Tekinoroji yekugadzira chizi nezvigadzirwa zvakagadziriswa
Chizi chigadzirwa chemukaka chine nhoroondo refu uye mhando dzakasiyana-siyana, chimwe nechimwe chine kuravira kwacho kwakasiyana, kunhuhwirira, magadzirirwo, uye kukosha kwekudya. Chidimbu chega chega chechizi chatinoshandisa chine matekinoroji akasiyana-siyana ekugadzira anosanganisira microbiology, chemistry yechikafu, matekiniki ekugadzirisa, uye manejimendi emhando yepamusoro. Chinyorwa chino chinotaura nezvetekinoroji yekugadzira chizi—kubva pazvinhu zvakagadzirwa uye matanho ekugadzirisa kusvika pakugadzirwa kwezvigadzirwa zvakagadzirwa nechizi—pamwe chete nekuchengetedza uye hunyanzvi hunobatanidzwa.
1. Zvinhu zvisina kugadzirwa uye mwero wemhando yemukaka
Hunhu hwechizi hunonyanya kuenderana nehunhu hwemukaka unoshandiswa sechigadzirwa. Mukaka unoshandiswa unogona kubva kumombe, mbudzi, makwai, kana nyati, chimwe nechimwe chichiita kuti mafuta, mapuroteni, uye kunaka zvivepo. Indasitiri yechizi inowanzo simbisa zvinhu zvakasiyana-siyana zvehunhu hwemukaka, zvakaita se:
– Mafuta neprotein: zvinokanganisa goho, magadzirirwo uye kuravira.
– Kuwanda kwehutachiona hwepakutanga (huwandu hwemaplate ese): kana hwakaderera zviri nani kudzivirira kukanganisa kuravira.
– Haisina kusvibiswa nemishonga inorwisa mabhakitiriya: mishonga inorwisa mabhakitiriya inogona kukanganisa basa rezvirimwa zvekutanga.
– Acidity (pH) uye kugadzikana: zvinokanganisa kuonda kwevhu uye kuibva kwaro.
Mukaka usati wagadzirwa, unowanzo pfapfaidzwa, kugadzikiswa kwehuwandu hwemukaka, uye kutonhodzwa kuti urambe wakatsva. Kugadzikiswa kwehuwandu hwemukaka kunodiwa kuti uve nechokwadi chekuti huwandu hwemafuta nemapuroteni hunoenderana nerudzi rwechizi chinotsvagwa; semuenzaniso, chizi chakaoma chinowanzo da kudzorwa kwakasimba kwehuwandu hweprotein nemafuta.
2. Kuisa pasteurization uye kudzora utachiona
Danho rinotevera rinokosha nderekuti pasteurization ishandiswe mukugadzira zvinhu mumaindasitiri. Pasteurization ine chinangwa chekuderedza tupukanana tunokonzera zvirwere uye kuvandudza kugara zvakanaka kwemaitiro acho. Nzira dzinoshandiswa zvakanyanya ndeidzi:
– HTST (Nguva pfupi yekupisa kwakanyanya): inenge 72°C kwemasekonzi gumi nemashanu.
– LTLT (Nguva Yakareba Yekupisa Kushoma): inenge 63°C kwemaminitsi makumi matatu.
Zvisinei, mamwe machizi echinyakare anogona kushandisa mukaka usina kubikwa kuti uwane kunaka kwakasiyana, chero bedzi paine hutsanana hwakasimba uye kudzora kuibva kwawo. Zvigadzirwa zvemukaka usina kubikwa zviri panjodzi huru kana nzira dzekuchenesa ganda dzikasatevedzwa.
3. Basa rekurima nekuvirisa zvinhu zvekutanga
Mushure mekuiswa pasteurization uye kutonhodza kusvika pakupisa, starter culture ine lactic acid bacteria inowedzerwa. Starter culture inoshanda ku:
1. Inoshandura lactose kuita lactic acid, ichideredza pH.
2. Kugadzira kunhuhwirira nekuravira kuburikidza ne metabolites yekuvirisa.
3. Inobatsira kudzora utachiona hunoora uye hunokonzera zvirwere.
Mhando dzebhakitiriya dzinowanzoshandiswa dzinosanganisira Lactococcus lactis, Streptococcus thermophilus, Lactobacillus spp., pamwe nekutsigira mamwe machizi akadai sePropionibacterium (yeSwiss cheese ine maburi) kana Penicillium mold (yeblue cheese necamembert).
Kuvirisa kwakarongwa ndiko kunokosha kuti pave nemhando yakanaka. pH chaiyo ichaita kuti kuonda kugayiwe, kuburitswa kwe whey, uye magadzirirwo ekupedzisira.
4. Kuonda: kuumbwa kwemukaka wemukaka
Danho guru rekugadzira chizi kuonda, kunova kuonda kweprotein yemukaka (casein) kuti igadzire curd. Kuonda kunogona kuitwa ne:
– Rennet (chymosin enzyme): inogadzira elastic curd uye yakakodzera mhando dzakawanda dzechizi.
– Kuonda kweasidhi: nekuderedza pH, kazhinji kune chizi nyowani dzakadai sepaneer kana cottage cheese.
– Musanganiswa we rennet ne acid: kudzora simba re curd uye hunhu hwechigadzirwa.
Kudzora tembiricha, pH, rennet dosage, uye nguva yekuonda zvakakosha pamhando yepamusoro. Mukanyiwa wakakora zvakanyanya unogona kuderedza goho, nepo mukanyiwa wakakora zvakanyanya unogona kudzivirira kuburitswa kwewhey uye kugadzira kukora kwakanyanya.
5. Kucheka mukaka, kubika, uye kubvisa whey
Chidimbu chinoumbwa chinochekwa kuita saizi dzakatarwa uchishandisa banga rakakosha (rudimbwa). Zvidimbu zvechidimbu zvidiki, whey inoburitswa yakawanda, zvichiita kuti chizi chiome uye chakasimba. Mushure meizvi, matanho anotevera anotorwa:
– Kukurunga kubatsira syneresis (kuburitswa kwewhey).
– Kubika/kudziisa (kubika mukaka wemukisi) patembiricha yakati, zvichienderana nerudzi rwechizi.
Danho iri rinoita basa guru mukugadzirisa hunyoro. Zvizi zvakaoma zvakaita secheddar kana parmesan zvinoda kubudiswa kwewhey zvakanyanya kupfuura zvizi zvakapfava.
6. Kuumba, kudzvanya, uye kuisa munyu
Mukanyiwa wedoro unozoendeswa kumolds kuti uumbwe, kazhinji kuburikidza nekudzvanya. Kudzvanya uku kunobatsira kusunga zvidimbu zvedoro pamwe chete, kuderedza maburi, uye kumanikidza whey kubuda. Kuisa munyu kunozoitwa, izvo zvinogona kuitwa ne:
– Kuisa munyu wakaoma: munyu unosaswa pamusoro pechizi kana pamusoro pechizi.
– Kuisa munyu mumoto: chizi chinonyikwa mumusanganiswa wemunyu.
Munyu haungopi chete kunaka asiwo unodzora mashandiro ehutachiona, unosimbisa magadzirirwo, unokanganisa kuumbwa kweganda, uye unodzora kukurumidza kuibva. Kuwanda kwemunyu uye nguva yekuiswa munyu zvinofanirwa kugadziriswa kuti zvisanyanya kuiswa munyu uye kuchengetedza magadzirirwo akaenzana.
7. Kuibva uye kuumbwa kwechizi
Mhando dzakawanda dzechizi dzinoda nzira yekuikura inogona kutora mavhiki kusvika kumakore. Munguva iyi, ma enzymes anobva ku rennet, mabhakitiriya ekutanga, uye tupukanana tunoibva zvinoputsa mapuroteni nemafuta kuita zvinhu zvinonaka uye zvinonhuhwirira. Maitiro makuru ekuikura anosanganisira:
– Proteolysis: inoputsa mapuroteni kuita mapeptides/amino acids, zvichiita kuti magadzirirwo acho ave akapfava uye kuravira kweumami.
– Lipolysis: inoputsa mafuta kuita mafuta acids, zvichiburitsa kunhuhwirira kwakasiyana.
– Kuumbwa kwegasi: kunogona kugadzira "maziso" (maburi) mune mamwe machizi.
Mamiriro emumba yekuibva anodzorwa zvakasimba: tembiricha, hunyoro, kufamba kwemhepo, uye kuchena. Mamwe machizi anoda kurapwa kwakakosha sekutenderedza nguva dzose, kugezwa ganda, kana kubaya chakuvhuvhu.
8. Matekinoroji emazuva ano: otomatiki, masensa, uye standardization
Maindasitiri makuru echizi anoshandisa tekinoroji yemazuva ano kuchengetedza kugara kwakaringana uye kushanda zvakanaka:
- Sisitimu yeCIP (Clean-in-Place) yekuchenesa mapaipi, matangi nemidziyo pasina kuputsa.
- Masensa epH, tembiricha uye conductivity ekudzora fermentation uye salting phases.
- Mavhati ega uye kubata curd kuderedza kusiyana kwemaitiro.
- Kusveta mapuroteni zvakanyanya (Ultrafiltration) kuti mapuroteni awedzere kugadzirwa uye kugadzirisa magadzirirwo awo.
- Kugona kuteverwa kwedhijitari kwekutevera mabheti ezvinhu zvakabikwa kusvika pakugoverwa.
Tekinoroji iyi inobatsira kuderedza zvikanganiso zvekugadzira, kuwedzera kuchengetedzeka, uye kuderedza mari yekushandisa, kunyangwe mari yekutanga yakawedzerwa.
9. Zvigadzirwa zvakagadzirwa nechizi uye tekinoroji yazvo
Kunze kwechizi chechisikigo, zvigadzirwa zvakasiyana-siyana zvakagadzirwa zviri kugadzirwa zvinoshandisa chizi sechinhu chikuru chinoshandiswa:
a) Chizi chakagadziriswa
Chizi chinogadzirwa chinogadzirwa nekusanganisa rudzi rumwe kana kupfuura rwechizi chechisikigo, wozochipisa nemunyu unosanganisa (wakadai sesodium citrate kana phosphate) kuti mafuta nemvura zvigadzikane. Izvi zvinoita kuti chive chakafanana, chinyunguduke zviri nyore, uye chigare kwenguva refu. Zvidimbu zvechizi zvemaburger nemasosi echizi anokurumidza kushandiswa zvinowanzoshandisa tekinoroji iyi.
b) Muto wechizi nechizi chakaiswa
Chigadzirwa ichi chinosimbisa kugadzikana kwe emulsion uye viscosity. Zvinoda kugadzirisa mafuta nemapuroteni, pamwe nekushandisa zvinosimbisa mafuta/hydrocodone kudzivirira kupwanyika panguva yekupisa.
c) Upfu hwechizi
Upfu hwechizi hunoshandiswa sechinongedzo chekudya. Tekinoroji iyi inosanganisira kugadzira slurry yechizi wozoipfapfaidza. Dambudziko nderekuchengetedza kunhuhwirira kwakasimba uye kudzivirira kuomeswa kwemafuta.
d) Bhaka rinobikwa nechizi uye zvigadzirwa zvakachengetwa muchando
Mozzarella yepizza inoda hunhu hwakanaka hwekutambanudza. Zvigadzirwa zvakaomeswa nechando zvinoda hunyoro uye kugadzikana kuitira kuti magadzirirwo azvo asaore mushure mekunyunguduka.
10. Matambudziko ekuchengetedzwa kwechikafu, mhando uye maindasitiri
Kugadzirwa kwechizi kunofanirwa kutevedzera mitemo yekuchengetedza chikafu senge Good Manufacturing Practices (GMP) neHACCP. Njodzi huru dzinosanganisira kusvibiswa nehutachiona hunokonzera zvirwere (Listeria monocytogenes, Salmonella), masara emakemikari, uye kusvibiswa panguva yekuibva nekuputirwa. Pamusoro pezvo, matambudziko eindasitiri anosanganisira:
- Kuenderana kwekuravira pakati pemabheti.
– Kuchinja-chinja kwemhando yemukaka kubva kuvarimi.
- Kudiwa kwevatengi kwezvinhu zvisina mafuta akawanda/munyu zvishoma zvichiri kunaka.
– Matambudziko ekuchengetedza nguva, kusanganisira kutarisirwa kwewhey semarara anokosha (anogona kugadziriswa kuita whey protein, zvinwiwa zvakaviriswa, kana zvinhu zvekudya).
Penutup
Tekinoroji yekugadzira chizi musanganiswa weunyanzvi nesainzi: kubva pakudzora kunaka kwemukaka, kuvirisa nemidziyo yekutanga, kuomesesa kwemukaka nekugadzira, kusvika pakuibva, izvo zvinopa hunhu hwakasiyana. Panguva iyi, kufambira mberi kwetekinoroji yemazuva ano senge otomatiki, masensa ekugadzirisa, uye matekiniki epamusoro ekugadzirisa anogonesa indasitiri kugadzira chizi nezvigadzirwa zvakagadzirwa zvakagadzikana, zvakachengeteka, uye zvinosangana nezvinodiwa nemusika. Kuenderera mberi, hunyanzvi hwechizi hucharamba huchichinja kuburikidza nenzira chaiyo, inogara kwenguva refu, uye inopindura zvinodiwa nevatengi.
Kana muchida, ndinogona kugadzirisa chinyorwa chino kuti chienderane nemaitiro enyanzvi (ane zvirevo), maitiro anozivikanwa emablog, kana kutarisa pamhando chaiyo yechizi (mozzarella, cheddar, chizi chemuno) sezvinodiwa.
