Ushizi olunesikhunta alubonanga esikhathini esidlule ezimakethe zethu, kodwa lokhu akuzange kumvimbele ekutholeni ukuthandwa phakathi kwabagxeka nabantu abavamile. Kodwa-ke, ungasheshi ukuthenga lo mkhiqizo, ngoba abantu abaningi abaqondi izici zesitoreji, ukusebenzisa, futhi abakwazi ukukhetha ngaso sonke isikhathi uhlobo oluthile lweshizi. Uma ukhetho olungalungile lwe-shizi ngesikhunta lungabangela ukulimala empilweni, kanye nokuphazamisa isifiso sokuzama ukuzama.
Izinhlobo eziningana ushizi ngesikhunta
Kuze kube manje, imakethe inikeza inqwaba yezinhlobo ushizi ngesikhunta, sibheka futhi ethandwa kakhulu.
Isibungu esibomvu . Izinhlobo ezinjalo ushizi zigcwele isikhunta obomvu, esakhiwe ngesikhathi sokuvuthwa kwayo, lapho zisetshenzwa ngamagciwane akhethekile. Abamele lolu hlobo - eMunster naseLibaro.
Isibhunu esimhlophe . Leli yiqembu elikhulu kunabo bonke, lapho kunezihlobo ezifana neCamembert neBree. Loluhlobo lwama-cheese lumbozwe ngaphandle ngaphandle kwesigqoko esimhlophe esakhiwe ngokugcina ushizi ema-cellars, izindonga zazo ezihlanganiswe ne-fungus ye-penecillum.
Isibungu esihlaza okwesibhakabhaka . Lesi sikhunta sigubha ushizi hhayi ngaphandle, njengamabanga amabili okuqala, kodwa ngaphakathi. Lokhu ushizi ukhiqizwa ngokufaka isikhunta ngokusebenzisa amashubhu ngqo emzimbeni we-curd. Khona-ke ushizi ulethwa esimweni esifunyiwe. I-cheese ethandwa kakhulu kulezi ezihlukahlukene yiRofortfort.
Ukusebenzisa kahle ushizi
Ochwepheshe kanye nama-gourmets beluleka ukuba baqale ukujwayela izinhlobonhlobo ushizi ezivela kulezo zinyoni ezinomkhonto omhlophe nomvu obomvu, futhi kakade ekuphendukeni kokugcina ngesikhunta esiluhlaza okwesibhakabhaka (enambitheka kalula). Phela, ukukhethwa okungalungile kwe-shizi kungaphazamisa umbono wezinye izinhlobo.
Kunconywa ukuba ungadli ama-gramu angama-50 ngesikhathi, ukusebenzisa ushizi kungafakwa nge-ingilazi yewayini nezithelo ezintsha. Kuvinjelwe ukuba usebenzise leli shizi kulabo besifazane esimweni nakumntwana. Ungaguquki ukusetshenziswa kwalokhu ushizi ube yisidlo sezinsuku zonke, njengoba ukuhlukunyezwa kungakulimaza.
Ngaphambi kokuba uqale ukudla ushizi ngesikhunta, udinga ukuyihlola ngokucophelela. Okokuqala, bheka ukubukeka kwawo, usuku lokukhiqiza komkhiqizo kanye nokuphila kwalo kwelanga. Ushizi olunesikhunta esimhlophe kufanele luphunga penicillin. Kufanele ukhethe uketshezi oluhlaza okwesibhakabhaka, uqaphele ukuthi imifino yesibumba kufanele ibonakale esigabeni, kodwa ngaphandle kokubonakala kwendawo lapho ijowe khona. Ngokusho kokuvumelana, ushizi kufanele kube buthaka, kodwa hhayi ukudiliza.
Izindlela zokugcina
Ukuze i-cheese ingalahlekelwa izakhiwo zayo ezinhle, kufanele igcinwe ngendlela efanele. Ungalondolozi ushizi esiqandisini. Akunqatshelwe ukushintshela ushizi oluthile ube yi-polyethylene, ushizi kufanele ugcinwe egobolondo laso, futhi umboze umugqa wokusika ngephepha.
Izakhiwo eziwusizo ushizi ngesikhunta
Lolu hlobo lweshizi, njengezinhlobo ezejwayelekile, lunokuqukethwe okuphezulu kwe-calcium. Ushizi olunesikhunta lucebile amaprotheni, ama-amino acids, amavithamini, usawoti we-phosphorus. Ucwaningo lwamuva luye lwabonisa ukuthi ngokusebenzisa njalo ushizi lokho kuthuthukisa ukwakheka kwe-melanin, okuvikela isikhumba emiphumeleni emibi yelanga.
Ukulimaza ushizi ngesikhunta
Uma udla ushizi, ukunamathela emithethweni, khona-ke akulimazi. Ngokwenani elikhulu, ukusetshenziswa kwalo mkhiqizo kuphenduka ukuhlukumeza isisu, njengoba kuyoba nzima ngaye ukuyigaya. Ngisho nomuntu onempilo angase abe nezinkinga ngamathumbu, okungukuthi, ukwephulwa kwe-microflora.
Abantu abanezinkinga ze-GI nabo abakunconywa ukuthi basebenzise lo mkhiqizo. Kuyadingeka ukwazi ukuthi ushizi uqukethe i-fungus equkethwe esikhunjini, futhi iveza imithi elwa namagciwane, okuyinto ebulala amabhaktheriya anenzuzo emathunjini. Ekugcineni, ungathola i-dysbacteriosis noma isifo esibucayi.