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Ͼ󲿷ֵţɵģȻ̣رɽҲ㷺ıҡŷޣ룩ҵõţϸĿƣ󲿷ֵþȴ߾ţ̣ȫ֬֬֬Ϊԭģţδұ¶Ȳ 4 ϶ȵ´ 60 췢ͳ죬ԷֹԴӶȷȫʳáÿҶرƷֵңʹõţǷҪ󾭰Ĺ涨ͬ

ھƷֵңеҪͬġ

ҵţǾԤģijضøԤʹ

øеøܹţﵽ彺״塣֮ĹиС壬ﵽԤڵĴСȴʹųʣµĶСĴУ ͨԤƵijСлеͼȣͬʱϸɳᡣϸijɳеͼȴĽãСˮСз塣֮С屻ģӵУЩģӿǽģľͷģϵģЩģӵ״ҵ״

ѹեңƾͨģӼѹСĴѹեҵҵʵζȡԤ͡

һЩеIJͬ衣

ʵʵ֮ţͨԤƺõijԤĿΪ

ijЩңţҪгһµʱԤͣûбҪͨҪţ̽а

ڷǷ ңõţDZҪ˵ھңijЩƷֵңõţҪһµʱ䷢ͣ辭

Emmenthal һʿ , Parmesan һ귢ˮζ Grana һ Ӳ״ һЩӲʹõţ ܱ 40 ϶ ԷֹӰζ ζųЩʹõţ̣ͨѡЩҽţ

δţңΪиõζζ ӲҵߣΪţ̵ǺܿɿԸΪҸõζζеգʹδţ̡

ЧɱӰкϸ磺󳦸˾ܹͣӰζͨõİ 72-73 ϶ȵ¶£ţ 15-20 롣

Ȼγɵ΢״̬ܹڰУ͵ʱܹص⡣磺 ķͣҶγɶʹЩܹȫƻҵĽṹͣζdzš

ţ̽иؼȴܹضգҲţ̵ԡˣϸҲʹá

ͳϣ֮ǰijЩضĻѧʣԷֹͺ͸γϸҪ Ҷ IJζõĻѧƷ (NaNO3) Emmenthal ҵУʹù (H2O2) ȻʹûѧƷձָܵرЩѧƼֹĹУΪDz˻еķʽ˲Ҫ΢

ͼ

ͼҵһdzҪأֳҪְ

Ҫķͼǣ

- ͷͼ¶ 20-40 ϶֮䣬

- ͷͼ¶ȿɴ 45 ϶

ƵʹõķͼΪƷַͼֻƷֵºͷͼ棬˵ǡݻﵽЧЩͼܹᣬܹζͶ̼̼DZزٵIJԲ׺Ϳҵʡ磺 Gouda ң Manchego ң Tilsiter ʿңͷͼ Emmenthal Gruyere ʿңͷͼ

һķͼҪȺͰ⵰ʣ磺 Cheddar ӢңƵҡ

ͼҵΪҪǣ

-

- ʵ⵰ʵ

- ̼

ͼҪȡ

ţᣬϸϸУҲҵСܹ PH ֵˮ 룩

⣬καͷųӰҵܶȣҵӲȡһҪĹܱڣϸڰٶȾϸЩϸҪǣṲ档

ңңеǾͺֹͣˡͨķһԽϿĹ̡ijЩ͵ң磺 Cheddar, ͹̱ұѹե֮ǰɣ͵ңҪһ֮ɡ

ͼҲγɶ̼ϸôữ̽ϸͶ̼Ʒֵķͼв̼пҵزٵġЩų壬ҳʪҵУҺıͣЩ屻ͷųγ˿ס

ӲҺijЩӲҵķ͹ţԭʼøͷͼеϸͬõĽø𵰰ʵķֽ⡣

ƳǰӼ

Ȼ

ҵţϲｫ⽫ҵУҵ׺֬ʧͬʱˮЧҲá

ͨÿ 100 ţ 5-20 ˵ȻƾܴﵽʱijЧӲȡȻӼӲиȽѡ

ڵ֬ҵڷȻ֮ǰÿǧţз 10-20 ˵ơڽ״Ƶγɣĵԣͱ֭Сͬá

̼

Ӷ̼һָţķ̼ȻĴţ̵УǾ󲿷ţ̼ӹĹʧˡΪӶ̼ĿΪ˽ţ̵ PH ֵͨ PH ֵܹ 0.1-0.3 λԭʼ PH ֵʱ䡣ЧԱͬʱ䣬Լø

Σƻأ

ţкжᣨ״ѿ˾ / 󳦸˾ҵķ͹̾ͻ⡣

ΣƣЩϸǼҪţ̵ijɷ֣ҪӹͣȵȡΪܹƷ;ijɳܹӰҵij죬谭ҵij졣

εĴʹܹʹҵɫɱ䣬΢ȱݣζ

εʹΪÿ 100 ǧţʹ 30 Ρ

ڹȥʮУεʹѾյҽѧ۵ɣЩDZֹ

ɫ

ҵɫ̶ܴȡ֬ɫͬʱܼԱ仯Ӱ졣һЩɫ磺޲أ֬еһЩȻȡһЩɫĹбУڼԱ仯Ӱɫ

Ҷ II ԱȾϣҲʹã磺ңʹ˶ԱȾҵɫò԰׷ijùɫ

ø

еijЩͣ磺֬ƳɵҺʹ֬ҡЩУţ̵Ҫǿᣬҵȡøøγɡ

ҵ׵еĻ̣һøɣĵøҲɡҵữȵ Ph 4.6-4.7

ţзøòñ㿪ʼйûۣҲȫסǺȻù̴ʱڣ֣ͨ

- øӰ£ҵҵת

- ڸӵIJ£ҵ׳

ȡţ̵¶ȣȺ͸ƺһЩءøʺϵ¶ 40 ϶ȣȻʵõУͨ¶Ƚϵ 40 ϶ȣҪĿDZѡ

øǴСţθȡģܽǿΪ 1:10 000 1:15 000 ˵¶Ϊ 35 ϶£һø 40 ֮ 10 000 15 000 ţ̡ţθȡøţȡøʹãΪ 50:50 30:70 ȵȣ״øͨҺ״øǿ 10

øƷ

Լ 50 ǰоʼѰҶøƷЩоҪӡȺɫУʳԭǾܾöøҡ˹øǾԲԵģҲδҳ㹻ƷһҪԭ򡣽ЩȱõĶøƷΪøӹ㷺

Ҫ͵Ʒ

- ֲø

- ΢ø

оֲΪԴøЧһȽϺáڵһȱǵڴĹУζ÷ࡣ

ԽԽ͵ѾоұԲͬҵơʱ DNA Ѿã DNA ԶѾӰȫĽǶȳԣСţøһ

 

ͬ׶Ҽӹ۵״̬

A ״̬

B  и״̬

C  ų״̬

D  ѹե״̬

Դ

Ʒӹֲᣬ֣

 


и

ʱΪ 30 Ϊﱻи֮ǰͨҪһ򵥵IJȷųԵIJǣһѵУȻĻֱ̌ʵѡһʱͿԱΪܹиˡиС飨 3-15mm ȡҵͣеԽϸյˮֺԽ١

Ԥ

иСиСԻеdzУҪĽ衣ȻиٶҪ㹻죬ԱССijڼӹ۵ףճ顣 Ӻصĸ֬ҵкǿҵijӹ۵ײ˵ҪԸ֬ҽǿһ㡣ճ齫ӰԺҵĽṹͬҵ׵ʧ

Ԥų

Щ͵ң磺 Gouda Edam ΪdzȥСϴ壬ɶӵˮṩҲܽǵĺһЩҲǽŷţԼټӼĵÿһ͵ңͨųһ 35% ʱﵽ 50% һdzҪ

ҵļӹҪ󽫼ȴԵĴСữ̡ƲϸķֳǿƲƷеᡣϸѧϵӰ죬ȴų

ҵ࣬ȴͨ·

- ڼӹ

- ڼӹڷ֣ˮĻ

- ˮĻ

ʱ¶ȵijȡڼȵķҵࡣȴ¶ȳ 40 ϶ȣʱΪͨ׶Ρ 37-38 ϶£ϲϸĻʱֹͣԼȣ֮ȴﵽԤڵ¶ȡ 44 ϶ȣϲϸֹͣ 52 ϶ȵ¶± 10-20 ӣЩϸɱ

ȳ 44 ϶ȣΪϴһЩ͵ң磺 Emmenthal, Gruyere, Parmesan Grana ¶Ϊ 50-56 ϶ϴģֻо󲿷ȲϸĴ档ֻһ Propionibacterium freudenreichii ssp. Shermanii Emmenthal ԵγɺҪ

ս

иСżȽ账Ĺ̽͡ĽиСзҪDzڽĻеЧӦ

սijʱԤڵȺеˮֺ

ųĴ

ߵĺ˲飬ȺӲȶﵽҪ󣬸ҵ࣬Բͬʽ;ų

״ṹ

һֱַӽӼӹųҪֶĿʽļӹʹáų󣬽ģУгֲĿףҳ״ṹҡͼ

Щɱ LD ʼ Lactococcus lactis, Leuconostoc cremoris and Lactococcus diacetylactis ͷųĶ̼γɵġ

СûбΣѹե֮ǰ¶ڿУôǽȫںϡĿ档ҳʱ̼IJγɺЩסγɵĿDzġ

ķͨñóĻͨ񶯻ת屻ųֱӱŵģγɵҾ״ṹ

Բ

ᵽƣϸͬԲҵáǹвͬ

Ϸ Emmenthal ҵΪ黹һʱͱҡ¡Ȼʹģ֮ŵˮѹեĹ̨ϡռѹե֮ǰ¶ڿСΪ˻ҵĺõĽṹռѹեҪء

Բγɵо±ռģУֻ΢СĿ϶ʼۼЩڵĿ϶ڷֳʱγˣҺϸļֳҺﵽͣʱԲױγˡ֮ȱʣIJֹͣˡɢΪҪĴ裬ԽϴĿףСʧױøСʧѭ˱ɣ˵ԽϴĿҪѹС

սṹ

Cheddar Ƿͽṹҵĵʹ Cheddar ʼֲܷųϸԵһΪ磺 Lactococcus cremonis and Lactococcus lactis ļӹܹͲΪе϶Ŀܡ״ҺԲҵĿ׵ıй󣬶е϶ıֲڡ

ȴﵽ 0.2-0.22% ʱ֮Сʱ屻ųܵΪд cheddaring ⴦ȫų齫ữ⴦һʱڳ 2-2.5 Сʱһڼ鱻ӹС״·תȻ

ǰᵽģе屻ųԲͬʽ磺

•  ֱӱģӣ״ң

•  ԤѹΣȻгɺʵƬ״ģӣԲң

•  ȥдһгƬ״Ա磬ԱѹΪ˿״ƣδֱȥ

ѹե

λѹҽѹĿ֣

•  ų

•  涨ṹ

•  ҳ

•  ṩװΪ˳ʱ

ѹʺѹӦݲͬ͵ҶտʼѹӦ𽥼ӴΪһʼͶʩӺܴѹֹеˮֵų

ʳһУŵζáΣһЩҪã磺ӻʼ;ĻԺϸķֳҵijطáεãͨ͸ЧӦЧӦڵʣ԰ˮ

͸ѹı棬еˮ

ҲЩ⣬еκ 0.5%-2% ֮䣬磺ң״ Feta, Domiati, ȵȣͨҵκ 3%-7% ֮䡣õ¸ҵеĸƽܶȸı䣬ұƽһҽӴʱ PH ֵ 5.3-5.6 ֮䣬Ҳ˵ڷʼ; 5-6 Сʱ֮ţ̲ܺƷ;ֳʣ

˹Ҳǻɣ˹Ƶķǣųе֮ͰƵʢ㹻Σı档ΪܹطֲУǿԽ 5-10 ӡ

еεķָһֺ Cheddar ʱھ Cheddar װʱʹõεļһ

ʪ

ʪϵͳѾ˸ָƣӼ򵥵ĵϸΪȽġõȻǽװˮСӦ¶ 12-14 ϶µķ

ҵʪϵͳԴƷӹֲᣬ֣

ͬҵεĺ %

  • Cottage 0.25 C 1.0
  • Emmenthal 0.4 C 1.2
  • Gouda 1.5 C 2.2
  • Cheddar 1.75 C 1.95
  • Limburger 2.5 C 3.5
  • Feta 3.5 C 7.0
  • Gorgonzola 3.5 C 5.5
  • Other blue cheeses 3.5 C 7.0

ҵijʹ

ңе֮󣬶Ҫһϵ΢ѧϵģﻯѧϵģϵһϵд

Щ仯Ӱǣʺ֬ҵӲȣӲңңңγ˲ͬijڡЩϵд൱IJͬ

Ƿֽ

ͬңڼdzֱӿƺ͵ķֳͻԶȥܻͬʱӰǵķͳ̶Ⱥٶȡ Cheddar ֣֮ǰѾ͡ңǷֽⱻѹեҵʱ򣬺Ҵͷ 1-2 ڡ

IJͨţ̵ijɷкҵĹš󲿷ֵᱻСεʽС֮ʱΪϸṩʺϵĻ, Emmenthal, Gruyre һЩ͵ңǷdzҪ΢Ⱥ

֮⣬ʹγ൱Ķ̼ᵽ͵пֱӵԲ׵γɡ

Ҳܱϸֽ⣬ֻҪʺַ͵ڡ£ij׻ӷԵ֬Ͷ̼ڱͷ֮⣬Ҳͷųֲϸķͷںڣܹҵѡķеøġ

ʵķֽ

ҵij죬رӲҵij죬Ҫıǵʵķֽ⡣ʵķ̶ֽӰҵ棬󲿷ǶܶȺζӰ졣ʵķֽøϵͳģ

•  ø

•  ΢

•  Ѫάøһֵ׽ø

øΨһǽҵ׷ӷֽΪఱᣬøһηãȻͨϸøܹγ൱ҵ׷ֽ⣬ϸøֱҵϸЧҪáңϴң Emmenthal Parmesan Ѫάøڵһа˽ɫ

ڰУ Tilsiter Limburger ߵijƽнУӲҵij̺ͱͿĨij̣֮ĹУͿĨϸǿҵܽ⵰׻Եµʵķֽһֱֱ

ĿǴⲿҵijڽбҪĿƣӳܣڲͬ͵ңڲͬij׶ζҪض¶ʪϣάض

ͬ͵ҶҪвͬ¶ȺʪȣԳҲǷdzҪʧγɺϵķչ Tilsiter, Romadur һЩͣ仰˵ҵʻԡ

бƤң󲿷ӲԻӲԣƤʯƳɣûбƤҿϱĤװ

Cheddar ϵͨ¶ 4-8 ϶ȣʪȵ 80% ³졣ͨȥǰϱĤװٷֽлľСԲͬߣʱԴӼµ 8-10 ¡

Emmenthal Ҫ¶Ϊ 8-12 ϶ȵķ 3-4 ܣ֮󴢴 22-25 ϶ȵķͷ 6-7 ܣٴα 8-12 ϶ȵķڡзڵĿʪΪ 85-90%

ͿĨң磺 Tilsiter, Havarti ȣҪ¶Ϊ 14-16 ϶ȣʪΪ 90% ķ 2 ܣڼһΣͿĨҵı档һͿĨ㷢仯ͨ¶Ϊ 10-12 ϶ȣʪΪ 90% ijܡ

Gouda Ƶңȴ¶Ϊ 10-12 ϶ȣʪΪ 75% ġɫҼڣ𱸷¶Ϊ 12-18 ϶ȣʪΪ 75% ķ 3-4 ܡұ¶Ϊ 10-12 ϶ȣʪΪ 75% ķĵȴҲһ׶γɡ

¶ȺͿʪȵֵͬһ͵вͬ

οף

ֳܽġƷӹֲᡱ http://www.tetrapak.com

Kosikowski, F.V., and V.V. Mistry. 뷢Ʒһԭ棬 Westport, Conn.: F.V. Kosikowski, 1997 http://www.nationaldairycouncil.org

 

 

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