芝士介绍.pptVIP

Cheese芝士 Contents 目录 Objective培训目标 经过本次培训您将能够： 1. 简单介绍芝士的制作方法和营养成分 2. 举出几种常用的芝士，包括它们的中英文名和食用方法 3. 解释芝士和葡萄酒的搭配 What is Cheese？什么是芝士？ Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. 芝士是由牛奶等哺乳动物的奶液制成的营养食品，除牛奶外绵羊，山羊，水牛，驯鹿，骆驼和牦牛奶液做芝士。 Around 4000 years ago people have started to breed animals and process their milk. Thats when the cheese was born. 大约在4000年前，人们开始饲养动物并饮用牛奶。从这时候起芝士就诞生了。 Step1 Coagulation 凝固（将牛奶液体设成固定的温度（不同的芝士不同的温度）使其变酸。有些芝士由于乳酸的缘故而彻底凝固，这就是乳酪和酸酪。有些芝士在产生过程中需要酶(从幼羊的胃液里提取）在酸度和温度均适宜的时候，将酶加入，奶液继续反应，分离出奶酪和乳清。） Step2 Draining and Salting 排水和盐化（这一步是将分离出的乳清过滤出来，并排出所有水分，该步控制芝士中成分的比例） Step3 Moulding and Shaping 模制和修整（乳酪然后被放到模具中形成不同芝士特有的形状。然后切割，切割的尺寸、方法以及所用的时间将决定芝士的潮湿度和软硬度。） Step4 Curing or Ageing 陈年和成熟（芝士成熟过程中温度和湿度都须小心的控制以促使达到适当的有机体从而有助于阻止干扰加工的有机体. ） Cheese 的营养成分 Cheese 的营养成分 Cheese 的营养成分 Cheese 的营养成分 Cheers Categories芝士的种类 Fresh Young Cheese 软芝士 These cheese have no rind. Most are used in cooking rather than eaten as part of cheeseboard. 这种芝士没有外皮， 大多是用于烹调而不是直接食用。 Characteristics 特性 Soft, moist often mousse-like in texture, eaten while between 1 and 15 days old before they have developed any rind. A pleasant sour, fermenting fruit flavour combines with just a hint of green pastures. They are often rolled in ash or covered in herbs, nuts or fruit to enhance their flavour. 柔软，大部分质地象木斯，大约1至15天在形成外壳之前就食用。具有水果和青草的综合香味。他们通常同香草，果仁或水果搭配以增强他们的口味。 Examples 举例 Cottage Cheese， Philadelphia Cream Cheese, Curd Cheese, Ricotta (Italy), Fromage Frais (France), Mozzarella ( Italy), Feta ( Greece), Paneer (India) Cheers Categories芝士的种类 Natural Rind 自然外壳 Cheeses in this category have a wrinkled rind with bluish-grey mould. They are ideal for cheeseboards or grilling. 这一类型的芝士自然形成褶皱的外壳和蓝灰色的酶，他们是芝士盘的扒类的理想搭配。 Characteristics 特性 Fresh cheeses that have been kept in dry conditions. The cheese shrinks as it rapidly dries out, becoming wrinkled and develop