Xiav cheese. Lub npe thiab saj yam ntxwv

Yuav ua li cas yog cheese? Lub npe ntawm no hom ntawm cov khoom hais lus rau nws tus kheej. Qhov no yog ib tug tshwj xeeb zoo ntawm cheese, uas yog ntxiv nyob rau hauv zus tau tej cov ib tug muaj kev ruaj ntseg rau cov tib neeg lub cev hom ntawm cov kab mob. Los ntawm lawv, thiab muaj yog pwm. Qhov no yog tsuas kab mob ntawm hom kab Penicillium. Lawv tsiag ntawv los ntawm ib tug meej saj thiab tsis hnov tsw. Mas Fabkis cheese yog ua siv tus kab mob. Piv txwv li, Camembert los yog Brie. Cov xim ntawm cov pwm yuav ua tau dawb, xiav, xiav, ntsuab thiab thiaj li nyob. Nws yuav ua tau ib tug me ntsis cheese on sab saum toj envelop lub taub hau los yog yuav nyob rau hauv ib tug peculiar streaks. Mos cheese ua los ntawm nyuj lub mis nyuj. Nyob rau hauv lub cheeb tsam thiab pastures nyob rau hauv lub saj ntawm cov mis nyuj thiab, thiaj li, ntawm cov khoom tiav. Qhov kos yog cheese, uas nws lub npe Roquefort. Siv rau nws zus tau tej cov yaj lub mis nyuj.

Yuav tau muab faib mus rau hauv cheese uas muag muag thiab xiav. Feem ntau ntawm lawv yog cov neeg tseem ceeb ntau ntau yam. Nyob rau nruab nrab, lub maturation lub sij hawm no yog los ntawm ob mus rau rau lub lim tiam. Flavors thiab aromas yuav ua tau heev ntau haiv neeg. Nws tag nrho cov nyob rau hauv txoj kev ntawm kev npaj. Nyob rau hauv cov nqe lus ntawm ntau lawm technology, cheese uas muag muag yog muab faib ua ob peb hom. Ib txhia yog npaj txhij rau kev siv tam sim ntawd tom qab lub ntau lawm, thiab lwm tus neeg yuav tsum tau ib nyuag excerpt. Yog li ntawd, cheese, uas nws lub npe yuam kev qhov kev piav qhia ntawm tej pab pawg zoo li yuav tau muab faib mus rau hauv:

1. Dawb cheese. Yog tsim rau ntawm qhov chaw ntawm ib tug nyias dawb ua kiav txhab nrog ib tug me ntsis kov cov pwm. Nws sau qoob yog nqa tawm los ntawm txau penicillin kab mob. Raws li ib tug tshwm sim, lub cheese yog tau nrog ib tug peculiar pungent tsw thiab saj: ib tug me ntsis ammonia, ntse-kua txob los yog mushroom. Cov feem nrov cheese, Camembert uas nws lub npe muaj ib tug yam ntxwv tsis hnov tsw ntawm phuam av, fungi thiab ntxhuab.

2. Blue cheese. Maturation tshwm sim hauv. Yog li ntawd, rau ntawm qhov chaw ntawm lub cheese khoom tsim los ntawm ib tug xiav quav hniav pwm. Cheese (lub npe feem ntau ntau hom - Roquefort) yog khaws cia nyob rau hauv ib tug sib sib zog nqus cellar. Saturation saj nyob rau ripening. Dawb los yog daj ntseg daj loj, permeated streaked ntsuab-xiav pwm li marble coloration, muaj ib tug ntse ntsim saj thiab aroma ntawm nceb. raug technology yog haum yooj yim, tab sis heev sij hawm haus mas. Collapsing mis nyuj yuav siv sij hawm qhov chaw nyob rau ib tug kub ntawm 30 degrees, lub hwv yog tshem tawm nyob rau hauv ib tug gauze hnab ntshiab ntws lawm. Tom qab ob lub lis piam, cov cheese yog chob nrog koob rau tej pwm fungi thiab ntsev. Nws hloov tawm hais tias cov leeg yog sib npaug kawm ntawv thoob plaws hauv lub loj.

Tsis tas li ntawd cheese yog muab faib ua ob pab pawg: nrog ntuj thiab obmytymi npoo. Cov yav tas yog nyob rau ntawm ntug ntawm lub puab thiab nws tsim los ntawm cov liab kab mob. Cheese ua kiav txhab nyob rau hauv no hom ntawm ib tug brownish los yog lub teeb txiv kab ntxwv. Nyob rau hauv kev, xws cheese nyob rau hauv Burgundy. Cov raw khoom rau ntau ntau yam nrog tej yam ntuj tso npoo ntawm ib tug tshis los yog yaj lub mis nyuj. Qhov no yog ib tug heev-calorie cheese, li ntawd, siv nyob rau hauv kev noj haus yuav tsum tsis txhob ntawm 50 grams tauj ib hnub.