{"id":1186,"date":"2023-07-10T04:27:49","date_gmt":"2023-07-10T04:27:49","guid":{"rendered":"http:\/\/www.sutyo.com\/?p=1186"},"modified":"2023-07-10T04:27:49","modified_gmt":"2023-07-10T04:27:49","slug":"manda-mozzarella-bafra","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/manda-mozzarella-bafra\/","title":{"rendered":"Manda Mozzarella Bafra"},"content":{"rendered":"

Bafra ‘da Mozzarella Peyniri \u0130malat\u0131<\/h1>\n

 <\/p>\n

\u00dcr\u00fcn A\u00e7\u0131klamas\u0131<\/p>\n

Bafra ‘da \u00fcretilen Mozzarella’m\u0131z bir \u0130talyan klasi\u011fidir. Taze, narin bir tat ve kremsi bir doku ile, her yerde aile mutfaklar\u0131nda muhte\u015fem bir lezzet ve \u00e7e\u015fittir. \u015e\u0131k salatalardan, k\u00f6p\u00fcren makarnaya kadar bir\u00e7ok yemekte ve kahvalt\u0131da ka\u00e7\u0131r\u0131lmayacak bir tatd\u0131r, m\u00fckemmeldir.<\/p>\n

Lezzetli mozzarella peyniri elimizdeki par\u00e7alanm\u0131\u015f domatesli pizzada, canl\u0131 fesle\u011fen ve s\u0131zma zeytinya\u011f\u0131 ile par\u00e7alara ay\u0131rarak da t\u00fcketebilirsiniz.<\/p>\n

Samsun Bafra y\u00f6resindeki orjinal Manda s\u00fct\u00fcnden, ve isterseniz Past\u00f6rize inek s\u00fct\u00fcn de yap\u0131labilir. Vejeteryanlar i\u00e7in uygundur.<\/p>\n

Yapt\u0131\u011f\u0131 \u00f6zel anla\u015fmalarla \u0130talya’n\u0131n en \u00e7ok sevilen peynirlerini T\u00fcrkiye ‘de \u00fcreten Paradok\u00ae, \u0130talya’n\u0131n en sevilen peynir \u00fcreticisi.\u00a0\u0130talya’da 1, Vejeteryanlar \u0130\u00e7in Uygun re\u00e7etelerini ve \u00fcr\u00fcn Bilgisini kullanmaktad\u0131r.<\/p>\n

Kategoriler
\nD\u00fcnya ve Yerel Spesyaller \/ \u0130talyan \/ Peynir
\nTaze \/ Peynir \/ Mozzarella, Mascarpone ve Ricotta \/ Mozzarella
\nMarkalar: Paradok
\nMen\u015fei \u00dclkeler: \u0130talya T\u00fcrkiye
\nDiyet ve Ya\u015fam Tarz\u0131: Vejetaryen
\n\u00dcr\u00fcn
\nManda Peyniri
\nDepolama y\u00f6ntemi\u00a0Buzdolab\u0131nda saklay\u0131n.
\nMen\u015fei patent \u00fclkesi\u00a0\u0130talya\u00a0Ambalaj \u00dclkesi T\u00fcrkiye
\n\u00dcretici Patent sahibi firma
\nEgidio Galbani S.r.l.
\nVia Flavio Gioia,
\n8 – 20149 Milano (MI),
\nItalia.
\nPaket Tipi
\nIs\u0131 m\u00fch\u00fcrl\u00fc,\u00a0Geri D\u00f6n\u00fc\u015f\u00fcm Bilgileri,\u00a0Polietilen ambalaj bilgileri mutlaka sa\u011flanmal\u0131d\u0131r.<\/p>\n

Manda Mozeralla i\u00e7erisindeki malzemeler
\nAlerji \u00d6nerileri: Alerjenler i\u00e7in vurgulanan i\u00e7erikleri g\u00f6r\u00fcn
\nPast\u00f6rize Tam S\u00fct, Tuz, Hayvansal Olmayan Rennet, Asitlik D\u00fczenleyici: Sitrik Asit
\nBeslenme Verileri
\n100 g i\u00e7in tipik de\u011ferler
\nEnerji 989 kJ
\n238 kcal
\nYa\u011f 18 g
\nhangisi 13 g doyurdu
\nKarbonhidrat 2,0 g
\nhangi \u015fekerler 1,0 g
\nProtein 17 g
\nTuz 0,70 g
\nyorumlar<\/p>\n

Musteri degerlendirmeleri<\/p>\n

5 \u00fczerinden 3,6
\n22
\nm\u00fc\u015fteriler bu \u00fcr\u00fcn\u00fc inceledi
\nOrtalama de\u011ferlendirme 3,6
\nDerecelendirmeler 22 m\u00fc\u015fteriden 13’\u00fcn\u00fcn bu \u00fcr\u00fcn\u00fc bir arkada\u015f\u0131na \u00f6nerdi.
\nG\u00f6re s\u0131rala:
\n123
\nDe\u011ferlendirme:
\n5 \u00fczerinden 4 y\u0131ld\u0131z
\n09 Eyl\u00fcl 2018
\nen iyi de\u011fil ama iyi pizza \u00fczerinde \u00e7al\u0131\u015f\u0131yor<\/p>\n

Bunu s\u0131kl\u0131kla ev yap\u0131m\u0131 pizzalarda kullan\u0131r\u0131m ve her seferinde iyi \u00e7al\u0131\u015f\u0131r. E\u011fer taze mozzarella tad\u0131 sonra iseniz, olduk\u00e7a m\u00fclayim salatalar i\u00e7in ideal de\u011fil. Yine de harika bir pizza yap\u0131yor. Pi\u015firildi\u011finde yumu\u015fak ve lifli.
\nkitkatmom
\n5 \u00fczerinden 4 y\u0131ld\u0131z
\n02 Haziran 2018
\nbizim buzdolab\u0131nda z\u0131mba<\/p>\n

Ya\u011f en iyi mozzarella de\u011fil ama ben her zaman ev yap\u0131m\u0131 pizza i\u00e7in buzdolab\u0131nda tutmak i\u00e7in teklif ne zaman ya da (do\u011franm\u0131\u015f domates ve sar\u0131msak bruschetta ile) o\u011flum i\u00e7in h\u0131zl\u0131 bir yemek bile almak
\nPollyMagoo
\nPayla\u015f Facebook Twitter E-posta
\nDe\u011ferlendirme:
\n5 \u00fczerinden 1 y\u0131ld\u0131z
\n12 Ocak 2018
\nBir tane kapal\u0131 olabilir<\/p>\n

Torba geldi\u011finde, i\u00e7inde s\u0131v\u0131 olan bir \u015fey yokmu\u015f gibi hissettim, onu g\u00f6rmek i\u00e7in a\u00e7t\u0131m ve sadece bir mozzarella dalgal\u0131, kar\u0131\u015f\u0131k bir kar\u0131\u015f\u0131kl\u0131kt\u0131. Binli ve talep edilen iade.<\/p>\n

\"\"<\/p>\n

De\u011ferlendirme:
\n5 \u00fczerinden 4 y\u0131ld\u0131z
\n07 Temmuz 2017
\nLezzetli!<\/p>\n

ger\u00e7ekten iyi ve lezzetli
\nmatnik
\nPayla\u015f Facebook Twitter E-posta
\nDe\u011ferlendirme:
\n5 \u00fczerinden 1 y\u0131ld\u0131z
\n05 A\u011fustos 2016 1 aras\u0131nda 1 yoruma g\u00f6re yararl\u0131 bulundu.
\nZ\u0131mba maddesi olarak kullan\u0131l\u0131r<\/p>\n

Ama son kullanma tarihinden en az 5 g\u00fcn \u00f6nce kapal\u0131yd\u0131! \u00c7ok hayal k\u0131r\u0131kl\u0131\u011f\u0131.<\/p>\n

 <\/p>\n

Mozzarella Peyniri:<\/h1>\n

T\u00fcrk G\u0131da Kodeksi Peynir Tebli\u011fi, G\u0131da Tar\u0131m ve Hayvanc\u0131l\u0131k Bakanl\u0131\u011f\u0131 taraf\u0131ndan 8 \u015eubat 2015 g\u00fcn\u00fc 29261 say\u0131l\u0131 Resm\u00ee Gazetede (Tebli\u011f No: 2015\/6) yay\u0131mlanarak y\u00fcr\u00fcrl\u00fc\u011fe girmi\u015ftir.<\/p>\n

 <\/p>\n

 <\/p>\n

Peynir, s\u00fct\u00fcn peynir mayas\u0131 veya zarars\u0131z organik asitlerin etkisiyle p\u0131ht\u0131la\u015ft\u0131r\u0131lmas\u0131, de\u011fi\u015fik \u015fekillerde i\u015flenmesi ve bu arada s\u00fcz\u00fclmesi, \u015fekillendirilmesi, tuzlanmas\u0131, bazen tat ve koku verici zarars\u0131z maddeler kat\u0131lmas\u0131 ve \u00e7e\u015fitli s\u00fcre ve derecelerde olgunla\u015ft\u0131r\u0131lmas\u0131 sonucunda elde edilen besin de\u011feri y\u00fcksek bir s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr(1).<\/p>\n

Tebli\u011fde peynir; Hammaddenin uygun bir p\u0131ht\u0131la\u015ft\u0131r\u0131c\u0131 kullan\u0131larak p\u0131ht\u0131la\u015ft\u0131r\u0131lmas\u0131 ve p\u0131ht\u0131-dan peyniralt\u0131 suyunun ayr\u0131lmas\u0131yla ya da s\u00fct\u00fcn permeat\u0131n\u0131n ayr\u0131lmas\u0131ndan sonra p\u0131ht\u0131la\u015ft\u0131r\u0131lmas\u0131yla elde edilen, farkl\u0131 sertliklerde ve ya\u011f i\u00e7eriklerinde, salamura ile ya da kuru tuzlama ile tuzlanarak ya da tuzlanmadan, starter k\u00fclt\u00fcr kullanarak ya da kullanmadan, telemesi ha\u015flanarak ya da ha\u015flanmadan, \u00e7e\u015fnili ya da \u00e7e\u015fnisiz olarak, tekni\u011fine uygun olarak \u00fcretilen, olgunla\u015ft\u0131r\u0131lmadan ya da olgunla\u015ft\u0131r\u0131ld\u0131ktan sonra t\u00fcketilen, \u00e7e\u015fidine \u00f6zg\u00fc karakteristik \u00f6zellikleri g\u00f6steren s\u00fct \u00fcr\u00fcnleri olarak tarif edilmektedir.<\/p>\n

Ayn\u0131 tebli\u011fin 4\u2019\u00fcnc\u00fc maddesinin f bendinde ha\u015flama; Telemenin en az 72\u00b0C\u2019lik tuzlu veya tuzsuz s\u0131cak su i\u00e7erisinde ya da s\u0131cak peyniralt\u0131 suyu i\u00e7erisinde yo\u011frularak \u015fekil verilebilecek homojen bir peynir hamuru haline getirilmesi i\u015flemi denildi\u011finden art\u0131k, ka\u015far ve benzeri peynirler (mozzarella peyniri de ayn\u0131 gruba girdi\u011finden) fosfat ve sitrat tuzlar\u0131 ilave edilerek yap\u0131l\u0131p sat\u0131lamaz.<\/p>\n

\u201cT\u00fcketicinin alabilece\u011fi kaliteli \u00fcr\u00fcn\u201d\u00fcn maliyetinin de d\u00fc\u015f\u00fck olmas\u0131 gerekmektedir. D\u00fc\u015f\u00fck maliyetten kas\u0131t, enerji kaynaklar\u0131n\u0131n (\u0131s\u0131, elektrik, k\u00f6m\u00fcr vb.) ekonomik \u015fekilde kullan\u0131lmas\u0131d\u0131r.<\/p>\n

Mozzaralla peyniri manda s\u00fct\u00fcnden yap\u0131l\u0131r. Ancak manda ve inek s\u00fct\u00fcn\u00fcn kar\u0131\u015f\u0131m\u0131ndan ve hatta sadece inek s\u00fct\u00fcnden Mozzarella \u00fcreten bir\u00e7ok i\u015fletme vard\u0131r (\u00dc\u00e7\u00fcnc\u00fc, 2004).<\/p>\n

Mozzarella peyniri olgunla\u015ft\u0131r\u0131lmadan t\u00fcketilen \u00fcnl\u00fc bir \u0130talyan peyniridir. Ger\u00e7ek bir mozzarella peyniri manda s\u00fct\u00fcnden \u00fcretilir. Fakat saf manda s\u00fct\u00fc d\u0131\u015f\u0131nda yap\u0131lan \u00fcretimlerde mozzarellan\u0131n karakteristik lezzetine ula\u015f\u0131lamamaktad\u0131r. E\u011fer sadece inek s\u00fct\u00fcnden yap\u0131lacak ise kalsiyum kazeinat ile desteklenmesi gerekmektedir.
\nBu peynir, \u00f6zellikle dondurulmu\u015f pizza ve bir\u00e7ok \u0130talyan yemeklerinin ana maddesini olu\u015fturur. Mozzarella \u00e7o\u011funlukla k\u00fcresel ve yumurta bi\u00e7iminde, 10-15 cm \u00e7ap\u0131nda ve 125 \u2013 350 g a\u011f\u0131rl\u0131\u011f\u0131ndad\u0131r.<\/p>\n

TABLO: MANDA VE \u0130NEK S\u00dcT\u00dc DE\u011eERLER\u0130<\/p>\n

Manda S\u00fct\u00fc \u0130nek S\u00fct\u00fc
\nKuru madde oran\u0131 (%) 55 \u2013 60 35 \u2013 50
\nKuru maddede ya\u011f oran\u0131 (%) 45 \u2013 50 > 44
\nTuz (NaCl) oran\u0131 (%) 0,5 \u2013 0,7 0,9 \u2013 1,0
\nD\u0131\u015f g\u00f6r\u00fcn\u00fc\u015f: Beyaz ve parlakt\u0131r, kabuk i\u00e7ermez, y\u00fczeyi p\u00fcr\u00fczs\u00fczd\u00fcr, d\u0131\u015f k\u0131s\u0131mlar deri gibi soyulur, ince tabakalar halinde ayr\u0131l\u0131r.<\/p>\n

\u0130\u00e7 g\u00f6r\u00fcn\u00fc\u015f: Beyaz renklidir, deliksizdir. Yumu\u015fak esnek ve liflidir taze filata peynirlerine \u00f6zg\u00fc tipik tabakala\u015fm\u0131\u015f g\u00f6r\u00fcn\u00fcmdedir, \u0131slakt\u0131r, \u00fczerine hafif\u00e7e bast\u0131r\u0131ld\u0131\u011f\u0131nda s\u00fct\u00fcms\u00fc bir s\u0131v\u0131 s\u0131zar.<\/p>\n

Koku ve tat: Taze ve aromatiktir, kesildi\u011finde tuzlumsu ve hafif ek\u015fi lezzetli beyaz\u0131ms\u0131 bir serum ortaya \u00e7\u0131kar. Manda s\u00fct\u00fcnden yap\u0131lanlar inek s\u00fct\u00fcnden i\u015flenenlere g\u00f6re daha lezzetli ve daha belirgin aromatiktir.
\nManda s\u00fct\u00fcnden peynir yap\u0131m\u0131nda (a\u015fa\u011f\u0131da belirtilen) dikkat edilmesi gereken baz\u0131 noktalar vard\u0131r:<\/p>\n

\u2022 Manda s\u00fct\u00fc, peynir mayas\u0131yla inek s\u00fct\u00fcne g\u00f6re daha \u00e7abuk p\u0131ht\u0131la\u015f\u0131r.<\/p>\n

\u2022 Peynir suyu daha g\u00fc\u00e7l\u00fc ve g\u00fcr ayr\u0131l\u0131r.<\/p>\n

\u2022 Asitle\u015fme yava\u015f ger\u00e7ekle\u015fir.<\/p>\n

\u2022 Peynir daha ge\u00e7 olgunla\u015f\u0131r.<\/p>\n

\u2022 Peynir rand\u0131man\u0131 daha y\u00fcksektir.<\/p>\n

Yukar\u0131da belirtilen bu e\u011filimler hi\u00e7 ku\u015fkusuz manda s\u00fct\u00fcn\u00fcn bile\u015fimi ve fizikokimyasal \u00f6zellikleri ba\u011flam\u0131nda ger\u00e7ekle\u015fmektedir. Manda s\u00fct\u00fcnden elde edilen peynirler, t\u00fcm \u00f6teki s\u00fct t\u00fcrlerinden \u00fcretilenlere k\u0131yasla \u00e7ok daha ge\u00e7 olgunla\u015ft\u0131klar\u0131 i\u00e7in, bu s\u00fct t\u00fcr\u00fc sert tip peynir yap\u0131m\u0131nda pek uygun de\u011fildir(2).<\/p>\n

Mozzarella Peyniri Yap\u0131m\u0131<\/p>\n

Mozzarella peyniri farkl\u0131 \u015fekillerde yap\u0131lmaktad\u0131r. Bunlar aras\u0131nda en yayg\u0131n kullan\u0131lan y\u00f6ntem ve form\u00fcl \u015fu \u015fekildedir:<\/p>\n

\u2022 \u00c7i\u011f s\u00fct (pH:6,65-6,60)<\/p>\n

\u2022 Standardizasyon (Ya\u011f %2,80 Protein %3,20 Kazein\/Ya\u011f:0,86)<\/p>\n

\u2022 Past\u00f6rizasyon (72 \u00b0C ile 73 \u00b0C aras\u0131 1520 sn) veya<\/p>\n

\u2022 (64,5 \u00b0C ile 65,5 \u00b0C aras\u0131 30 dk)<\/p>\n

\u2022 So\u011futma (38 \u00b0C de tekne s\u00fct\u00fcn\u00fcn yar\u0131s\u0131 +28 \u00b0C\u2019de tekne s\u00fct\u00fcn\u00fcn yar\u0131s\u0131) veya<\/p>\n

\u2022 (Starter k\u00fclt\u00fcr ilavesi 38 \u00b0C ile 39 \u00b0C aras\u0131 \u00f6n aktifle\u015ftirme)<\/p>\n

\u2022 Ve\/veya k\u00fclt\u00fcr \u00f6nceden aktive edilip, \u00f6n aktifle\u015fme gerekmeden (30-40 dk. s\u00fcre kazan\u0131r\u0131z)<\/p>\n

\u2022 CaCl2 ilavesi (Biz \u00f6zel olarak \u00fcretti\u011fimiz \u00e7\u00f6zeltide Cl2 yi ortamdan kald\u0131rarak ileride CaCl2 kullan\u0131mdan dolay\u0131 ac\u0131la\u015fma olay\u0131n\u0131 da kesin olarak \u00f6nledik.<\/p>\n

\u2022 Mayalama s\u0131cakl\u0131\u011f\u0131 (34-35 \u00b0C)<\/p>\n

\u2022 Peynir mayas\u0131 ilavesi, maya kuvveti testi yap\u0131lmal\u0131 (30-40 dakikada da tutacak \u015fekilde)<\/p>\n

\u2022 5 dakika kar\u0131\u015ft\u0131rma yap\u0131l\u0131r,<\/p>\n

\u2022 15 dakika sonra P\u0131ht\u0131n\u0131n tamamen k\u0131r\u0131m\u0131,<\/p>\n

\u2022 Telemenin kar\u0131\u015ft\u0131rma (p\u0131ht\u0131 par\u00e7alar\u0131 bezelye, nohut b\u00fcy\u00fckl\u00fc\u011f\u00fcnde olacak \u015fekilde),<\/p>\n

\u2022 P\u0131ht\u0131 kesme devir \/dakika) h\u0131z\u0131, 2 devirden 6 devire kadar kademeli olarak artt\u0131r\u0131lmal\u0131,<\/p>\n

\u2022 Telemenin s\u0131cakl\u0131\u011f\u0131 5 dk da 1 \u00b0C artacak \u015fekilde 38 \u00b0C ye kadar \u0131s\u0131tma,<\/p>\n

\u2022 38 \u00b0C s\u0131cakl\u0131kta 15-20 dakika bekletilmesi,<\/p>\n

\u2022 pH 5,80 \u2013 6,10 olunca teleme prosesten a\u015fa\u011f\u0131ya al\u0131n\u0131r,<\/p>\n

\u2022 pH 5,10 -5,05 olunca teleme i\u00e7 s\u0131cakl\u0131\u011f\u0131 63-64 \u00b0C de ha\u015flan\u0131r,<\/p>\n

\u2022 12-13 bomeli, pH\u2019s\u0131 4,6-4,8 \u2018ayarlanm\u0131\u015f +4 \u00b0C de salamurada 30-35 dakika kadar bekletilir,<\/p>\n

\u2022 +1- +2 \u00b0C de rendelenip biraz daha bekletilir ambalajlan\u0131r,<\/p>\n

\u2022 Ambalajlanan \u00fcr\u00fcn -40\u00b0C de 24 saat aras\u0131nda \u015foklan\u0131r,<\/p>\n

\u2022 -18\u00b0C lik so\u011fuk hava deposunda sat\u0131l\u0131ncaya kadar tutulur. Her mesle\u011fin zamanla kazan\u0131lan incelikleri vard\u0131r.<\/p>\n

Kaynaklar:
\n(1) Yeti\u015fmeyen A (1995). S\u00fct Teknolojisi. Ankara \u00dcniversitesi Halkla \u0130li\u015fkiler ve Yay\u0131n \u00dcnitesi No. 1420, 410s, Ankara.<\/p>\n

(2) \u00dc\u00e7\u00fcnc\u00fc M (2004). A\u2019dan Z\u2019ye Peynir Teknolojisi. Meta Bas\u0131m, 543s, \u0130zmir.<\/p>","protected":false},"excerpt":{"rendered":"

Bafra ‘da Mozzarella Peyniri \u0130malat\u0131   \u00dcr\u00fcn A\u00e7\u0131klamas\u0131 Bafra ‘da \u00fcretilen Mozzarella’m\u0131z bir \u0130talyan klasi\u011fidir. Taze, narin bir tat ve kremsi bir doku ile, her yerde aile mutfaklar\u0131nda muhte\u015fem bir lezzet ve \u00e7e\u015fittir. \u015e\u0131k salatalardan, k\u00f6p\u00fcren makarnaya kadar bir\u00e7ok yemekte ve kahvalt\u0131da ka\u00e7\u0131r\u0131lmayacak bir tatd\u0131r, m\u00fckemmeldir. Lezzetli mozzarella peyniri elimizdeki par\u00e7alanm\u0131\u015f domatesli pizzada, canl\u0131 fesle\u011fen … Okumaya devam et “Manda Mozzarella Bafra”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[252,172,229,269],"class_list":["post-1186","post","type-post","status-publish","format-standard","hentry","category-sut-hakkinda","tag-bafra-manda","tag-manda","tag-manda-peyniri","tag-mozarella"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=1186"}],"version-history":[{"count":1,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1186\/revisions"}],"predecessor-version":[{"id":1189,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1186\/revisions\/1189"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=1186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=1186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=1186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}