{"id":61,"date":"2026-07-29T16:11:35","date_gmt":"2026-07-29T16:11:35","guid":{"rendered":"https:\/\/lattay.com.ar\/recetas\/?p=61"},"modified":"2026-07-29T16:45:20","modified_gmt":"2026-07-29T16:45:20","slug":"esos-puntitos-blancos-y-crujientes-en-el-queso-la-tirosina","status":"publish","type":"post","link":"https:\/\/lattay.com.ar\/recetas\/esos-puntitos-blancos-y-crujientes-en-el-queso-la-tirosina\/","title":{"rendered":"Esos puntitos blancos y crujientes en el queso: la tirosina"},"content":{"rendered":"\n\n\n<p class=\"wp-block-paragraph\">\u00bfAlguna vez encontraste peque\u00f1os cristales blancos y crocantes al cortar un reggianito bien estacionado? No es sal, no es grasa y mucho menos moho: es <strong>tirosina<\/strong>, y es una excelente noticia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfC\u00f3mo se forman?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><\/strong><strong>1.<\/strong><strong> <\/strong><strong>Ruptura de prote\u00ednas:<\/strong> durante la maduraci\u00f3n, las bacterias l\u00e1cticas descomponen la case\u00edna (la prote\u00edna de la leche) en amino\u00e1cidos libres.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><\/strong><strong>2.<\/strong><strong> <\/strong><strong>P\u00e9rdida de agua:<\/strong> a medida que el queso pierde humedad en la c\u00e1mara de maduraci\u00f3n, esos amino\u00e1cidos se concentran cada vez m\u00e1s.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><\/strong><strong>3.<\/strong><strong> <\/strong><strong>Cristalizaci\u00f3n:<\/strong> como la tirosina es muy poco soluble en agua, se acumula y cristaliza dentro de la pasta del queso.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfQu\u00e9 significa encontrarla?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><\/strong><strong>\u2022<\/strong><strong> <\/strong><strong>Maduraci\u00f3n impecable:<\/strong> es una se\u00f1al inequ\u00edvoca de un curado prolongado y bien logrado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><\/strong><strong>\u2022<\/strong><strong> <\/strong><strong>Textura premiada:<\/strong> ese \u201ccrunch\u201d es justamente lo que buscan los catadores m\u00e1s exigentes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><\/strong><strong>\u2022<\/strong><strong> <\/strong><strong>Solo por dentro:<\/strong> aparece \u00fanicamente en el interior de la pasta, nunca en la corteza.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u00bfEn qu\u00e9 quesos la vas a encontrar?<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><\/strong><strong>\u2022<\/strong><strong> <\/strong>Reggianito bien estacionado (suele aparecer a partir de los 12-18 meses)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u2022 <\/strong>Sardo <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1152\" height=\"768\" src=\"https:\/\/lattay.com.ar\/recetas\/wp-content\/uploads\/2026\/07\/DSC_3038-3-edited.jpeg\" alt=\"\" class=\"wp-image-73\" srcset=\"https:\/\/lattay.com.ar\/recetas\/wp-content\/uploads\/2026\/07\/DSC_3038-3-edited.jpeg 1152w, https:\/\/lattay.com.ar\/recetas\/wp-content\/uploads\/2026\/07\/DSC_3038-3-edited-300x200.jpeg 300w, https:\/\/lattay.com.ar\/recetas\/wp-content\/uploads\/2026\/07\/DSC_3038-3-edited-1024x683.jpeg 1024w, https:\/\/lattay.com.ar\/recetas\/wp-content\/uploads\/2026\/07\/DSC_3038-3-edited-768x512.jpeg 768w\" sizes=\"auto, (max-width: 1152px) 100vw, 1152px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La pr\u00f3xima vez que te encuentres estos cristalitos en tu reggianito Lattay, ya sab\u00e9s: es la prueba de que est\u00e1s frente a un queso de maduraci\u00f3n perfecta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bfAlguna vez encontraste peque\u00f1os cristales blancos y crocantes al cortar un reggianito bien estacionado? No es sal, no es grasa y mucho menos moho: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":67,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-61","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips-de-quesos"],"_links":{"self":[{"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/posts\/61","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/comments?post=61"}],"version-history":[{"count":7,"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/posts\/61\/revisions"}],"predecessor-version":[{"id":76,"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/posts\/61\/revisions\/76"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/media\/67"}],"wp:attachment":[{"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/media?parent=61"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/categories?post=61"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lattay.com.ar\/recetas\/wp-json\/wp\/v2\/tags?post=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}