How cook firm cheeses?
2008 - year of a rat. Or mice. Somehow small greyish and white mice are pleasant to me much more, than the enormous fattened city rats. And myshatka - in general a charm. Observed once as the little mouse ate a grain bittock. Not a small piece, but a usual crumb which in a set fall on a table from a bread chunk. Took babies this bittock both forward pads as the child the big piece of a water-melon, sat down and gnaws, with happiness blinks. Poetry. Not that a fat rat in the cellar.
They say that mice adore cheese. Some people even think that holes in cheese are mouse teeth business. The proverb was thought up here about free cheese in a mousetrap. Yes that the proverb, authoritative Wikipedia claims that cheese - the conventional bait No. 1 for mice. Actually, no cheese is necessary to mice. Kernels are necessary to them, tasty and sweet. And cheese - so if another there is nothing. Unnatural for them it is food. If saw that the mouse sniffs at cheese and goes on a smell - it is not because wants to eat it. Just before you the researcher yet not familiar with cheese.
Another matter - people. They thought up cheese, make, eat and extol. Think out different grades, again eat and again extol. Perhaps the mouse love to cheese is an advertizing? Someone cunning thought up it. Since the childhood to children put in ears: “ Here mice love cheese, and you why do not try? “ And children grow up, love cheese and fairy tales tell the children.
Well god with them, with fairy tales. Let`s talk better about cheese. Kinds of cheeses - abomasal, brine, sour-milk and fused are known. In my opinion, cheese it is possible to call only firm abomasal. The others - so, though are tasty, but brush away one cottage cheese more. Or on snack if to tell about fused cheese (k) ah.
About what cheeses happen, Life already wrote. Once people their for themselves did, but those times passed. Now cheeses in shops buy, and professionals at plants are engaged in their production. Here about what to them, professionals, it is necessary to get up that we could regale on firm abomasal cheese let`s and talk.
Cheese is a dairy product. Therefore not to do without milk in any way. From any milk also cheese any will turn out. Maybe good, and can throw out it is necessary. Therefore pervo - napervo prepare milk for that it was possible to do of it cheese. Milk has to have a certain microflora, contain the necessary amount of casein and fosforno - calcic salts.
This stage is called “ preparation of milk for folding “ also includes a number of operations: normalization, pasteurization, introduction of chemicals, preparation of abomasal enzyme, and if necessary also coloring.
Normalization provides the composition of milk provided by the standard. It is important in order that also cheese conformed to standards. Pasteurization destroys some forms of bacteria which “ disturb “ to production. Temperature of pasteurization is about 65 degrees, a maximum - 75. The temperature is higher, the quicker there takes place operation. But if to go too far, i.e. to exceed temperature, then cheese will crumble also with cracks.
After pasteurization milk should be cooled up to the temperature of 30 - 36 degrees. What cheese is pleasant to you: white, ordinary-looking, or yellowish, similar to butter? Here that cheese was beautiful, milk at this stage can be tinted vegetable paint. Still surely enter chloride calcium into raw materials, it is necessary for formation of a dense clot.
Sour milk is curtailed and turns into curdled milk. On production nobody waits it so far in itself will curl up, and bring in it ferment from dairy bacteria and abomasal enzyme. Enzyme is received from stomachs of dairy calfs or developed from gastric juice of adult animals.
In 25 - 40 minutes after brought enzyme, milk turns and the dense clot is formed. For acceleration of removal of serum the clot is cut on small cubes and mix them. The cube is the future cheese grain which is formed in process of release of serum. The grain is less, the serum is emitted more and cheese will be that to the land.
That “ to squeeze out “ it is as much as possible liquid from grain, cheese is subjected to the second heating to 38 - 56 degrees. Thereby are again destroyed “ unnecessary “ bacteria and in addition the amount of the amino acids influencing taste increases.
The following stage - molding and pressing in forms. The pressed heads salt. Immerse in bathtubs with a brine or rub with salt manually. Salting lasts till 8 days. After its termination cheeses dry on racks of 5 - 6 days and transfer for maturing to the cellar.
For maturing the stable temperature of 10 - 15 degrees and high relative humidity of air of 90 - 95 percent is necessary. That heads were not rumpled, did not become swollen and kept a trade dress, periodically overturn them, clean from a mold, wash in water and dry. Process long - from several weeks to one year.
Without going into details, I will note that too young, not quite ripe cheese is not tasty and practically without eyes, i.e. without those holes in cheese of which some think that they were gnawed through by mice. Each grade of cheese possesses unique “ " card; - form, arrangement and sizes of eyes.
After maturing cheeses cover with paraffin or wax. But today it is already almost an anachronism, in any case, a rarity. Polymeric films succeeded. They more technologically also provide not only the best protection of cheese, but also reduce waste. What was done with a cheese paraffin crust? Correctly, cut off together with cheese. There were competent people and counted “ losses “. According to them the film reduces losses by 5 - 7 percent.
Approximately on such technology any firm abomasal cheese is created. Depending on nuances of technological process all of them are divided into several subgroups. But it is already other history. Bon appetit.]