{"id":61913,"date":"2025-12-05T12:23:45","date_gmt":"2025-12-05T11:23:45","guid":{"rendered":"https:\/\/gorgonzola.egloo.it\/?post_type=news&p=61913"},"modified":"2026-04-16T17:56:06","modified_gmt":"2026-04-16T15:56:06","slug":"gorgonzola-bob-er-en-ost-med-lavt-saltindhold","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/da\/news\/gorgonzola-bob-er-en-ost-med-lavt-saltindhold\/","title":{"rendered":"GORGONZOLA BOB ER EN OST MED LAVT SALTINDHOLD"},"content":{"rendered":"

Salt, videnskabeligt kendt som \u201cnatriumklorid\u201d<\/strong>, er en f\u00f8devare, man skal holde \u00f8je med i den daglige kost. Et for stort indtag kan nemlig f\u00f8re til forh\u00f8jet blodtryk og fremme v\u00e6skesamling. Den daglige m\u00e6ngde, der anbefales af ern\u00e6ringseksperter, b\u00f8r aldrig overstige 5 g, inklusiv m\u00e6ngden, der allerede findes i f\u00f8devarerne.<\/p>\n

For at vurdere den tilstedev\u00e6rende saltm\u00e6ngde, tager man ofte udgangspunkt i sanseopfattelsen, der dog kan v\u00e6re misvisende. Gorgonzola kan for eksempel forekomme som en meget saltet f\u00f8devare, is\u00e6r den pikante type, men man skal huske p\u00e5, at det begrundes den l\u00e6kre osts skimmelsvampe. Saltindholdet i Gorgonzola BOB kan variere, men ligger gennemsnitligt omkring 1,6 g pr. 100 gram produkt,<\/strong> if\u00f8lge CREAs ern\u00e6ringstabel (CREA er p\u00e5 dansk<\/em>: R\u00e5d for Landbrugsforskning og Analyse af Landbrugs\u00f8konomi<\/em>).<\/p>\n

\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n
\n

N\u00e6ringsstof<\/strong><\/p>\n<\/td>\n

\n

V\u00e6rdi<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Energi<\/p>\n<\/td>\n

\n

1299 KJ \/ 314 Kcal<\/p>\n<\/td>\n<\/tr>\n

\n

Fedtstoffer<\/p>\n<\/td>\n

\n

27 g<\/p>\n<\/td>\n<\/tr>\n

\n

heraf:
\nM\u00e6ttede fedtsyrer
\nMonoum\u00e6ttede fedtsyrer
\nFlerum\u00e6ttede fedtsyrer<\/p>\n<\/td>\n

\n

19 g
\n6,1 g
\n0,7 g<\/p>\n<\/td>\n<\/tr>\n

\n

Kulhydrater, heraf sukkerarter<\/p>\n<\/td>\n

\n

0 g
\n0 g<\/p>\n<\/td>\n<\/tr>\n

\n

Protein<\/p>\n<\/td>\n

\n

18 g<\/p>\n<\/td>\n<\/tr>\n

\n

Salt<\/p>\n<\/td>\n

\n

1,6 g<\/p>\n<\/td>\n<\/tr>\n

\n

Calcium<\/p>\n<\/td>\n

\n

530 mg \u2013 66 %<\/p>\n<\/td>\n<\/tr>\n

\n

Fosfor<\/p>\n<\/td>\n

\n

280 mg \u2013 40 %<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

\n

Gorgonzolas enest\u00e5ende smag og duft kan derfor ikke henf\u00f8res til saltindholdet, men de har derimod fordelen, at de kan fremme den sensoriske aktivering, der stimulerer galdeudskillelse og bygspytsekretion og derved fremme fedtstofs- og proteinford\u00f8jelsen.<\/p>\n

Men hvordan kommer saltet i Gorgonzola?<\/strong> Man skal frem for alt vide, at denne BOB-osts produktionsprocedure stadig i dag kr\u00e6ver et kraftigt manuelt indgreb, og at \u201csaltningen\u201d lige netop er en af faserne, der udf\u00f8res manuelt. For at fremstille et Gorgonzola BOB-ostehjul (12 kg ca.) er der brug for cirka 100 kg. pasteuriseret fuldfed <\/strong>kom\u00e6lk<\/strong>, hvortil der tils\u00e6ttes m\u00e6lkesyrebakterier, l\u00f8be og penicillium-sporer. Derfor er der ingen salt i den f\u00f8rste fase. N\u00e5r koaguleringen har fundet sted, lades ostemassen hvile, s\u00e5 vallen kan frigives. Senere vendes ostehjulene manuelt og m\u00e6rkes p\u00e5 begge sider med produktionsmejeriets identifikationsnummer, derefter flyttes de i modningsrum med en temperatur p\u00e5 18\/24\u00b0C, hvor de saltes p\u00e5 overfladen<\/strong>. Efter cirka 3 modningsuger, finder prikningen sted med store metaln\u00e5le, der g\u00f8r det muligt for luften at tr\u00e6nge ind i massen og udvikle de kulturer, der allerede er tilsat ostemassen, og dermed skabe de umiskendelige bl\u00e5gr\u00f8nne \u00e5rer som findes i Gorgonzola BOB<\/p>\n

For at vide om produktionsmetoden, kan man se videoen her, der er lavet p\u00e5 mejeriet: https:\/\/www.youtube.com\/watch?v=V5QP_Yqajus&t=3s<\/a><\/p>\n

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