• 2008-01-21

    希腊PDO奶酪——Manouri - [奶酪]

    版权声明:转载时请以超链接形式标明文章原始出处和作者信息及本声明
    http://www.blogbus.com/sweetscience-logs/14241567.html

    希腊PDO奶酪——Manouri

    译者:yam


     
    Manouri

    Manouri cheese a curd cheese, produced in Thessaly, Central Macedonia and Western Macedonia from sheep milk or in combination with ewe milk. It is also produced from curd and fresh full-fat milk or even fresh cream. It has a 60% maximum humidity and 70% minimum dry fat content. It is a soft cheese with a compact mass. It has a pleasant, sweet taste with a characteristic aroma. The best qualities come from curd from hard cheeses.
    Manouri奶酪是一种凝乳酪,产于塞萨利大区、马其顿大区中部和西部,用绵羊奶或绵羊奶和山羊奶混合制作。这种奶酪由凝乳块和新鲜全脂奶制作而成,或者由新鲜奶油制作。Manouri奶酪质软而结实,水分含量不高于60%,脂肪干量不低于70%。它具有令人愉悦的甜味及特有的香味。用硬质奶酪凝乳块制作的Manouri奶酪品质最佳。

    It is a soft white cheese, without external wrapping with compact mass and no holes. Its mass is compact with no holes or cuts. It is found in various sizes and weights.
    Manouri奶酪质软,呈白色,质地紧密,没有气孔和裂口,外表也没有包裹物,Manouri奶酪有各种不同的重量规格。

    For its production, both cheese-milk and cream are necessary. These are centrifuged to get rid of coagulation grains, and then enriched with sheep cream or ewe cream so as to obtain a fat content of 2.5%. The mixture is then warmed up and constantly stirred at 88-90oC for 40-45 minutes. When the temperature of the cheese-milk reaches approximately 70-75 oC, 1% of salt is added and sheep or ewe milk or their cream at a proportion of 25%. Around 80oC, the first flakes appear from the proteins; the stirring process is then decelerated. The warming process continues until a temperature of 88-90 oC is reached. The cheese is then transported into cloth sacks for draining. The draining process lasts for 4-5 hours. The cheese is then placed in cooling maintenance booths with a temperature of 4-5 oC, where it stays until its consumption.
    制作Manouri奶酪需要奶和奶油,原料奶要经过离心分离,除去小凝乳颗粒,然后添加绵羊奶油或山羊奶油,使脂肪含量达到2.5%。接下来,混合物被加热到88-90℃,并不断搅拌,保持40-45分钟。然后,当温度达到70℃时,添加1%食盐和25%的绵羊奶或山羊奶,或者奶油。温度达到80℃左右时,开始出现乳蛋白凝固,这时减慢搅拌速度,继续加热,直到达到88-90℃。加热结束后,把凝乳放入布袋沥干,沥干过程需要4-5小时。沥干后,奶酪被放入4-5℃环境中保存,并及时销售。

    分享到: