Ua ntej, cia peb xam seb yog dab tsi kev cheese? Nws yog cov khoom siv mis nyuj uas tau los ntawm kev ua cov cheese tsis tu ncua lossis tsev cheese. Cov cheese ua tiav yog tsim los ntawm rennet cheeses, melting cheeses, tsev cheese, butter thiab lwm yam khoom siv mis nyuj, nrog rau kev sib ntxiv ntawm cov txuj lom thiab cov fillers. Rau nws, cheese loj yog yaj ntawm qhov kub ntawm 75-95 ° C nyob rau hauv lub xub ntiag ntawm additives - melting ntsev (citrates thiab phosphates ntawm sodium thiab poov tshuaj).
Khoom kev nyab xeeb
Thawj qhov tseem ceeb hauv kev tshawb fawb yog tias cov khoom yuav tsum muaj kev nyab xeeb. Kev lig kev cai, cov khoom siv mis nyuj raug kuaj xyuas kev nyab xeeb los ntawm cov ntsuas hauv qab no: microbiological, los ntawm cov ntsiab lus ntawm cov tshuaj tua kab mob, cov hlau hnyav, co toxins, tshuaj tua kab. Cov pab pawg ntawm cov ntsuas kev nyab xeeb hauv txoj kev tshawb no yuav nyob ntawm qhov siab, yog tias tsis yog rau ib yam: coliforms - cov kab mob ntawm pawg Escherichia coli (cov kab mob coliform) - tau pom nyob rau hauv txoj kev tshawb no.
Kev tsis sib haum xeeb ntawm cov nqe lus: cov ntsiab lus ntawm cov tshuaj tua kab, tshuaj tua kab mob, uas tuaj yeem nkag mus rau qhov kawg khoom los ntawm cov khoom siv mis, tsis raug kuaj pom ntawm ib qho piv txwv. Cov ntsiab lus ntawm cov hlau nyhav, aflatoxin M1, nitrites thiab nitrates kuj yog ib txwm. Nco ntsoov tias kev sim tshuaj tua kab mob ntawm cov txheej txheem cheese tau tawm tsam lwm qhov kev xav tias cov tshuaj tua kab mob muaj nyob hauv cov khoom noj siv mis. Lawv tsis nyob rau hauv cheese tsim!
Tsis muaj fakes
Lub ntsiab lus tseem ceeb thib ob yog qhov khoom tiag tiag nws hais tias yog dab tsi? Cov khoom lag luam hu ua "ua cheese", zoo li lwm yam khoom siv mis, tsis muaj cov rog uas tsis yog mis nyuj. Yog tias muaj pes tsawg leeg muaj cov roj txiv maj phaub lossis lwm cov roj tsis yog mis nyuj, txij li Lub Ib Hlis 15, 2019, cov khoom lag luam no yuav tsum tau hu ua "cov khoom muaj mis nrog cov rog hloov mis, tsim los siv cov txheej txheem cheese".
Nyob rau hauv kev siv zog txuag nyiaj, qee cov tuam txhab lag luam tsis yig los dag ntxias cov neeg siv khoom. Raws li cov txiaj ntsig ntawm peb cov kev tshawb fawb, kev tsis sib haum xeeb hauv fatty acid muaj pes tsawg leeg, nrog rau beta-sitosterols, kuaj pom nyob rau hauv cov roj theem ntawm cov khoom thiab qhia tias muaj zaub roj nyob rau hauv muaj pes tsawg leeg, tau pom nyob rau hauv 4 cheeses: Cov khoom no yog cuav. .
Dab tsi yog phosphates rau?
Lub ntsiab lus thib peb ntawm kev tshawb fawb yog phosphates. Hauv cov txheej txheem ua tiav cheese, phosphates pom muaj ntau dua li lwm yam khoom. Thiab qhov no yog qhov uas cov neeg siv khoom tseem ceeb ntshai los ntawm qhov ua tiav cov cheese tsis zoo. Hauv kev tsim cov cheese ua tiav, cov ntsev yaj yog siv - sodium phosphates lossis citrates. Rau kev tsim cov cheese ua tiav, phosphates yog siv, thiab rau kev tsim cov cheese ua tiav, sodium citrate ntsev yog siv. Nws yog phosphorus ntsev uas cov txheej txheem cheese tshuav rau lawv cov pasty sib xws. Yog tias cov khoom yog tsim los ntawm cov cheese uas paub tab, cov ntsev me ntsis melting yuav tsum tau kom tau txais cov txiaj ntsig xav tau. Thiab yog hais tias los ntawm tsev cheese - ib txwm, yuav muaj ntau phosphates nyob rau hauv muaj pes tsawg leeg.
Hauv cov chees xa mus rau kev kuaj, qhov siab tshaj plaws ntawm phosphate concentration tsis tshaj qhov txwv kev txwv.
Txog saj thiab xim
Cov kws tshaj lij uas ua cov cheese tasting tsis ntsib teeb meem loj. Tsis muaj voids los yog lumps, thiab tsis hnov tsw, xim thiab sib xws ntawm cov khoom raws li qhov yuav tsum tau ntawm Quality Standard. Los ntawm txoj kev, ib tug unscrupulous chaw tsim tshuaj paus muaj peev xwm siv hluavtaws dyes muab lub cheese ib tug qab ntxiag yellowish xim. Raws li tus qauv, tsuas yog cov carotenoids ntuj tso cai kom tau txais yellowness. Kev ntsuam xyuas tau pom tias tsis muaj cov xim hluavtaws hauv ib qho ntawm cov qauv ntawm cov cheese uas tau sim.