Cikakken Ƙari

Don Pasteurize Cheba ko a'a

Yayinda ko a'a yin amfani da madara marasa ƙanshi don yin cuku shine muhawarar da aka yi a cikin duniyar yaudara da kuma masu cin nama. Wadansu suna jayayya cewa madara mai madara ya ba daɗin dadi mafi kyau kuma wasu sun ce cuku da aka yi daga madara mai ƙanshi zai iya zama kamar dadi da gamsarwa.

Mutane da yawa suna nuna furen gargajiya na Turai waɗanda aka yi da madara mai madara, irin su Brie da Camembert, a matsayin shaida cewa madara mai madara yana yin kirki mai kyau. Sauran suna nuna alamar kyan zuma mai kyau a Amurka, irin su wadanda suka yi da Andante Dairy a California ko Handcheck Cheese na Jihar Beecher a Jihar Washington, don tabbatar da cewa cuku mai tsami ba shi da wani abincin da ya fi kyau.

Me kuke tunani? Kafin yanke shawara, tabbatar da karanta labaran don da kuma kan cikakken baƙar da ke ƙasa da ziyarci kantin cuku don samfurin samfurori da kayan ƙanshi da bazaƙai. Sa'an nan kuma, kai ne alƙali.

• 01 na 04

  Mene ne Gishiri Mai Ƙinƙasa?

  Cuku ba tare da ƙware ba , wanda aka sani da cuku-madara mai tsabta, an yi shi ne daga madara wadda ba a ba shi ba. Pasteurization na faruwa a yayin da ake kulawa da lokacin da ake cike da madara a farkon tsarin shayarwa don halakar da kwayoyin halitta wanda zai iya haifar da cututtuka ko ɓarna. Bugu da ƙari ga lalata halayen microorganisms mai hatsari, wasu suna gardama cewa madara mai nasu ba ta cinye kayan daɗin da abincin da ke haifar da babban cuku.

  Za'a iya sayar da kandar da aka yi da madarar da ba a samar da ita (raw) ba a Amurka sai dai idan ya tsufa a kalla kwanaki 60. An tsara wannan ta hanyar Abinci da Drug Administration. Bayan kwanaki 60, acid da salts a cikin madara mai madara da kuma tsarin tsufa sunyi imani da cewa sun hana listeria, salmonella, E. coli da sauran cututtukan kwayoyi daga girma.

  • Ƙara Ƙarin Game da Tattaunawa tsakanin Raw da Pasteurized Cuku
  • Ziyarci shafin yanar gizon FDA don sanin koyon matsayin gwamnati a kan cuku ba tare da yabon ba

• 02 na 04

  Ta yaya Milk Pasteurized?

  Cikakken abincin da aka ƙaddara shi ne a matsayin cuku da aka samar da madara wadda aka mai tsanani zuwa zafin jiki na 161 ° F na goma sha biyar seconds ko zuwa 145 ° F na minti talatin ko fiye.

  Misali pasteurization na faruwa tsakanin 158 da 162 digiri F, duk da haka, akwai hanyoyi daban-daban na pasteurization da kuma yawan zafin jiki da tsawon lokacin da madara ya mai tsanani zai iya bambanta. Ɗaya daga cikin misalin wannan an san shi azaman Low Temperature Long Hold (LTLH) pasteurization. An shayar da madara har zuwa 149 digiri F domin har zuwa minti 40. Wannan hanya yawancin lokaci ne mai kula da kaya saboda masu ilimin ƙwayoyin cuta da kwayoyin halitta sunyi da muhimmanci don magance kariya ta hanyar wanzar da wannan hanyar fassarar.

  Bambanci daga pasteurization shine tsarin da ake kira "cuku" dafa . Yayin da ake amfani da tsarin cizon cuku, ana "dafa shi" a taƙaice a zafin jiki tsakanin 104 zuwa 120 F. "Cooking" an yi amfani da gyaran don canza rubutun, don yin tsitsa sakamakon tsirrai amma mai sauƙi da tausayi. Ana amfani da su don yin amfani da shi a kan wasu ƙwayoyi masu tsabta kamar "Fontina" da kuma irin cizon Swiss). Kuma akwai wasu cheeses kamar yadda ake dafa (kamar mozzarella).

  • Karanta game da shan giya

• 03 na 04

  Shin Gishiri maras amfani da ruwan inabi ba shi da kyau?

  Ee. Kuma a'a. Ko da yake masanan da masoya za su yi jayayya da bangarori biyu na wannan muhawara, ko dai cuku da aka yi daga madara mai madara ya fi kyau fiye da cuku da aka yi daga madara mai ƙanshi ba wani abu ne na zaɓin mutum ba. Akwai abubuwa masu ban mamaki, masu inganci, kayan kirki na kayan fasaha waɗanda aka yi daga madara mai nasu. Har ila yau, akwai wasu ƙwayoyi masu ban mamaki da aka yi daga madara mai madara . Abu mai mahimmanci shi ne cewa an ba masu ba da kyauta zabi kuma a yarda su yi amfani da irin madara da suke jin mafi kyau ga irin cuku da suke yin.

  Yana da mahimmancin tunawa da abubuwan da suka faru ba tare da ko madara ba ne pasteurized ya shafi nau'in cuku. Wasu wasu sharuddan:

  • Shin cuku ne aka yi a cikin wani ma'aikata ko an yi shi ne?
  • Shin madara (raw ko pasteurized) ya taru a tsabta, tsabtace wuri?
  • Ana yin cuku a tsabta, tsabtace wuri?
  • An yarda da dabbobi su ci abinci a cikin makiyaya da kuma ci iri iri iri?
  • Shin likitan cheesemaker ne?
  • Yaya cuku yake da shekaru?
  • Shin kantin sayar da ke sayar da cuku da kuma adana shi yadda ya kamata?

  Ƙarin Ƙidaya Game da Gishiri maras nauyi:

  • Slowfood Manifesto a kare da Raw Milk

• 04 04

  A ina zan iya saya Gurasar da ba a ƙaddara ba?

  An sayar da cuku ba a cikin shaguna a duk faɗin duniya ba. A Amurka, duk da haka, dokokin suna tsara tallace-cizon cuku da aka yi daga madara marasa ƙarfi .

  A Amurka, gishiri mai madarar nama kawai za'a iya sayarwa bayan da ya tsufa a kalla kwanaki 60. Ba a halatta ba da cakuda madara wanda ba ya tsufa ba a kalla kwanaki 60 a cikin ƙasa, koda kuwa don amfanin kanka.

  Don samun madara mai madara a cikin kantin sayar da ke kusa da ku, tuntuɓi wannan jeri na cheeses marasa lafiya . A cikin kantin sayar da cuku mai kyau, cuku mai tsami za ta iya nuna kowane irin cuku ba tare da ƙanshin da suke sayarwa ba. A cikin shaguna da ke sayar da kaya da aka rigaya, ya kamata ya nuna a kan lakabin idan cuku ba shi da cikakke.