Tuesday, January 15, 2019

females cooking with cheese

females cooking with cheese

The cheese used as a baking component can be added to taste and texture: creamy or crisp, depending on the circumstances. In most cases, we prefer that the cheese is dissolved and mixed with the other ingredients or spread on the surface. Certain cohesion gives the cheese pleasure. Soft cheeses can be nice with pizzas, but a mess of more formal food. In the background

Under the cheesecake floor we need to reduce digestive chemistry.

Chewing What happens when you melt the cheese? First, two important things, about 90 ° F, melt the milk fat, making the cheese very fluffy and often causing a small drop on the surface of the melted fat. Then at higher temperatures, about 55 ° C for soft cheeses, 150 ° F / 65 ° C for Cheddar and Swiss types, 180 ° F / 82 ° C for parmesan and Pecorino bonds containing the protein Casein interrupted the primary matrix to break down and splits and flows like a thick liquid. The melting point melts with the water content. Hard cheeses need less heat because their molar proteins are more concentrated and more closely related to one another. and when they have melted, they will fall little. Separated grated wet mozzarella pieces melt together, while parmesan stains remain separate. Due to the constant high heat, the raised cheese separates moisture, which gradually changes gradually and eventually decomposes. Most of the cheeses lose some of the melted fat and the high-fat cheeses increase the disintegration of the light tissue. The ratio of fat to surrounding protein is only

0.7 in partially peeled parmesan, about 1 inmozzarella and alpine cheese, but 1.3 in Roquefort and Cheddar, which are particularly prone to melting fatigue emissions.

Non-melted cheeses There are some types of cheese that do not melt in the heat: they simply dehydrate and stiffen. These include Indian peasants and Latin queso blanco, Italian ricotta cheese and cheese; everything is cut or mainly with acid, not rennet. The barrel has a shaped structure of
large casein micelles, which are combined with relatively few calcium atoms and hydrophobic bonds, so that this structure can be easily attenuated by heat. On the other hand, the acid removes the calcium coin, which holds the casein proteins together in micelles and eliminates the negative charge of each protein, which can cause mutual protein regeneration. . Proteins are equal and binding develops in microscopic clusters. So, when the acidic curd is heated, the first thing that is not shaken, not the proteins, is water: the water disappears, dries and concentrates the proteins even more. That's why paneer farm and queso blanco soy or bake like meat, while goat cheese and ricotta keep their shape in pizza or paste.

Spinning Processed cheese becomes effervescent when the most intact casein molecules are cross-linked in the form of long, rope-like fibers that can stretch but are attached to one another. When casein was extensively attacked by transpiratory enzymes, these pieces were too small to form fibers; so good old broken cheese does not become tense. The level of cross-linking is also important: many and casein molecules are closely linked to each other, which they can not pull in and immediately separate. Specification of cross-linking by cheese making: High acidity removes curd curd and high moisture, high fat content and salt content help the casein molecules to each other. So the most difficult cheese is acidity, moisture, salt and moderate age. Most of the cheeses are deliberately stretched with mozzarella, Emmental elmental and cheddar. For the gastrointestinal tract, delicious cheeses such as Cheshire and Leicester and rodent cheeses such as Caerphilly, Colby and Jack are preferred.

No comments:

Post a Comment