Kachotta - ọkara soft cheese Italian iri. nri Atụmatụ

Okwu "kachotta» (Caciotta) na Italy Ọ na-ezo aka dum otu ọkara-adụ chiiz, nke na-mere si na mmiri ara nke nne ehi, ewu, atụrụ, na buffaloes. Ọ na-abịa si Tuscan "kachola" na pụtara "cheese", n'ihi na obere size nke ndị isi.

The akụkọ ihe mere eme nke cheese kachotta

kachotty mmepụta malitere na IX na narị afọ na-ekpuchi ebe ugwu nakwa n'ebe ndịda nke ndị dịịrị banye na mmiri (Italy). Nke a ụdị cheese emewo ngwa ngwa nweela ewu ewu n'etiti ndị ọzụzụ atụrụ, na-akwagharị akwagharị na agha. Obere isi kachotty mee dị ka ihe oriri n'oge ogologo njem. Na nke a, ya isi uru bụ obere okwu okè (erughị 1 ọnwa).

Kachotta - cheese, nke ruo ọtụtụ afọ mere dị otú ahụ n'ógbè Italy ka Umbria na Tuscany. Ebe a, ọ na-kwadebere si aturu mmiri ara ehi (Caciotta Romana) gbakwunyere na Bovine ovine (Caciotta Toscana).

Description na uto

Cheese kachotta nwere n'ụdị cylindrical isi nke dị iche iche nha na igwe site 1 8 n'arọ. The nkezi ibu bụ 700-1200 grams. Omenala isi nwere a size nke 20 cm na ịdị elu na banyere 8 cm n'obosara.

Kachotta - odo cheese na a na-acha ọcha n'ọnụ, nke nwere a adụ udidi na nke dị nwayọọ flavor. Ya uto na-adabere na oge na-egbu oge.

Young kachotta - cheese na a siri ụtọ flavor na a ìhè nutty flavor. Ọ doo a obi ụtọ aftertaste. The ukwuu ikpughe oge, ihe ọ na-aghọ oseose cheese flavor na na ano na agba.

Ekwukwa n'akwụkwọ uru ma kalori ọdịnaya

Italian kachotta - bụghị naanị a tọrọ ụtọ na ahụ ike cheese. N'adịghị ka ọtụtụ ndị ọzọ iche, ọ bụ na-erughị calorie. Na 100 grams nke kachotty nwere naanị 228 calories. All nri, karịsịa na-edozi dị na cheese, etinye obi gị dum site na ahu site 99%. Ọ dị mkpa karịsịa na calcium na site na ya na-na ezigbo ruru.

Kachotta - cheese, na nke enweghị nnọọ carbohydrates. Ọ bụ ya mere ọ na-emekarị esịne ke mejupụtara irè diets. Na nke a, na cheese ekwukwa n'akwụkwọ uru bụ elu nke ọma. The ego nke protein na cheese esịmde 16 g, na abụba - 18 g kwa 100 g ngụkọta arọ. Na pasent okwu a pụtara 24% nke kwa ụbọchị uru.

nhọrọ nke mmiri ara ehi

Italian dairies kachottu kwadebere si mmiri ara ehi nke ụdị ọ bụla: ehi, na aturu, ewu, na na mbụ ọbụna buffalo. Mgbe ụfọdụ, ọ na-agwakọta, na mgbe ahụ na-enwetara a kpam kpam ọhụrụ cheese. Na-atọ ụtọ kachotta mere si atụrụ mmiri ara ehi gbakwunyere na Bovine (ọ dịghị ihe karịrị 30% site na ibu).

Iji kwadebe cheese n'ụlọ , mmiri ara ehi a na-eji ọzọ mgbe. Ma mbụ o kwesịrị ịbụ doro anya, nke ahụ bụ pasteurized. Nke a bụ a mkpa maka anụ ụlọ mmiri ara ehi. Ọ bụrụ na ịzụta mmiri ara ehi na ụlọ ahịa, na ọ bụ mma ịhọrọ UHT ọcha iji kacha elu teknụzụ.

cheese nri technology kachotta

The ngwaahịa na-emepụta dị ka a site onwe dairies na nnukwu ụlọ mmepụta ihe. The technology, Otú ọ dị, na-anọgide na-agbanweghi agbanwe ma ndị mejupụtara ọtụtụ nkebi.

1. Mmiri ara ehi pasteurisation maka 15 sekọnd na okpomọkụ nke 75 degrees.
2. Obi jụrụ ndị mmiri ara ehi na a okpomọkụ nke 38 degrees. Ọ bụrụ na a bara uru dị elu, na-bacteria ẹdude ke ferment, ga-ala n'iyi.
3. Na nzọụkwụ ọzọ n'ime kwadebere mmiri ara ehi mere ọcha omenala. Nke a bụ a pụrụ iche thermophilic Starter maka cheese Lactoferm. Ọ ga-enyocha ebido na mmiri ara ehi na-ahapụ maka 40 nkeji iji rụọ ọrụ na omenala.
4. Mgbe ahụ kwuru kpọmkwem oge a banyere rennet. ya ebighị oge bụ 20 nkeji. Mgbe ahụ, elu elu nke ahụ ga-etolite a clot. Rennet, nke na-eji na a nzọụkwụ nwere ike sitere n'anụmanụ ma ọ bụ microbial Lactoferm.

Ugbu a dapụtara clot ga-ebipụ ugboro abụọ, oxidize na Pịkụl. Na nanị mgbe ahụ ga-abịa ikpeazụ ogbo na mmepụta nke cheese - chaa.

Cutting, ọxịdashọn na nnu cheese

The nke pụrụ ịkpata ebighị nke thermophilic omenala na rennet clot mbụ na-doro ịcha. Mgbe a na ogbo, uka na-bee n'ime n'ámá nke 6.4 cm, na mgbe ahụ na-agwakọta nwayọọ nwayọọ maka 5 nkeji.

Nke abụọ ọnwụ na-rụrụ, mgbe kpo oku kachotty ka okpomọkụ agaghị elu karịa 42 degrees. Ọka size nwetara a nzọụkwụ karịa 1 cm. Ugbu a sliced cheese uka na-enịm n'ime pụrụ iche shapes na oghere maka agwụ whey. The ịdị ukwuu nke ga-eme n'ọdịnihu chiiz ozugbo na-adabere na size of ebu.

Nzọụkwụ na-esonụ bụ ọxịdashọn nke kachotty. Bụla cheese nọgidere maka 4-6 awa na a ụlọ okpomọkụ 36-38 ogo. N'ihi ya, ha kwesịrị oge atụgharị na-eso acidity (nkịtị uru nke index ekwesịghị gafere uru 5.25).

Ọzọkwa forms cheese n'ime brine enịm ebe okpomọkụ nke 15 degrees 10 awa. Mgbe a kwuru kpọmkwem oge na-enweta ya zigara maturation.

Usoro cheese chaa

Kachotty ikpeazụ nke mmepụta - na-maturing. The ogologo oge, mgbe nke na ọkara-adụ chiiz nwere ike-atụle njikere, ma ọ bụ na-etozu okè, bụ si 15 45 ụbọchị. Ọ na-adabere chọrọ nke na-emepụta ma ọ bụ ahịa. The nkezi oge nke maturation bụ ụbọchị 30. Ọ bụrụ na ị bee ya na 2 ugboro, ga kachotta-eto eto, na-acha ọcha na adụ udidi.

N'oge chaa nke cheese, ọ dị mkpa ịnọgide na-enwe okpomọkụ na iru mmiri. Ma ọ bụghị kachotta apụghị nwetara. The ụlọ okpomọkụ ga-abụ n'ime nso nke 5-6 degrees na a iru mmiri nke 80-90%.

Cheese kachotta: Ntụziaka n'ụlọ

Ndị chiiz, ọtụtụ nke na-ere na obodo na-echekwa, na ọ bụghị ọtụtụ yiri ezigbo kachottu. Ma nke ọnọdụ ka dị. kachotta cheese n'ụlọ amama nnọọ ụtọ, na-esi nri, ọ bụ a snap.

nri usoro gụnyere ọtụtụ ihe.

1. Kwadebe niile Efrata: 10 lita nke mmiri ara ehi (UHT) 2 calcium chloride 10 ml vials (dị na pharmacies), rennet, thermophilic Starter maka cheese (zụtara pụrụ iche internet shop), nnu.
2. Mmiri ara ehi na-ewe iwe ka okpomọkụ nke 38 degrees. Banye ya thermophilic Starter, mix nwayọọ na-ahapụ mkpuchi na 40 nkeji.
3. Mgbe ahụ kwuru kpọmkwem oge igbari na 100 ml nke mmiri ọkụ (40 degrees), calcium chloride (1 ampoule). Na ọzọ nnukwu efere igbari na mmiri rennet. Yet ma ferment na mmiri ara ehi na-ahapụ mkpuchi na 30 nkeji.
4. Ihe clot bee n'ime obere n'ámá na-amalite nwayọọ nwayọọ ikpo uka ka okpomọkụ nke 42 degrees.
5. Ugbu a, anyị kwesịrị igbapu na whey. Iji a fụkọrọ afụkọ uka nnofega na a pụrụ iche nke cheese na oghere. Iji n'okpuru ya a iche iche nnukwu efere na-anakọta ọbara.
6. The ọzọ ogbo - ọxịdashọn. On na ala nke pan wụsa a obere mmiri na ikpo ya na 60 degrees. Tinye a efere n'elu nke ala elu na na ya - udi nke cheese. Pan cover na a towel
7. Mgbe 40 nkeji, ndị cheese ekara n'aka. Mgbe ahụ ekpuchi pan na a towel ọzọ. Tinyegharịa usoro 2 ọzọ ugboro. Mgbe ahụ na-etinye cheese na a akọrọ fere fere nkụ anya na jụụ.
8. N'oge a, kwadebe a ngwọta maka salting. N'ihi nke a, na a pan na mmiri na-tinye nnu na calcium chloride fọdụrụ mkpọ. Tinye kachottu na ngwọta maka 6 awa.
9. Mgbe a kwuru kpọmkwem oge, wepụ cheese si brine, nkụ na-eziga na friji maka 2-6 izu tozuru okè.
10. home Italian kachotta njikere. Rie ọma!