Isitsha sikashizi/igedlela elenza ushizi

Incazelo

I-vat kashizi iklanyelwe ngokukhethekile ukukhiqiza ushizi wekhwalithi ephezulu kanye ne-whey. Ilungele ukwenza izinhlobo eziningi zikashizi, okuhlanganisa noshizi oqinile njenge-Cheddar ne-Emmental, oshizi abangaqinile njengeGouda ne-Tilsiter, kanye noshizi abathambile/abasha njengeBlue Cheese, Feta, nePasta Filata.

Ukwakheka kwezakhiwo

Le vat kashizi yenziwe ngezingqimba ezintathu zensimbi engagqwali okuhlanganisa ungqimba lwe-polyester foam insulation layer kanye nesendlalelo sokushisisa sejakhethi, injini yokuxuba ephakanyisiwe, izindwani ezintathu zokuxuba, kanye nebhokisi lokulawula. Ama-blade anyakazayo ashayelwa izinjini ezimbili, enye eyokuhamba iqonde phezulu kanti enye eyokujikeleza. Ibhokisi lokulawula lilungele ukulawulwa kwezinga lokushisa kanye nokuqaliswa kwemoto. Lesi sixhobo siyindlela ekahle yokushisisa, ukuxubha nokuxubha ubisi ukwenza i-curd. Ingaxhunywa ngokuqondile etafuleni lokudonsa amanzi kanye noshizi wokucindezela.

I-vat yethu kashizi ingenziwa ngezifiso nge-PLC yokulawula isikrini sokuthinta kanye namavalve okulawula umoya. Sinikeza izimo ezihlukahlukene ze-blade namasayizi ukuhlangabezana nezidingo zakho ezithile. Ngezici zayo ezisezingeni eliphezulu kanye nekhwalithi ephezulu kakhulu, i-Cheese Vat yethu iyisinqumo esifanelekile sanoma yimuphi umkhiqizi kashizi ofuna ukwenza ushizi wekhwalithi ephezulu, omnandi.

Yini engenziwa ku-cheese vat?

1. Ukupholisa kanye ne-Acidification

Ngemuva kokufakwa kwe-pasteurization, pholisa ubisi ku-36°C ukuze udale izimo ezifanele zamasiko okuqala kanye ne-rennet. Dlulisa ubisi ku-vat kashizi, ugovuze ngokulinganayo, bese wengeza izithasiselo ze-acid kuze i-pH yehle ibe ngaphansi kuka-5.9. Ama-Acidifiers angabandakanya amasiko, i-whey, noma ama-asidi aqondile njenge-lactic, citric, phosphoric, noma i-acetic acid. Engeza izithasiselo ze-asidi kancane futhi ugovuze ngokulinganayo ukuvimbela ukuguqulwa kwamaprotheni endaweni.

2. Ukushisisa nokunyakazisa:

Ukuphakamisa izinga lokushisa kukhuthaza ukufinyela kwezinhlayiyana ze-curd, kusize ukuxoshwa kwe-whey kanye nokuqinisa ama-curd ukuze kube nokuthungwa okuzinzile. Ukuze uvimbele izinhlayiya ze-curd ukuthi zinganamathelani, kufanele zinyakanyiswe kahle ngesikhathi kushisa ku-vat kashizi. Khulisa kancane izinga lokushisa lisuka ku-36°C liye ku-41°C emaminithini angu-30 ngesivinini esimaphakathi. Ukugubha kufanele kuqale kancane futhi kancane kancane kusheshise. Uma izinga lokushisa elihlosiwe lika-41°C selifinyelelwe, yeka ukufudumeza bese ulondoloza imizuzu engu-20. Lapho i-pH ye-whey ifinyelela ku-5.70-5.80, ingakhanywa. Gwema ukushisisa ngokweqile, njengoba amazinga okushisa angaphezu kuka-50°C angakha isikhumba esiqinile endaweni ye-curd, avimbele ukuxoshwa kwe-whey futhi kuholele kumswakama ophezulu ku-curd.