{"id":542,"date":"2018-12-03T13:40:20","date_gmt":"2018-12-03T12:40:20","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2018\/12\/03\/syry-v-lidske-vyzive-ii\/"},"modified":"2025-02-07T15:11:33","modified_gmt":"2025-02-07T14:11:33","slug":"syry-v-lidske-vyzive-ii","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/syry-v-lidske-vyzive-ii\/","title":{"rendered":"S\u00fdry v lidsk\u00e9 v\u00fd\u017eiv\u011b II"},"content":{"rendered":"<p style=\"text-align: left\"><span style=\"color: #003399\">Druhy a zna\u010den\u00ed s\u00fdr\u016f.<\/span><\/p>\n<p>S\u00fdry lze d\u011blit p<img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/olomoucke%20tvaruzky.jpg\" alt=\"olomoucke tvaruzky\" width=\"57\" height=\"76\" \/>odle technologie v\u00fdroby, tvrdosti, obsahu tuku v su\u0161in\u011b, obsahu v\u00e1pn\u00edku, ml\u00e9\u010dn\u00e9ho cukru a mnoha dal\u0161\u00edch hledisek. Podle technologie je d\u011bl\u00edme na s\u00fdry <strong>p\u0159\u00edrodn\u00ed<\/strong>, <strong>syrov\u00e1tkov\u00e9<\/strong> a <strong>taven\u00e9<\/strong>. P\u0159\u00edrodn\u00ed s\u00fdry d\u00e1le d\u011bl\u00edme na \u010derstv\u00e9 a termizovan\u00e9 (tyto s\u00fdry jsou nezraj\u00edc\u00ed a vyr\u00e1b\u00ed se z tvarohu: nap\u0159\u00edklad s\u00fdry <span class='tooltipsall tooltipsincontent classtoolTips239'>Mozarella<\/span>, Cottage, Lu\u010dina).\u00a0<\/p>\n<p>Podle tvrdosti na m\u011bkk\u00e9 (zraj\u00edc\u00ed: Brie, Romadur), polotvrd\u00e9 (zraj\u00edc\u00ed: Eidam, Madeland) a tvrd\u00e9 (zraj\u00edc\u00ed: <span class='tooltipsall tooltipsincontent classtoolTips238'>Parmaz\u00e1n<\/span>, Ement\u00e1l, \u010cedar). Tvrdost s\u00fdra souvis\u00ed s obsahem vody, \u010d\u00edm je s\u00fdr tvrd\u0161\u00ed, t\u00edm m\u00e9n\u011b obsahuje vody a v\u00edce <span class='tooltipsall tooltipsincontent classtoolTips276'>su\u0161iny<\/span>, extra tvrd\u00e9 s\u00fdry maj\u00ed m\u00e9n\u011b ne\u017e 47 % vody. M\u011bkk\u00e9 s\u00fdry jsou u n\u00e1s nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00ed a vyr\u00e1b\u00ed se mnoha r\u016fzn\u00fdmi technologick\u00fdmi postupy, m\u016f\u017eeme se proto setkat s m\u011bkk\u00fdmi s\u00fdry bez pl\u00edsn\u00ed, s pl\u00edsn\u00ed (Brie, Roquefort) \u010di mazem (Romadur) na povrchu.<\/p>\n<p>Specifick\u00fdm a pro \u010cesko typick\u00fdm druhem m\u011bkk\u00e9ho zraj\u00edc\u00edho s\u00fdra jsou <strong>Olomouck\u00e9 tvar\u016f\u017eky <\/strong>(d\u0159\u00edve syre\u010dky). Vyzna\u010duj\u00ed se silnou v\u016fn\u00ed a\u017e z\u00e1pachem, kter\u00fd souvis\u00ed se stupn\u011bm zralosti. Vyr\u00e1b\u011bj\u00ed se z nes\u00fd\u0159en\u00e9ho, kysel\u00e9ho tvarohu a krom\u011b soli se nepou\u017e\u00edvaj\u00ed \u017e\u00e1dn\u00e9 konzerva\u010dn\u00ed l\u00e1tky. Maj\u00ed velmi n\u00edzk\u00fd obsah tuku a vysok\u00fd obsah b\u00edlkovin.<\/p>\n<p>Jedin\u00fd \u010desk\u00fd origin\u00e1ln\u00ed s\u00fdr, kter\u00fd byl u n\u00e1s vyvinut, je <strong>Moravsk\u00fd bochn\u00edk<\/strong>, v\u0161echno ostatn\u00ed v\u010detn\u011b eidamu jsou s\u00fdry p\u0159evzat\u00e9.<\/p>\n<p><strong>Taven\u00e9 s\u00fdry <\/strong>vznikaj\u00ed taven\u00edm p\u0159\u00edrodn\u00edch tvrd\u00fdch s\u00fdr\u016f, p\u0159id\u00e1vaj\u00ed se k nim <span class='tooltipsall tooltipsincontent classtoolTips178'>tavic\u00ed soli<\/span>, pop\u0159. r\u016fzn\u00e9 ko\u0159en\u00ed a p\u0159\u00edchut\u011b. O taven\u00fdch s\u00fdrech se podrobn\u011bji do\u010dtete <a href=\"https:\/\/viscojis.cz\/teens\/97\/\" target=\"_blank\" rel=\"noopener noreferrer\">zde<\/a>.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Zna\u010den\u00ed s\u00fdr\u016f<\/strong><\/p>\n<p>Pojmem \u201es\u00fdr\u201c lze podle legislativy ozna\u010dit pouze ml\u00e9\u010dn\u00fd v\u00fdrobek vyroben\u00fd s\u00fdra\u0159skou technologi\u00ed. N\u00e1hra\u017eky s\u00fdra, tzv. <strong>alternativn\u00ed v\u00fdrobky<\/strong>, jako je nap\u0159\u00edklad Eidam alternative apod., jsou vyr\u00e1b\u011bn\u00e9 z jin\u00fdch surovin ne\u017e z ml\u00e9ka \u017eivo\u010di\u0161n\u00fdch druh\u016f a nesm\u011bj\u00ed b\u00fdt ozna\u010dov\u00e1ny jako s\u00fdry. Se skute\u010dn\u00fdm s\u00fdrem maj\u00ed pram\u00e1lo spole\u010dn\u00e9ho.<\/p>\n<p>Pokud je s\u00fdr vyroben z jin\u00e9ho ne\u017e kravsk\u00e9ho ml\u00e9ka, mus\u00ed b\u00fdt toto uvedeno na obalu. Stejn\u011b tak na obalu ka\u017ed\u00e9ho s\u00fdra mus\u00ed b\u00fdt uveden <strong>obsah tuku<\/strong>, a to bu\u010f jako obsah tuku v s\u00fdru (%), nebo <span class='tooltipsall tooltipsincontent classtoolTips78'>obsah tuku v su\u0161in\u011b<\/span> (t. v s.). U s\u00fdr\u016f se mus\u00ed uv\u00e1d\u011bt seznam dal\u0161\u00edch slo\u017eek pouze v tom p\u0159\u00edpad\u011b, \u017ee p\u0159i jejich v\u00fdrob\u011b byly pou\u017eity jin\u00e9 slo\u017eky ne\u017e ml\u00e9\u010dn\u00e9, <span class='tooltipsall tooltipsincontent classtoolTips280'>enzymy<\/span>, mikrobi\u00e1ln\u00ed kultury \u010di jedl\u00e1 s\u016fl. Jedn\u00e1 se nap\u0159\u00edklad o ochucuj\u00edc\u00ed slo\u017eky\u00a0 &#8211; pa\u017eitka, paprika apod. S\u00fdr mus\u00ed m\u00edt v\u017edy uveden datum trvanlivosti nebo v p\u0159\u00edpad\u011b \u010derstv\u00fdch nezraj\u00edc\u00edch s\u00fdr\u016f datum pou\u017eitelnosti (\u201espot\u0159ebujte do\u2026\u201c). U p\u0159\u00edrodn\u00edch s\u00fdr\u016f m\u016f\u017ee b\u00fdt uveden stupe\u0148 tvrdosti, tu\u010dnost \u010di jin\u00e9 v\u00fdrazy charakterizuj\u00edc\u00ed v\u00fdrobek.<\/p>\n<p>Pokud najdeme na n\u011bkter\u00e9m v\u00fdrobku ozna\u010den\u00ed \u201es\u00fdrov\u00fd\u201c, znamen\u00e1 to, \u017ee v\u00fdrobek obsahuje nejm\u00e9n\u011b 51 % s\u00fdrov\u00e9 slo\u017eky (nap\u0159\u00edklad &#8222;s\u00fdrov\u00fd dezert&#8220;, &#8222;s\u00fdrov\u00e1 rol\u00e1da&#8220; apod.).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Spr\u00e1vn\u00e9 zach\u00e1zen\u00ed se s\u00fdry<\/strong><\/p>\n<ul>\n<li>S\u00fdry skladujeme v\u017edy v chladu, nejl\u00e9pe v lednici, v jejich p\u016fvodn\u00edm obalu \u010di zabalen\u00e9 do hlin\u00edkov\u00e9 f\u00f3lie.<\/li>\n<li>Asi p\u016fl hodiny p\u0159ed konzumac\u00ed vynd\u00e1me s\u00fdr z lednice a obalu, aby se pln\u011b projevila jeho chu\u0165, v\u016fn\u011b a konzistence.<\/li>\n<\/ul>\n<p>S\u00fdry by m\u011bly b\u00fdt pravidelnou sou\u010d\u00e1st\u00ed j\u00eddeln\u00ed\u010dku d\u011bt\u00ed a dosp\u00edvaj\u00edc\u00edch zejm\u00e9na kv\u016fli obsahu kvalitn\u00edch b\u00edlkovin a v\u00e1pn\u00edku. Dal\u0161\u00ed v\u00fdhodou konzumace s\u00fdr\u016f je n\u00edzk\u00fd <span class='tooltipsall tooltipsincontent classtoolTips114'>glykemick\u00fd index<\/span> a t\u00edm i del\u0161\u00ed pocit zasycen\u00ed. Vyb\u00edr\u00e1me rad\u011bji s\u00fdry n\u00edzkotu\u010dn\u00e9 a omezujeme konzumaci s\u00fdr\u016f taven\u00fdch.<\/p>\n<p>\u010ct\u011bte informace na jejich obalech. Pak bude platit zn\u00e1m\u00e9 r\u010den\u00ed: \u201e<strong>Zdrav\u00ed a s\u00edlu najde\u0161 v s\u00fdru<\/strong>.\u201c<\/p>\n<p>\u00a0<\/p>\n<p>.<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><em><span><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/span><\/em><\/p>\n<p><em><span>Sukov\u00e1 I. T\u0159\u00edd\u011bn\u00ed a charakteristika p\u0159\u00edrodn\u00edch s\u00fdr\u016f. 2004. Agronavig\u00e1tor.cz<\/span><\/em><br \/><em><span>Ozna\u010dov\u00e1n\u00ed s\u00fdr\u016f. Bezpe\u010dnost potravin A-Z, <a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/\">www.bezpecnostpotravin.cz\/az\/<\/a><br \/><\/span><\/em><em><span>S\u00fdry ve v\u00fd\u017eiv\u011b. Bezpe\u010dnost potravin A-Z, <a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/\">www.bezpecnostpotravin.cz\/az\/<\/a><br \/><\/span><\/em><em><span>S\u00fdry a jejich druhy. Bezpe\u010dnost potravin A-Z, <a href=\"http:\/\/www.bezpecnostpotravin.cz\/az\/\">www.bezpecnostpotravin.cz\/az\/<\/a><\/span><\/em><\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips78','V\u00fdpo\u010det obsahu tuku v s\u00fdru: % tuku v s\u00fdru = %  t. v s. x  % su\u0161iny \/ 100'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips114','Glykemick\u00fd index (GI) potraviny je schopnost sacharidov\u00e9 potraviny zv\u00fd\u0161it hladinu krevn\u00edho cukru. Hodnoty GI se zji\u0161\u0165uj\u00ed experiment\u00e1ln\u011b a nejsou k dispozici pro v\u0161echny potraviny. \u010c\u00edm v\u00edce se hodnota glykemick\u00e9ho indexu bl\u00ed\u017e\u00ed stovce, t\u00edm je potravina z\u00e1ke\u0159n\u011bj\u0161\u00ed. Potraviny s n\u00edzk\u00fdm glykemick\u00fdm indexem jsou v\u00fdhodn\u00e9 jako prevence civiliza\u010dn\u00edch chorob.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips178','Nej\u010dast\u011bji se jako tavic\u00ed soli pou\u017e\u00edvaj\u00ed sodn\u00e9 soli kyseliny fosfore\u010dn\u00e9, m\u00e9n\u011b \u010dasto citronov\u00e9.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips238','Prav\u00fd parmaz\u00e1n poch\u00e1z\u00ed z It\u00e1lie a m\u00e1 zrnitou strukturu a hladkou k\u016frku. Jmenuje se Parmigiano-Reggiano a zraje na d\u0159ev\u011bn\u00fdch polic\u00edch 1 a\u017e 3 roky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips239','Mozarella je m\u011bkk\u00fd s\u00fdr poch\u00e1zej\u00edc\u00ed z It\u00e1lie. N\u00e1zev je odvozen od italsk\u00e9ho slova \u201emozzare\u201c - od\u0159\u00edznout, nebo\u0165 do kone\u010dn\u00e9 podoby je tvarov\u00e1n no\u017eem. P\u016fvodn\u00ed Mozarella se vyr\u00e1b\u011bla z buvol\u00edho ml\u00e9ka.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips276','Su\u0161ina je to, co z\u016fstane z potraviny po odpa\u0159en\u00ed ve\u0161ker\u00e9 vody, \u010dili b\u00edlkoviny, tuky, sacharidy, miner\u00e1ln\u00ed l\u00e1tky, stopov\u00e9 prvky, vitaminy a dal\u0161\u00ed slo\u017eky. Nap\u0159. 50 % su\u0161iny znamen\u00e1, \u017ee po odpa\u0159en\u00ed vody z\u016fstane 50 % p\u016fvodn\u00edho mno\u017estv\u00ed.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips280','Enzymy jsou l\u00e1tky, kter\u00e9 v\u00a0lidsk\u00e9m t\u011ble umo\u017e\u0148uj\u00ed a urychluj\u00ed chemick\u00e9 reakce.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Druhy a zna\u010den\u00ed s\u00fdr\u016f.<br \/>\nS\u00fdry lze d\u011blit podle technologie v\u00fdroby, tvrdosti, obsahu tuku v su\u0161in\u011b, obsahu v\u00e1pn\u00edku, ml\u00e9\u010dn\u00e9ho cukru a mnoha dal\u0161\u00edch hledisek. Podle technologie je d\u011bl\u00edme na s\u00fdry p\u0159\u00edrodn\u00ed, syrov\u00e1tkov\u00e9 a taven\u00e9. P\u0159\u00edrodn\u00ed s\u00fdry d\u00e1le d\u011bl\u00edme na \u010derstv\u00e9 a termizovan\u00e9 (tyto s\u00fdry jsou nezraj\u00edc\u00ed a vyr\u00e1b\u00ed se z tvarohu: nap\u0159\u00edklad s\u00fdry Mozarella, Cottage, Lu\u010dina).\u00a0<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[115],"tags":[],"class_list":["post-542","post","type-post","status-publish","format-standard","hentry","category-mleko-a-mlene-vyrobky"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=542"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/542\/revisions"}],"predecessor-version":[{"id":1537,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/542\/revisions\/1537"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}