I-cheese kunye nenkukhu ibonakala kungekudala kakhulu kwiimarike zethu, kodwa oku akuzange kumvimbele ekubeni athandwe ngabantu abahlalutyo kunye nabantu abaqhelekileyo. Nangona kunjalo, musa ukukhawuleza ukuthenga le mveliso, kuba abantu abaninzi abayiqondi iimpawu zokugcinwa kwayo, ukusebenzisa, kwaye abanako ukukhetha uhlobo olulungileyo lweeshizi. Ukuba ukhetho olungalunganga lweeshizi ngokubunjwa lungabangela ingozi kwimpilo, kunye nakunaphakade ukuphazamisa umnqweno wokuzama ukuzama.
Iintlobo zeeshizi ezinobumba
Okwangoku, i-marhwebo inika inani elikhulu leentshizi ngesikhunta, sibheka kwakhona okuthandwa kakhulu.
Ubumba obomvu . Iindidi ezinjengesibini zifakwe ngumbumba obomvu, okwakhiwa ngexesha lokuvuthwa kwayo, xa ziqhutyelwa ngeebhaktheriya ezikhethekileyo. Abameli belo hlobo - eMunster naseLibaro.
Ubumba obumhlophe . Eli liqela eliqela kakhulu, apho kukho iintlobo ezifana neCamembert kunye neBree. Olu hlobo lweshizi lukhutshwe ngaphandle ngaphandle kwengubo emhlophe eyenziwe ngokugcina ishizi kumaseli, apho izindonga zazo zihlanganiswa nefungus ye-penecillum.
Ubumba obuhlaza okwesibhakabhaka . Esi sikhombisi sihlanganisa i-cheese engekho ngaphandle, njengamabanga amabini okuqala, kodwa ngaphakathi. Esi sitshizi sikhiqizwa ngokufakelwa kwesikhunta ngokusebenzisa iibhubhu ngqo kwi-mass mass. Emva koko i-cheese ifakwe kwimeko efunwayo. I-cheese ethandwa kakhulu kule mibala iRofortfort.
Ukusetyenziswa okufanelekileyo kweeshizi
Iingcali kunye neengqungquthela zicebisa ukuba ziqhelane nazo iintlobo zeeshizi ezivela kwiintlobo ezinobumba obomvu obomvu, kwaye sele sele ziphendulela ngokugqibela ngumbumba ohlaza okomhlaza ohlaza okomhlaza. Emva koko, ukhetho olungalunganga lweeshizi lunokuphazamisa ukucinga kwezinye iintlobo.
Kunconywe ukuba ungadli ngaphezu kwe-50 grams ngexesha, ukusetyenziswa kweeshizi kunokuncediswa ngeglasi yewayini kunye neziqhamo ezintsha. Kuvinjelwe ngokungqongqo ukusebenzisa loo ushizi kubafazi kwimeko kunye nabantwana. Ungaguquki ukusetyenziswa kwesosizi kwizinto ezidliwayo zemihla ngemihla, njengoko ulwaphulo-mthetho lunokulimaza.
Ngaphambi kokuba uqale ukutya ushizi ngumbumba, kufuneka uhlole ngokucophelela. Okokuqala, jonga ukubonakala kwayo, umhla wokuveliswa kwemveliso kunye nobomi bayo. I-cheese enebhokisi elimhlophe kufanele iphunga i-penicillin. Kufuneka kukhethwe i-Blue cheese, ukunyamekela ukuba iifetheni zesikhunta kufuneka zibonwe kwicandelo, kodwa ngaphandle kokubonakala kwendawo apho ijojelelwe khona. Ngokutsho kokuhambelana, i-cheese kufuneka ithambileyo, kodwa ingabonakali.
Iindlela zokugcina
Ukuze i-cheese ingaphumeleli iipropati zayo ezilungileyo, kufuneka igcinwe ngokuchanekileyo. Ungagcini ushizi kwisiqandisisi. Kuvinjelwe ngokungqongqo ukutshintsha intsalela ye-cheese ibe yi-polyethylene, i-cheese ifanele igcinwe kwiigobolondo zayo, kwaye igubungele umgca wokusika kunye nephepha.
Iipropati eziwusizo zeshizi ngokubunjwa
Olu hlobo lweeshizi, njengeentlobo eziqhelekileyo, lunomxholo ophezulu we-calcium. I-Cheese ene-mold icebile kwiiprotheni, i-amino acids, iivithamini, ityuwa ye-phosphorus. Uphando olutsha luye lwabonisa ukuba ngokusetyenziswa rhoqo kweso sikisi kuphucula ukubunjwa kwe-melanin, ekhusela ulusu kwimiphumo emibi yelanga.
Ukulimala ushizi ngumbumba
Ukuba udla ushizi, ukunamathela kwimithetho, ke akubi. Ngokwenani elikhulu, ukusetyenziswa kwalo mveliso kuya kuba yintlungu ngenxa yesisu, njengoko kuya kuba nzima kuye ukuyihlwaya. Nangona umntu onempilo unokufumana iingxaki ngamathumbu, oko kukuthi, ukuphulwa kwe-microflora.
Abantu abaneengxaki ze-GI abacetyiswa ukuba basebenzise le mveliso. Kubalulekile ukwazi ukuba ushizi uqulethe iifungus equlethwe kwi-mold, kwaye ivelisa i-antibiotic, leyo ibhubhisa iibhaktheriya ezincedo emathunjini. Ekugqibeleni, unokufumana i-dysbacteriosis okanye ingxaki enkulu.