Description of Kars peynir and manufacturing features. Calorie content and composition of nutrients, benefits and harms when consumed. Cooking uses who developed the cheese and how.
Kars Peinir or Kars Gruyere is a Turkish cheese made from cow's milk. Smell - cheesy, rich, with an ammonia aroma felt when cut; taste - spicy, sour, pronounced salty, with a nutty note, reminiscent of the classic Emmental; the texture is firm, dense, with numerous large eyes, there are so many of them that in the section the piece resembles freshly baked porous bread. Color - from light to dark yellow. The crust is natural, dense, smooth, ocher. It is produced in wheel heads, weighing 15-85 kg.
How is Kars Peynier made?
The raw material for making cheese is fresh milk from the morning milking. Collect the milk of several animals. Pasteurization is not carried out.
How Kars Peynir is prepared:
- The contents of the vats are heated to 37 ° C and dry lactic acid and thermophilic gas-forming bacteria are added. When the powder is absorbed, add a coagulant - cheese yeast, mix. It is possible to add annatto dye.
- The sourdoughness of Turkish cheeses is different from traditional Swiss ones. Abomasum is first fermented in milk, allowed to stand until fermentation occurs, and only then is it used to make Kars peynir. In addition, a piece of shredded old ripened cheese or whey left over from a previous batch is added to the vat with the starting material.
- The duration of the formation of the curd curd is 45-55 minutes.
- The size of the cheese grains after cutting the kale is 0, 4-0, 8 cm.
- The pieces are allowed to settle and mixed several times, slowly heating to 55 ° C.
- Readiness is checked empirically - squeezing the cheese grains in a fist. As soon as they stop sticking together, they are laid out in forms covered with a serpentine.
- At this stage, Kars peynir cheese is made like the Swiss Gruyere - it is formed by turning it 5-6 times every 3 hours, then oppression is set, gradually increasing the weight during the day.
- At the first stage, the salting is dry. Salt is rubbed into the edges of the heads 2 times a day for 5 days. Special conditions in the room are not required for this.
- The second stage of salting is in 30% brine with a temperature of 10-12 ° C for 5-7 days.
- For drying, they are left in a room with a special microclimate: temperature - 28-30 ° С, humidity - 90%. The duration of the initial fermentation is 10-12 days in order to activate the vital activity of lactic acid bacteria.
- During this process, samples are taken to determine the taste and fat content of the resulting product. If there is not enough salt, add it by rubbing the crust with dry salt or wiping with a cloth soaked in cool brine.
- To remove excess fat, when necessary, the room temperature is raised to 35 ° C. The oil begins to melt and emerge to the surface, from where it is removed 5-6 times a day. During this process, bacterial cultures are activated. It is at this stage that a porous structure can be obtained.
- Then they return to the traditional fermentation method, that is, in a cool room. The heads are placed in chambers with a temperature of 10-12 ° C, a humidity of 65-75% and left for 4-6 months. During this time, the crust is finally formed and the activity of microflora is suppressed, the cheese dough becomes denser.
Home-cooked varieties differ from industrial varieties. Homemade cheese is saltier and lighter in color, since no annatto dye is added to it.
Dairy factories make vegetarian Kars Gruyere. Yogurt made from fig juice is used as a starter culture. A tree branch is cut open and a bowl is placed. In the same way, birch sap is harvested in Siberia. Fresh liquid, milky white, is added to warm milk (proportions - 3-4 drops per 1 tbsp. L.) And left for 7-8 hours in a warm place. The resulting sourdough is used for making cheese or eaten as an independent product.
Composition and calorie content of Kars peynir
The energy value of the product depends on the type of starter culture, the duration of aging in the "cheese" sauna and the quality of the raw materials.
The calorie content of Kars peynir is 381-413 kcal per 100 g, of which:
- Proteins - 29, 81 g;
- Fats - 32, 3-35 g;
- Carbohydrates - 0, 36-0, 5 g.
Vitamins per 100 g:
- Vitamin A - 948 IU;
- Vitamin D - 24 IU;
- Vitamin E - 0.28 mg;
- Vitamin K - 2, 7 mcg;
- Vitamin B6 - 0.081 mg;
- Vitamin B12 - 1.6 mcg;
- Vitamin B1 - 0.06 mcg;
- Vitamin B2 - 0.279 mcg;
- Vitamin B3 - 0, 106 mg
- Folic acid - 10 mcg;
- Pantothenic Acid - 0.56 mg.
Mineral composition per 100 g:
- Sodium - 714 mg;
- Potassium - 81 mg;
- Calcium - 1011 mg;
- Iron - 0.17 mg;
- Phosphorus - 605 mg;
- Magnesium - 36 mg;
- Zinc - 3, 9 mg;
- Copper - 0.032 mg;
- Selenium - 14.5 mcg
Kars peynir contains a fairly high amount of cholesterol - 110 mg / 100 g.
An adult weighing about 70 kg, in order to burn the energy received together with a 100 g piece of this type of cheese, will have to run for 35 minutes in the stadium or 22 minutes on the stairs; 1 hour to work out in the gym, doing exercises with weights; 2 hours of walking in the fresh air; Devote 1 hour to a bike ride.
If there is a tendency to obesity, then you should limit the portions to 70 g per day. The recommendations should be followed only with regular use, 4-5 times a week. In the case when a large piece of cheese is eaten once, the fat layer will not form.
Useful properties of Kars peynir
During the long two-stage fermentation of Kars peynir, the milk sugar is almost completely decomposed. Therefore, this variety is allowed to be introduced into the diet of people suffering from a mild form of lactase deficiency, that is, when the symptoms, even in the case of a manifestation of the disease, are limited to short-term bloating and flatulence of the intestines.
Benefits of Kars Peynier:
- Strengthens bones. Prevents the development of rickets in children and osteoporosis in adults, mineralizes dental tissue, reduces the frequency of pulp destruction.
- Increases the strength of the vascular walls, normalizes blood flow, lowers blood pressure.
- Improves the intestinal flora, accelerates the reproduction of intestinal bacteria and stops their leaching, thereby increasing the overall organic immunity. Stops digestive disorders, constipation and diarrhea.
- Reduces the likelihood of the formation and malignancy of neoplasms, especially with the growth of tumors in the area of the large intestine. Suppresses the synthesis of atypical cells, isolates free radicals that accumulate in the lumen of the intestinal loops, and helps to remove them naturally.
If you are underweight or anemic from eating disorders, cheese can help you recover quickly. You should not neglect the introduction of this variety into the diet and athletes who need to maintain muscle tone and volume.
Like most delicious foods, it stimulates the production of serotonin. It is this hormone that is responsible for mood. The use of Kars peynir 3-4 times a week helps to get rid of increased anxiety and depression, to cope with emotional instability. A small piece in the evening will help you fall asleep quickly and forget about daytime troubles.
Contraindications and harm Kars peynira
Kars peynir contains a high amount of fat. If you are obese or need to monitor your own weight, you can eat a piece of this variety from time to time, but you will have to refuse from regular input into the diet.
The harm from Kars peynir with regular use is due not only to high fat content, but also to high salinity. Due to the significant salt content, its use should be excluded with high blood viscosity, frequent hypertensive crises, impaired liver and kidney function, and diseases of the urinary system.
It is necessary to reduce the daily portion for colitis, enterocolitis, gastritis with high acidity and peptic ulcer disease. There is a possibility of developing an allergic reaction with intolerance to cow's milk and exacerbation of atherosclerosis.
Regardless of the conditions under which Kars peynir was made, in farms or in dairy factories, the quality of the raw materials is strictly controlled. But since pasteurization is not carried out, it is impossible to completely exclude the introduction of pathogenic bacteria. Therefore, it is advisable for pregnant women, women with breastfeeding and people with reduced immunity to refuse to eat cheese without heat treatment.
You should not treat young children with cheese: their immunity is just forming, and they are not able to suppress pathogenic bacteria, if they are activated.
