Yogurt, also known as sour milk, is a favorite drinking fermented milk. The so-called fermented milk, raw milk, fresh milk or dairy products as the main raw material to add lactic acid bacteria or yeast, after fermentation into a curdled state or liquid with a special flavor of the milk beverage.
Yogurt manufacturing method and drinking methods vary from country to country, our country and Japan's yogurt, sour flavor is generally lighter. In recent years, in Japan and Western European countries, the pulp churning type yogurt is developing rapidly.
The composition of yogurt must also meet certain specifications before drinking. It contains non-fat milk solids to be more than 8%, lactic acid bacteria more than 10 million / ml, and coliform must be negative, so as to ensure that the content of beneficial bacteria (lactobacilli), while preventing harmful bacteria.
Method of production 1. Raw material requirements: (1) raw milk: first of all, we must choose fresh high-quality cow's milk, which shall not contain antibiotics and other in the harmful bacteria (clumps), and the requirement of non-fat milk solids in 8.5% or more. Full-fat yogurt has less than 0.5% milk fat. In order to increase the milk solids, often add 1 to 3% of skimmed milk powder, can achieve the purpose of inhibiting whey separation, improve the flavor, but if you add skimmed milk powder more than 3%, it is easy to produce milk powder odor, so it is best to add concentrated goat's milk or condensed milk, the flavor is better.
(2) sweeteners: sugar, glucose or honey can be used, the amount added is generally 8 to 10%. If you want to make the product acidity can be increased appropriately.
(3) hardener: to make yogurt curd hardening is best to increase the milk solidified into points. In addition, you can also add agar 0.05 ~ 0.1%, gelatin 0.5% or starch 0.3%, can also improve the strength, and very economical. Which the state of organization is also agar is better.
(4) spices, pulp: you can use lemon, vanilla, orange and other flavors, as well as chocolate, curry and so on. In pulp yogurt, the pulp or natural fruit juice first to the bottom of the container, so that it can be evenly dispersed in the yogurt, the amount of pulp is 5 to 8%.
2. modulation, sterilization: (1) first according to the recipe with whole milk, skim milk, skim milk powder, sugar and other mixed, heated to 50 ~ 60 ℃, and then filtered. But if you use milk powder raw materials, it is necessary to dissolve the milk powder and heat it into milk first, and then mix other liquid ingredients.
(2)Chop the agar first, add water to dissolve it into 3% dissolved liquid, and then, add it to the mixture.
(3) the modulation must be fully stirred to prevent the separation of milk fat in the fermentation, you can generally then heat to 50 ~ 60 ℃ to achieve the purpose of homogenization.
(4) Sterilization after homogenization. Sterilization temperature 90 ℃, 30 minutes. Can also be used in ultra-high temperature instant sterilization, 110 ℃, 1 minute or 135 ℃, 2 seconds.
(5) Immediately after sterilization, the milk mass should be rapidly cooled to about 40 ℃.
3. Fermentation, refrigeration: (1) strains in the current food industry most of the use of Streptococcus agalactiae and Lactobacillus bulgaricus mixed fermenter, the amount of additive is 2 to 3%, add and mix well. Fermentation temperature 41～44℃, 43℃ is better. Fermentation time is 3～4 hours. However, due to different strains of bacteria, the fermentation time should be flexible. Manufacturing fermented milk (sourdough), the most important factor is to cultivate a good leavening agent. The quality of the fermenter requires that it does not contain any stray bacteria other than lactic acid bacteria, and the activity of lactic acid bacteria should be high; the color and organization are good and there is no peculiar smell. Cultivation of the fermenter is carried out in a specialized laboratory and is not difficult to operate. It is usually carried out in three generations, that is, test-tube strains, triangular bottle strains, and production ferments.
The first step: test tube strains are made by adding 5 ml of 5% litmus solution (granular litmus sold on the market, dissolved in water and filtered to make 5% litmus solution) to every 100 ml of raw milk, which is litmus buttermilk. Then divided into each test tube 10 to 15 ml, sterilized by autoclave (1 kg/cm?2) for 15 minutes or atmospheric pressure 100 ℃, 30 minutes, once a day **** three intermittent sterilization. The sterilized litmus buttermilk, put into the 37 ℃ incubator culture for 3 days, if there is no occurrence of bacterial clusters, then it means that the medium has been qualified. Prepare the necessary apparatus beforehand, sterilized with carbolic acid, in the sterile room (box) will buy the strain or fermentation solution received in the test tube, incubated in the incubator at 37 ℃ for 1 day, if there is no abnormality, it can be used as a test tube strains, at 5 ℃ to keep 2 to 3 weeks standby.
The second step: in order to expand the amount of strains, and then made of triangular flask strains: the culture medium is the same as the test tube strains, with cow's milk or skim milk (powder), but do not add litmus solution. In 200 ml triangular bottles filled with 150 ml of medium, sterilized in the same way as the test tube strains, due to the sugar in the buttermilk by heat, the reaction is slightly brown. To be sterilized and cooled, put into the test tube strain fermentation solution 1.5 ml, shaking well, and then cultured at 37 ℃ for 24 hours, the acidity can reach 0.8 ~ 1.0%, and then placed in the 5 ℃ below the preservation of 2 ~ 3 weeks.
The third step: make the fermentation agent for culture and production, so that the inoculum can be expanded even more. Its culture medium is the same as the triangular bottle strain, the medium sterilization temperature is 90 ℃, 60 minutes or 100 ℃, 30 minutes. Immediately after sterilization, cooled to 30 ℃, and then access to the triangular bottle strain fermentation liquid, inoculum amount of about 1%, stirred in the 35 ~ 40 ℃ insulation culture. 24 hours later, the acidity can reach about 1%, the number of lactic acid bacteria rise (10?8 / ml or more), placed in 0 ~ 5 ℃ to save for backup. Production fermentation agent is usually used on the same day, first stirred curd, filtered through sterilized filter cloth and then added to the original milk.
(2) Refrigeration: when the emulsion reaches a certain acidity (0.7 to 0.8%), it is immediately moved to the freezer (or refrigerator), placed in 0 to 5 ℃, until it is safely cooled down. Yogurt that is not refrigerated does not have a good enough flavor. To improve the flavor of yogurt, it is good to refrigerate yogurt for 1 to 2 weeks.
(3) preservatives: to make yogurt preserved for a long time, but also sorbic acid flavor, should be used in the amount of 0.3 g / kg or less (strict control of the amount) of sorbic acid juice, you can achieve the purpose of preservation and increase the flavor.
4. Fruit yogurt production method: the first fruit within (such as orange, grass mold, apple, apricot, peach, pineapple, etc.) cut into the appropriate size of the block, add into the sugar solution and raw milk mixing and modulation, heating and sterilization, cooled to 42 ~ 43 ° C, add a mixture of fermentation agent 2 ~ 3%, and then placed in the fermenter fermentation can be reached after the acidity of 0.9%, cooled rapidly to 10 ~ 20 ° C, so that the acidity in the slow cooling. It will not make the acidity continue to rise in the slow cooling. Cooled pulp yogurt should also be placed in the aging tank aging 12 hours, aging temperature of about 10 ℃, which can improve the flavor and quality. If the aging temperature is too high, the acidity rises quickly. If it is too low, the viscosity will decrease. Only after proper aging, the viscosity increases about two times more than when it is cooled. The components of fruit pulp yogurt are 10 to 12% sucrose and 5 to 8% fruit pulp. Special attention should be paid to the fruit pulp that is put into the yogurt after aging, and it must be stirred well so that the fruit pulp is evenly dispersed in the yogurt.
Product characteristics 1. Raw milk and dairy products are fermented into fermented milk after fermentation, the nutritional value of a lot more. It has the effect of cleaning the intestinal tract as well as preventing and treating gastroenteritis.
2. The protein in fermented milk can be easily digested and absorbed, and the lactic acid in it can reduce the secretion of gastric acid in the human body and ease the burden on the stomach, which helps digestion.
3. Yogurt can inhibit other abnormal fermentation in the intestines and kill harmful bacteria in the intestines.
4. The calcium salts in fermented milk are also easier to digest and absorb than those in raw cow's milk.
Nutritional value of yogurt
Yogurt is made from fresh milk fermented by lactic acid bacteria, yogurt has the following nutritional value:
(1) Increase the absorption of nutrients: yogurt not only preserves all the nutrients of the original fresh milk, but also lactic acid so that the proteins into a microscopic coagulation, which can increase the rate of digestion and absorption. At the same time, the absorption rate of calcium in yogurt is also higher than that of fresh milk.
(2) Vitamin C content is higher: some lactic acid bacteria can synthesize vitamin C, so the vitamin C content in yogurt is higher.
(3) high lactic acid content: lactic acid bacteria can break down the lactose in milk to form lactic acid, so for those who lack lactase drink fresh milk easy diarrhea, eat yogurt is more appropriate. Certain people who lack stomach acid, eating yogurt can improve appetite and digestion.
(4) have certain health effects: lactic acid bacteria in yogurt in addition to produce organic acids, but also produce antibacterial substances in the intestinal tract can inhibit the reproduction of spoilage bacteria, reduce spoilage bacteria in the intestinal toxins, to play a better health role. And has a certain role in delaying aging.
The health care effect of yogurt is also manifested in: ① the product of metabolism of yogurt with bifidobacteria in the intestinal tract is acetic acid, which can reduce the pH of the intestinal tract and inhibit the harmful bacteria, to achieve the purpose of disease prevention; ② the high content of choline in yogurt can reduce cholesterol, to achieve the purpose of preventing cardiovascular disease; ③ the treatment of diarrhea of pediatrics with the addition of bifidobacteria in the yogurt, without side effects; ④ the post-surgery of cancer patients Drinking yogurt containing bifidobacteria can make the microorganisms in the intestinal tract normal, which is conducive to the smooth progress of chemotherapy and so on.
Yogurt is made by adding a certain amount of fermentation bacteria --- lactobacillus and other substances in high-quality fresh milk through fermentation. Yogurt not only retains all of the original nutrients of milk, but also the texture of pure, fragrant, sweet and sour taste, young and old.
It has been determined that yogurt is richer in nutrients than ordinary milk, easier to be absorbed by the human body, and is also a safe food with a "self-protection function". Its self-protection function depends mainly on the presence of lactic acid bacteria, milk after lactic acid bacteria fermentation, containing lactose 20% -30% decomposition of glucose and galactose, and then into lactic acid and other products. Lactic acid itself can be used as a source of nutrients for the human body, can provide heat to the body; lactic acid can make the milk protein into a fine curd, but also easy to combine with the calcium in the milk to generate calcium lactate, easy for the body to absorb and utilize. Galactose is the most easily absorbed monosaccharides, which can be turned into peptides, amino acids and fatty acids after being absorbed by the human body, thus improving the utilization rate of milk protein and milk fat. Long-term consumption of yogurt can significantly improve the body's absorption of phosphorus, calcium, iron utilization rate, thus preventing infant rickets, prevention and treatment of osteoporosis in the elderly has an important role; milk in the fermentation process will also synthesize a variety of vitamins, such as folic acid, etc., so yogurt is a good nutritional food for pregnant women and children.
After years of research by scientists, people now have a more perfect scientific explanation of the health care function of yogurt, which has the following main points:
1, relieve milk discomfort:
Some people drink fresh milk after abdominal pain, bloating, diarrhea and other gastrointestinal discomfort, which is because of this part of the body of the people with insufficient lactase or lack of lactose enzyme, they have in the After drinking milk, because the milk lactose can not be digested and absorbed, and often in the colon by the bacterial fermentation of gas, resulting in abdominal distension, abdominal pain and diarrhea. After fermentation of cow's milk, 1/3 of the lactose is converted into lactic acid and other substances, which reduces the content of lactose and can greatly alleviate the lactose intolerance of this part of the population, thus increasing the number of people who eat milk.
2, antibacterial rectification, maintenance of balance:
The bacteria in the human intestinal tract are called intestinal flora, which are divided into beneficial and harmful bacteria. Under normal circumstances, the beneficial bacteria dominate the intestinal flora in a balanced state, and the harmful bacteria dominate the pathological state. Lactic acid in yogurt can not only reduce the pH value of intestinal contents, making the intestinal tract in a weakly acidic environment, but also produce antimicrobial substances, inhibit the propagation and growth of intestinal spoilage bacteria (pathogenic bacteria, such as typhoid fever bacillus, paratyphoid fever bacillus, salmonella, Escherichia coli and so on have an antagonistic effect), so as to reduce the production of harmful substances, to maintain the balance of intestinal flora, and to produce a health care effect on the human body. Henan has a 70-year-old old man, gastrectomy 2 / 3, weighing only 70 pounds, after drinking Prince yogurt for two months, appetite, weight gain of more than 10 pounds, and has been insisting on drinking yogurt, has been more than 3 years.
3, reduce cholesterol and blood ammonia:
Yogurt is not only low in cholesterol, but also contains a substance that can inhibit the synthesis of cholesterol by the liver, thus regular consumption of yogurt can reduce the cholesterol content in the blood. It is reported that each person every meal 200 ml of sour milk, a week after the serum cholesterol content can be degraded 5-10%, which may be due to lactic acid bacteria can inhibit the activity of hydroxymethylglutarate coenzyme A reductase; in addition, the whey acid produced in the fermentation can also play a role in reducing cholesterol.
4, improve constipation:
Often drink sour milk, lactic acid bacteria in the intestinal tract to proliferate, so that the water content of feces increased, as well as the metabolic process of lactic acid, acetic acid and other organic acids produced in the intestinal tract has a stimulating effect, can accelerate intestinal peristalsis, the improvement of the elderly due to the function of the decline in geriatric constipation is very beneficial.
5, the role of immunity:
Research has shown that there are three enzymes in the intestinal tract: β-glucuronidase, azoreductase, nitro reductase, any one of these enzymes can transform a series of substances for carcinogens, such as reducing the activity of these three enzymes will greatly reduce the chance of tumor cell formation. Scientists have made many tests on people, rats, pigs, etc., which proved that after drinking sour milk, the activity of these three enzymes will be greatly reduced. Macrophages in the organism have an inhibitory effect on the growth of tumor cells, and experts' research proves that after consuming lactobacilli, the macrophages in animals have an activating effect, thus playing a certain immune role.
I. What is cheese?
Cheese (one of the category is also called cheese) is a fermented milk products, its nature and the common sour milk have similarities, are made through the fermentation process, also contain lactic acid bacteria can be health care, but the concentration of cheese is higher than the yogurt, near-solid food, the nutritional value of which is therefore more rich. Each kilogram of cheese product is concentrated from 10 kilograms of milk and is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, making it an all-natural food. In terms of process, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk.
The origin of cheese is most commonly believed to have been invented by nomads. They had earlier stored fresh milk in cowhide backpacks, but often the milk fermented and turned sour after a few days. They later discovered that souring milk, after a few days in a cool, humid climate, would clump together and turn into an extremely tasty cheese, and so this method of preserving milk was passed down. Cheese has also been one of the main foods of these nomads.
While cheese is relatively resistant to storage, it is actually always in the process of fermentation, so it can go bad after too long. Although this change is slow, there comes a time when the cheese becomes inedible.
Nowadays, there are more and more kinds of cheese and ways to eat it. In addition to making Western dishes, cheese can be cut into small pieces and eaten directly with red wine, or added to steamed buns, bread, crackers, hamburgers and eaten together, or tossed with salads and noodles. With the increasing number of foreign contacts, more and more young people have a clearer understanding of the nutritional value of cheese. Perhaps you have eaten McDonald's cheeseburger, Pizza Hut pizza, these dishes have an important ingredient is cheese.
Today's cheese on the market is mainly in the form of slices, such as Bright full-fat, low-fat cheese, is by the domestic famous dairy manufacturing company Bright Dairy, in Australia, the selection of high-quality fresh milk, the fixed point of processing and production, especially for the morning rush of students, office workers, etc., two slices of bread sandwiched between a slice of cheese, it is a simple and nutritious value of a very high breakfast.
Two, cheese is more nutritious than milk, yogurt
Cheese is a dairy product with high nutritional value, each kilogram of cheese products are concentrated from 10 kilograms of milk, so its nutritional value is higher than milk. By the same token, cheese has a higher nutritional value than yogurt, which is also a fermented milk product. You will realize this by the following comparison.
Comparison table of the nutritional value of cheese, yogurt and milk (all recorded in 100 grams) (Data from Fei Hua Health Net) Nutritional composition Cheese Yogurt Milk
Calories (kcal) 328 72 54
Protein (g) 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrates (g) 3.5 9.3 3.4
Vitamin A (mcg) 152 26 24
Thiamin (mg) 0.06 0.03 0.03
Riboflavin (mg) 0.9 0.15 0.14
Niacin (mg) 0.62 0.2 0.1
Vitamin E (mg) 0.6 0.12 0.21
Cholesterol (mg) 11 15 15
Calcium (mg) 799 118 104
Magnesium (mg) 57 12 11
Iron (mg) 2.4 0.4 0.3
Manganese (mg) 0.16 0.02 0.03
Zinc (mg) 6.97 0.53 0.42
Copper (mg) 0.13 0.03 0.02
Phosphorus (mg) 326 85 73
Selenium (μg) 1.5 1.71 1.94
Three, the nutritional characteristics of cheese
Cheese is extremely high in protein.
Chinese people's average daily intake of calcium is only half of the necessary amount. So calcium deficiency is a relatively common problem. While food is the best way to replenish calcium, dairy products are the best choice of food to replenish calcium, and cheese is the dairy product that contains the most calcium. In terms of calcium content, 250 ml of milk = 200 ml of yogurt = 40 grams of cheese. The calcium in cheese is easily absorbed, so for women during pregnancy or menopause and for teenagers and children who are growing and developing, cheese is one of the best foods.
Cheese is rich in vitamin A. Vitamin A from natural pasture is transformed into cheese, which enhances the body's ability to resist diseases, protects the health of the eyes and maintains healthy skin.
Cheese is rich in B vitamins, which can enhance metabolism, strengthen vitality and beautify the skin.
Lactobacilli and their metabolites in cheese have a certain health effect on the human body, and are conducive to maintaining the stability and balance of the normal intestinal flora of the human body, preventing and treating constipation and diarrhea.
Cheese in the fat and calories are more, eat more easy to get fat, but its cholesterol content is relatively low, on cardiovascular health also has a favorable side.
It is worth noting that cheese is processed in different ways, and its nutritional content will also vary. There is no one-size-fits-all food!
Four, drink milk bloating how to do? Eat cheese!
Fresh milk so that some people bloating, because these people lack of gastrointestinal enzymes that can digest lactose, drink milk, the small intestine can not digest lactose, lactose into the colon by bacterial fermentation, resulting in bloating, diarrhea and other symptoms. The medical term is "lactose intolerance". This situation is very common in the country.
There are two ways to deal with this problem, one of which is to eat cheese products that do not contain lactose or contain very small amounts of lactose, cheese is almost free of lactose, which has been in the fermentation process of lactose into lactic acid, lactic acid does not cause "intolerance" and other problems. Another way is to drink yogurt, most of the lactose in yogurt is also converted to lactic acid, which can reduce the occurrence of "intolerance". However, it is important to note that cheese contains a lot of saturated fat and calories, so it is not advisable to consume too much of it, especially if you are trying to lose weight. Also, cheese is much more expensive than yogurt or milk.
Five, cheese a taboo
Taking monoamine oxidase inhibitors should be avoided to eat with rich tyramine acid and can be long years of food, such as cheese, wine and so on. Be aware that foods containing tyrosinic acid usually contain more tyrosinic acid the longer they are stored.
Monoamine oxidase inhibitors (MAO inhibitors) are a class of medications that can be used to treat depression and occasionally high blood pressure.
Six, eat cheese calcium teeth
British dentists say that people eat meals, eat some cheese to help prevent tooth decay. Eat food containing cheese can greatly increase the amount of calcium in the surface layer of the teeth, thus playing a role in inhibiting the occurrence of dental caries.
Dr. Jeff Craig of the British Dental Journal said: Whether the cheese is eaten raw or cooked and then eaten, can play a protective role for the teeth, pasta and chicken food containing cheese can increase the calcium content of the surface layer of the teeth and enhance the hardness of the surface of the teeth, which can prevent tooth decay. (Market News)
Seven, now on the domestic market cheese
Internationally, about 30% of fresh milk production of cheese, China's annual demand is estimated at more than 5,000 tons, but cheese production in China is only about 1,800 tons. There used to be two joint ventures in Beijing to produce cheese, but they stopped due to the cost of raw milk and the market. Only the Knight Dairy Co. in Baotou, Inner Mongolia, currently produces several types of cheese.
In recent years, some imported cheese products of great quality have appeared in the country's large supermarkets, starting to lead the fashion trend of eating cheese. Ltd. is a wholly foreign-owned company specializing in the production of cheese, has launched a series of Chinese favorite cheese for Chinese people "Baguio": breakfast cheese, growing cheese, daily cheese, cheese on a stick, hamburger cheese slices and so on.
Eight, cheese products will become a consumer hotspot
I believe that China's cheese production in the next few years will become a new consumer hotspot, for the following reasons:
From the food processing point of view, the demand for whey products will be driven by the production of cheese and casein. With the extensive use of whey-based products in baked goods, cold foods and milk beverages, China's imports of whey products are increasing year by year. Whey is the production of cheese and casein by-products, the demand for whey is bound to drive the production of cheese and casein.
From the dairy competition point of view, the main domestic dairy manufacturers have realized that following the milk powder war, liquid milk war, cheese and fermented dairy products is the next market hot spot. Dairy companies such as Shanghai Bright, Heilongjiang's Longdan and Wandashan have already arranged manpower and resources for the research and development of related products.
From the perspective of food consumption, food consumption habits certainly have their difficult side, but sometimes change does happen faster than expected. From the situation of teenagers flocking to foreign fast food, so that I believe that, as long as there are enough, good enough, adapt to the Chinese people's appetite for cheese varieties on the market, the Chinese people will accept cheese.
Nine, the application of lactase in cheese
Fresh cheese, that is, from skimmed curd made of cottage cheese and quark. The degree of hydrolysis is about fifty percent. Can be treated with low temperature (overnight at 4oC) or 35oC. Hydrolysis leads to faster acid formation (20% to 25%) and better dehydration and shrinkage. Less curd breakage or fines. It has been reported that 5% to 10% is the higher recovery as a result of the various effects of hydrolysis. Cottage cheese curd is considered more absorbable and allows for the addition of larger amounts of food additives.
Made of cheese, namely, Cheddar cheese, strong-flavored cottage cheese, Parmesan cheese, the best with the blue cheese, etc., for the degree of hydrolysis of these cheeses required between 40% and 60%. In addition, the formation of starter acids is faster, the pH value is slightly higher at the end of production, and a large number of more active bacteria will be produced. The above changes result in faster ripening of the cheese and, in some cases, higher yields. Saida cheese, for example, achieves in three months the structure, flavor, and ripening characteristics that a cheese made by the original process would achieve in six months.
10, Italy's cheese
◎ Cheese quality assurance
Italy's cheese varieties, to be honest, than the French slightly worse than the export volume is not as good as the Netherlands, but there are several cheeses are very well known, essential to Western cuisine. The first of these is PARMIGIANO, which is a kind of cheese, named for its origin from PARMA. PARMIGIANO is also divided into many grades, and the best is called PARMIGIANO REGGIANO, which is only produced in a few specific places in the region of REGGIO EMILIA, which is the same meaning as the specific production area of the wine. The shape of this PARMIGIANO like a drum, the skin is burnt yellow, dry and hard, the side of the origin, quality mark, date of production and so on. Cut open, the inside is milky white (originally made of milk), very dense, not like the Dutch Swiss side of the cheese has a lot of holes. Eating mouth flavor, strong, aftertaste. Eat a lot of ways, the most common is grated, sprinkled on the noodles to eat, the more the more fragrant - note: only eat seafood noodles can never put cheese, because the smell of cheese will destroy the freshness of the seafood - can also be directly cut into pieces, eaten after the first plate, to serve as a second plate. There are two essential things about cheese in an Italian home: a knife for cutting hard cheese, shaped like a small spatula, only with a pointed head; and an eraser for rubbing cheese powder. Especially the latter, no one does not have a home. PARMIGIANO in Italy has a very deep influence, every family table seasoning are indispensable to it, and even some local workers because of the cafeteria in the PARMIGIANO is not to the taste of the workers went on strike. However, it is something that many Chinese people cannot accept, saying that it smells fishy. I once invited a friend to dinner at home with spaghetti, and when he saw that I had sprinkled a lot of PARMIGIANO on the pasta, he was very curious and wanted to try it, but I advised him to wait until he had eaten almost as much as he wanted to before adding it to his meal. It's a good thing I did, because he didn't even swallow a bite of it, and then he called it fishy and refused to eat it again. When I lived in the house of the owner of Napoli, the manservant was off on Thursdays and Sundays, so the owner's wife would cook something simple for dinner on those days. Once she made "CAPRESE", I was very impressed: tomatoes from a famous tomato production area near Naples, big and sweet, and just picked early in the morning, fresh; MOZZARELLA is also just bought that day of the fresh and top quality goods, two kinds of fat cut into slices, placed two pieces of basil, drizzled with a wisp of a friend's farm freshly pressed olive oil, red, white, green, and yellow, look at! It's red, white, green and yellow! His little bitch named LUISA, who eats everything, smelled the aroma, stuck out her tongue, panted, and coveted my plate, but she didn't dare to act rashly, and just sat obediently on the side, staring at me with her eyes fixed on me. I usually good to her, this time can be a little stingy, eat a plate is not enough, and went to cut some MOZZARELLA, but also tore the fresh bread dipped in the inside out of the milk to eat, and occasionally glimpsed the poor LUISA, only to cut off a small piece to her, her that can not wait, almost did not bite my finger!
MOZZARELLA also has a variant, called SCAMORZA, also known as smoked MOZZARELLA, than MOZZARELLA color is darker, tougher to eat, the taste is heavier, like tender tofu and old tofu. SCAMORZA is the most typical way to eat is to slice into thick slices on both sides of the iron plate baked a little bit, outside the baked charred, a little bit crunchy, inside the baked to become semi-liquid. The inside is baked to a semi-fluid texture, and the bite is very flavorful and Q. This is the best way to eat it in the Puglia region. There is another way to eat, is also sliced, sandwiched between two slices of toast bread, wrapped in egg sauce fried to eat. It is also quite delicious, but too greasy. That day was also a Thursday, the owner's wife cooked by herself, and asked me beforehand if I wanted to eat this kind of fried bread slices, otherwise there are steaks to choose from. I hadn't tasted it before, and since it wasn't that big, I said two slices would be fine. The result of eating a piece of already bloated, or the boss's wife to help me solve the other piece of the matter.