Kev Siv Tshuab Tsim Khoom Siv Cheese Thiab Cov Khoom Uas Tau Ua Tiav Lawm
Cheese yog ib yam khoom noj uas muaj keeb kwm ntev thiab muaj ntau yam sib txawv, txhua yam muaj nws tus kheej saj, tsw qab, qauv, thiab cov khoom noj muaj txiaj ntsig. Tom qab txhua daim cheese uas peb noj muaj ntau yam thev naus laus zis tsim khoom uas cuam tshuam nrog microbiology, tshuaj lom neeg zaub mov, cov txheej txheem ua khoom noj, thiab kev tswj xyuas zoo. Tsab xov xwm no tham txog thev naus laus zis tsim khoom cheese - txij li cov khoom siv raw thiab cov theem ua khoom noj mus rau kev tsim cov khoom lag luam ua los ntawm cheese - nrog rau kev nyab xeeb thiab kev tsim kho tshiab.
1. Cov khoom siv raw thiab cov qauv zoo ntawm mis nyuj
Qhov zoo ntawm cheese feem ntau yog txiav txim siab los ntawm qhov zoo ntawm cov mis nyuj siv ua cov khoom siv raw. Cov mis nyuj siv tuaj yeem los ntawm nyuj, tshis, yaj, lossis nyuj qus, txhua tus cuam tshuam rau cov rog, protein, thiab cov saj. Kev lag luam cheese feem ntau hais txog ntau yam kev ntsuas zoo ntawm mis nyuj, xws li:
- Cov rog thiab cov protein: cuam tshuam rau cov qoob loo, cov qauv thiab saj.
– Kev suav cov kab mob hauv cov zaub mov thaum pib (tag nrho cov phaj zaub mov): qhov tsawg dua qhov zoo dua kom tsis txhob muaj teeb meem saj.
- Tsis muaj tshuaj tua kab mob: cov tshuaj tua kab mob seem tuaj yeem cuam tshuam kev ua haujlwm ntawm cov kab mob pib.
- Acidity (pH) thiab kev ruaj khov: cuam tshuam rau cov txheej txheem coagulation thiab ripening.
Ua ntej ua cov mis nyuj, feem ntau yuav tsum tau lim, ua kom cov mis nyuj tshiab, thiab ua kom txias. Kev ua kom cov mis nyuj tshiab yog qhov tsim nyog los xyuas kom meej tias cov rog thiab cov protein sib xws nrog cov cheese uas koj xav tau; piv txwv li, cov cheese tawv feem ntau yuav tsum tau tswj hwm qhov sib piv ntawm cov protein thiab cov rog.
2. Kev siv tshuaj tua kab mob thiab kev tswj cov kab mob me me
Kauj ruam tseem ceeb tom ntej yog kev ua kom sov, tshwj xeeb tshaj yog hauv kev tsim khoom lag luam. Kev ua kom sov lub hom phiaj yog txo cov kab mob pathogenic thiab txhim kho cov txheej txheem kom sib xws. Cov txheej txheem feem ntau siv yog:
- HTST (Lub Sijhawm Luv Luv Kub): nyob ib ncig ntawm 72 ° C rau 15 vib nas this.
– LTLT (Kub Qis Ntev): nyob ib ncig ntawm 63°C rau 30 feeb.
Txawm li cas los xij, qee cov cheese ib txwm siv tau mis nyuj nyoos los ua kom tau qhov saj sib txawv, yog tias muaj kev tswj hwm kev huv thiab kev siav. Cov khoom ua los ntawm mis nyuj nyoos muaj kev pheej hmoo ntau dua yog tias tsis ua raws li cov txheej txheem kev ntxuav.
3. Lub luag haujlwm ntawm kev pib kab lis kev cai thiab kev ua kom fermentation
Tom qab ua kom sov thiab txias mus txog qhov kub thiab txias, cov kab mob pib uas muaj cov kab mob lactic acid ntxiv rau. Cov kab mob pib ua haujlwm rau:
1. Hloov cov lactose mus ua lactic acid, txo cov pH.
2. Tsim cov aroma thiab saj los ntawm kev ua kom cov metabolites fermentation.
3. Pab tswj cov kab mob uas lwj thiab ua rau mob.
Cov kab mob uas feem ntau siv suav nrog Lactococcus lactis, Streptococcus thermophilus, Lactobacillus spp., nrog rau kev txhawb nqa cov kab lis kev cai rau qee cov cheese xws li Propionibacterium (rau Swiss cheese nrog qhov) lossis Penicillium pwm (rau xiav cheese thiab camembert).
Kev tswj hwm kev fermentation yog qhov tseem ceeb rau qhov zoo sib xws. pH kom raug yuav cuam tshuam rau kev coagulation, whey tso tawm, thiab qhov kawg textures.
4. Kev sib xyaw ua ke: kev tsim cov mis nyuj
Theem tseem ceeb ntawm kev tsim cov cheese yog coagulation, uas yog kev coagulation ntawm cov protein mis nyuj (casein) los ua curd. Coagulation tuaj yeem ua tiav los ntawm:
– Rennet (chymosin enzyme): tsim cov curd uas yoog tau thiab tsim nyog rau ntau hom cheese.
- Kev coagulation kua qaub: los ntawm kev txo qis pH, feem ntau rau cov cheese tshiab xws li paneer lossis cottage cheese.
- Kev sib xyaw ua ke ntawm rennet thiab acid: los tswj lub zog ntawm cov curd thiab tus cwj pwm ntawm cov khoom.
Kev tswj qhov kub thiab txias, pH, qhov ntau npaum li cas ntawm rennet, thiab lub sijhawm coagulation yog qhov tseem ceeb rau qhov zoo. Cov curd uas tawg yooj yim dhau tuaj yeem txo qhov ntau lawm, thaum cov curd uas khov dhau tuaj yeem tiv thaiv kev tso tawm ntawm whey thiab tsim cov qauv ntom ntom dhau.
5. Txiav curd, ua noj, thiab tshem cov whey
Cov curd uas ua tau ces muab txiav ua tej qhov loj me siv rab riam tshwj xeeb (harp). Cov curd me dua, cov whey ntau dua yuav raug tso tawm, ua rau cov cheese qhuav dua thiab khov dua. Tom qab no, cov kauj ruam hauv qab no yuav ua:
- Do kom pab syneresis (whey tso tawm).
- Ua noj/ua kom sov (ua noj curd) ntawm qee qhov kub, nyob ntawm hom cheese.
Theem no ua lub luag haujlwm tseem ceeb hauv kev tswj cov dej noo. Cov cheese tawv xws li cheddar lossis parmesan xav tau cov whey tso tawm ntau dua li cov cheese mos.
6. Ua kom zoo nkauj, nias, thiab ntsev
Tom qab ntawd cov curd raug xa mus rau cov pwm rau kev ua kom zoo nkauj, feem ntau los ntawm kev nias. Lub zog nias pab khi cov noob curd ua ke, txo cov qhov hws, thiab yuam cov whey tawm. Tom qab ntawd ua kom ntsev, uas tuaj yeem ua los ntawm:
- Kev ntsev qhuav: ntsev yog muab nchuav rau ntawm cov curd lossis saum npoo ntawm cov cheese.
- Kev ua kom qhuav: cov cheese tau muab tso rau hauv cov kua ntsev.
Ntxhia tsis yog tsuas yog muab qhov saj xwb tab sis kuj tswj cov kab mob me me, ua kom cov qauv muaj zog, cuam tshuam rau cov tawv nqaij, thiab tswj kev siav. Cov ntsev ntau thiab lub sijhawm ntsev yuav tsum tau ua kom zoo tshaj plaws kom tsis txhob ntsev ntau dhau thiab tswj tau qhov sib npaug ntawm cov qauv.
7. Kev siav thiab kev tsim cov cwj pwm cheese
Ntau hom cheese xav tau ib txoj kev loj hlob uas kav ntev li ntawm ob peb lub lis piam mus rau ntau xyoo. Thaum lub sijhawm no, cov enzymes los ntawm rennet, cov kab mob pib, thiab cov kab mob me me uas tab tom loj hlob yuav rhuav cov protein thiab cov rog ua cov khoom qab thiab aroma. Cov txheej txheem tseem ceeb hauv kev loj hlob suav nrog:
– Proteolysis: rhuav cov protein ua peptides/amino acids, ua rau cov khoom mos dua thiab saj umami.
– Lipolysis: rhuav cov rog ua cov fatty acids, tsim cov aroma tshwj xeeb.
- Kev tsim roj: tuaj yeem tsim "qhov muag" (qhov) hauv qee cov cheese.
Cov xwm txheej ntawm chav ua noj kom siav raug tswj hwm nruj me ntsis: qhov kub thiab txias, av noo, cua ncig, thiab kev huv. Qee cov cheese xav tau kev kho tshwj xeeb xws li tig tsis tu ncua, ntxuav cov tawv, lossis txhaj tshuaj pwm.
8. Cov thev naus laus zis niaj hnub: kev siv tshuab, cov sensors, thiab kev ua kom raws li qauv
Cov lag luam cheese loj siv cov thev naus laus zis niaj hnub los tswj kev sib xws thiab kev ua haujlwm zoo:
- CIP (Ntxuav-hauv-Qhov Chaw) system rau kev ntxuav cov kav dej, cov tank thiab cov khoom siv yam tsis tau rhuav tshem.
- pH, kub thiab conductivity sensors los tswj cov theem fermentation thiab salting.
- Cov thawv ntim khoom thiab cov khoom siv mis nyuj tsis siv neeg kom txo qhov sib txawv ntawm cov txheej txheem.
- Ultrafiltration los ua kom cov protein ntau ntxiv thiab hloov kho cov qauv.
- Kev taug qab digital rau kev taug qab cov khoom siv raw mus txog rau kev faib khoom.
Cov thev naus laus zis no pab txo cov teeb meem tsim khoom, ua kom muaj kev nyab xeeb ntxiv, thiab txo cov nqi khiav lag luam, txawm hais tias kev nqis peev thawj zaug yog siab heev.
9. Cov khoom ua los ntawm cheese thiab lawv cov thev naus laus zis
Sib nrug ntawm cov cheese ntuj, ntau yam khoom ua tiav lawm tab tom tsim uas siv cheese ua cov khoom xyaw tseem ceeb:
a) Cov cheese ua tiav
Cov cheese ua tiav yog ua los ntawm kev sib xyaw ib lossis ntau hom cheese ntuj, tom qab ntawd ua kom sov nrog cov ntsev emulsifying (xws li sodium citrate lossis phosphate) los tsim cov emulsion ruaj khov ntawm cov rog thiab dej. Qhov tshwm sim yog cov qauv sib xws dua, yooj yim yaj, thiab lub sijhawm khaws cia ntev dua. Cov cheese txiav rau burgers thiab cov cheese sauces instant feem ntau siv cov thev naus laus zis no.
b) Cov kua ntses cheese thiab cov cheese kis
Cov khoom no ua kom cov emulsion ruaj khov thiab viscosity. Nws yuav tsum tau kho cov rog thiab cov protein sib xyaw, nrog rau kev siv cov stabilizers/hydrocodone tshwj xeeb kom tiv thaiv kev tawg thaum lub sijhawm cua sov.
c) Hmoov cheese
Hmoov cheese siv ua khoom noj txom ncauj. Cov thev naus laus zis no suav nrog kev tsim cov cheese slurry thiab tom qab ntawd tsuag kom qhuav. Qhov nyuaj yog tswj kom muaj ntxhiab tsw qab thiab tiv thaiv kom cov rog oxidation.
d) Cov khoom qab zib ua los ntawm cheese thiab cov khoom khov
Mozzarella rau pizza xav tau cov khoom uas ncab tau zoo. Cov khoom khov yuav tsum muaj cov dej noo thiab ruaj khov kom ntseeg tau tias cov qauv tsis lwj tom qab yaj.
10. Kev nyab xeeb zaub mov, qhov zoo thiab cov teeb meem ntawm kev lag luam
Kev tsim cov cheese yuav tsum ua raws li cov ntsiab cai kev nyab xeeb zaub mov xws li Kev Ua Haujlwm Zoo (GMP) thiab HACCP. Cov teeb meem loj suav nrog kev kis kab mob los ntawm cov kab mob pathogenic (Listeria monocytogenes, Salmonella), cov tshuaj lom neeg seem, thiab kev kis kab mob thaum lub sijhawm siav thiab ntim khoom. Tsis tas li ntawd, cov teeb meem hauv kev lag luam suav nrog:
- Kev sib xws ntawm cov saj ntawm cov khoom sib xyaw.
- Kev hloov pauv ntawm qhov zoo ntawm mis nyuj los ntawm cov neeg ua liaj ua teb.
- Cov neeg siv khoom xav tau cov khoom uas muaj roj tsawg/ntsev uas tseem qab.
- Cov teeb meem kev ruaj khov, suav nrog kev tswj hwm cov whey ua cov khib nyiab muaj nqis (tuaj yeem ua tiav rau hauv cov protein whey, cov dej haus fermented, lossis cov khoom xyaw pub tsiaj).
Kev kaw
Kev siv tshuab ua cheese yog kev sib xyaw ua ke ntawm kev kos duab thiab kev tshawb fawb: los ntawm kev tswj xyuas cov mis nyuj kom zoo, kev ua kom cov kab mob pib, kev sib xyaw ua ke ntawm cov curd thiab kev ua tiav, mus rau kev ua kom siav, uas ua rau muaj cov yam ntxwv tshwj xeeb. Lub caij no, kev nce qib ntawm thev naus laus zis niaj hnub xws li kev siv tshuab, cov cuab yeej ntsuas cov txheej txheem, thiab cov txheej txheem ua tiav siab heev ua rau kev lag luam tsim cov cheese thiab cov khoom ua tiav uas ruaj khov, muaj kev nyab xeeb, thiab ua tau raws li kev nyiam ntawm kev ua lag luam. Txij no mus, kev tsim kho tshiab ntawm cheese yuav txuas ntxiv mus los ntawm kev siv txoj hauv kev kom meej dua, ruaj khov dua, thiab teb tau rau cov kev xav tau ntawm cov neeg siv khoom.
Yog tias koj xav tau, kuv tuaj yeem hloov kho tsab xov xwm no mus rau hauv ib hom kev kawm (nrog rau kev hais txog), ib hom kev nrov rau cov blogs, lossis tsom mus rau ib hom cheese tshwj xeeb (mozzarella, cheddar, cheese hauv zos) raws li qhov xav tau.
