1. Mechanical strength: The mechanical strength of the packaging material should be considered in combination with the sealing method and batch packaging requirements.

Cheese

Cheese

2. Non-toxic: Packaging materials must be compatible with the characteristics of the product and do not allow the transfer and contamination of the product by harmful ingredients.

3. Moisture control: The water vapor transmission rate of packaging materials should be low to prevent the cheese from losing moisture during storage (for example, the hard "cheddar" cheese produced in Switzerland has a moisture content of 38 %. The manufacturer stipulates that the water loss in the first month after leaving the factory should be 4%, and the subsequent monthly water loss during the curing process is 1%).

4. Oxygen permeability: In order to prevent mold growth, the oxygen inside the packaging must be controlled to a very low limit. Therefore, the oxygen permeability of packaging materials should be very low. In actual production, the sealing effect of packaging is more important than the oxygen permeability of packaging materials.

5. Carbon dioxide transmission rate: Almost all living microorganisms release carbon dioxide. However, in well-processed hard cheese, the microbial flora in it releases very little carbon dioxide. Part of the carbon dioxide is dissolved in the water, and part of it is lost. In some cases, some fermentation bacteria can release a large amount of carbon dioxide gas in a short period of time. Sealed packaging cannot penetrate carbon dioxide, which may cause perforation of the packaging film and even swelling (swelling). But in fact, there is a part of carbon dioxide inside the packaging, which can effectively inhibit the growth of most microorganisms and help prevent cheese from growing mold. Therefore, the bag culture material should have appropriate carbon dioxide transmission rate. Cheese packaging materials generally use polyethylene, polyvinyl chloride, vinyl polymer, polyvinylidene chloride, polyamide, plastic-coated fiber materials, aluminum foil and various plastic-coated paper products. Heat shrinkable film packaging cheese can adapt to different shapes of products, and tightly wraps the product to eliminate excess air inside the package. Choosing materials with low air permeability among the above materials to make bags and using vacuum packaging has a very good protective effect on cheese quality, and has been officially used in actual production.

Understanding Western food starts with cheese and tasting Western food starts with cheese time

Storage methods

Although cheese is relatively resistant to storage, cheese is always in the fermentation process, so It will also deteriorate if it takes too long. Although this change is slow, there will come a time when cheese becomes inedible.

Nowadays, the types of cheese and the ways to eat them are becoming more and more abundant. In addition to making Western dishes, cheese can also be cut into small pieces and eaten directly with red wine, or added to steamed buns, bread, biscuits, hamburgers, or mixed with salads and noodles. With the increasing number of foreign exchanges, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you've ever eaten cheeseburgers or pizza. An important ingredient in these delicacies is cheese.

Cheese is a dairy product with extremely high nutritional value. Each kilogram of cheese product is concentrated from 10 kilograms of milk, so its nutritional value is higher than that of milk. By the same token, cheese has higher nutritional value than yogurt, which is also a fermented dairy product. You will discover this through the previous introduction.

Category editor

Fresh cheese

It is made by directly coagulating milk and removing part of the water without undergoing ripening processing. The texture is soft and moist, exuding a fresh milky aroma and a light sour taste, which is very refreshing. However, the storage period is very short and should be consumed as soon as possible.

White mold cheese

The skin is covered with white fungal fluff, which can keep the mold and bacteria on the skin when eaten, and can also be removed according to taste. The texture is very soft and the milky aroma is rich. Generally this cheese is not used in cooking.

Blue cheese

Under the action of penicillin, marble-like blue-green lines are formed. The taste is more spicy and pungent than white mold cheese.

Washed soft cheese

It needs to be washed frequently with salt water or local specialty wine during the maturity period. The skin is orange-red, the inside is soft, the taste is mellow, and the aroma is rich.

Hard unripe cheese

During the manufacturing process, the cheese is strongly pressurized and some of the moisture is removed. The taste is mild and smooth, and is easily accepted by ordinary people. Because of its easy-to-dissolve texture, it is often used in cooking.

Hard mature cheese

Cheese

Cheese (25 photos)

It needs to be squeezed and boiled to make, with a hard texture and aroma Sweet and intriguing. Can be transported and stored for a long time.

Goat cheese

The most classic goat cheese is made in the same way as fresh cheese and can be eaten fresh or after removing the water. Small in size, diverse in shape, and slightly sour in taste.

Melted cheese

One or more extruded cheese balls, made by melting and adding milk, cream or butter. Different products can have different ingredients added, such as vanilla, nuts, etc. The taste is not strong and can be stored for a long time.

Cream cheese

An immature full-fat cheese. After processing, its fat content can exceed 50%, with a delicate texture and a soft taste.

Children's cheese

A kind of cheese prepared for children, with more emphasis on taste and nutrition. Bagifford cheese and grown-up cheese are rich in protein and have higher calcium content than ordinary milk. Milk is rich in calcium and can provide sufficient nutrition.

Editor of Edible Guide

Method of Consumption

Applicable Amount

20 grams each time.

There are many ways to eat cheese. You can soak it in milk tea or chew it slowly like eating dry food. The more you chew, the more you can taste the cheese.

Orange cheesecake

Ingredients: 7 digestive biscuits, 220g soft cheese (cream cheese), 50g sugar, 50g low-gluten flour, 20g dry Tauru wine, 1 egg (beaten) 220g fresh cheese, 100g citrus jam (low sugar)

Auxiliary ingredients: appropriate amount of cream, appropriate amount of low-gluten flour.

Method:

1. Preheat the oven to 170 degrees. Spread the cream in the auxiliary ingredients evenly on the pie plate, and then sprinkle the wheat flour evenly. Then lay the parchment paper specially designed for the pie plate on the pie plate.

2. Crush the digestive biscuits with a stick and sprinkle evenly on the pie plate.

3. Stir the soft cheese evenly. Add sugar, low-gluten flour, dry Tauru wine and eggs, mix well, then add 70g of citrus jam and mix well.

Mango Mousse Cake

This cake does not require eggs, it is easier, you can try it