• 2008-01-22

    希腊PDO奶酪——Katiki Domokou - [奶酪]

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    希腊PDO奶酪——Katiki Domokou


     
    Katiki Domokou
    译者:queso (yangyuyam@163.com

    Katiki Domokou cheese is traditionally produced in the Orthis plateau, in the region of Domokos, from sheep milk, ewe milk or a combination of both. It is a creamy white cheese, with a soft, slightly sour flavour, pleasant flavour and aroma, and no skin. It has a 75% maximum humidity and 40% minimum dry fat content. Milk used for its production comes exclusively from Domokos, from herds of sheep and ewe traditionally raised and adapted to the particular region, whose diet is based on locally found plants.
    Katiki Domokou奶酪原产于希腊多莫科斯(Domokos)地区的Orthis高原,用绵羊奶、山羊奶或它们的混合物制作。这是一种奶油般的白色奶酪,有着温和的淡淡酸味,还有令人愉悦的芳香,没有表皮。它的水分含量不超过70%,脂肪干量不低于40%。正宗的Katiki Domokou奶酪必须使用当地的羊奶,并且这些羊也是按照传统方法喂养,饲喂当地生长的牧草。

    For its production, the milk is warmed to 75 oC for 30 seconds and then is cooled at 27-28 oC. It is then placed in cheese booths at 20-22 oC with or without rennet, where it stays until it becomes a curd. It is then compressed and transported into cloth sacks for draining. The draining is complete when the curd has a humidity of 75-80%. The drained curd is salted and stirred to obtain a uniform aspect, and is then packed in containers which are kept in cooling booths at less than 4 oC until it is consumed.
    制作奶酪时,羊奶被加热到75℃,保持30秒,进行巴氏杀菌,然后冷却到27-28℃。羊奶被注入干酪槽,温度为22℃,添加凝乳酶,也可以不添加。将羊奶静置,直到形成凝乳块。接下来,凝乳块被装入粗布袋,挤压,沥干。当凝乳块的水分含量达到75-80%时,沥干过程结束。然后加盐,并搅拌均匀,就可以进行包装了,奶酪成品保存于4℃。

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