Kusukela encazelweni enikeziwe yenqubo yokwenza ushizi, nikeza uhlu lwezithako ezidingekayo ukuze kwenziwe ushizi.
Context:Umgomo wokwenza ushizi ukulawula ukonakala kobisi lube ushizi. Ngokwesiko ubisi lukhishwa ezinkomeni, ezimbuzini, ezimvwini noma ezinkomeni, nakuba, ngokombono, ushizi ungenziwa ngobisi lwanoma yisiphi isilwane esincelisayo. Ubisi lwenkomo lusetshenziswa kakhulu emhlabeni wonke. Umkhiqizi ushizi ufuna umkhiqizo ongaguquguquki onezici ezithile (ukubukeka, iphunga, ukunambitheka, ukwakheka). Inqubo esetshenziselwa ukwenza i-Camembert iyofana, kodwa ayifani neze, naleyo esetshenziselwa ukwenza i-Cheddar.  Amanye ushizi angashiywa ngamabomu ukuba avuthwe kusuka kuma-spore kanye namagciwane asemkhathini ngokwemvelo; le ndlela ngokuvamile iholela kumkhiqizo ongaguquguquki kangako kodwa oyigugu emakethe ye-niche.  Ukutshala Ushizi wenziwa ngokuletha ubisi (okungenzeka lune-pasteurization) emgqonyeni woshizi ezingeni lokushisa elidingekayo ukuze kukhuthazwe ukukhula kwamagciwane adla i-lactose futhi ngaleyo ndlela avundise i-lactose ibe i-lactic acid. La magciwane asemabisini angaba endle, njengoba kunjalo ngobisi olungafakwanga i-pasteurization, olunezelwe kusuka emasimini, eqandisiwe noma eqandisiwe eyomisiwe yamagciwane okuqala. Amabhaktheriya akhiqiza i-lactic acid kuphela ngesikhathi sokuvutshelwa yi-homofermentative; lawo akhiqiza i-lactic acid namanye amakhemikhali afana ne-carbon dioxide, utshwala, ama-aldehydes nama-ketone angama-heterofermentative. Ukuvutshelwa kusetshenziswa amabhaktheriya e-homofermentative kubalulekile ekukhiqizeni ushizi onjenge-Cheddar, lapho kudingeka khona ukunambitheka okuhlanzekile nokune-asidi. Ngoshizi onjenge-Emmental, ukusetshenziswa kwamagciwane e-heterofermentative kuyadingeka ukuze kukhiqizwe izinhlanganisela ezinikeza ukunambitheka okujwayelekile kwezithelo futhi, okubaluleke kakhulu, igesi edala ukwakheka kwamabhamuza ushizi ("izimbobo zamehlo").  Amasiko okuqala akhethwa ukuze anike ushizi izici zawo ezithile. Uma kukhulunywa ngoshizi oluvuthwe ngesikhunta njengeStilton, Roquefort noma iCamembert, ama-spores esikhunta (ama-spores fungal) angangezwa kubisi olusesimweni sokukhiqiza ushizi noma angangezwa kamuva ku-cheese curd.  Ukugqwala Phakathi nenqubo yokuvutshelwa, uma sekuthuthukiswe i-lactic acid eyanele, kufakwa i-rennet ukuze i-casein ikhiphe. I-Rennet iqukethe i-enzyme i-chymosin eguqula i- κ-casein ibe yi-para-κ-caseinate (ingxenye eyinhloko ye-cheese curd, okuyi-salt yengxenye eyodwa ye-casein) kanye ne-glycomacropeptide, elahleka ku-cheese whey. Njengoba ukhilimu wakhiwa, amafutha obisi abambeka esikhwameni se-casein. Ngemva kokungeza i-rennet, ubisi loshizi luyashiywa isikhathi esithile ukuze kwakheke i-curds.   I-chevre entsha elenga endwangwini yokuthambisa. Ukukhishwa Lapho i-cheese curd sebhekwa njengelungile, i-cheese whey kufanele ikhishwe. Njengoba kunjalo ngokudla okuningi ukuba khona kwamanzi namagciwane akuwo kukhuthaza ukubola. Ukuvimbela ukubola okunjalo kuyadingeka ukususa iningi lamanzi (i-whey) ebisini loshizi, ngakho-ke i-cheese curd, ukwenza i-dehydration ethile ye-curd. Kunezindlela eziningana zokuhlukanisa i-curd ne-whey.   Ukuvuthwa koshizi egumbini lokugcina ushizi Ukushisa Lapho kwenziwa i-Cheddar (noma amanye ushizi onzima) i-curd inqunywa ibe ama-cube amancane bese izinga lokushisa likhuphukela cishe ku-39 ° C (102 ° F) ukuze 'ishise' izinhlayiya ze-curd. I-syneresis iyenzeka futhi i-cheese whey ikhiqizwa kulezi zinhlayiya. Ama-cheddar curds kanye ne-whey avame ukudluliselwa kusuka ebhodweni loshizi kuya etafuleni lokupholisa eliqukethe izikrini ezivumela i-whey ukuba idonse, kodwa ezibamba i-curd. I-curd ihlukaniswa kusetshenziswa imimese emide, eminyene futhi 'ivinjelwe' (ibekwe, isikwe futhi iphendulwe) ngumenzi we-cheese ukukhulisa ukukhishwa kwe-cheese whey ngenqubo eyaziwa ngokuthi 'cheddaring'. Phakathi nale nqubo i-acidity ye-curd ikhuphukela ezingeni elifiselekayo. Khona-ke i-curd iyagaywa ibe yizicucu ezinjengebhande bese kufakwa usawoti ukuze kunqandwe ukwakheka kwe-asidi. I-curd ye-cheese eluhlaza enosawoti ifakwa kuma-cheeseforms agqokwa ngama-cheesecloths bese ecindezelwa ubusuku bonke ukuze izinhlayiya ze-curd ziboshwe ndawonye. Amabhulokhi e-cheese acindezelwe asuswa ezitsheni ze-cheese bese eboshwa ngendwangu efana ne-muslin, noma afakwe i-wax noma afakwe nge-vacuum ezikhwameni zepulasitiki ukuze agcinwe ukuze avuthwe. Ukupakisha nge-vacuum kususa umoya-mpilo futhi kuvimbele ukukhula kwesikhunta (isikhunta) ngesikhathi sokuvuthwa, okungahle kube yinto efiselekayo noma engathandeki ngokuya ngomkhiqizo wokugcina oyifunayo.  Ukuvuthwa kwesikhunta Isihloko esiyinhloko: Ukuvuthwa koshizi Ngokuphambene nokwenza i-cheddar, ukwenza ushizi onjenge-Camembert kudinga ukuba i-curd iphathwe ngobumnene. Ihanjiswa ngokucophelela kuma-cheese hoops bese i-whey ishiywa ukuba ikhiphe i-curd ngamandla adonsela phansi, ngokuvamile ubusuku bonke. Ama-cheese curds asuswa ezindongeni ukuze afakwe usawoti ngokucwiliswa kwisisombululo sikasawoti esigcwele. Ukumuncwa usawoti kuvimbela ukukhula kwamagciwane, njengaseCheddar. Uma izinhlamvu ezimhlophe zesikhunta zingangeziwe kubisi loshizi, kufakwa ushizi ngokufafaza ushizi ngamanzi noma ngokucwilisa ushizi kubhavu oqukethe izinhlamvu ze-Penicillium candida.  Ngokwenza ushizi udlule ezigabeni eziningana zokuvuthwa lapho izinga lokushisa nomswakama ohambelana nakho kulawulwa ngokucophelela, okuvumela isikhunta esiphezulu ukuba sikhule futhi kuvuthwe isikhunta seshizi ngamakhowe. Ushizi ovuthwa ngesikhunta uvuthwa ngokushesha kakhulu uma uqhathaniswa noshizi onzima (amasonto uma kuqhathaniswa nezinyanga noma iminyaka). Lokhu kungenxa yokuthi ama-fungus asetshenzisiwe asebenza kakhulu ngokwe-biochemically uma eqhathaniswa namagciwane okuqala. Amanye ushizi avuthwa ebusweni ngamagciwane, njengeCamembert neBrie, amanye avuthwa ngaphakathi, njengeStilton, edonswa ngocingo lwensimbi olungenasici, ukuvumela umoya ukukhuthaza ukuhluma nokukhula kwe-mould spore, njengePenicillium roqueforti. Ukuvuthwa kobuso kwamanye ushizi, njengeSaint-Nectaire, nakho kungathonywa imvubelo enikela ukunambitheka nokuthungwa kwengubo. Ezinye zivunyelwe ukuba zikhule zibe amabhaktheriya anikeza imibala nokubukeka okuyisici, isibonelo ngokukhula kwe-Brevibacterium linens enikeza ushizi ingubo e-orange.
Isithako esiyinhloko esisetshenziselwa ukwenza ushizi ubisi. Ngokuvamile kusetshenziswa ubisi lwenkomo, nakuba kungabuye kusetshenziswe ubisi lwezimbuzi, lwezimvu noma lwezinyamazane, njengoba kungasetshenziswa ubisi lwanoma yisiphi isilwane esincelisayo. Izitshalo zokuqala zivame ukungezwa ukusiza esigabeni sokuhlakulela senqubo. I-rennet yengezwa ebisini loshizi ukuze kuthuthukiswe ukuhlukaniswa kube i-cheese curd ne-whey. Ekugcineni, kufakwa usawoti ukuze kumiswe ukukhiqizwa kwe - acid kamuva kule nqubo. Okokugcina, kufakwa izibungu zesikhunta ukuze zisize ekuvuthweni. Lokhu kungangezwa ebisini loshizi ekuqaleni kwenqubo, noma ngaphambi nje kokuvuthwa.