Kachotta - cheese semi-jilicsan cuntada Talyaani. Talooyin karinta

Erayga "kachotta» (Caciotta) Talyaaniga Waxa loo gudbinayaa kooxda oo dhan of jiiska semi-jilicsan, kuwaas oo laga sameeyey caanaha lo'da, riyaha, idaha, iyo buffaloes. Waxay ka timaadaa Tuscan "kachola" iyo waxay ka dhigan tahay "cheese", sabab u ah size yar ee madaxda ka.

Taariikhda kachotta cheese

wax soo saarka kachotty bilaabay qarnigii IX iyo daboolayaa meelaha waqooyiga iyo koonfurta ah ee Jasiiradda (Italy). Tani nooc oo farmaajo ayaa si deg deg ah helay taageero dhex adhijirrada, reer guuraa iyo askar. kachotty madaxa Small loo isticmaalaa sida sahayda cuntada inta lagu guda jiro safarada dheer. Xaaladdan oo kale, oo ay faa'iido ugu weyn waa maturity gaaban (in ka yar 1 bil).

Kachotta - cheese, kaas oo sannado badan loo dhigay gobollada sida ee Italy sida Umbria iyo Tuscany. Halkan, waxaa la diyaariyey caanaha idaha (Caciotta Romana) oo kaabaya la ovine bovine (Caciotta Toscana).

Description iyo dhadhan

kachotta Jiis ayaa qaab madaxdii cylindrical tirada kala duwan iyo miisaanka 1 ilaa 8 kg. Celceliska miisaanka waa 700-1200 garaam. madaxa dhaqanka ayaa size a of 20 cm ee height oo ku saabsan 8 cm dhexroor.

Kachotta - cheese jaalaha ah ku laayeen cad, taas oo uu leeyahay taabasho jilicsan iyo dhadhan fudud. Its dhadhanka ku xiran tahay dib u dhac markii.

kachotta Young - cheese oo leh dhadhan macaan jilicsan iyo dhadhan fudud maraq. Waxaa ka baxo aftertaste wacan. weyn Markii ugu gaadhista, ka badan waxa uu noqonayaa mid dhadhan cheese basbaas iyo midabka doonee.

qiimo nafaqo iyo content calorie

kachotta Talyaani - ma ahan oo kaliya jiis ah dhadhan fiican oo caafimaad leh. Si ka duwan inta badan noocyo kale, sidoo kale waa tamardhac yar. In 100 garaam oo kachotty ka kooban yahay oo kaliya 228 calories. All nafaqooyin, gaar ahaan borotiinka ku jira cheese, jidhku u nuugo by 99%. Waxaa si gaar ah muhiim u ah in ay calcium iyo fosfooraska, waxaa ku jira in saamiga fiicnayn.

Kachotta - cheese, kaas oo gabi ahaanba carbohydrates lahayn. Taasi waa sababta ay inta badan waxaa ka mid ah sideeda oo cuntada wax ku ool ah. Xaaladdan oo kale, qiimaha cheese nafaqada ah waa heer sare ah oo ku filan. Inta ay protein in farmaajo uu gaaro 16 g, iyo xaydha - 18 g per 100 g miisaanka guud ahaan. In la eego boqolkiiba this ka dhigan tahay in 24% qiimaha maalinlaha ah.

doorashada oo caano ah

dairies Talyaani kachottu caanaha nooc kasta diyaariyey: lo'da, idaha, riyaha, iyo in hore xitaa gisi. Mararka qaarkood waxaa isku qasan, ka dibna heli jiis ah oo cusub. Delicious kachotta ka caano idaad dhamaystirayaa bovine (wax ka badan 30% by mugga) sameeyey.

Si aad u diyaariso ah cheese guriga , caanaha lo'da waxaa loo isticmaalaa marar badan. Laakiin marka hore waxaa loo baahan yahay in ay si cad, in uu yahay karkarsan. Tani waa shuruud u ah caanaha qoyska. Haddii aad caano dukaanka, waxa fiican in aad doorato UHT daahiriyeen la isticmaalayo teknoolajiyada ugu horumarsan.

kachotta cheese technology karinta

Shayga waxaa la soo saaray sida a by dairies gaarka loo leeyahay iyo warshadaha waaweyn. Technology, Si kastaba ha ahaatee, weli bedelin oo ka kooban dhowr marxaladood.

1. pasteurisation Milk 15 ilbiriqsi at heerkul ah 75 digrii.
2. Qaboojinta caanaha si heerkul ah 38 darajo. Haddii qiimaha this ka sareeyo, bakteeriyada ku jira ferment ah, way baabbi'i doontaa.
3. In tallaabada xigta caanaha diyaariyey sameeyey dhaqamada saafi ah. Tani waa gaar ah thermophilic heleynin for cheese Lactoferm. Waa in si taxaddar leh walaaq caanaha iyo ka tago ilaa 40 daqiiqo si aad u bilowdo dhaqanka.
4. waqtiga loo cayimay Ka dib waxaa la soo galay rennet. markii ay hawshooda ay waa 20 daqiiqo. Ka dib markii in, dusha sare ee jirka waa in ay u sameeyaan Calaqo. Rennet, taas oo loo isticmaalayo in tallaabo this waxaa laga yaabaa in ay asal ahaan xayawaanka ama Lactoferm microbial.

Haddaba xinjir keentay waa in laga gooyaa, laba jeer, oxidize iyo qajaar. Oo keliya ka dib waxaa imaan heerka ugu dambeeya ee wax soo saarka ee farmaajo - fulan.

Jarida, qayilo iyo cheese cusbayn

hawlgelinta sababtay dhaqanka thermophilic iyo rennet xinjir koowaad waxaa la hoos geliyey wax jarida. Marka marxaladdan, mass waa jarjar god oo ka mid ah 6.4 cm, ka dibna si tartiib ah isku qasan 5 daqiiqo.

Markaas goynta labaad waxaa la sameeyaa, halka kulaylinta kachotty in heerkulka a ma ka badan 42 digrii. Cabbirka hadhuudh helay in tallaabo tani ma aha in ka badan 1 cm. Haddaba jarjaran mass farmaajo waxaa la geeyaa galay qaabab kala gaar ah ku rito for dheecaan ka myse. baaxadda xabbadood ee mustaqbalka si toos ah waxay ku xiran tahay xajmiga caaryada.

Tallaabada xigta waa lagu qayilo ee kachotty. cheese Foomamka hayo 4-6 saacadood heerkulka qolka 36-38 digrii ah. Oo saasna waxay u baahan yihiin in ay xilliyo gaar noqdaan, oo ay raacaan ashitada (qiimaha caadiga ah ee index waa in aanay ka badnaan qiimaha 5.25) ah.

Foomamka dheeraad ah cheese galay marmar lagu rakibaa meesha heerkulka of 15 digrii 10 saacadood. Ka dib markii la cayimay oo aad hesho u diray in ay koriinkedu.

Hab-ku fulan cheese

Kachotty wareega ugu dambeeya ee wax soo saarka - waa bislaada. Dhererka waqtiga, ka dib markii taas ay xabbadood ee semi-jilicsan la oran karo waa diyaar, ama qaan, waa min 15 ilaa 45 maalmood. Waxay ku xidhan tahay shuruudaha soo saarayaasha ama macaamiisha. Muddada celceliska koriinkedu waa 30 maalmood. Haddii aad iska jar in 2 jeer, kachotta doonaa dhallinyarada, cad oo jilicsan texture.

Inta lagu jiro fulan ee farmaajo waa muhiim si ay u ilaaliyaan heerkulka iyo qoyaan. Haddii kale kachotta ma laga heli karaa. heerkulka qolka waa in uu gudahood kala duwan ee 5-6 digrii at huurka ah ee 80-90%.

kachotta Jiis: recipe guriga

xabbadood ee kuwa, kuwaas oo intooda badan waxaa lagu gadaa dukaamada maxaliga ah, aan wax badan eg kachottu dhabta ah. Laakiin weli xaalad ka mid ah ka jira. cheese kachotta guriga soo baxday aad u dhadhan fiican, iyo kariyo waa SNAP ah.

xigxiga karinta ka kooban dhowr tallaabo.

1. Diyaari dhan ah maaddooyinka: 10 litir oo caano ah (UHT) 2 calcium chloride 10 ml fijaan (laga heli karo farmashiyaha), rennet, heleynin thermophilic farmaajada (iibsaday dukaan internet khaas ah), cusbo.
2. Caanaha la kululeeyo si heer kulka ah 38 darajo. Nuugo waxaa ka heleynin thermophilic, si tartiib ah isku daraan oo ka tago daboolka on 40 daqiiqo.
3. waqtiga loo cayimay ka dib markii si ay u milmaan in 100 ml oo biyo diiran (40 degrees), chloride calcium (1 dhalada). In baaquli kale baabbi'isaa rennet biyaha. Ku shub labaduba ferment in caano iyo ka tago daboolka on 30 daqiiqo.
4. xinjir keentay jarjar god yar oo uu bilaabo inuu si tartiib ah kululeeyo mass in ay heerkul ah 42 digrii.
5. Hadda waxaan u baahan nahay in ay ka daadi myse ah. Si Curd wareejin mass this foom gaar ah oo farmaajo ku rito. Si aad u gelin iyada ka hooseeyey baaquli gooni ah si ay u ururiyaan serum.
6. Tallaabada xigta - qayilo. On hoose ee digsiga ku shub in yar oo biyo ah iyo waxa kululeeyo ilaa 60 darajo. Dhejiyey waslad khafiif ah on top of kor u hooseysa oo wuxuu ku - qaabka of cheese. cover Pan tuwaal
7. 40 daqiiqo, markeeda cheese-qaabeeya ka dib. Markaas maqlaha dabool tuwaal mar kale. Ku celceli habka 2 jeer ka badan. Markaas gelin farmaajada on faashad engegan si ay u qalalaan off oo qabow.
8. Wakhtigan, diyaariso xal u salting. Ujeedada this, digsi biyo in lagu daro cusbo iyo chloride calcium waxay fijaankeedii ku haray. Ku rid kachottu in xal mudo 6 saacadood ah.
9. waqti cayiman ka dib, ka saar cheese ka marmar ah, qalalaan soo baxay iyo u diri qaboojiyaha mudo ah 2-6 todobaad si ay u hagaagaan.
10. guriga kachotta Talyaani diyaar. Cunno wanaagsan!