Translations:Cheese/39/ja: Difference between revisions

Latest revision as of 18:57, 2 July 2023

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Message definition (Cheese)

=== Ripening ===
{{Main|Cheese ripening}}
[[File:Parmigiano reggiano factory.jpg|thumb|[[Parmigiano-Reggiano]] in a modern factory]]
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—[[cheese curds]] are eaten on their own—but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, ''affinage'') lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of casein proteins and [[butterfat|milkfat]] into a complex mix of [[amino acid]]s, [[amine]]s, and [[fatty acid]]s.

熟成(Ripening)

生まれて間もないチーズは通常、塩気があるが味は淡泊で、硬い品種ではゴムのような食感である。このような性質を楽しむこともある--凝乳チーズはそのまま食べられるが、通常、チーズは管理された条件下で休ませる。この熟成期間（熟成、またはフランス語でアフィナージュとも呼ばれる）は、数日から数年続く。チーズが熟成するにつれ、微生物や酵素が食感を変化させ、風味を強める。この変化は主に、カゼインタンパク質と乳脂肪がアミノ酸、アミン、脂肪酸の複雑な混合物に分解された結果である。

Translations:Cheese/39/ja: Difference between revisions

Latest revision as of 18:57, 2 July 2023

熟成(Ripening)

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