Kusukela kulesosizi esisha kuze kuphele noma kudala, ukhiqiza ushizi ukuxuba ubuciko nesayensi.
Kunezinhlobo eziningi ze shizi kanye nezindlela eziningi zokwenza. Nakuba ezinye izilisi zithatha izinyathelo ezingaphezulu futhi zidinga isikhathi esiningi sokwenza, ushizi efomini layo eliyisisekelo lihilela ubisi olukhahlelayo bese uhlukanisa izishukela ezisuka kuma whey. Kwenzekani ngemuva kwalokhu leli phuzu linquma izinhlobo ezihlukahlukene zashizi kanye nokunambitheka, ukuthungwa, umbala, nephunga.
Ukukhwabanisa
Ubisi lwe-curdling yisinyathelo sokuqala sokuhlukanisa ama-solids (amafutha namaprotheni), kusukela ku-liquid (whey amaprotheni namanzi).
Kunezindlela ezimbili zokunciphisa ubisi, noma nge-acids, njengejamu lelamula noma uviniga noma nge-enzyme efana ne-rennet.
Ukusebenzisa i-asidi ukuze ubisike ubisi kuzothela ama-curdles amancane, afana nawe oyothola ku-ricotta ushizi, i- queso fresco , noma i- paneer yamaNdiya. Ukwengeza nje isakhi esicacile ebisi ngeke kubangele ukukhishwa kwesikhumba, kodwa phambi kokushisa, ama-curds azokwakha ngokushesha. Uma ifomu lithengiswa, iziphuzo zixoshwa futhi ama-solids asetshenzwa noma agxilwe zibe isikhunta.
I-Rennet ingaba yindlela endala kunazo zonke yokukhanda ubisi njengoba itholakala ngaphakathi kwezingxube zesisu, ezazisetshenziselwa ukugcina nokuthutha ubisi ezikhathini zasendulo. I-Rennet iyi-enzyme eyenziwa ngama-denature amaprotheni ebisi, okwenza amakhredithi akha. Amakhodi akhiwe nge-rennet anama-gel-like-consistency, avumela ukuba athulwe futhi abumbwe ngokungafani namakhekhe akhiwe nge-asidi. I-cheeses enezimfanelo ezinhle ezincibilikisa, njenge- mozzarella , ikhiqizwa nge-rennet.
Namuhla i-rennet isisindo esakhiwe yi-bacteria yokuguqula izakhi ukukhiqiza i-enzyme. Lokhu kuvumela ukuthi inani elingenamkhawulo le-rennet lizokhiqizwa ngezindleko eziphansi kakhulu.
Iyacubungula
Uma ama-curds ehlukaniswe ne-whey, kumele asebenze ukukhiqiza izinhlobo ezihlukahlukene ezahlukahlukene zokudla esizijwayele.
Izinyosi ezintsha (ezifana ne- ricotta kanye ne-paneer ) zigciniwe noma zicindezelwe futhi zingase zithinte usawoti, kepha ngokuvamile azikho ukucubungula okuqhubekayo.
Izinyosi eziningi ziyashisa futhi zikanamanzi ukuze zithuthukise umswakama. Umswakama okhudlwana okhishwa ngaphandle kwe-curd, "kanzima" ushizi uba. Lokhu kuvumela ukuthi ushizi luhlale isikhathi eside ngaphandle kokususa futhi usawoti unganikeza ukunambitheka okungeziwe.
Amachizi afana ne-mozzarella athola inqubo yokwelula, ngokulungelelanisa amaprotheni futhi akhule amaprotheni "amafayili," ahlinzeka ushizi ukubunjwa okunamasondo.
Izinhlanzi ezimbi, ezifana ne-colby noma i- gouda , hamba ukugeza okuncane ukuze unciphise i-acidity futhi uvumele ukunambitheka okuncane, okunekhilimu kukhanye.
Amakhekhe we-cheese avame ukucindezelwa ekubunjweni ukudala amasondo ashizi, amabhlokhi, noma ezinye izinhlobo. Kuleli phuzu, ushizi lungadliwa olusha, luhlanjululwe isitoreji (njengezinhlobo ezinjenge- feta ), noma zivuthiwe ukuze zithuthukise ukunambitheka.
Kuvusa
Ukuvuthwa noma inqubo yokuguga kubangela ukungalingani okuningi kwe-varietal ukunambitheka. I-cheese igcinwa ngaphansi kwezimo ezilawulwayo zemvelo ezivumela ukuthi amagciwane aphilayo aguqule amaprotheni kanye nezinye izimvo eziphuma ushizi zibe ngamakhemikhali amasha futhi ahle kakhulu.
Amachizi amaningi athwalwa ngezinhlobo ezithile zebhaktheriya noma isikhunta ukukhiqiza ukunambitheka okufisayo, umbala, noma ngisho nokuthungwa. Amagesi akhiqizwa amabhaktheriya ushizi we-swiss agxotshiwe ngaphakathi kweshizi futhi akhiqize ukuthungwa kwe-classic holed. I-vein eluhlaza okwesibhakabhaka ehlaza okwesibhakabhaka ibangelwa futhi ngama-bacteria ayenziwe ngama-cheese.
Phakathi kohlobo lwe-microbe esetshenziswayo, ukuthi lusetshenziselwa kanjani, nokuthi luhlala isikhathi esingakanani kuze kube sesikhathini, kunamathuba angenamkhawulo we-flavors noshizi. Kungenxa yalokhu ukuthi ukwenziwa kweshizi kuye kwaba yindlela yobuciko enjalo kuwo wonke umlando.