الأخ م – طارق أنور شكرا على ترحيبك الكريم وأرجو ان تكون بداية تعارف ومنفعة علمية متبادلة قائمة على الصدق الأمانة العلمية والمهنية .
في البداية أخمن من الخلفية أنك بتعمل فى مصنع فرج الله أرجو ان أكون مصيب
ومن خلال كلامك عرفت انك متخصص فى صناعة المودزايلا واعتقد انكم تعملوا (بطريقة التحميض المباشر) Direct acidificationوعلى فكرة انا عملت بهذة الطريقة وبطريقة اخري تسمى fermentation أوpH control وعندى أستعدا نتناقش فى كالا الطريقتين لو تحب .
فى البداية احب ان اعرفك بان التقسيم الذى تتبعة حيث تقسم الجبن حسب الرطوبة تقسيم جيد في حدة لكن لا يفيد مهندس الأنتاج
وهو تصنيف يفيد المستهلك و الأخوة فى المعمل فقط اما انت وانا فأفضل التقسيم التالى:-
·Family 1. Acid-coagulated Fresh Cheese
In North America, 'fresh cheese' normally refers to cheese produced by acid coagulation at 30 - 32C with little or no added rennet. Acid is normally produced via fermentation by lactic cultures but some fresh cheese may also be produced by direct acidification with glucono-delta-lactone. Cheese made for fresh consumption is also made via rennet coagulation (Family 2) and a procedure known as heat-acid precipitation (Family 3).
Varieties: Cottage, Quark and Cream
Coagulation: The distinguishing characteristic of these varieties is that coagulation is achieved by acidification to pH 4.6 - 4.8, with little or no coagulating enzyme. Acidification is normally by lactic acid producing cultures. Most other American and European cheese varieties also use lactic acid producing cultures, but gelation is induced by a coagulating enzyme at pH 6.5 - 6.7, before much acid development has taken place.
pH Control: After cutting at pH 4.6 - 4.8, the curd is cooked to 52 C which is sufficient to inactivate the culture and prevent further acid development. Acidity is also reduced by washing the curd before salting.
Moisture Control: Curd moisture is reduced by syneresis during cooking but remains high, 60 - 70%, in the finished cheese.
Curing: Fresh cheese as the name implies is consumed fresh and has a shelf life of only 2 - 3 weeks.
·Family 2. Rennet-coagulated Fresh Cheese
In Latin American, Middle Eastern and some European countries, fresh rennet cheese is produced with little or no culture. Without acid production by lactic acid bacteria, cheese pH remains high and the resulting cheese does not melt when used in a stir fry or other cooked recipes. For reasons of safety and quality, these varieties must be handled with extra attention to sanitation and refrigeration.
Varieties: Queso Blanco, Queso Fresco, Italian fresh cheese, Halloumi
Coagulation: The distinguishing characteristic of rennet coagulated fresh cheese is that little or no culture is used. Coagulation is, therefore, entirely by rennet at the natural pH of milk.
pH Control: The pH is determined by the amount of culture. If no culture is used, the pH remains in the range of 6.5-6.7. In some Queso Blanco varieties a small amount of culture is used to reduce the pH to about 5.8 which reduces the growth of both spoilage (increases shelf life) and pathogenic (increases food safety) microorganisms. Further acidification is inhibited by cooling and salting. Too much acidification below pH<5.8 will produce a meltable cheese which is unsuitable for frying.
Moisture Control: Curd moisture may be reduced by syneresis during cooking and limited acidification, but is still 50 - 70% in the finished cheese. Some varieties exhibit syneresis after packaging.
Curing: Consumed fresh and has a shelf life of only 2 - 4 weeks.
·Family 3. Heat-Acid Precipitated Cheese
All cheese making involves a coagulum of milk proteins which is normally formed in one of three ways.
(1) Enzymatic coagulation of the primary milk protein, casein, where the enzyme, rennet, is the primary coagulating agent. Acid production by lactic cultures encourages coagulation and has important effects on the final cheese texture, but the primary coagulating agent is rennet. This is true for Cheese Families 2, and 4 - 7.
(2) The second type of coagulation is acid induced coagulation of casein, as in Cheese Family 1, where the acid is produced by natural fermentation or sometimes by the slow release acidulating agent, glucono-delta-lactone. All the cheese in Family 1, are acid coagulated in the temperature range of 20 - 35C. In this temperature range, a pH of less than 4.9 is required to form the coagulum, although some fresh cheese is fermented to pH as low as 4.4.
(3) The third type of coagulation, like the second, is primarily acid induced, but no fermentation is involved and the acid is added to hot milk at temperatures in the range of 75 - 100C. This process has the unique properties that: (i) The heat treatment denatures the whey proteins which can then be coagulated along with the casein and recovered in the cheese, hence, a huge yield advantage; (ii) The recovered whey proteins have a great capacity to bind water so that a high moisture but firm cheese can be produced, hence, another huge yield advantage; (iii) Acid coagulation at high temperatures requires less acidification, so the final cheese is much less acid with pH in the range of 5.2 to 6.0 rather than the range 4.4 - 4.8 required for the Family 1 varieties.
(4) Finally, the inclusion of whey proteins prevents cheese melting so this process can be used to produce frying/cooking cheese such as ricotta and Paneer.
Varieties: Ricotta (Italy), Channa and Paneer (India), some varieties of Latin American white cheese.
Coagulation: Coagulation is accomplished by direct acidification of heated milk. High heat treatment of milk (temperatures greater than 75C) causes denaturation of the whey proteins. Subsequent acidification of the hot milk coagulates both casein and whey proteins, so that most of the milk protein is recovered in the cheese.
pH Control: The final acidity (pH) is determined by the amount of acid added. Final pH is normally in the range of 5.3 - 5.8. Any organic acid can be used, but lactic and citric acids are most common.
Moisture control: Moisture can be reduced by holding the curd in the hot curd-whey mixture after coagulation, and by draining and pressing procedures. Moisture is generally high (55 - 80%) due to the high water holding capacity of whey proteins.
Curing: Heat-acid precipitated varieties are normally consumed fresh. An exception is Mizithra, a type of ricotta cheese which is cured, dried, and consumed as a grating cheese. It is also possible in some cases to hot pack heat-acid varieties to obtain extended shelf life. High concentrations of whey proteins decrease cheese meltability and account for the excellent cooking properties of heat-acid precipitated cheese.
·Family 4. Soft-Ripened Cheese
Varieties: Fetta, Camembert, Brie, Blue
Coagulation: Coagulation is primarily rennet (enzymatic) with three important differences relative to cooked and pressed varieties (Families 5-7).
(1) The amount of lactic acid bacteria inoculum is large and the ripening period before renneting is extended. The result is that acidification has considerable influence on the development of curd structure during setting and demineralization of the curd is decreased.
(2) Cutting is delayed (i.e., setting time increased) to further encourage acidification and demineralization before cutting.
(3) Cutting is accomplished with large knives or just broken up with paddles to minimize moisture and fines losses before filling the forms.
pH Control: The distinguishing feature of these cheese is that the curd is placed in the forms while still sweet and let stand in a warm room for several hours. Acidification (i.e. conversion of lactose to lactic acid) continues until the accumulation of lactic acid inhibits culture growth. Acid development is also influenced by the time and amount of salting. The pH is normally about 4.3 - 4.6 on the day following manufacture and in the case of Feta remains low during curing, The pH of mould ripened varieties increases during curing (i.e., acidity decreases), especially Camembert and Brie.
Moisture Control: Syneresis is induced by acid development after forming and by brine salting. Moisture content is typically 45 - 60%.
Curing Time: 2 - 8 weeks.
·Family 5. Semi-hard Washed Cheese
Varieties: This is the largest and most diverse group of cheese including Gouda, Edam, Colby, Brick, Montasio, Oka, Muenster and many others.
pH Control: The distinguishing feature of these cheese is the practice of washing to remove lactose. Part or all of the whey is removed and replaced with water to leach lactose from the curd. The objective is to limit the amount of lactose to a level which permits sufficient lactic acid development to produce a minimum pH of 5.0 - 5.2, but not enough to ferment and produce cheese pH less than 5.0.
Moisture Control: The amount of syneresis is controlled mainly by the temperature and time of cooking and by the temperature of the wash water. Higher temperatures during cooking or washing cause the curd to contract and expel moisture. Also, important are the rate of acid development and salting treatments. Washed curd cheese typically have moisture contents of 40 - 50%. With few exceptions, such as, part skim Mozzarella, production of a rennet coagulated cheese with a moisture content of 40% or greater requires a washing treatment to remove the substrate for lactic acid fermentation, i.e., lactose.
Curing: 2 weeks - 9 months.
·Family 6. Hard Cheese: Low temperature
Hard cheese (Families 6 and 7) are characterized by lower moisture (some pasta filata types excepted) than other families. Lower moisture permits removal of sufficient lactose by syneresis to avoid the necessity of washing. Low moisture is achieved by high temperature cooking (Family 7) or by controlled fermentation and curd handling (Family 6).
Varieties: Cheddar types and Pasta Filata. types. Cheddar and Pasta Filata manufacture are similar in the early stages. Pasta filata varieties are distinct in that they are worked and stretched in hot water and brine salted. Cheddar types are salted before hooping and pressing.
pH Control: The distinguishing feature of these cheese is that acid development is mainly controlled by the amount of syneresis. As with semi-hard cheese, the objective is to obtain a minimum pH of 5.0 - 5.2 within 1 - 3 days after manufacture. Lactose content is substantially reduced by fermentation with associated moisture loss during cheddaring and vat salting.
Moisture Control: Moisture is controlled by cooking temperature and time, stirring out after draining, cheddaring, amount of culture, and salting treatments. Typical moisture content is 35 - 39% for Cheddar types and up to 52% for Pasta Filata types.
Curing: 1 - 36 months.
·Family 7. Hard Cheese: High Temperature
Varieties: Romano, Parmesan, Swiss
pH Control: Type of culture, time-temperature profile during pressing until cooling, lactose removed by syneresis. Little acid development before draining.
Moisture Control: Rapid syneresis induced by high renneting temperature and high cooking temperature.
Curing: 1 - 36 months.
وللعلم ان هذا التصنيف مأخود من موقع أجنبى وقد الصقتة فى منتدى أخر أيضا لتعم الفائدة بعدما وجدتة متكرر فى عدة مراجع فرنسية
ومن خلال ذلك اطلب منك تحديد عائلة الجبن المودزاريلا بعد استيعاب التقسيم جيدا وسأنتظر تعليقك أنت والأخوة الأعضاء وارجو تمام الفائدة
مواضيع مشابهة:
تقسيم الأجبان
اقتباس
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