{"id":713,"date":"2022-05-06T20:24:28","date_gmt":"2022-05-06T19:24:28","guid":{"rendered":"http:\/\/supersonic.inflightit.com\/?page_id=713"},"modified":"2022-08-05T16:42:51","modified_gmt":"2022-08-05T15:42:51","slug":"kaeserei","status":"publish","type":"page","link":"https:\/\/ps-sonic.com\/pt\/fachwissen\/anwendungsbereiche\/kaeserei\/","title":{"rendered":"Queijarias"},"content":{"rendered":"<p><strong>Humidade para especialidades<\/strong><\/p>\n\n\n\n<p>Quer seja queijo gourmet ou queijo de supermercado: ambos requerem condi\u00e7\u00f5es de ar ideais.<\/p>\n\n\n\n<p>Na produ\u00e7\u00e3o de queijo, o produto inicial \u00e9 sempre leite. Um processo importante durante a produ\u00e7\u00e3o de queijo \u00e9 a matura\u00e7\u00e3o do queijo jovem. O processo de matura\u00e7\u00e3o pode levar v\u00e1rios dias a semanas, como \u00e9 habitual para queijos moles, ou v\u00e1rios meses a v\u00e1rios anos para queijos semiduros e duros.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"1633\" height=\"1089\" src=\"https:\/\/ps-sonic.com\/wp-content\/uploads\/2022\/05\/K\u201eserei-2.jpg\" alt=\"\" class=\"wp-image-824\"\/><\/figure>\n\n\n\n<p>Na produ\u00e7\u00e3o de queijo, a consist\u00eancia e o clima na cave de matura\u00e7\u00e3o s\u00e3o muito importantes para o desenvolvimento do sabor. A temperatura e a humidade desempenham aqui um papel decisivo.<\/p>\n\n\n\n<p>Regra geral, as temperaturas situam-se entre 7 \u00b0C e 15 \u00b0C e a humidade entre 75% e 98%.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" width=\"1600\" height=\"1067\" src=\"https:\/\/ps-sonic.com\/wp-content\/uploads\/2022\/05\/K\u201eserei.jpg\" alt=\"\" class=\"wp-image-825\"\/><figcaption>Ripened cheeses lying in the cold storage.<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"<p>Luftfeuchte f\u00fcr Spezialit\u00e4ten Ob Edelk\u00e4se oder der K\u00e4se aus dem Supermarkt: beide ben\u00f6tigen optimale Luftbedingungen. Bei der K\u00e4seherstellung ist das Ausgangsprodukt immer Milch. Ein wichtiger Prozess w\u00e4hrend der K\u00e4seherstellung ist die Reifung des jungen K\u00e4ses. Die Reifung kann sich, wie bei Weichk\u00e4se \u00fcblich, \u00fcber mehrere Tage bis Wochen erstrecken oder aber, bei Schnitt- und Hartk\u00e4se, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":825,"parent":672,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>K\u00e4serei - Supersonic<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ps-sonic.com\/pt\/fachwissen\/anwendungsbereiche\/kaeserei\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K\u00e4serei - Supersonic\" \/>\n<meta property=\"og:description\" content=\"Luftfeuchte f\u00fcr Spezialit\u00e4ten Ob Edelk\u00e4se oder der K\u00e4se aus dem Supermarkt: beide ben\u00f6tigen optimale Luftbedingungen. 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