Nta ntawm Weisslacker cheese: muaj pes tsawg leeg tshuaj, muaj txiaj ntsig zoo, raug mob, siv hauv kev ua noj. Yuav ua li cas cheese tau noj, zaub mov txawv nrog nws siv rau kev ua noj hauv tsev.
Weisslacker yog cov cheese ib nrab muag ua los ntawm cov kua mis nyuj pasteurized nrog qhov tsis txawv txawv heev saj thiab tsis hnov tsw. Cheeb tsam thaj tsam ntawm ntau lawm - Lub teb chaws Yelemees. Weisslacker lub ntsej muag zoo li lub cib, ntxiv rau, cov cheese tsis muaj rind, hloov qhov uas cov nplais tau npog nrog cov xim ci uas muaj qab ntsev thiab tsw qab. Qhov hnyav ntawm ib lub taub hau cheese yog 2 kg, tab sis ua ntej xa cov khoom muag, nws tau txiav mus rau hauv me me (qhov hnyav ntawm ib feem yog 60 g). Hais txog nws txoj kev saj, Weisslacker zoo ib yam li Limburger (cheese nrog saj qab, uas tseem ua hauv Tebchaws Yelemees). Cov khoom lag luam yog npaj rau cov neeg nyiam saj qab, thiab rau ib tus neeg tsis tau xyaum nws yuav zoo li qias neeg. Dua li qhov no, Weislacker muaj ntau cov txiaj ntsig muaj txiaj ntsig zoo rau tib neeg lub cev, yog li nws feem ntau pom zoo rau siv los ntawm txhua tus neeg uas siv lub zog ntau ntau txhua hnub.
Weisslacker cheese ua li cas?
Cov khoom siv raw rau kev tsim khoom sib xyaw Weisslacker cheese: 75% pasteurized nyuj cov mis nrog cov rog ntawm 3, 2% thiab 25% nyoos, thaum sawv ntxov mis nyuj. Ib qho nyuaj ntawm lactic acid thiab mesophilic kab lis kev cai yog siv los ua kab lis kev cai pib, rennet yog siv rau coagulation, thiab ntsev yog siv los ua tshuaj tiv thaiv. Lactic acid kab lis kev cai txhawb kev hloov pauv ntawm cov protein mis. Nws yog lawv uas muab cov khoom kawg muaj qab ntxhiab tsw thiab qab zib qab zib.
Weisslacker cheese tau ua, zoo li lwm yam creamy ntau yam. Cov mis nyuj sov txog 32 ° C, cov kua qaub qhuav tau ntxiv thiab tso cai rau "so". Cov enzyme uas tau yaj yog nchuav rau hauv curdling, tos rau kev tsim cov calcium. Tom qab tshuaj xyuas qhov ua txhaum huv huv, cov txheej txheej tau muab tso nrog cov cuab yeej tshwj xeeb - ib rab diav ntim rau hauv qhov ntim, ua rau nws tawg ua ntej ua tej daim loj, tom qab ntawd ua me me.
Muab cov cheese ua kom sov, sov txog 35-37 ° C, tab sis cov cheese tsis tau ntxuav. Cov khoom kawg muaj kev ntxhib los mos ntxhib los mos. Tso cai los daws ob peb zaug, maj mam tso cov ntshav, thiab tom qab ntawd hloov nws mus rau pwm thiab tawm mus rau tus kheej nias rau 8 teev, tig nws ntau dua 3-4 zaug.
Tab sis kuj tseem muaj qhov sib txawv hauv kev npaj Weisslaker cheese li cas. Dua li qhov tseeb tias ntau yam yog ib nrab muag, tom qab nias lub taub hau tau raus rau hauv 20% brine rau 2 hnub. Cov txheej txheem no tsim cov xwm txheej tsim nyog rau kev loj hlob ntawm cov hnoos qeev ntawm qhov chaw. Rau tib lub laj thawj, microclimate rau ripening tau hloov pauv ntau zaus.
Cov pwm dawb yaj hauv cov brine tsis muaj zog (Geotrichum candidum, Candida spp., Yarrowia lipolytica lossis cov kab lis kev cai nyuaj) tau txau rau saum npoo thiab muab tso rau hauv chav ua noj rau 3 lub hlis nrog qhov kub ntawm 8-10 ° C thiab cov av noo siab - mus txog 95%. Nyob rau theem no, cov poov xab pib loj tuaj, uas tsim cov txiaj ntsig zoo rau staphylococci thiab cov kab mob coryneform (Corynebacterium spp.). Nws yog lawv leej twg yog "lub luag haujlwm" rau cov xim dawb ntawm cov tawv nqaij thiab cov piquant saj ntawm cov khoom.
Thaum tuav ntawm thawj theem, lub taub hau tau tig dua 2 zaug hauv ib hnub thiab tshuaj tsuag dua. Lub puab tsaig tsis raug ntxuav. Koj tuaj yeem saj nws twb tau nyob rau theem no, tab sis tiag tiag "npias cheese" nrog lub ntsim saj tuaj yeem tau txais tsuas yog tom qab 6 lub hlis. Qhov kub hauv chav tau hloov pauv: nws nce mus rau 12-16 ° C, tab sis cov av noo tsis hloov.
Lub sijhawm laus ntawm Weisslacker cheese - tsawg kawg 6 lub hlis. Nyob rau lub sijhawm no, saum npoo yuav dawb, ci, zoo li cov kua roj vanish, thiab cov saj ua kom muaj ntxhiab thiab tsis sib xws.
Muaj pes tsawg leeg thiab cov ntsiab lus calorie ntawm Weisslacker cheese
Weisslacker cheese muaj cov txwv cov khoom xyaw, uas yog nyuj mis nyuj (yuav tsum tau muab pasteurized), tshwj xeeb rennet rau fermenting mis nyuj thiab cov lus zoo tib yam ntsev.
Cov ntsiab lus calories ntawm Weisslacker cheese rau 100 g yog 290 kcal, ntawm uas:
- Protein - 20 g;
- Rog - 19 mg;
- Cov carbohydrates - 0.01 g.
Cov vitamins rau 100 g ntawm cov khoom:
- Vitamin A, retinol - 220 mcg;
- Vitamin A, beta -carotene - 120 mcg;
- Vitamin B1, thiamine - 50 mcg;
- Vitamin B2, riboflavin - 350 mcg;
- Vitamin B3, niacin - 100 mcg;
- Vitamin B5, pantothenic acid - 800 mcg;
- Vitamin B6, pyridoxine - 60 mcg;
- Vitamin B7, biotin - 3.0 mcg;
- Vitamin B9, folic acid - 18 mcg;
- Vitamin B12, cobalamin - 2.0 mcg;
- Vitamin D, calciferol - 0.39 mcg;
- Vitamin E, Alpha Tocopherol 600 mg
Macronutrients hauv 100 g ntawm cheese:
- Potassium, K - 100 mg;
- Calcium, Ca - 400 mg;
- Magnesium, Mg - 30 mg;
- Sodium, Na - 1400 mg;
- Sulfur, S - 220 mg;
- Phosphorus, P - 300 mg.
Cov kab hauv 100 g ntawm cheese:
- Hlau, Fe - 400 μg;
- Tooj liab, Cu - 80 μg;
- Manganese, Mn - 30 μg;
- Fluorine, F - 90 μg;
- Iodide, Kuv - 20.0 mcg;
- Zinc, Zn - 3000 mcg.
Amino acids rau 100 g ntawm cov khoom:
- Isoleucine - 1, 118 mg;
- Leucine - 2.059 mg;
- Lysine - 1,643 mg;
- Methionine - 504 mg;
- Cysteine- 87 mg;
- Phenylalanine - 1.073 mg;
- Tyrosine - 1.095 mg;
- Threonine - 898 mg;
- Tryptophan - 284 mg;
- Valine - 1380 mg.
Cov rog cov ntsiab lus ntawm cov khoom yog siab, 45% hauv cov teeb meem qhuav.
Nthuav! Hauv Tebchaws Yelemees, Weisslacker yog cov khoom tseem ceeb hauv cov khoom noj txom ncauj mustard.
Cov txiaj ntsig ntawm Weisslacker cheese
Cov txiaj ntsig ntawm Weisslacker cheese rau tib neeg yog qhov tsis lees paub. Cov khoom lag luam muaj ntau ntau ntawm macro- thiab microelements, yam uas peb lub cev tsis tuaj yeem ua haujlwm ib txwm muaj. Calcium pab ua kom cov pob txha, ntsia hlau thiab cov hniav muaj zog. Magnesium muaj txiaj ntsig zoo rau cov plaub hau thiab tawv nqaij ntawm tag nrho lub cev.
Cov khoom lag luam tseem muaj cov roj ua kom muaj roj txaus (15.3 g rau 100 g ntawm cheese), uas tso cai rau tus neeg kom rov zoo sai thiab tau txais kev txhawb zog thaum lub cev ua si. Txhawm rau hnov lub zog tawg thaum ib hnub nyuaj, nws txaus los noj cov qhaub cij nrog ob peb daim cheese. Tsis tas li, cov roj uas muaj roj ntau tau koom nrog hauv ntau yam txheej txheem tseem ceeb uas tshwm sim hauv lub cev, txawm tias thaum so.
Lwm cov txiaj ntsig kev noj qab haus huv ntawm Weisslacker cheese:
- Normalization ntawm dej-ntsev sib npaug - xws li macroelement li sodium (Na) koom nrog hauv cov txheej txheem no. Thov nco ntsoov tias yog tias koj noj cov cheese hauv qhov tsis muaj kev tswj hwm, cov khoom no yuav muaj qhov tsis zoo, cuam tshuam tsis zoo rau lub cev.
- Cov txiaj ntsig zoo ntawm qhov muag pom - cov khoom muaj cov vitamin E, uas lav tau qhov pom tseeb thiab suav nrog hauv ntau yam kev npaj los txhim kho kev ua haujlwm pom.
- Normalizes kev ua haujlwm ntawm lub hauv paus paj hlwb - Weisslacker cheese muaj ntau hom vitamins B, uas yog qhov tseem ceeb rau kev ua haujlwm ib txwm muaj ntawm tib neeg lub hauv paus paj hlwb.
- Muaj cov txiaj ntsig zoo ntawm cov kab mob musculoskeletal - muaj cov vitamin D, uas yog siv hauv tshuaj los tiv thaiv qhov tshwm sim ntawm cov kab mob sib koom.
Nthuav! Hauv Bavaria, Weisslacker feem ntau siv tsis yog cov khoom lag luam ywj pheej, tab sis yog cov txuj lom. Txhawm rau ua cov chav kawm tseem ceeb nrog cheese, cov kws ua zaub mov hauv zos zom nws nrog cov zom.
