奶酪黃油加工生產(chǎn)線
Cheese and Butter processing line
奶酪可以分為上百種，乳源(包括動(dòng)物的進(jìn)食)，是否使用巴式消毒法，乳脂含量，細(xì)菌和霉，處理方法和發(fā)酵決定了他們的形狀，口感，及味道。奶酪可以用香草，香料，或者煙熏來(lái)調(diào)味。奶酪中的黃色和紅色，例如紅萊斯特奶酪，是由于添加了胭脂樹(shù)。
Cheese can be divided into hundreds of varieties, milk source (including animal feeding), whether pasteurization is used, milk fat content, bacteria and mold, processing method and fermentation determine their shape, taste, and taste. Cheese can be flavored with herbs, spices, or smoke. The yellow and red in cheese, such as red Leicester, is due to the addition of carmine.
少數(shù)乳酪中牛奶是通過(guò)加入醋，檸檬汁，或者其他的酸來(lái)凝固的，而大部份的乳酪是通過(guò)細(xì)菌輕微酸化，將乳糖變?yōu)槿樗幔缓蠹尤肽槊甘怪耆獭Ｔ谒厥衬汤抑校槊缚梢员黄渌镔|(zhì)代替。大多數(shù)素食奶酪是由真菌米黑毛霉發(fā)酵制成，但也有一部份是由菜薊屬的不同種類(lèi)提取出的。
A few cheeses solidify by adding vinegar, lemon juice, or other acids, while most cheeses are slightly acidified by bacteria, turning lactose into lactic acid, and then adding rennet to make it completely solidified. In vegetarian cheese, rennet can be replaced by other substances. Most vegetarian cheeses are fermented by the fungus Mucor oryzae, but some are extracted from different species of the genus Cirsium.
大多奶酪呈乳白色到金黃色。傳統(tǒng)的干酪含有豐富的蛋白質(zhì)和脂肪，維生素A，鈣和磷。現(xiàn)代也有用脫脂牛奶作的低脂肪干酪。而中國(guó)的奶酪品種除了西方的傳統(tǒng)干酪制品外，還有廣東地區(qū)的大良牛乳少數(shù)民族的各種非乳酸菌制成的干酪。
Most cheeses are milky to golden. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low fat cheese made from skim milk is also used in modern times. In addition to the traditional Western cheese products, there are also various kinds of non lactic acid bacteria cheese made from Daliang milk minority in Guangdong Province.
干酪工藝流程：原料乳→標(biāo)準(zhǔn)化→殺菌→冷卻→添加發(fā)酵劑→調(diào)整酸度→加氯化鈣→加色素→加凝乳酶→凝塊切割→攪拌→加溫→乳清排出→成型壓榨→鹽漬→成熟→上色掛蠟→成品
Cheese process: raw milk → standardization → sterilization → cooling → adding starter → adjusting acidity → adding calcium chloride → adding pigment → adding coagulant → cutting clot → stirring → heating → whey discharge → molding and pressing → salting → ripening → coloring and waxing → finished products
黃油：乳經(jīng)離心分離后所得的稀奶油，經(jīng)成熟、攪拌、壓煉而制成的乳制品稱之為黃油，也稱奶油、白脫油。黃油在常溫下呈淺黃色固體，加熱熔化后，有獨(dú)特的乳香味。優(yōu)質(zhì)的黃油氣味芬芳，組織細(xì)膩、均勻，切面無(wú)水分滲出。
About butter: milk after centrifugal separation of cream, after mature, stirring, press refining and made of dairy products known as butter, also known as butter, white off oil. Butter is a light yellow solid at room temperature and has a unique milk flavor after being heated and melted. The high quality butter has fragrant smell, fine and even tissue, and no water seeps from the cut surface.
黃油從制作工藝來(lái)分，可以分為 生黃油(從生牛奶直接制作)，超細(xì)黃油(只能采用巴氏菌消毒過(guò)的未經(jīng)冷藏牛奶或奶油)，細(xì)質(zhì)黃油(采用部分冷凍過(guò)的牛奶)。在口味上，還可以分為原味，半鹽和加鹽的黃油。
Butter can be divided into raw butter (made directly from raw milk), superfine butter (only pasteurized milk or cream without refrigeration) and fine butter (using partially frozen milk). In taste, it can also be divided into original, half salt and salted butter.
黃油的包裝通常采用羊皮紙、鋁箔/硫酸紙或鋁箔與防油紙的復(fù)合材料進(jìn)行裹包。
Butter is usually packaged with parchment, aluminum foil / sulfuric acid paper or composite material of aluminum foil and oil proof paper.
