Yogurt, also called sour milk, is a kind of fermented milk that people like to drink. The so-called fermented milk is a milk beverage with special flavor, which takes raw milk, fresh milk or dairy products as the main raw materials, adds lactic acid bacteria or yeast, and becomes a concentrate or liquid after fermentation.
The methods of making and drinking yogurt vary from country to country. The sour taste of yogurt in China and Japan is generally weak. In recent years, in Japan and western European countries, pulp yogurt has developed rapidly.
The ingredients of yogurt must also meet certain specifications before drinking. It contains more than 8% skimmed milk solids, more than 0/00000 lactic acid bacteria/kloc-ml, and the coliform group must be negative, so as to ensure the content of beneficial bacteria (lactic acid bacteria) and prevent the invasion of harmful fungi.
Production method 1. Raw material requirements: (1) Raw milk: First, fresh and high-quality milk should be selected, without antibiotics and other harmful fungi (flora), and the solid content of skim milk should be above 8.5%. The milk fat of full-fat yogurt is below 0.5%. In order to increase milk solids, 1 ~ 3% skimmed milk powder is often added, which can inhibit whey precipitation and improve flavor. However, if skimmed milk powder exceeds 3%, it is easy to produce milk powder odor, so it is best to add concentrated goat milk or condensed milk for better flavor.
(2) Sweetener: Sugar, glucose or honey can be used, and the adding amount is generally 8 ~ 10%. If the acidity of the product is to be improved, the dosage can be appropriately increased.
(3) Hardener: It is best to increase the solid content of milk to harden yogurt curd. In addition, agar 0.05 ~ 0. 1%, gelatin 0.5% or starch 0.3% can also be added to improve the strength, which is very economical. Agar is also the best tissue state.
(4) Spices and pulp: lemon, vanilla, orange and other essences, chocolate and curry can be used. In the pulp yogurt, the pulp or raw juice is placed at the bottom of the container to make it evenly dispersed in the yogurt, and the dosage of pulp is 5-8%.
2. Preparation and sterilization: (1) First mix whole milk, skimmed milk, skimmed milk powder and sugar according to the formula, heat to 50 ~ 60℃, and then filter. However, if milk powder is used as raw material, it must be dissolved and heated into milk before being mixed with other liquid raw materials.
(2) Chop agar, add water to dissolve it into 3% solution, and then add it into the mixture.
(3) When preparing, it must be fully stirred to prevent the separation of milk fat during fermentation, and it can be heated to 50 ~ 60℃ to achieve homogenization.
(4) the liquid is homogenized and then sterilized. The sterilization temperature is 90℃ and the sterilization time is 30 minutes. You can also use ultra-high temperature instant sterilization, 1 10℃, 1 min or135℃ for 2 seconds.
(5) The milk should be cooled to about 40℃ immediately after sterilization.
3. Fermentation and cold storage: (1) At present, in the food industry, most strains are mixed starter cultures of Lactococcus acidophilus and Lactobacillus bulgaricus, and the addition amount is 2-3%, and they are mixed evenly after addition. The fermentation temperature is 4 1 ~ 44℃, and 43℃ is the best. The fermentation time is 3-4 hours. However, due to different strains, the fermentation time should be flexibly controlled. The most important factor in making fermented milk (acid fermentation) is the cultured starter. The quality requirement of starter is that it does not contain any miscellaneous bacteria except lactic acid bacteria, and lactic acid bacteria have high activity; Good color and texture, no peculiar smell. The culture of starter is carried out in a special laboratory, and the operation is not difficult. Generally, it is divided into three generations, namely, test-tube strain, triangular bottle strain and starter production.
Step 1: Add 5ml of 5% litmus solution (the granular litmus sold in the market is dissolved and filtered with water to make 5% litmus solution) into every 100 ml raw milk to make test-tube strains, namely litmus milk. Then sub-package into each test tube 10 ~ 15 ml, and use a pressure cooker (1 kg/cm? 2) Sterilize for 15 minutes or atmospheric pressure 100℃ for 30 minutes, and sterilize intermittently once a day for * * * three times. Sterilized litmus milk was cultured in an incubator at 37℃ for 3 days. If there is no flora, the culture medium is qualified. Prepare the necessary instruments in advance, disinfect them with carbolic acid, put the purchased strains or fermentation broth into the test tube in the sterile room (box), and cultivate them in the incubator at 37℃ for 65438 0 days. If there is no abnormality, it can be used as a test tube strain and stored at 5℃ for 2 ~ 3 weeks.
Step 2: In order to expand the amount of strains, triangular flask strains are made: the culture medium is the same as the test-tube strains, with milk or skim milk (powder), but without litmus solution. 150ml culture medium is put into 200ml triangular flask, and sterilized with test-tube strains. Because the sugar in the milk is heated, the reaction is brownish. After sterilization and cooling, put it into 1.5 ml test-tube strain fermentation broth, shake it evenly, cultivate it at 37℃ for 24 hours, and the acidity can reach 0.8 ~ 1.0%, and then store it below 5℃ for 2 ~ 3 weeks.
Step 3: make starter for culture production, which can further expand the inoculation amount. Its culture medium is the same as that of the triangle bottle strain, and the sterilization temperature is 90℃ for 60 minutes or100℃ for 30 minutes. Immediately after sterilization, it was cooled to 30℃, then inoculated with the fermentation broth of triangular flask strain, the inoculation amount was about 65438 0%, and cultured at 35 ~ 40℃ after stirring. After 24 hours, the acidity can reach about 1%, and the number of lactic acid bacteria increases (10? More than 8/ ml), stored at 0 ~ 5℃ for later use. The starter cultures used in production are usually used on the same day. First, the curd is stirred, filtered with sterilized filter cloth, and then added to the raw milk.
(2) Cold storage: When the emulsion reaches a certain acidity (0.7 ~ 0.8%), it is immediately moved to a cold storage (or refrigerator) and kept at 0 ~ 5℃ until it is safely cooled. Yogurt without refrigeration is not good enough. In order to improve the flavor of yogurt, it is best to refrigerate yogurt for 1 ~ 2 weeks.
(3) Preservatives: In order to preserve yogurt for a long time and have the sour taste of yamanashi, sorbic acid juice should be used, with the dosage below 0.3 g/kg (strictly control the dosage), so as to achieve the purpose of preservation and flavor enhancement.
4. Production method of pulp yogurt: First, cut the fruits (such as oranges, grasses, apples, apricots, peaches, pineapples, etc.). ) into blocks with appropriate size, adding sugar solution and raw milk, mixing and blending, heating and sterilizing, cooling to 42-43℃, adding mixed starter 2-3%, and fermenting in a fermentor, and quickly cooling to 655 after the acidity reaches 0.9%. The cooled pulp yogurt should be aged in an aging tank for 12 hours, and the aging temperature is about 10℃, which can improve the flavor and quality. If the aging temperature is too high, the acidity will rise rapidly. If it is too low, the viscosity will decrease. Only after proper aging, the viscosity is about 2 times higher than that when cooling. The components of pulp yogurt are sucrose 10 ~ 12% and pulp 5 ~ 8%. It is important to note that the aged yogurt is put into the pulp, so it must be mashed evenly to make the pulp evenly dispersed in the yogurt.
Product features 1. After raw milk and dairy products are fermented into fermented milk, the nutritional value is improved a lot. Has the effects of cleaning intestinal tract and preventing and treating gastroenteritis.
2. protein in fermented milk is easy to digest and absorb, and lactic acid can reduce the secretion of gastric acid, reduce the burden on the stomach and help digestion.
3. Yogurt can inhibit other abnormal fermentation in the intestine and kill harmful flora in the intestine.
4. Calcium salts in fermented milk are also easier to digest and absorb than those in raw milk.
Nutritional value of yogurt
Yogurt is made from fresh milk fermented by lactic acid bacteria. Yogurt has the following nutritional values:
(1) Increase the absorption of nutrients: Yogurt not only retains all the nutrients of raw milk, but also makes protein and lactic acid form fine coagulated milk, which can increase the digestion and absorption rate. At the same time, the calcium absorption rate in yogurt is higher than that in fresh milk.
(2) High vitamin C content: Some lactic acid bacteria can synthesize vitamin C, so the vitamin C content in yogurt is high.
(3) High lactic acid content: Lactic acid bacteria can decompose lactose in milk to form lactic acid, so it is more suitable for people who lack lactase and are prone to diarrhea after drinking fresh milk. Some people with gastric acid deficiency can improve their appetite and digestion by eating yogurt.
(4) It has a certain health care function: lactic acid bacteria can not only produce organic acids in yogurt, but also produce antibacterial substances, which can inhibit the reproduction of spoilage bacteria in the intestine and reduce the toxins produced by spoilage bacteria in the intestine, thus playing a better health care role. And has certain anti-aging effect.
The health care function of yogurt is also shown in the following aspects: ① Acetic acid is the metabolite of yogurt and bifidobacteria in the intestine, which can reduce the pH value of the intestine, inhibit harmful bacteria and achieve the purpose of preventing diseases; ② The high content of choline in yogurt can reduce cholesterol and prevent cardiovascular diseases; ③ Bifidobacterium yogurt was used to treat infantile diarrhea without side effects; (4) Drinking yogurt containing Bifidobacterium for postoperative cancer patients can make the microorganisms in the intestine normal, which is beneficial to the smooth progress of chemotherapy.
Yogurt is made by adding a certain amount of fermenting bacteria, such as lactic acid bacteria, to high-quality fresh milk. Yogurt not only retains all the original nutrients of milk, but also has pure texture, fragrant smell, sweet and sour taste, which is suitable for all ages in Xian Yi.
According to the determination, yogurt is more nutritious than ordinary milk, and it is more easily absorbed by human body. It is also a kind of safe food with "self-protection function". Its self-protection function mainly depends on the existence of lactic acid bacteria. After milk is fermented by lactic acid bacteria, 20%-30% of lactose contained in it is decomposed into glucose and galactose, and then converted into lactic acid and other products. Lactic acid itself can be used as a source of nutrition for human body and can provide heat for human body; Lactic acid can make milk protein form fine curd, which is easy to combine with calcium in milk to produce calcium lactate, which is convenient for human body to absorb and utilize. Galactose is the most easily absorbed monosaccharide by human body, which can be converted into peptides, amino acids and fatty acids after being absorbed by human body, thus improving the utilization ratio of milk protein and milk fat. Drinking yogurt for a long time can significantly improve the absorption and utilization rate of phosphorus, calcium and iron, so it plays an important role in preventing rickets in infants and osteoporosis in the elderly. Milk will also synthesize various vitamins, such as folic acid, during fermentation, so yogurt is a good nutritious food for pregnant women and children.
After years of research by scientists, people now have a more perfect scientific explanation for the health care function of yogurt, which mainly includes the following points:
1, relieve discomfort of milk:
Some people will have abdominal pain, bloating, diarrhea and other gastrointestinal discomfort symptoms after drinking fresh milk. This is because lactase in this part of the human body is insufficient or lacking. After drinking milk, lactose in milk can not be digested and absorbed, and is often fermented by bacteria to produce gas in colon, which leads to flatulence, abdominal pain and diarrhea. The lactose in 1/3 fermented milk is converted into lactic acid and other substances, which reduces the lactose content and can greatly alleviate the lactose intolerance of this group of people, thus increasing the number of people who eat milk.
2, antibacterial moistening intestine, keep balance:
Bacteria in human intestine are called intestinal flora, which can be divided into beneficial bacteria and harmful bacteria. Under normal circumstances, the advantage of beneficial bacteria is to keep the intestinal flora in a balanced state, and the advantage of harmful bacteria is pathological. Lactic acid in yogurt can not only reduce the PH value of intestinal contents, make the intestine in a weak acidic environment, but also produce antibacterial substances to inhibit the reproduction and growth of spoilage bacteria in the intestine (antagonistic pathogens, such as typhoid Bacillus, paratyphoid Bacillus, Salmonella, Escherichia coli, etc.). ), so as to reduce the production of harmful substances, maintain the balance of intestinal flora, and have a health care effect on the human body. There is a 70-year-old man in Henan who has had his stomach removed by two thirds and weighs only 70 kilograms. After drinking Prince Yogurt for two months, my appetite increased greatly and my weight increased 10 kg. He has been drinking yogurt for more than three 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 in the liver, so eating yogurt regularly can reduce the cholesterol content in the blood. It is reported that the cholesterol content in serum can be degraded by 5%- 10% after one week, which may be due to the fact that lactic acid bacteria can inhibit the activity of hydroxymethylglutaric acid coenzyme A reductase. In addition, the whey acid produced by fermentation can also play a role in lowering cholesterol.
4, improve constipation:
Often drinking yogurt, lactic acid bacteria multiply in the intestine, which increases the water content in feces. Organic acids such as lactic acid and acetic acid produced during metabolism can stimulate the intestine and accelerate intestinal peristalsis, which is very beneficial to improve senile constipation caused by functional decline in the elderly.
5, immune function:
Studies have shown that there are three kinds of enzymes in the intestine: β-glucuronidase, azo reductase and nitro reductase, and any of them can transform a series of substances into carcinogens. If the activities of these three enzymes can be reduced, the chances of tumor cell formation will be greatly reduced. Scientists have done many experiments on people, mice and pigs. All these prove that the activities of these three enzymes will be greatly reduced after drinking yogurt. Macrophages in vivo can inhibit the growth of tumor cells. Experts' research has proved that eating lactic acid bacteria can activate macrophages in animals, thus playing a certain immune role.
1. What is cheese?
Cheese (one of which is also called cheese) is a fermented dairy product. Its properties are similar to ordinary yogurt. Both of them are made by fermentation process, and also contain lactic acid bacteria which can be used for health care. However, the concentration of cheese is higher than yogurt, and it is similar to solid food, so its nutritional value is richer. Each kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. This is a pure natural food. Technically, cheese is fermented milk; As far as nutrition is concerned, cheese is condensed milk.
The origin of cheese is generally believed to be invented by nomadic people. They used to store fresh milk in cowhide backpacks, but the milk often turned sour after a few days. Later, they found that yogurt would agglomerate and turn into delicious cheese after being left in a cool and humid climate for a few days, so this method of preserving milk spread. Cheese has always been one of the main foods of these nomadic people.
Although cheese is storable, it is always in the process of fermentation, so it will go bad if it takes too long. Although this change is slow, cheese will become inedible one day.
Now there are more and more kinds of cheese and ways to eat it. Besides making western food, cheese can also be cut into small pieces and served directly with red wine. You can also eat it with steamed bread, bread, biscuits and hamburgers, or mix it with salads and noodles. With the increasing foreign exchange, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you have eaten cheeseburgers from McDonald's and Pizza Hut. One of the important ingredients of these foods is cheese.
At present, the cheese on the market is mainly flaky, such as bright full-fat cheese and low-fat cheese, which is made of Australian high-quality fresh milk by bright dairy, a famous domestic dairy manufacturer, and is especially suitable for students and office workers who are in a hurry in the morning. Two pieces of bread and a piece of cheese are a simple and nutritious breakfast.
Second, cheese is more nutritious than milk and yogurt.
Cheese is a kind of dairy product with high nutritional value. Every kilogram of cheese products is concentrated from 10 kg of milk, so its nutritional value is higher than that of milk. Similarly, the nutritional value of cheese is higher than that of yogurt, and it belongs to fermented dairy products. You will find this through the following comparison.
Comparison table of nutritional value of cheese, yogurt and milk (all recorded as 100g) (data from Hua Fei Health Network) Nutritional components of cheese, yogurt and milk.
Heat (kcal) 328 72 54
Protein (g) 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrate 3.5 9.3 3.4
Vitamin A (μ g) 152 26 24
Thiamine (mg) 0.06 0.03 0.03
Riboflavin (mg) 0.9 0. 15 0. 14
Nicotinic acid (mg) 0.62 0.2 0. 1
Vitamin E (mg) 0.6 0. 12 0.2 1
Cholesterol (mg)111515
Calcium (mg) 799 1 18 104
Magnesium 57 12 1 1
Iron (magnesium) 2.4 0.4 0.3
Manganese (magnesium) 0. 16 0.02 0.03
Zinc (magnesium) 6.97 0.53 0.42
Copper (magnesium) 0. 13 0.03 0.02
Phosphorus (mg) 326 85 73
Selenium (μ g)1.51.71.94
Third, the nutritional characteristics of cheese
Protein content in cheese is extremely high.
At present, the average daily calcium intake of China people is only half of the amount needed by human body. So calcium deficiency is a common problem. Food is the best way to supplement calcium, and dairy products are the best choice for calcium supplementation. Cheese is the dairy product with the highest calcium content. As far as calcium content is concerned, 250 ml milk = 200 ml yogurt = 40 g cheese. Calcium in cheese is easily absorbed, so cheese is one of the best foods for pregnant women or menopausal women, as well as teenagers and children who are growing vigorously.
Cheese is rich in vitamin A. Vitamin A in natural pasture can be converted into cheese, which can improve human disease resistance, protect eye health and keep skin healthy.
Cheese is rich in B vitamins, which can improve metabolism, enhance vitality and beautify skin.
Lactic acid bacteria and its metabolites in cheese have a certain health care effect on human body, which is conducive to maintaining the stability and balance of normal intestinal flora and preventing constipation and diarrhea.
Cheese is rich in fat and heat energy, which makes it easy to get fat, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.
It is worth noting that the nutritional components of cheese will vary with different processing methods. There is no fixed food!
Fourth, what should I do if my stomach swells after drinking milk? Eat cheese!
Fresh milk causes bloating in some people because these people lack enzymes that can digest lactose in their gastrointestinal tract. When drinking milk, the small intestine cannot digest lactose, and lactose enters the large intestine and is fermented by bacteria, resulting in abdominal distension, diarrhea and other symptoms. Medically, it is called lactose intolerance. This situation is very common in China.
There are two ways to deal with this problem. One is to eat cheese products that contain no or little lactose. There is almost no lactose in cheese, and all lactose has been converted into lactic acid during fermentation. Lactic acid will not cause problems such as "intolerance". Another way is to drink yogurt. Most lactose in yogurt is also converted into lactic acid, which can reduce the occurrence of "intolerance". However, it should be reminded that cheese contains a lot of saturated fat and heat energy, which should not be eaten too much, especially for people who want to lose weight. And the price of cheese is much more expensive than yogurt or milk.
Five, cheese is a bogey
People who take monoamine oxidase inhibitors should avoid eating foods rich in tyramine acid that can be preserved for a long time, such as cheese and wine. Pay attention to foods containing tyramine acid. Usually, the longer the storage time, the more tyramine acid it contains.
Monoamine oxidase inhibitors (MAO inhibitors) are a kind of drugs that can be used to treat depression and occasional hypertension.
Sixth, eat cheese to supplement calcium and protect teeth.
British dentists say eating some cheese with meals can help prevent dental caries. Eating food containing cheese can greatly increase the calcium content on the tooth surface, thus inhibiting the occurrence of dental caries.
Dr Jeff Craig of the British Dental Journal said: Eating cheese raw or after cooking can protect teeth. Pasta and chicken food containing cheese can increase the calcium content of tooth surface, enhance the hardness of tooth surface and prevent dental caries. ("Market News")
7. Cheese on the domestic market now.
Internationally, about 30% of fresh milk is used to produce cheese. The annual demand in China is estimated to be over 5,000 tons, but the cheese production in China is only about 1.800 tons. In the past, there were two joint ventures in Beijing to produce cheese, but they stopped production due to the cost of raw milk and market reasons. At present, only Knight Dairy Co., Ltd. in Baotou, Inner Mongolia is producing several kinds of cheese.
In recent years, some imported cheese products with very good quality appeared in large supermarkets in China, and began to guide the fashion trend of eating cheese. Among them, Health Care Ran (Tianjin) Food Co., Ltd. is a wholly foreign-owned enterprise specializing in cheese production, and has introduced a series of "walter bagehot" cheeses which are popular in China and suitable for China people, such as breakfast cheese, growing cheese, daily cheese, stick cheese and hamburger cheese slices.
Eight, cheese products will become a hot spot of consumption.
The author believes that in the next few years, cheese production in China will become a new consumption hotspot for the following reasons:
From the perspective of food processing, the demand for whey products will stimulate the production of cheese and casein. With the wide use of whey products in baked goods, cold food and milk drinks, the whey products imported from China are increasing year by year. Whey is a by-product of cheese and casein production, and the demand for whey will inevitably drive the production of cheese and casein.
From the perspective of dairy competition, major domestic dairy producers have realized that cheese and fermented dairy products are the next hot market after the milk powder war and the liquid milk war. Such as Shanghai Guangming, Heilongjiang Long Dan, Wandashan and other dairy enterprises have arranged manpower and material resources to carry out research and development of related products.
From the perspective of food consumption, food consumption habits certainly have its difficulties, but sometimes the speed of change is faster than expected. Judging from the situation that teenagers flock to foreign fast food, the author thinks that as long as there are enough varieties and good cheese to satisfy China people's appetite, China people will accept cheese.
Application of lactase in cheese
Fresh cheese, that is, farm cheese and quarks made of defatted curd. The degree of hydrolysis is about 50%. It can be treated at low temperature (4oC overnight) or 35oC. Hydrolysis leads to faster acid production (20% ~ 25%) and better dehydration shrinkage. Less broken curd or fine debris. It is reported that due to various influences of hydrolysis, 5% ~ 10% is a high recovery rate. Soft cheese curd is considered to be better absorbed, and accessories are allowed to be added to foods with large addition.
Processed cheese, such as Saida cheese, soft buttermilk, Parmesan cheese and blue cheese, needs a degree of hydrolysis of 40% ~ 60%. In addition, the initial acid formation is fast, and the PH value is slightly higher in the later stage of production, which will produce a large number of more active bacteria. These changes lead to faster ripening of cheese and, in some cases, higher yield. For example, Saida cheese can reach the structure, flavor, maturity and other characteristics of cheese made by the original technology in three months.
/kloc-0 0. Italian cheese
Cheese quality assurance
To tell the truth, the variety of Italian cheese is slightly worse than that of France, and the export volume is not as good as that of the Netherlands, but several kinds of cheese are very famous and essential in western food. The first one is PARMIGIANO, a kind of cheese named after its origin in Parma. There are many grades of Parmigiano, and the best one is PARMIGIANO REGGIANO, which is only produced in a few specific places in REGGIO EMILIA, meaning the same as the specific producing area of wine. This kind of Pama Johnny is shaped like a drum, with brown and hard skin, and the side is marked with the origin, quality mark, production date and so on. After cutting, the inside is milky white (originally made of milk) and very dense, unlike Dutch and Swiss cheese with many holes. Take a bite, it's very strong and memorable. There are many ways to eat. The most common way is to grind it into powder and sprinkle it on noodles. The more you eat, the more fragrant it will be-note: only when eating seafood noodles, you must never put cheese, because the taste of cheese will destroy the freshness of seafood-you can also cut it directly, eat the first course and serve it as the second course. Generally, Italian families have two things about cheese: one is a special knife for cutting hard cheese, which looks like a small shovel, but its head is pointed; And a washboard for rubbing cheese powder. Especially the latter, no one is unprepared. Parmesan cheese has a far-reaching influence in Italy, and it is an indispensable seasoning on the table of every household. Some local workers even went on strike because the parmesan cheese in the canteen was not delicious. But many people in China can't accept it, saying that there is something fishy in it. I once invited a friend to eat spaghetti at home. He saw me sprinkle a lot of spaghetti with mozzarella powder. He was curious and wanted to try, but I advised him to wait until he finished eating. Fortunately, he did it, because he didn't even swallow a bite, so he repeatedly called it fishy and refused to eat any more. I like this thing very much myself. Every time I go to Italy or a friend comes from Italy, I bring back some of this cheese. I especially want Parmesan cheese.
Mozzarella cheese
Another world-famous cheese is the mozzarella cheese made of buffalo milk, which I mentioned earlier. Produced in southern Italy, it is fat and soft in water. Making pizza is indispensable. Mozzarella can also be mixed with salad. The simplest and most delicious one is called "CAPRESE", which is made by mixing tomatoes and mozzarella cheese slices, adding two basil leaves and pouring a wisp of extra pure olive oil. When I lived at the boss's house in Naples, their footmen had a rest every Thursday and Sunday, and the boss's wife cooked some simple meals for dinner that day. Once she made "CAPRESE", which was very impressive: tomatoes came from a famous tomato producing area near Naples, which were big, sweet and fresh, and were just picked that morning; Mozzarella is also a fresh first-class product I just bought that day. Slice the two products, put two pieces of basil on them, and pour a wisp of olive oil freshly squeezed from a friend's farm. It's red, white, green and yellow, which makes people's index fingers move! His little bitch Louisa eats everything, smells the fragrance all the time, sticks out her tongue, gasps for air, covets my plate, but dares not make a move. She just sat there and stared at me. I am usually kind to her, but this time I am a little stingy. Eating a plate is not enough. I cut some mozzarella cheese. I tore some fresh bread and dipped it in the milk flowing out of it. I caught a glimpse of poor Louisa once in a while and then cut her a small piece. She can't wait to bite my finger!
There is another variation of mozzarella called Scamozzarella, also called smoked mozzarella, which is darker than mozzarella, tougher to eat and heavier in taste, like tender tofu and old tofu. The most typical way to eat SCAMORZA is to cut it into thick slices and bake it on both sides of an iron plate. It's brown outside, a little crispy, and semi-liquid inside. It tastes delicious with a bite. This is the best practice in Puglia. Another way to eat it is to slice it, sandwich it between two pieces of toast, wrap it in egg liquid and fry it. It's delicious, but it's too greasy. It was Thursday and the boss's wife cooked for herself. She specially asked me in advance if I wanted to eat this kind of fried bread, or there were steaks to choose from. Because I haven't tasted it, it's not big, so two tablets will do. As a result, one piece was swollen, and the boss's wife helped me remove the other piece.
There are too many other cheeses to list. Moreover, each region has its own cheese, and these two kinds are recognized as the most famous and delicious. However, I went to Paris for more than a week, and when I returned to Italy, I specially brought several kinds of fromage and enjoyed it.