{"id":61938,"date":"2025-12-05T12:23:45","date_gmt":"2025-12-05T11:23:45","guid":{"rendered":"https:\/\/gorgonzola.egloo.it\/?post_type=news&p=61938"},"modified":"2026-04-16T17:57:29","modified_gmt":"2026-04-16T15:57:29","slug":"gorgonzola-chnp-to-ser-o-niskiej-zawartosci-soli","status":"publish","type":"news","link":"https:\/\/gorgonzola.egloo.it\/pl\/news\/gorgonzola-chnp-to-ser-o-niskiej-zawartosci-soli\/","title":{"rendered":"GORGONZOLA ChNP TO SER O NISKIEJ ZAWARTO\u015aCI SOLI"},"content":{"rendered":"

S\u00f3l, znana naukowo jako chlorek sodu<\/em>, jest sk\u0142adnikiem, na kt\u00f3ry nale\u017cy zwraca\u0107 uwag\u0119 w codziennej diecie. Jej nadmierne spo\u017cycie mo\u017ce bowiem podnosi\u0107 ci\u015bnienie t\u0119tnicze i sprzyja\u0107 zatrzymywaniu wody w organizmie. \u015arednia dzienna ilo\u015b\u0107 zalecana przez dietetyk\u00f3w nie powinna przekracza\u0107 5 g, wliczaj\u0105c s\u00f3l ju\u017c obecn\u0105 w spo\u017cywanych produktach.<\/p>\n

Aby oceni\u0107 zawarto\u015b\u0107 soli, cz\u0119sto polegamy na odczuciach sensorycznych, kt\u00f3re jednak mog\u0105 by\u0107 myl\u0105ce. Gorgonzola \u2014 zw\u0142aszcza ta ostra \u2014 mo\u017ce wydawa\u0107 si\u0119 bardzo s\u0142ona, ale nale\u017cy pami\u0119ta\u0107, \u017ce jest to zwi\u0105zane z obecno\u015bci\u0105 charakterystycznych ple\u015bni tego smakowitego sera. Zawarto\u015b\u0107 soli w Gorgonzoli ChNP mo\u017ce si\u0119 r\u00f3\u017cni\u0107, ale \u015brednio wynosi oko\u0142o 1,6 g na 100 gram\u00f3w produktu, zgodnie z tabel\u0105 \u017cywieniow\u0105 CREA (Rada ds. Bada\u0144 Rolniczych i Analizy Ekonomii rolnictwa<\/em>).<\/p>\n

\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Pozycja<\/strong><\/td>\nWarto\u015b\u0107<\/strong><\/td>\n<\/tr>\n
Energia<\/td>\n1299 KJ \/ 314 Kcal<\/td>\n<\/tr>\n
T\u0142uszcze<\/td>\n27 g<\/td>\n<\/tr>\n
w tym:<\/strong><\/p>\n

Kwasy t\u0142uszczowe nasycone<\/p>\n

Kwasy t\u0142uszczowe jednonienasycone<\/p>\n

Kwasy t\u0142uszczowe wielonienasycone<\/p>\n

 <\/td>\n

 <\/p>\n

19 g<\/p>\n

6,1 g<\/p>\n

0,7 g<\/p>\n

 <\/td>\n<\/tr>\n

W\u0119glowodany w tym
\ncukry<\/td>\n		0 g
\n0 g<\/td>\n<\/tr>\n
Bia\u0142ka<\/td>\n18 g<\/td>\n<\/tr>\n
S\u00f3l<\/td>\n1,6 g<\/td>\n<\/tr>\n
Wap\u0144<\/td>\n530 mg \u2013 66 %<\/td>\n<\/tr>\n
Fosfor<\/td>\n280 mg \u2013 40 %<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

\n

 <\/p>\n

Unikalny smak i aromat Gorgonzoli nie wynikaj\u0105 wi\u0119c z zawarto\u015bci soli, a dodatkowo maj\u0105 t\u0119 zalet\u0119, \u017ce wywo\u0142uj\u0105 aktywacj\u0119 sensoryczn\u0105 stymuluj\u0105c\u0105 wydzielanie \u017c\u00f3\u0142ci i soku trzustkowego, co sprzyja trawieniu t\u0142uszcz\u00f3w i bia\u0142ek.<\/p>\n

Ale w jaki spos\u00f3b s\u00f3l trafia do Gorgonzoli?<\/strong> Przede wszystkim trzeba wiedzie\u0107, \u017ce proces produkcji tego sera ChNP obejmuje nadal wiele prac wykonywanych r\u0119cznie, a \u201esolenie\u201d jest jedn\u0105 z faz przeprowadzanych rygorystycznie r\u0119cznie. Do otrzymania jednej formy Gorgonzoli ChNP (ok. 12 kg) potrzeba oko\u0142o jednego kwintala pasteryzowanego pe\u0142nego mleka krowiego<\/strong>, do kt\u00f3rego dodaje si\u0119 kultury mleczarskie, podpuszczk\u0119 i zarodniki penicillium. W tej pierwszej fazie wi\u0119c soli si\u0119 nie dodaje. Po zako\u0144czonej koagulacji skrzep pozostawia si\u0119 do odpoczynku, aby umo\u017cliwi\u0107 ods\u0105czenie serwatki. Nast\u0119pnie formy s\u0105 r\u0119cznie obracane i znakowane z obu stron numerem identyfikacyjnym serowarni, po czym przenosi si\u0119 je do kom\u00f3r o temperaturze 18\u201324\u00b0C, gdzie powierzchnia sera jest solona<\/strong>. Po oko\u0142o 3 tygodniach dojrzewania nast\u0119puje nak\u0142uwanie du\u017cymi metalowymi ig\u0142ami, co pozwala powietrzu dosta\u0107 si\u0119 do masy serowej i rozwin\u0105\u0107 kultury ju\u017c zaszczepione w skrzepie, tworz\u0105c charakterystyczne niebiesko-zielone \u017cy\u0142kowanie Gorgonzoli ChNP.<\/p>\n

 <\/p>\n

Aby dowiedzie\u0107 si\u0119 wi\u0119cej o metodzie produkcji, obejrzyj film nakr\u0119cony w serowarni: https:\/\/www.youtube.com\/watch?v=V5QP_Yqajus&t=3s<\/a><\/p>\n

\"\"<\/p>\n

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