Nā Kēkelē Kieke Crunchy

ʻO ka manawa'ē aʻe e hele anaʻoe i ke kaomi cheese, e nānā hou aku i nā wina o kaʻelemakule kahiko , ka cheddar kahiko, parmigiano-reggiano, a me ka gruyere. Aia pahaʻoe eʻike i nā wahi keʻokeʻo iki ma nā mea a pau. Nui nāʻano o ka huluhulu maʻamau -ʻoiaiʻaʻole eʻelemakule ka līʻihi no ka wā lōʻihi - e loaʻa i kēia mau'āpana keʻokeʻo keʻokeʻo ma ka paʻi o ka hīnī a ma luna paha o ka tīhi.

Nā Hōʻike Kulu Kupa

ʻO kēia mau keʻokeʻo keʻokeʻo ua kapaʻiaʻoʻoleʻaʻia he "kristal crist" a "he mau momalaʻala." Hoʻokumu nā kānakaʻepekema a me nā melike e kāhea iā lākou i nā kalaka lactate laka a me nā kristal tyrosine.

He lālā maoli ia o ke kaʻinaʻelemakule a nānāʻia e ka poʻe lohi pinepine i meaʻono, he hōʻailona e kokoke ana lākou eʻai i ka meaʻono a me ka lauʻano.

I ka wā o ka wāʻelemakule, hiki i ka bacteria maikaʻi ka wāwahi i ka lactose ma ka pīkī lalo i loko o ka waipū lactic. Lactic acid + calcium = kaomika calcium, ka mea hiki ke hana i nā kristal lactate calcium. ʻO nā'ōkani Tyrosine mai ka wā i wāwahiʻia ai nā protein i loko o ka hīnaʻi i ka wāʻelemakule a ua hoʻokuʻuʻia kahi amino acid i kapaʻia tyrosine a me nā pūpū.

Nui nā mea e hiki ke hoʻopili i ka hoʻokumuʻana i nā kristal. ʻO ka lactic acid i loko o ka tīhi, ka lawaiʻa o ka tīhi, ka mea i kohoʻia o ka moʻomeheu hoʻomaka, a me ka mahana o ka paʻapa o ka hīnaki e'ōleloʻia i loko o kekahi mea i kākauʻia e Mark Johnson, Ph.D, HōʻoiaʻAla Kalaupapa Lactate i Kē.

ʻO kahi leka uila ma ka papahele Leʻaleʻa i nā meaʻokoʻa'ē aʻe e Mark Johnson i kapaʻiaʻo Crystallization in Cheese, nāna e haʻi iāʻoe i nā mea a pau āu i makemake ai eʻike e pili ana i nā leka kāleka lactate a me nā kānal tyrosine.

Kēkē Lactate Crystals vs. Tystine Crystals

ʻO ka mea ma luna aʻe nei e ho'ākāka nei i nā kinikaliko tyrosine e loaʻa mauʻia ma nā leʻaleʻa e like me Parmesan, Romano, a me nā diamele Swiss a i kekahi manawa ma Gouda a me Cheddar. Uaʻoi aku ke kani o nā pahu kala a uaʻoi aku ke keʻokeʻo keʻokeʻo. ʻO nā'ōkani Tyrosine wale nō ke loaʻa ma loko o ka pī.

Hiki ke loaʻa i nā kristal laumato kalo ma loko o ka hīnī a ma waho. He mauʻoluʻolu, heʻuʻuku aʻoi aku i loaʻa i ka Cheddarʻelemakule, akā ma Parmesan lāuaʻo Gouda. I kekahi manawa, hiki ke nānā aku nā kelika me he'ōmole keʻokeʻo o ka mahu keʻokeʻo ma waho o ka lihi.

Hiki i kahi kahi ke hoʻokahi wale nō keʻano o ke aniani, aiʻole e hiki ai i nā māka lactate kāleka a me nā kristal tyrosine.

ʻO nā kristal lactate kālepa a me nā kristal tyrosine e hoʻohui i kahi momona a maikaʻi loa i ka paʻakai. Uaʻae likeʻiaʻo nā kelika he mea kūpono i nā lauoho kahiko.