais tau tias. Nyob rau hauv no hais txog, nws yog kim heev, tab sis zoo heev nyob rau hauv qhov kev npaj ntawm khoom noj siv mis.

Cais extraction thiab kom qhuav enzyme

Yog hais tias koj xav mus ua noj hauv tsev cheese los yog tsev cheese nrog rau kev siv xws li ib tug khoom, nws yuav tsum tau muas ntawm lub tsev muag tshuaj. Feem ntau xa muaj muag nyob rau hauv ib lub teeb-grey los yog dawb hmoov, uas muaj tsis muaj tsw los yog xim. Nws yuav tsum tau muab sau tseg tias nyob rau hauv lub khw muag tshuaj chains nws muag tsis tshua muaj heev. Yog li, nyob rau hauv lub qhaj ntawv ntawm manufactured khoom yuav npaj rennet nyob rau hauv tsev. Ua li no, rennet rho tom qab lub slaughter ntawm ib tug nyuj los yog yaj yuav tsum tau ntxuav, thiab qhov xaus ntawm lub khi qhov, inflate cov huab cua thiab tawm rau ib ob peb hnub nyob rau hauv ntxoov ntxoo los yog nyob rau hauv ib tug sov so chav tsev (18-20 degrees). Tom ntej no, qhuav khoom yuav tsum tau qhwv nyob rau hauv qhov tsaus ntuj nti daim ntawv thiab muab khaws cia mus txog ncaj noj. Yuav kom npaj cheese los yog hwv yog ntshaw kom siv xws li ib qho enzyme tom qab 2-4 lub hlis tom qab so qhuav, vim hais tias cov tshiab muaj hnoos qeev tej zaum yuav tshwm sim nyob rau hauv lub siv tshuaj.

Yuav ua li cas lub luag hauj lwm rennet plays nyob rau hauv zus tau tej cov cheese thiab lwm yam khoom noj siv mis?

Rennet yog feem ntau siv rau cov uas ua cheese. Tseeb, thaum lub sij hawm ntau lawm ntawm cov khoom no yuav tsum tau ceev ceev sib cais ntawm cov protein Cheebtsam ntawm tshiab mis nyuj haus los ntawm cov ntshiab. Raws li koj paub, qhov no tsiaj tshuaj muaj ob qho: pepsin thiab chymosin. Thiab vim hais tias cov Cheebtsam rennet enzyme ua raws li ib lub hauv paus nyob rau hauv qhov kev npaj ntawm cua thiab kev sib tw uas cheese. Tom qab tag nrho, ntxiv nws sai sai curdled mis nyuj los ntawm nkauj nraug lub protein Cheebtsam ntawm lub whey.

seb producers pab tau?

Txawm tias muaj tseeb hais tias qhov no kev tivthaiv yog kim, nws yog dav siv los ntawm manufacturers ntawm khoom noj siv mis. Tom qab cheese tsis muaj rennet tau tsawg cua thiab kev sib tw. Nyob rau hauv tas li ntawd, cov txheej txheem ntawm curdling mis nyuj nrog rau kev siv cov tshuaj yeeb dej caw yog sai npaum li cas, uas tso cai rau ntau npaum li cas cov khoom.

Nws yuav tsum tau muab sau tseg tias rennet tsis pheev kiag li tsis muaj cawv rau cov organoleptic thaj chaw ntawm cov khoom muag kawg. Nyob rau hauv lwm yam lus, cov cheese ua nrog rau qhov kev siv ntawm no substance tsis hloov nyob rau hauv cov xim, tus saj thiab tseem tseem fragrant. Los ntawm txoj kev, nyob rau hauv sab nraum ib tug mis los khoom meant kiag li tsis to taub, nws tau ua kev siv ib qho enzyme los yog tsis.

Yuav ua li cas yuav ua rau cheese?

Tom qab lub rennet yog ntxiv rau cov mis nyuj, nws yog hloov dua siab tshiab rau hauv ib tug tuab los khov rau ntawd. Thaum zoo li no whey yog cais los ntawm cov protein ntau tivthaiv. Yog hais tias nyob rau ntawm no theem kom tsis txhob ntau lawm, ces koj yuav tau ib heev six cheese. Yog hais tias nws yuav tsum tau ua ib tug khoom thiab flavorful cheese, lub grain tau mus txog ib tug tej yam feem pua ntawm cov av noo yuav tsum tau muab tso rau hauv lub cev nrog qhib rau txhuav lub ntshiab, thiab ces compressed thiab xa mus rau lub pickling. Lub brine tsim los ntawm cov tuav yuav tsum txog 10 hnub, tom qab uas lawv yuav tsum muab tso rau hauv lub rhawv tag nrho kom loj hlob (kwv yees li 3 lub lis piam).

Rennet: mob yog hais tias rau lub cev?

Raws li hais saum toj no, nws yog ib qhov nyuaj los mus txiav txim, yog ua seb puas los yog tsis yog ib tug cheese siv cov tshuaj yeeb dej caw. Tom qab tag nrho, raws li ib feem ntawm xws li ib enzyme khoom, koj yuav tsis nrhiav tau. Qhov no yog vim hais tias tsis muaj rennet nyob rau hauv cheese los yog tsev cheese, raws li nws yog tsuas yog siv rau curdling mis nyuj. Txawm li cas los, nws yuav tsum tau muab sau tseg tias txhais li cas complexity ntawm nws cov tshem tawm ntawm lub stomachs ntawm cov tub ntxhais nyuj, yaj thiab cov me nyuam, los ntawm thaum pib ntawm lub Kwvyees li xyoo 1990, pib los ua tus tib enzyme (rennin) raws li ib tug tshwm sim ntawm kev tshuaj ntsuam genetic biotechnology. Nws raug hauv paus ntsiab lus kwv yees li raws li nram no: nws yog muab rho tawm los ntawm cov tsiaj noob uas yog theej lab ntawm cov sij hawm. Lawv ces muab tso rau hauv tus kab mob puag ncig nyob rau hauv uas lawv yog zus artificially. Tam sim no tseem tsis meej los rau cov khoom uas tau raug npaj los ntawm kev tshuaj ntsuam genetic engineering. Nyob rau hauv kev twb kev txuas nrog rau qhov no ib tug me ntsis nyuab hais tias seb qhov no enzyme yog teeb meem los yog tsis.

Yuav ua li cas yuav hloov tau lub rennet?

Tam sim no, muaj ntau ntau yam rennet, yog siv feem rau qhov kev npaj ntawm ntau yam cheese thiab tsev cheese. Lawv siv no kuj nrov ntawm mis nyuj producers. Piv txwv li, nyob rau hauv ltalis, nyob rau hauv tas li ntawd mus rennet rennet, los tsim ib tug fragrant cheese siv, thiab lwm yam enzymes uas ua almonds lambs, cov me nyuam los yog nyuj. Tej ntaub ntawv muab cov khoom ib lub piquant saj, co menyuam los ntawm gourmets.

Nws yuav tsum tau muab sau tseg tias cov kev siv uas tsis yog-tsiaj tshuaj thaum lub sij hawm ua noj ua haus cheese tso cai rau koj mus siv tau thiab cov followers ntawm vegetarianism. Yog li, nyob rau hauv lub mus txog 1960, soj ntsuam ntawm muaj tau cais kab mob los ntawm fungi Mucor miehei thiab Mucor pusilus, uas yog tsim haum enzymes, tab sis, nrog cov uas tsis muaj kev ua si. Me ntsis tom qab tsim txoj kev tau zoo xws li cov tshuaj los ntawm Bacillus licheniformis, Pseudomonas mixoides, Edothea parasitica thiab thiaj li nyob. Tom qab peb xyoo lawm, nrog rau cov kev loj hlob ntawm noob biotechnology rau zus tau tej cov cheese tau tau nquag siv rennin, uas tau tsim los ntawm cov kab mob cov ntawv luam hluas plab hlaub noob. Raws li yog lub npe hu, nws muaj ib tug ntau dua kev coj dawb huv, stability thiab kev ua si tshaj ntuj abomasum. Tam sim no, siv cov tshuaj no feem yog ua los ntawm ntau tshaj 60% ntawm cov zog cheese.

Nyob rau hauv tas li ntawd, niaj hnub no muaj zaub rennet hloov. Yog li ntawd, es tsis txhob, siv lub kua txiv ntawm figs los yog oob khab nyom. Txawm li cas los, nyob rau hauv loj-scale zus tau tej cov mis nyuj cov khoom xws enzymes yog siv heev tsis tshua muaj.