Cheese/ja: Difference between revisions

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=== 凝乳(Curdling) ===

=== Curdling ===

[[File:Production of cheese 1.jpg|thumb|[[Emmental (cheese)/ja|エメンタールチーズ]]の工業生産では、まだ水分が抜かれていない凝乳が回転ミキサーによって壊される]]

[[File:Production of cheese 1.jpg|thumb|~~During industrial production of~~ [[Emmental (cheese)|~~Emmental~~]] ~~cheese, the as-yet-undrained curd is broken by rotating mixers.~~]]

~~A required step in cheesemaking is separating the milk into solid~~ [[curd]]~~s and liquid~~ [[whey]]~~. Usually this is done by acidifying (~~[[souring]]~~) the milk and adding~~ [[rennet]]~~. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases (~~[[paneer]], [[queso fresco]]~~). More commonly~~ [[~~starter bacteria~~]] ~~are employed instead which convert~~ [[~~Lactose~~|~~milk sugars~~]] ~~into~~ [[~~lactic acid~~]]~~. The same bacteria (and the~~ [[enzyme]]~~s they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the~~ ''[[Lactococci|~~Lactococcus~~]]'', ''[[Lactobacilli|~~Lactobacillus~~]]''~~, or~~ ''[[Streptococci|~~Streptococcus~~]]'' ~~genera.~~ [[Cheeses of Switzerland|~~Swiss~~]] ~~starter cultures also include~~ ''[[Propionibacter shermani]]''~~, which produces~~ [[propionic acid]] ~~and carbon dioxide gas bubbles during aging, giving~~ [[Swiss cheese (North America)|~~Swiss cheese~~]] or [[Emmental cheese|~~Emmental~~]] ~~its holes (called "~~[[~~Eyes~~ (cheese)|~~eyes~~]]~~").~~

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 {{Main/ja|Cheesemaking/ja}}
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+=== 凝乳(Curdling) ===
-=== Curdling ===
+[[File:Production of cheese 1.jpg|thumb|[[Emmental (cheese)/ja|エメンタールチーズ]]の工業生産では、まだ水分が抜かれていない凝乳が回転ミキサーによって壊される]]
-[[File:Production of cheese 1.jpg|thumb|During industrial production of [[Emmental (cheese)|Emmental]] cheese, the as-yet-undrained curd is broken by rotating mixers.]]
+チーズ製造に必要なステップは、牛乳を固形の[[curd/ja|凝乳]]と液体の[[whey/ja|ホエー]]に分離することである。これは通常、牛乳を酸性化（[[souring/ja|酸っぱくする]]）し、[[rennet/ja|レンネット]]を加えることで行われる。酸味付けは、酢のような酸を加えることで直接行う場合もある（[[paneer/ja|パニール]]、[[queso fresco/ja|ケソ・フレスコ]]）。より一般的には、[[Lactose/ja|乳糖]]を[[lactic acid/ja|乳酸]]に変換する[[starter bacteria/ja|スターター菌]]を使用する。このスターター菌（およびスターター菌が生産する[[enzyme/ja|酵素]]）は、熟成したチーズの風味にも大きな役割を果たす。ほとんどのチーズは、''[[Lactococci/ja|ラクトコッカス属]]''、''[[Lactobacilli/ja|ラクトバチルス属]]''、''[[Streptococci/ja|ストレプトコッカス属]]''のスターター菌を使用して作られる。[[Cheeses of Switzerland/ja|スイス]]のスターターには、''[[Propionibacter shermani|プロピオニバクター・シェルマニ]]''（Propionibacter shermani）も含まれる。この菌は熟成中に[[propionic acid/ja|プロピオン酸]]と炭酸ガスの泡を発生させ、[[Swiss cheese (North America)/ja|スイスチーズ]]や[[Emmental cheese/ja|エメンタールチーズ]]に穴（''[[Eys (cheese)/ja|目]]''」と呼ばれる）を与える。
-A required step in cheesemaking is separating the milk into solid [[curd]]s and liquid [[whey]]. Usually this is done by acidifying ([[souring]]) the milk and adding [[rennet]]. The acidification can be accomplished directly by the addition of an acid, such as vinegar, in a few cases ([[paneer]], [[queso fresco]]). More commonly [[starter bacteria]] are employed instead which convert [[Lactose|milk sugars]] into [[lactic acid]]. The same bacteria (and the [[enzyme]]s they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the ''[[Lactococci|Lactococcus]]'', ''[[Lactobacilli|Lactobacillus]]'', or ''[[Streptococci|Streptococcus]]'' genera. [[Cheeses of Switzerland|Swiss]] starter cultures also include ''[[Propionibacter shermani]]'', which produces [[propionic acid]] and carbon dioxide gas bubbles during aging, giving [[Swiss cheese (North America)|Swiss cheese]] or [[Emmental cheese|Emmental]] its holes (called "[[Eyes (cheese)|eyes]]").
-</div>
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