An yi amfani da ƙwayoyi mai yalwa da madara da madara da ba a ba su ba. Za su iya kasancewa mai ƙarfi, mai taushi, mai tsami, ko ɓarna kuma zai iya zuwa cikin kowane nau'i, daga tuni don toshewa. Alal misali, shahararrun Parmigiano Reggiano ba za a kira shi Parmigiano Reggiano ba sai dai idan an yi shi daga madara mai madara. Da yawa daga cikin manyan furen Turai, daga manyan manyan kantunan Camemberts zuwa wasu manyan brie-crème Brie, ana buƙatar da ake kira Appellation d'origine contrôled (AOC) don amfani da madara mai albarka a cikin samar da su.
Za a iya sayar da kudan zuma da madarar da ba za a iya sayar da su ba a cikin Amurka sai dai idan sun tsufa a kalla kwanaki 60 a zafin jiki ba kasa da 35 F. Tun daga shekara ta 1949, Abincin da Drug Administration ya tsara ta tare da manufar kare masu amfani daga kwayoyin cuta mai cutarwa a madara marasa ƙarfi. Bayan kwanaki 60, adadin acid da salts a cikin cuku-madara mai kyau sun hana listeria, salmonella, da kuma E. coli daga girma.
Cikakken abincin ba shi da cizon 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. Pasteurization ya kashe pathogens irin su Listeria da E. coli (da sauransu kamar Staphylococcus aureus da Salmonella ) wanda zai iya zama a madara mai madara. Mutane da yawa suna jayayya cewa pasteurization yana kashe ba kawai kwayoyin cutarwa ba amma cututtukan da ke da alhakin shan cuku tare da dadin dandano wanda baza'a iya yin rikitarwa ba.
Matsayi na yanzu
Wasu masu kwantar da hankali sunyi imanin cewa yin amfani da madara mai madara zai haifar da karin dandano da kuma karin warkatun lafiya. Sun kuma gaskanta cewa babu dalilin damu da madara mai madara kuma babu dalili don jira kwanaki 60 don cin cuku da aka yi daga gare ta. Wadannan masu shayarwa sukan yi amfani da furos na Turai a matsayin shaida, tun da mafi yawancin wando na Turai sun kasance da madara mai madara.
Abinci da Drug Administration ya tsaya ta wurin da'awar cewa madara mai madara zai iya ɗauke da kwayoyin da basu da lafiya ga ingest kuma bayan kwanaki 60 ne kawai wannan kwayar cuta ta narke cikin cuku.
Bayani
Tun daga shekarar 1949, gwamnatin Amurka ta hana sayar da cheeses daga madarar ba tare da ƙaddara ba sai dai idan cuku ya tsufa a kalla kwanaki 60. A 1999, Cibiyar Abinci da Drugta ta yi la'akari da sayar da dukkan fuka-cizon ƙwayoyi masu tsabta duk tsawon lokacin da suka tsufa. Ƙungiyoyi irin su Cheese of Choice Coalition kafa don kare hakkokin masu amfani su sayi cakus mai madara.
Gwani
- Kwanakin kwanaki 60 ana nufin don kare masu amfani daga cututtukan cututtuka. Bayan kwanaki 60, da acid da salts a cikin cuku-madara mai tsabta suna kare shi daga listeria, salmonella, da E. coli.
- Mutane da yawa sun shigo da ƙwayoyi da aka yi da madara mai tsami, irin su Manchego, Parmigiano-Reggiano, da Gruyere, suna bukatar su tsufa a kalla kwanaki 60 don su isa rubutun su.
Cons
- Pasteurization na iya kashe kwayoyin kirki, irin wanda ke haifar da naman na dandano cikin cuku.
- Masu amfani da wajibi ne su jira kwanaki 60 don cin ganyayyaki na madara masu ƙanshi suna ɓacewa a kan dadin dandano da ƙwarewa na matasa, gargajiya na gargajiya na Turai irin su Brie da Reblochon. Maimakon haka, dole ne suyi amfani da nauyin fassarar maras kyau wanda aka yarda a Amurka.
Inda Ya Tsaya
A halin yanzu, cukuwar da ba a ƙaddamar da shi wanda ya tsufa ba a kalla kwanaki 60 shine kawai nau'in cizon da ba a ƙaddamar da shi ba don sayarwa a Amurka.