{"id":15882,"date":"2023-06-10T06:43:11","date_gmt":"2023-06-10T06:43:11","guid":{"rendered":"https:\/\/www.lifescienceart.com\/?p=15882"},"modified":"2023-06-10T06:43:11","modified_gmt":"2023-06-10T06:43:11","slug":"the-science-of-squeaky-cheese","status":"publish","type":"post","link":"https:\/\/www.lifescienceart.com\/tr\/science\/food-science\/the-science-of-squeaky-cheese\/","title":{"rendered":"G\u0131c\u0131rt\u0131l\u0131 Peynirin \u0130nan\u0131lmaz D\u00fcnyas\u0131"},"content":{"rendered":"<h2 class=\"wp-block-heading\">G\u0131c\u0131rdayan Peynirin Bilimi<\/h2>\n\n<h2 class=\"wp-block-heading\">G\u0131c\u0131rdayan Peynir Nedir?<\/h2>\n\n<p>G\u0131c\u0131rdayan peynir, preslenmemi\u015f veya y\u0131lland\u0131r\u0131lmam\u0131\u015f bir t\u00fcr taze cheddar peyniridir. Peynir alt\u0131 suyunun p\u0131ht\u0131la\u015fmas\u0131yla s\u00fcte ayr\u0131lan kat\u0131 maddeler olan s\u00fct p\u0131ht\u0131s\u0131ndan yap\u0131l\u0131r. G\u0131c\u0131rdayan peynir, \u0131s\u0131r\u0131ld\u0131\u011f\u0131nda \u00e7\u0131kard\u0131\u011f\u0131 g\u0131c\u0131rt\u0131l\u0131 sesten dolay\u0131 ad\u0131n\u0131 alm\u0131\u015ft\u0131r.<\/p>\n\n<h2 class=\"wp-block-heading\">G\u0131c\u0131rt\u0131ya Ne Sebep Olur?<\/h2>\n\n<p>G\u0131c\u0131rdayan peynirdeki g\u0131c\u0131rt\u0131, peynirde bulunan s\u00fcperelastik ba\u011flay\u0131c\u0131 proteinlerin varl\u0131\u011f\u0131ndan kaynaklan\u0131r. Bu proteinler yeni lastik bantlar gibidir ve peynir \u0131s\u0131r\u0131ld\u0131\u011f\u0131nda uzar ve kopar, bu da g\u0131c\u0131rdama sesini olu\u015fturur.<\/p>\n\n<h2 class=\"wp-block-heading\">G\u0131c\u0131rdayan Peynir Nerede Bulunur?<\/h2>\n\n<p>G\u0131c\u0131rdayan peynir en \u00e7ok ABD&#8217;de bir numaral\u0131 peynir \u00fcreticisi olan Wisconsin&#8217;de bulunur. Ayr\u0131ca kom\u015fusu Wisconsin ve fromage blanc a\u015f\u0131\u011f\u0131 olan New York ve Quebec&#8217;te de pop\u00fclerdir.<\/p>\n\n<h2 class=\"wp-block-heading\">G\u0131c\u0131rdayan Peynir Nas\u0131l Yap\u0131l\u0131r?<\/h2>\n\n<p>G\u0131c\u0131rdayan peynir, s\u00fcte rennet ad\u0131 verilen bir enzim eklenerek p\u0131ht\u0131la\u015ft\u0131r\u0131larak yap\u0131l\u0131r. Rennet s\u00fct\u00fcn p\u0131ht\u0131 ve peynir alt\u0131 suyuna ayr\u0131lmas\u0131na neden olur. Ard\u0131ndan p\u0131ht\u0131lar k\u00fc\u00e7\u00fck par\u00e7alara kesilir ve istenen k\u0131vama gelene kadar hafif\u00e7e \u0131s\u0131t\u0131l\u0131r. Daha sonra p\u0131ht\u0131lar s\u00fcz\u00fcl\u00fcr ve bloklar halinde \u015fekillendirilir.<\/p>\n\n<h2 class=\"wp-block-heading\">G\u0131c\u0131rdayan Peynirin Tad\u0131 Nas\u0131ld\u0131r?<\/h2>\n\n<p>G\u0131c\u0131rdayan peynir, hafif baharatl\u0131 bir tada ve hafif\u00e7e esnek bir dokuya sahip hafif bir cheddar aromas\u0131na sahiptir. Genellikle sade olarak yenir ancak poutine, makarna ve peynir ve salatalar gibi \u00e7e\u015fitli yemeklerde de kullan\u0131labilir.<\/p>\n\n<h2 class=\"wp-block-heading\">Farkl\u0131 G\u0131c\u0131rdayan Peynir T\u00fcrleri<\/h2>\n\n<p>Her biri kendine \u00f6zg\u00fc tad\u0131 ve dokusu olan bir\u00e7ok farkl\u0131 g\u0131c\u0131rdayan peynir t\u00fcr\u00fc vard\u0131r. En pop\u00fcler g\u0131c\u0131rdayan peynir t\u00fcrlerinden baz\u0131lar\u0131 \u015funlard\u0131r:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Sade g\u0131c\u0131rdayan peynir:<\/strong> Bu, en temel g\u0131c\u0131rdayan peynir t\u00fcr\u00fcd\u00fcr ve hafif bir cheddar aromas\u0131na sahiptir.<\/li>\n<li><strong>Aromal\u0131 g\u0131c\u0131rdayan peynir:<\/strong> Bu t\u00fcr g\u0131c\u0131rdayan peynir, sar\u0131msak, otlar veya baharatlar gibi eklenen aromalarla yap\u0131l\u0131r.<\/li>\n<li><strong>F\u00fcmelenmi\u015f g\u0131c\u0131rdayan peynir:<\/strong> Bu t\u00fcr g\u0131c\u0131rdayan peynir, ona f\u00fcme bir tat veren odun tala\u015f\u0131 \u00fczerinde t\u00fcts\u00fclenir.<\/li>\n<li><strong>K\u0131zarm\u0131\u015f g\u0131c\u0131rdayan peynir:<\/strong> Bu t\u00fcr g\u0131c\u0131rdayan peynir hamurla kaplan\u0131r ve alt\u0131n rengi alana kadar k\u0131zart\u0131l\u0131r.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">G\u0131c\u0131rdayan Peynirin Sa\u011fl\u0131\u011fa Faydalar\u0131<\/h2>\n\n<p>G\u0131c\u0131rdayan peynir iyi bir protein, kalsiyum ve A ve D vitamini kayna\u011f\u0131d\u0131r. Ayr\u0131ca ya\u011f ve kalori bak\u0131m\u0131ndan da d\u00fc\u015f\u00fckt\u00fcr.<\/p>\n\n<h2 class=\"wp-block-heading\">G\u0131c\u0131rdayan Peynir Nas\u0131l Saklan\u0131r?<\/h2>\n\n<p>G\u0131c\u0131rdayan peynir buzdolab\u0131nda iki haftaya kadar saklanmal\u0131d\u0131r. Ayr\u0131ca alt\u0131 aya kadar dondurulabilir.<\/p>\n\n<h2 class=\"wp-block-heading\">Evde G\u0131c\u0131rdayan Peynir Nas\u0131l Yap\u0131l\u0131r?<\/h2>\n\n<p>Sadece birka\u00e7 basit malzemeyle evde g\u0131c\u0131rdayan peynir yapabilirsiniz. \u0130\u015fte ev yap\u0131m\u0131 g\u0131c\u0131rdayan peynir i\u00e7in bir tarif:<\/p>\n\n<p>Malzemeler:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>1 galon tam ya\u011fl\u0131 s\u00fct<\/li>\n<li>1\/4 su barda\u011f\u0131 beyaz sirke<\/li>\n<li>1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz<\/li>\n<\/ul>\n\n<p>Talimatlar:<\/p>\n\n<ol class=\"wp-block-list\">\n<li>S\u00fct\u00fc b\u00fcy\u00fck bir tencereye d\u00f6k\u00fcn ve 90 derece Fahrenheit&#8217;e ula\u015fana kadar orta ate\u015fte \u0131s\u0131t\u0131n.<\/li>\n<li>Tencereyi ate\u015ften al\u0131n ve sirke ve tuzu ekleyin.<\/li>\n<li>Kar\u0131\u015f\u0131m\u0131 5 dakika veya p\u0131ht\u0131lar ve peynir alt\u0131 suyu ayr\u0131l\u0131ncaya kadar bekletin.<\/li>\n<li>P\u0131ht\u0131lar\u0131 k\u00fc\u00e7\u00fck par\u00e7alara kesin ve 105 derece Fahrenhayt&#8217;a ula\u015fana kadar orta ate\u015fte hafif\u00e7e \u0131s\u0131t\u0131n.<\/li>\n<li>P\u0131ht\u0131lar\u0131 s\u00fcz\u00fcn ve bloklar halinde \u015fekillendirin.<\/li>\n<li>Peyniri yemeden \u00f6nce en az 24 saat buzdolab\u0131nda so\u011futun.<\/li>\n<\/ol>\n\n<h2 class=\"wp-block-heading\">G\u0131c\u0131rdayan Peynirinizin Tad\u0131n\u0131 \u00c7\u0131kar\u0131n!<\/h2>","protected":false},"excerpt":{"rendered":"<p>G\u0131c\u0131rdayan Peynirin Bilimi G\u0131c\u0131rdayan Peynir Nedir? G\u0131c\u0131rdayan peynir, preslenmemi\u015f veya y\u0131lland\u0131r\u0131lmam\u0131\u015f bir t\u00fcr taze cheddar peyniridir. Peynir alt\u0131 suyunun p\u0131ht\u0131la\u015fmas\u0131yla s\u00fcte ayr\u0131lan kat\u0131 maddeler olan s\u00fct p\u0131ht\u0131s\u0131ndan yap\u0131l\u0131r. G\u0131c\u0131rdayan peynir,&hellip;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[628],"tags":[624,2814,7064],"class_list":["post-15882","post","type-post","status-publish","format-standard","hentry","category-food-science","tag-food-science","tag-culinary-arts","tag-cheese"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/posts\/15882","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/comments?post=15882"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/posts\/15882\/revisions"}],"predecessor-version":[{"id":15883,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/posts\/15882\/revisions\/15883"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/media?parent=15882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/categories?post=15882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/tr\/wp-json\/wp\/v2\/tags?post=15882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}