A cikin sanannen rarrabuwa, cuku gida shine “na al’ada”, mai laushi
da granules (ko hatsi), mai da mara kitse, kantin sayar da siya,
gona da gida. Bugu da kari, kowane nau’in yana dangana nasa
saitin kaddarorin masu amfani – alal misali, cuku gida ya fi tasiri
don dawo da rashi na calcium, da sauran don rage kiba.
Za mu fahimci takamaiman samfurin kuma mu ba ku cikakken bayani.
shawarwari don amfani tare da fa’idodin kiwon lafiya.
Amfani Properties na gida cuku
Haɗin kai da adadin kuzari.
Ruwa 81,01 Carbohydrates 6,66 Sugar 1,85 Protein 10,34 Fat 0,29 Calories (Kcal) 72 Potassium 137 Phosphorus 190 Calcium 86 Sodium 372 Magnesium 11 Iron 0,15 Zinc 0,47 Vitamin Copper
B6 0,016 Vitamin
PP 0,144 Vitamin
B1 0,023 Vitamin
B2 0,226 Vitamin E 0,01
Bayanan da ke cikin wannan tebur ɗin sun yi daidai da samfur wanda, a Turai,
Ana yawan kiran Amurka da wasu ƙasashen Gabas ta Tsakiya a matsayin ‘gidan ƙasa’
cuku «(fassara ta zahiri -» cuku cuku «). A kasar mu
Ana kiran wannan samfurin sau da yawa granular (ko granulated) curd,
a lokuta da ba kasafai amfani da sunan “Lithuanian curd”.
Abin da ke cikin kalori na cuku gida yana da ƙasa, kawai
72 kcal. Amma dole ne a tuna cewa shi da kansa daya ne
na nau’ikan cuku mai ƙarancin mai (daga 0%). Yanayi
yadda a kan shaguna da kasuwanninmu za ku iya samun da yawa
samfurin mai (har zuwa 23%), wanda kuma ake kira cuku gida,
amma yana dauke da adadin kuzari sau 3, yana da daidaito daban-daban,
acidity da ikon ‘ba’ ma’adanai masu amfani (misali,
calcium), idan an cinye shi azaman tasa daban. Musamman
Abincin mai mai da mara nauyi yana bambanta ta hanyar abun ciki na bitamin A,
E, B12, kazalika da kasancewar zinc, fluorine, jan karfe, folic acid.
Kayan magani
Cottage cuku yana nuna kaddarorin magani saboda kasancewar a cikin abun da ke ciki.
amino acid,
Daga cikinsu akwai methionine, ma’adanai (musamman calcium
da phosphorus) da adadin bitamin. Godiya gare su, wannan samfurin yana inganta
yanayin kashi da guringuntsi nama, yana ba da farfadowa
da ikon tsarin juyayi, yana ƙara haemoglobin cikin jini, yana taimakawa
a cikin maganin cututtuka na tsarin zuciya da jijiyoyin jini, hanta. Ya hada da
a cikin abinci abinci don inganta metabolism da kuma kula da mai
kiba
Cottage cuku samfuri ne mai sauƙin narkewa. Bayan sarrafa
Sunan furotin madara a cikin curd ya zama mafi samuwa ga enzyme.
farawa da madara da kuma madara. Hakanan don sarrafa shi
jiki yana buƙatar ƙarancin hydrochloric acid.
Don dalilai na magani, ana amfani da diuretic Properties na gida cuku.
godiya ga wanda yake inganta yanayin masu fama da hawan jini,
matsalolin koda, cututtukan zuciya da jijiyoyin jini.
methionine
Yawan adadin wannan amino acid mai mahimmanci ya bayyana
amfanin gida cuku ga hanta Godiya ga methionine, yana warware nan da nan.
ayyuka daban-daban:
- Yana taimakawa wajen narkar da mai. methionine
yana hana kitsen jiki, yana tabbatar da samar da al’ada
bile da excretion na wuce haddi cholesterol. Don hanta lafiya
samfurin tare da 5% mai ya fi kyau. - Yi yaƙi da masu tsattsauran ra’ayi. Antioxidant
tasirin acid yana kare sel daga halaka. - Ƙarfafa peristalsis na hanji. Curd
Protein yana haifar da yanayi mai kyau don microflora na hanji da
yana inganta peristalsis, wanda ke taimakawa tare da
maƙarƙashiya (ko da yake wannan doka ba ta shafi
gida cuku, wanda zai iya kara tsananta matsalar kawai).
Calcio
Ɗaya daga cikin mahimman kaddarorin amfani na cuku gida ana kiransa babban abun ciki.
ya ƙunshi calcium.
Dangane da nau’in samfurin wannan ma’adinai, curd ya ƙunshi
70 zuwa 170 mg / 100 g. Calcium wajibi ne don horo na al’ada
nama kashi, aikin tsarin zuciya da jijiyoyin jini, motsa jiki
hormonal metabolism, tabbatar da watsar da jijiya sha’awar.
Idan ba tare da calcium ba, ba zai yuwu a haɗa sauran abubuwan ganowa ba (phosphorus,
magnesium, bitamin K da D).
Sunan da cuku gida (ba a raba zuwa nau’in samfurin) a cikin tambaya.
abun ciki na calcium ya dade ba shi da aibi. Amma a karshe
A tsawon shekaru, an daina maganar cuku gida a matsayin babban tushen calcium.
a cikin abinci. Da farko dai, jagoranci a cikin wannan siga yanzu babu shakka
da aka ba da cuku mai wuya, wasu nau’in kabeji, tsaba
poppy, sesame, chia (Spanish sage). Hatta a cikin makusantansu
samfurori, cuku gida yana da masu fafatawa masu ƙarfi (whey,
Madara). AMMA,
na biyu, ba shi da mahimmanci fiye da adadin ma’adinai
factor na ta bioavailability. A cikin fermented kiwo kayayyakin da aka sha
har zuwa 80% calcium, amma ba duka ba, tun da assimilation ya dogara
na yawan kitsen da ke tare da shi.
Lokacin da aka sha tare da abinci, gram 1 na mai yana assimilate 10
MG na calcium. Idan muka yi la’akari da abun ciki na calcium a matakin
85-95 mg / 100 g na samfurin, ya bayyana cewa don assimilation za ku buƙaci.
game da 8,5-9,5 g na mai. Ana samun wannan ma’auni a cikin classic
gida cuku tare da matsakaicin mai abun ciki na 9%. Yiwuwar calcium a ciki
za ku iya samun irin wannan ƙarar cukuwar gida ba tare da mai ba, amma sai
kitsen da ake buƙata don assimilation zai buƙaci ƙara da kansa.
A wannan yanayin, dole ne a la’akari da cewa kitse mai yawa kuma yana canza narkewa.
ma’adinai
Idan yawan adadin alli a cikin gram 100 na samfurin ya fi girma, to, mai abun ciki
dole ne ya zama mafi girma don kyakkyawan assimilation. Paradox shine cewa a cikin ƙananan mai
Calcium cottage cuku ya fi ɗan kitse, don haka
ma’auni na ma’adinai da mai ya fara rushewa.
Ana iya gyara halin da ake ciki ta hanyar kawar da rashin bitamin.
D, tare da wanda duka alli da magnesium suna da kyau sosai.
Akwai nau’ikan bitamin D da yawa a cikin duka, amma mafi yawan ambaton su
Yana da cholecalciferol (D3, wanda aka haɗa a ƙarƙashin rinjayar
ultraviolet haske) da ergocalciferol (D2, wanda muke samu daga abinci).
D2 yana da yawa a cikin man kifi, portobello namomin kaza (iri-iri na namomin kaza)
da shiitake. Koyaya, ga mai lafiya da ke zaune a layin tsakiya,
Yawancin lokaci ana samar da isasshen D3 yayin yanayin rayuwa.
(watau don wannan ba lallai ba ne don ƙara yawan adadin
lokacin da aka kashe a rana). Kuma ga D2 fiye da kima da aka karɓa.
tare da ƙari na abinci yana da haɗari kuma yana iya haifar da hypercalcemia
tare da sakamako mara kyau da yawa. Don haka ƙarfafa canje-canje
Ya kamata a ƙara samfurin 9% wanda aka riga ya daidaita tare da babba
taka tsantsan.
Jimlar adadin alli a cikin curd yana ƙaruwa tare da amfani da
don sarrafa sinadarin calcium chloride. Duk da haka, irin wannan
calcium ba shi da kyau, kuma a cikin samarwa ba a amfani da shi sosai don ingantawa
kaddarorin masu amfani, nawa don haɓaka aikin samfur da haɓaka
furotin coagulation.
Kusan duk kaddarorin magani iri ɗaya ne wanda cuku gida ke da shi
a cikin ruwa. 93-94% ya ƙunshi ruwa, da sauran
6-7% sun hada da lactose,
furotin whey, ƙaramin adadin madara mai narkewa mai sauƙi
mai, godiya ga abin da amfanin whey ya bayyana. Caloric abun ciki
whey yana kan matsakaicin sau 3 ƙasa da na madara, haka yake
sau da yawa yakan zama babban abinci a cikin abinci.
Idan babu rashin haƙƙin lactose, magani yana taimakawa wajen aiki.
Gastrointestinal fili. Amma tun da Gabas Slavs suna da kashi na rashin haƙuri
yana cikin kewayon 16-18% na jimlar yawan manya, mafi kyau
kula da wannan kafin amfani da serum.
A magani
A cikin magungunan gargajiya don maganin kai tsaye na curd.
ba a amfani. Amma a wasu lokuta, likitoci sun ba da shawarar hada da
a cikin abinci, cuku gida na iri daban-daban, dangane da cutar mai haƙuri.
Sau da yawa ana shigar da samfurin mara kitse a cikin abincin masu ciwon sukari,
Samfurin mai mai: a cikin abincin waɗanda ke fama da maƙarƙashiya, ana ba da shawarar samfurin 5%.
don inganta aikin hanta. Bari mu shigar da cuku mai ƙarancin mai a ciki
cholecystitis (a cikin lokaci mara kyau) kuma tare da pancreatitis
(bayan tuntubar likita).
A cikin magungunan jama’a
A general warkewa Properties na gida cuku kuma amfani a cikin mutane.
magani. Ana cinyewa don ƙarfafa ƙasusuwa, guringuntsi da hakora, don
inganta yanayin atherosclerosis,
hauhawar jini
matsaloli tare da gastrointestinal tract da tsarin excretory (wanda aka sanya don sauƙaƙe
edema).
Amma masu maganin gargajiya suna faɗaɗa yawan amfani da cuku gida.
Tare da taimakonsa, ana kula da tari.
na wani yanayi daban, mashako
da kumburi
huhu. Akwai girke-girke don damfara wanda ya maye gurbin
mustard plaster. Don yin damfara, 200 g na gida cuku (yawanci
tsami) a sha zuma cokali 2
kuma cakuda yana mai zafi a cikin wanka na ruwa ko a cikin tanda microwave. Daga baya
abun da ke ciki an shimfiɗa shi a cikin Layer ɗaya a kan masana’anta ko nannade cikin yadudduka 2-3
gauze, an rufe shi da zane iri ɗaya kuma gyarawa a baya da / ko babba
sassan kirji, gyarawa a jiki da farko tare da fim din cin abinci sannan
zani
A cikin magungunan gabas
Duk da cewa an dauki curd a matsayin kayan gargajiya.
akasari na gabashi, arewaci da kuma kasashen tsakiya
Turai, akwai kuma hadisai na gabas game da amfani da wannan madara mai haifuwa
abinci a kula da marasa lafiya. Don haka, a cikin littafin likitancin Tibet, cuku gida
(can ana kiransa “sho”) daga nonon saniya da akuya kamar sanyi mai tsami
kuma ana bada shawarar samfur mai nauyi don cututtukan bile. A cikin rigakafi
Abincin da aka wajabta wa mutane masu lafiya tare da narkewar rashin daidaituwa
(tare da digiri na 1 da na 2 na wuta na ciki), ana ba da shawarar cuku gida
cinye tsakanin 11 da 16 na rana.
A cikin littattafan tunani na likitancin gabas, akwai kuma girke-girke don
baldness da m gida cuku da m gishiri (niƙa No. 2) daidai
girma. Cakulan gida na wannan biyu ya kamata ya yi laushi da tsoho da kauri
epidermis da gishiri: don tada samuwar sabon gashi
kwararan fitila. Ya kamata a yi amfani da wannan cakuda tare da swab auduga, shafa tushen.
gashi kuma a rufe na tsawon mintuna 40 tare da murfin jakar filastik tare da
gyale ko tawul don dumama. Gaskiya ne, marubutan sun yi gargaɗi
cewa damar sake dawo da layin gashi a cikin mutanen choleric sun fi girma
da mutanen sanguine, da kuma mutanen da ke da matakan haemoglobin masu yawa.
A cikin binciken kimiyya
A cikin binciken su, masana kimiyya sau da yawa ba sa nazarin curd kanta.
da sassanta (misali amino acid) da tasirinsa akan
kwayoyin halitta. Amma wani lokacin shi ne cukuwar gida wanda ke tsakiyar sha’awa.
furotin da aka kwatanta da wani sashi daban daidai
na kari na abinci da kuma tare da sunadaran sauran kayan abinci.
Tasirin furotin curd akan tsarin glucose idan aka kwatanta.
tare da tasirin sunadaran cod
da waken soya..
Binciken yuwuwar amfani da samfuran furotin daban-daban
a cikin maganin nau’in ciwon sukari na 2 (saboda tasirin sunadaran akan matakin
plasma glucose), masana kimiyya sun gudanar da gwajin kwatancen
tare da kwasfa, soya da sunadarai cuku. An halarci gwajin
17 manya masu lafiya. A sakamakon haka, an gano cewa
Cin gida cuku tare da abinci na yau da kullum ya kai ga
ingantacciyar amsawar insulin bayan sa’o’i 4 da mafi kyawun rabo
insulin / glucose bayan awanni 2, idan aka kwatanta da cod da furotin soya
(kodayake furotin cod ya haifar da amsawar glucose mai ƙarfi a 1,5
awanni, idan aka kwatanta da cuku gida da waken soya). Abin lura ne ta hanyar
Minti 40 bayan cin abinci, an sami karuwar insulin iri ɗaya lokacin da aka sha
na kowane nau’in furotin, amma matakin ya kasance iri ɗaya ne
na dogon lokaci kawai a cikin yanayin yin amfani da cuku gida.
A cikin gwajin da aka kwatanta, masana kimiyya ba za su iya tabbatar da ko ya zama ba
Shin wannan ne sakamakon gaskiyar cewa, a mayar da martani ga amfani da gida cuku.
karin insulin, ko kuma saboda hanta tana fita da sauri
insulin da aka samar ta hanyar cod da sunadaran soya. Bugu da ƙari, masana kimiyya ba za su iya ba
tabbatar da cewa tasirin da aka samu a cikin gwaji tare da
mutane suna maimaita kansu a cikin gwaji tare da masu ciwon sukari. amma
sun ƙaddara daidai cewa bambanci tsakanin tasiri a jikin waɗanda aka yi nazari
akwai sunadaran da wadannan sunadaran zasu iya aiki ta hanyoyi daban-daban
(ƙarfafa samar da insulin ko daidaita matakin kai tsaye
glucose) kuma ya kamata a yi la’akari da batun a cikin mahallin
Shirye-shiryen warkewa na alƙawarin don kula da ciwon sukari 2
nau’in.
Kwatanta tasiri akan furotin metabolism na abin da ake ci abinci kamar a
bangaren tare da furotin curd a cikin samfurin..
Wannan binciken ya kwatanta tasirin karin furotin da furotin
a matsayin wani ɓangare na cuku gida, tun da wani lokacin tasirin dukan samfurin
ya sha bamban da tasirin bangarensa guda daya. An gudanar da kwarewa
tare da granulated gida cuku. ‘Yan mata masu aiki (a matsakaici
20 shekaru) cinye 30 zuwa 60 g na granulated gida cuku don 30-60
mintuna kafin lokacin kwanta barci – sa’o’i 2 bayan cin abinci na ƙarshe. Jimlar
gwajin ya shafi ‘yan mata 10 da suka zo
zuwa lab a 18:00 kuma ya zauna a can har safiya.
Da safe, daga 5 zuwa 8 na safe, mahalarta gwajin sun auna sigogi 2:
RER (Rashin musanya na numfashi) – ƙimar musayar numfashi
(dangantaka tsakanin amfani da O2 da samar da CO2) da REE (makamashi a hutawa
Kudade) – amfani da makamashi a hutawa. Masana kimiyya sun lura
Inganta metabolism da tasiri mai kyau akan lafiyar tsoka.
duk ‘yan mata, duk da haka, bambanci tsakanin karin furotin da cuku gida
rasa. Mahalarta taron sun kuma bayyana ra’ayinsu na zahiri game da
ya karu / rage yawan abincin safe bayan sunadaran sunadarai daban-daban. nan
ba a sami wani bambanci ba.
Don rasa nauyi
Ana amfani da cuku slimming a kusan dukkanin shirye-shirye,
ba ka damar rasa nauyi. Abubuwan da ke cikin kalori na cuku gida ya dogara
don abun ciki mai kitse, kuma ana iya siffanta shi da kyau a cikin tebur mai zuwa:
- Ƙananan mai – 70 kcal / 100 g.
- Ƙananan mai – 85-90 kcal / 100 g.
- Classic: matsakaicin 150 kcal / 100 g.
- Fat – fiye da 220 kcal / 100 g.
Bayanan sun kasance m, tun da ma’anar «classical
Abubuwan cuku gida sun faɗi cikin kewayon 4 zuwa 18%. Amma a bayyane yake
ƙananan ƙimar abinci mai gina jiki, ƙananan adadin mai
aka nuna akan marufi.
A cikin matsanancin yanayi, mutanen da suka rasa nauyi suna canzawa zuwa samfuran marasa kitse.
gida cuku tare da 0-1,8% mai, amma wannan hanya tsohuwar zamani ce
saboda rashin daidaituwar abinci na wannan samfurin. Don inganci
don rasa nauyi, ya isa ya zaɓi abincin curd bisa 5-9%
gida cuku, amma kada ku zalunta da yawa (yawan abinci, girma
servings, zaki da kuma high-kalori dressings).
A cikin hanyar gargajiya, tare da abinci mai curd, ana cin rabin kilogram kowace rana.
samfur. An raba wannan juzu’in zuwa abinci 5 waɗanda suka haɗa da
ayaba kadan,
Furen Flax
ko zuma. An wanke cuku gida tare da gilashin kefir mai ƙananan mai.
da safe da gilashi da yamma. Af, ban da rage makamashi
dabi’u, irin wannan abincin kuma yana taimakawa bushewa godiya ga diuretic
Properties na gida cuku.
Abincin curd (mafi daidai, abincin mono) bai dace da kowa ba,
saboda yana da wuya a manne da samfur ɗaya har tsawon mako guda.
Yana da tasiri daban-daban ga mutane daban-daban, amma a al’ada muna magana ne game da jefar.
1,5-2,5 kg a cikin kwanaki 7 tare da raguwar rashin daidaituwa a cikin yanki
kugu, kwatangwalo da kirji.
Ɗaya daga cikin mashahuran shawarwarin abinci ya ce abinci mai gina jiki
yana da kyau idan ya kasance a cikin tsari mai ƙarfi (ba ruwa ba). Kuma ko da yake
Ba duk shawarwarin abinci suna aiki daidai da kyau ba, wannan shawara
wasu masu aikin sa kai sun gwada shi a kansu, sun yarda da ingancinsa.
Don haka a cikin rahotannin da suka gabata, bayan shan yogurt don karin kumallo
Dole ne in koma teburin bayan rabin sa’a, kuma bayan cin abinci
Cukulan gida na iya jira in an kwatanta da natsuwa don abincin dare.
Wasu masu gina jiki suna kula da abin da bai kamata ba
rasa nauyi ku ci cuku gida da dare. An bayyana wannan ta gaskiyar cewa tare da ƙarami
glycemic index (30) ma’aunin insulin na cuku gida yana da yawa
mafi girma (120) – wato, pancreas yana mayar da martani ga curd
sakin insulin, wanda ke toshe lipase daga aiki azaman mai ƙonewa mai mahimmanci
da enzyme da kuma ‘hormone asarar nauyi’ somatotropin, wanda ke da alhakin
mai kona. Kuma tun da kololuwar samar da wannan hormone yana faruwa
da dare, maraice curd fara tsoma baki tare da aikinku.
A cikin dafa abinci
A cikin kicin, ana cin cukuwar gida danye, soyayye, gasa, tafasa.
iri. A wannan yanayin, don dafa abinci, cuku gida yawanci ne na farko
niƙa (rubuta) – haye ta cikin ma’auni tare da cokali
ko kuma “murkushe.” A cikin dakunan dafa abinci na zamani sanye take da wannan
amfani da blenders. Lokacin da aka daskare, cukuwar gida ya zama ƙari
m, iska da uniform.
A cikin jerin shahararrun jita-jita na curd:
- curd cakes (curd) – mafi sau da yawa soyayyen a cikin kayan lambu mai
ko gasa, kasa da yawa, tururi, - Paski (Easter): Easter tasa da za a iya shirya kamar yadda
na dafaffe da danyen gida cuku, - casseroles,
- Vareniks,
- cuku da wuri.
Tun da cuku gida yana da kyau tare da kwayoyi
(raisins, dried apricots, prunes), berries da sabo ne ‘ya’yan itatuwa (strawberries,
rasberi
Apple,
pear), walnuts,
Sa’an nan gida cuku jita-jita sau da yawa sun hada da guda additives. me yafi haka
Har ila yau, ana shirya cheesecakes tare da ƙari na ganye (dill,
gashinsa na koren albasa) da kayan lambu (karas,
dankali).
A al’adance ana ba da jita-jita tare da zuma, kirim mai tsami,
madarar madara. Amma akwai kuma haɗuwa da ba zato ba tsammani. Sannan,
misali, shugaban kasar Amurka na 37 Richard Nixon, bisa ga sheda
Marubutan tarihin rayuwa, yana son cin cukuwar gida tare da miya na tumatir. Yanzu a kasar mu
hade da cuku gida tare da flaxseed yana da sauri samun shahara
mai.
Ma’auratan “cuku mai ƙarancin kitse + man flaxseed” ma’aurata sun shahara saboda godiya
Ayyukan masanin abinci mai gina jiki da likitancin Jamus Johanna Budwig, wanda
a tsakiyar karni na ashirin, ya gabatar da “ka’idar abinci mai gina jiki” curative.
tsara don canza rabon fatty acid (rage wuce haddi
cikakken da ramawa ga rashin polyunsaturated) a cikin jiki
mutum. Abincin safe mai daɗi bisa cuku mai ƙarancin kitse,
kayan yaji tare da man linseed tare da ƙari na zuma, ‘ya’yan itatuwa, kwayoyi,
linseed, tare da ƙin yarda da wasu samfuran da yawa
wani masanin abinci mai gina jiki ya yi la’akari da shi azaman hanyar magance cututtuka da yawa,
ciki har da ciwon daji. Koyaya, ƙungiyar kimiyyar ra’ayoyin Johanna
Budwig bai goyi bayansa ba.
Amsar tambayar «lokacin da ya fi kyau ku ci cuku gida: don karin kumallo, abincin rana
Ko abincin dare? ”, Ya dogara da manufar yin amfani da cuku gida. Kamar yadda aka riga aka fada
sama, an yi imani cewa don rasa nauyi yana da kyau a daina cin abinci
gida cuku da dare saboda toshewar mai kona enzyme
da kuma “hormones na bakin ciki.” Idan burin shine mafi kyawun shayar calcium, to
Yana da kyau a ci cuku gida kafin a kwanta barci. An bayyana wannan ta hanyar kunnawa
aiki na parathyroid gland da dare da kuma hanzarta sakin ma’adanai
ka fita yanzu.
Hakanan, akwai mai yawa tryptophan a cikin cuku gida.
18% gida cuku ya ƙunshi game da 210-215mg / 100g, wanda shine
game da 85% na yau da kullun da ake buƙata, kuma a cikin marasa mai – kusan 180 mg / 100
d. Wannan amino acid yana haifar da bacci kuma saboda haka yana taimakawa
kawar da rashin barci.
Wani lokaci, don guje wa zubar da calcium, masu gina jiki ba sa
Ina ba da shawarar shan cuku gida tare da manyan abubuwan sha na caffeine
(Kawayen shayi). Dangantakar dake tsakanin maganin kafeyin da yawan fitar.
da gaske akwai calcium, amma adadin calcium wanda
jiki ya yi hasarar bayan kofi na kofi, sauƙin biya tare da ɗaya ko biyu
tablespoons na gida cuku. Don haka ba kwa buƙatar iyakance kanka sosai.
En cosmetology
A abun da ke ciki na gida cuku sa shi yiwuwa a warware daban-daban
ayyukan kwaskwarima:
- bitamin A yana taimakawa rage kumburi,
- Vitamin B2 yana motsa fata ta metabolism.
- Vitamin PP yana kare kariya daga tasirin hasken rana,
- Calcium da magnesium suna sanya fata laushi, m da kuma roba.
A cikin cosmetology, ana amfani da cuku gida a cikin nau’i na masks, tushe
ga waɗanda aka zaɓa bisa ga ma’aunin mai da fata, da
samfurin: don kula da fata mai laushi, yi amfani da cuku maras mai,
don bushe bushe – mai. Cottage cuku tare da 5-18% ya dace da haɗuwa
da nau’in fata na al’ada. Kamar yadda yake a kowane yanayi, kafin a yi amfani
ya kamata a bincika abun da ke ciki don yiwuwar rashin lafiyan
halayen
Anan akwai wasu misalan mashahuran abin rufe fuska waɗanda suka isa a shafa.
sau ɗaya a mako:
- Masks mai gina jiki. Cottage cuku (1 tbsp. L.) Kuma a ciki
daidai gwargwado na zuma da lemun tsami
Ana hada ruwan ‘ya’yan itace ( teaspoon 1 na kowane) kuma ana shafa shi na mintuna 15-20.
akan tsaftataccen fatar fuska, ban da ido da wuraren lebe. - Rejuvenating mask An haxa cukuwar gida (1 tablespoon)
tare da zuma (cakali 2), ayaba, strawberry da kabewa ɓangaren litattafan almara
(dukkan sinadaran cokali 1 kowanne) a shafa a fuska tsawon 15-20
mintuna. Ana wanke abun da ke ciki tare da ruwan dumi. - Mask don bushewar fata. Gurasa 9-18% (2 tbsp.
l.) ana hadawa da madara mai dumi (2 tbsp. l.), ayaba da persimmon
(rabin kowane ‘ya’yan itace). Kamar fatun da suka gabata, wannan ya shafi
don minti 15-20 akan fata mai tsabta.
Hatsari Properties na gida cuku da kuma contraindications
Duk wani cuku gida shine samfurin acidic, saboda haka, tare da gastritis.
tare da yawan acidity da gyambon ciki, ko kuma an cire shi gaba daya
daga abinci, ko cinyewa bayan magani mai zafi da desalination
tsari. A cikin m matakai na colitis.
pancreatitis
Cottage cuku kuma yawanci ana cire shi daga abinci na kwanaki da yawa, yana dawowa
bayan kwanaki 3-5 kuma a kan shawarar likita.
Cin cuku mai yawa na gida zai iya haifar da ɓarna cututtuka.
koda (saboda yawan abubuwan gina jiki) ko ƙara matakin
cholesterol (tare da cin zarafi na samfurin mai mai). Banda
cuku mai kitse don kiba.
Cukuwan gida da ya ƙare shima haɗari ne mai yuwuwa.
ko samfurin da aka ƙera wanda ya saba wa dokokin tsafta. A cikin abinci
A cikin mahalli mai laushi, ƙwayoyin cuta na ƙwayoyin cuta suna ninka cikin sauƙi (misali,
salmonella).
Bugu da ƙari, a cikin cuku gida tare da ƙarancin kasancewar kwayoyin lactic acid,
in babu na halitta “gasar albarkatun kasa,” E. coli
zai iya daidaita har ma da sauƙi kuma ya haifuwa da sauri.
Mun tattara mahimman mahimman bayanai game da fa’idodi da haɗarin cuku gida.
a cikin wannan misalin kuma za mu yi godiya sosai idan kun raba
hoto a shafukan sada zumunta, tare da hanyar haɗi zuwa shafinmu:
Zabi da ajiya
A lokacin da zabar sako-sako da gida cuku, da farko, kana bukatar ka biya
hankali ga launi, wari da tsari. Dole ne samfurin ya zama fari,
ko da yake an ba da izinin ƙaramar sautin kirim, yana launuka daidai
dukan curd taro. Babu wani kamshi mai ban mamaki (sai dai madara mai ƙima)
ba zai iya zama ba
Masana sun ba da shawarar ba da fifiko ga samfurin iri ɗaya.
m ko gaggautsa daidaito. A cikin lamarin na ƙarshe
kullu ya zama mai laushi da santsi. Mafi wuya samfurin, mafi girma
yuwuwar cewa an ƙera shi daga ‘ginin madara’ wanda
Har ila yau, wani lokaci ana kiransa madarar da aka sake haɗawa. Abubuwan da ke tattare da irin wannan “gini”
ya hada da skimmed madara foda, whey, cream, madara
mai. Bugu da kari, da taurin curd da kasancewar a cikin taro na hatsi da
hatsi mai wuya a kaikaice yana nuna amfani a samarwa
calcium chloride. Aikace-aikace na yanayin zafi mai zafi don coagulation na furotin.
yana ba da damar haɓaka rayuwar shiryayye, amma yana sa samfurin ya zama mai yawa da “rubbery”.
A cikin wani hali, lokacin da sayen sako-sako da gida cuku «da hannu», ya kamata ka
yi la’akari da haɗarin da ke tattare da shan ƙwayoyin cuta
microorganisms da za su iya zama a can kamar yadda a cikin masana’antu tsari,
da kuma lokacin da ba daidai ba lokacin ajiya kafin sayarwa. Duk da haka, wannan
ba yana nufin cewa cuku-cukun gida da aka siyo da aka siyo da shi gaba ɗaya
inshora daga hadarin lalacewa. Yana da amfani ga mabukaci ya zana
kula da yawan zafin jiki a cikin firiji (kada ya zama mafi girma
6C) da marufi. A cikin polyethylene, marufi na polymer da laminate
a cikin tsare, cuku gida za a iya adana shi ba fiye da mako guda ba, kuma a cikin takarda:
bai wuce kwanaki 3 ba.
Bayanan da ke kan marufi na iya gaya wa mai siye da yawa.
- 1 Mafi kyawun cukuwar gida shine wanda ya ƙunshi madara kawai,
Starter al’adu da rennet. Calcium chloride shima karbabbe ne, ko da yake
tare da yin amfani da shi ana iya canza kamanni. - 2 Stabilizers, preservatives (mafi yawan lokaci shi ne E201-203),
dandano, inganta dandano, sitaci,
Man dabino ko lanolin suna nuna cewa kunshin ya ƙunshi
akwai samfurin curd halitta “bisa” inganci mai girma
samfurin. - 3 An ambata kusa da madara, yisti da enzymes shuka.
kitse na iya nuna ƙoƙari na masana’anta don rage acidity. - 4 Da wuya, a cikin jerin abubuwan da aka gyara, kawai za ku iya samu
madara da tsami (ba tare da ambaton enzymes ba). Hakan ya nuna,
An cimma wannan naɗewar furotin ta hanyar dumama (“dafa abinci”).
Irin wannan gida cuku bai dace da casseroles da cheesecakes, kamar yadda
tare da maimaita maganin zafi, cukuwar gida yana bushewa da yawa. Domin
casseroles sun fi dacewa don siyan cuku mai tsami rennet.
Tun da cuku gida wani lokacin ana siyan ba kawai don canjin abinci ba,
amma don takamaiman dalili, za mu maimaita wasu dokoki:
- Idan ka sayi cuku gida don alli, to a cikin matsakaicin sigar ya fi kyau
gabaɗaya, ɗauki siffar granular tare da abun ciki mai kitse na 9% (dangane da abun ciki
Calcium tsakanin 90 MG / 100 g. A kan marufi, mai yiwuwa ba
zai nuna adadin calcium da ke cikin wannan samfurin,
amma kuna iya ƙoƙarin ganowa akan gidan yanar gizon masana’anta. - Masoya cuku mai ƙarancin acidic yakamata su zaɓi mai mai.
nau’in ko amfani da samfurin ‘dafaffe’ wanda, lokacin zafi
kashe kwayoyin lactic acid. Hakanan za’a iya amfani dashi a gida.
Shirye-shiryen al’adun farawa na Kefir wanda ke rage acidity ko zabi
masana’antun da suka haɓaka fasahar samar da hatsi
low-acid gida cuku.
Ajiye cukuwar gida a cikin firiji a cikin gilashi ko glaze.
jita-jita an rufe su a zafin jiki wanda bai fi 6 ° C ba kuma har zuwa ranar karewa,
aka nuna akan kunshin. Duk sauran abubuwa daidai suke, cuku granulated yana iya
adana tsawon fiye da taushi, amma har yanzu nasa ne mai sauƙi mai lalacewa
samfurori. Rayuwar rayuwar sa a cikin sigar da aka rufe gabaɗaya baya wuce
Kwanaki 7. Fresh na gida gida cuku «yau», yada da hannu
A cikin fakiti, ana iya ajiye shi a cikin firiji har zuwa kwanaki uku. Amma da
bukata ta musamman, ana iya daskare shi a cikin injin daskarewa kusan
na wata daya.
A baya, ana “gwangwani” cuku don amfani a nan gaba don adana shi na dogon lokaci.
yawan madara. Don wannan, an sake aika cukuwar gida “Boiled” bayan dannawa.
a cikin tanda da centrifuge, barin shi gaba daya bushe. Don haka wannan taro
a zuba a cikin tukunyar da aka tsaftatacce kuma a cika da narke
Man fetur. A cikin ginshiki mai sanyi, broth zai iya zama na tsawon watanni.
Yadda ake dafa cuku gida a gida
A cikin aikin gida, akwai rapids (tare da ƙari na lemun tsami),
matsakaici (mai zafi) da jinkirin (amfani da enzymes)
hanyoyin yin gida cuku. Mun bayyana a nan hanyar dumama,
wanda a cikin kwana daya da rabi ana iya samun kyakkyawan sakamako.
A cikin kwanon rufi, Mix 5 lita na 3% madara da 350-370
ml na 3% kefir don al’adun farawa. Wannan “blank space” shine
na kwana daya a dakin da zafin jiki. A cikin rana ɗaya, wani sashi (kuma kusan
300-350 ml) na sakamakon haifuwa samfurin za a iya ajiye don
Lokaci na gaba don dafa abinci, kada ku yi amfani da kefir, amma naku.
tsami. Ana sanya kwanon rufi tare da sauran madarar da aka haɗe
mafi ƙarancin wuta, inda ake ajiye shi na kimanin minti 20 har sai
furotin nadawa (curdling).
Yana da mahimmanci kada a bar cakuda ya tafasa a lokacin dumama, shine dalilin da ya sa ya fi kyau
saka idanu da yanayin shirye-shiryen cuku gida, yana motsawa akai-akai.
Lokacin da curd ya tashi sama
tukwane, kuma an raba whey kuma an saukar da shi, wuta na iya zama
share.
Ta wannan hanyar (kai tsaye a cikin kwanon rufi), samfurin ya tsufa har sai ya cika.
sanyaya, bayan haka an jefa curd a cikin sieve ko tattara
a cikin gauze. Tunda har yanzu wannan curd taro yana cike da whey,
wajibi ne a bar abin da ya wuce kima ya zubar. Don wannan miya
an dakatar da dunƙule kai tsaye a cikin cheesecloth (yawanci akan kwanon rufi ɗaya)
da shekaru har sai m.
bayanai na sha’awa
Ko da yake gida cuku ya shahara a baya a zamanin
Romawa ta dā, inda aka haɗe shi da gudan jini na “madara” da aka fitar
daga ciki na raguna ko maruƙa, sanin duniya, abin ban mamaki,
Ba a karɓa ba. A yau, cuku na gida yana samun karbuwa cikin sauri
Amurka, sananne a Japan, amma kusan ba zai yiwu a saya ba
Sin, da kudancin Turai, ana maye gurbinsu da wani tsari na gargajiya.
cuku mai laushi daga yankin. Ba kamar al’adar Gabas Slavic ba, a cikin
A cikin al’adun Anglo-Saxon, ana bayyana curd sau da yawa azaman iri-iri
matasa cuku. Ko da yake an daidaita haɗin tsakanin cuku da cuku a wasu
Harsunan Slavic. Don haka, alal misali, a cikin harshen Ukrainian, kalmar “cuku”
(Ukrainian “sir”) kuma ana kiransa cuku gida da duk wani cuku mai wuya.
A wasu canons na cocin Kirista na farko, an sami hani
don lokacin rani amfani da cuku gida a matsayin abinci. Amma maɓallan da suka juya
na samfurin da aka danna don hunturu da taurare, babu wanda ya tsoma baki
делать
Kuma daya ƙarin m gaskiya game da gida cuku: daya daga cikin favorites a kasar mu.
fim din “The Diamond Arm” a cikin wurin da Gesha (A. Mironov) ya tsaya
tare da dangin Gorbunkov (Yu. Nikulin), dan dan wasan ya harbe a cikin labarin
a fuskar abokin iyali tare da ice cream. Amma a gaskiya, sun yi amfani da su
ba ice cream ba, amma cakuda cuku da madara, wanda ya fi dacewa
zuwa fuskarta ta kara zamewa a hankali a kuncinta.
Nau’in cuku gida: janar da halaye na musamman.
Duk wani cuku na gida samfurin mara ruwa ne wanda aka samu ta hanyar fermentation.
Madara. Al’adun kwayoyin lactic acid ne ke da alhakin wannan. Lokacin
Ana amfani da tsarin dafa abinci wani lokaci (kuma wani lokacin ba) rennet
enzyme da calcium chloride, kuma a karshe – cire wani ɓangare na magani.
Amma tunda duka albarkatun ƙasa da halaye na samar da cuku sun bambanta,
samfurin ƙarshe kuma zai sami tsari, daidaito,
acidity da mai abun ciki.
Gabaɗaya yarda da rabon cuku na hukuma ana samarwa bisa ga siga
Abun ciki mai kitse. Manufofin Physicochemical suna ba da damar rarrabe manyan abubuwa 4
kungiyoyin samfur:
- Ƙananan mai (abinci) – 0%. Ƙananan kashi na mai a cikinsa.
har yanzu ana kiyaye shi, amma yawanci bai kai ɗaya ba. - Ƙananan mai -1,8%.
- Matsakaici mai (classic) – 4-18%.
- Karfe: 19-23%.
A lokaci guda, sanannen al’ada ya gabatar da yawa
gradations, daga cikin abin da daya daga cikin na kowa ne division
gida cuku don shago da gida.
Kwatanta cuku-cukun gida da na kantin sayar da kayayyaki.
Yana da al’ada a tsakanin mutane su bambanta da hearth da adana gida cuku,
Hakanan, a cikin wannan gwagwarmayar gwagwarmaya, saboda wasu dalilai, ana ba da fa’ida nan da nan
Hanyar dafa abinci a gida, kamar yadda mafi daidai da lafiya.
Amma ko? Bari mu kwatanta cuku na gida da na masana’anta, la’akari da ciki
bayyana tsarin samar da shi.
daidaitawa
A cikin samarwa, duk matakai an daidaita su kuma
Ana sarrafa albarkatun ƙasa don tabbatar da biyan buƙatu. Sakamakon shine
Samfurin iri ɗaya tare da ɗanɗano na zahiri da sinadarai masu iya tsinkaya
kaddarorin.
A gida, yana da wuya a cimma wannan babban kwanciyar hankali.
Samfurin gida zai canza yayin da fasaha na “marubuci” ya karu,
koda kuwa “marubuci” yana mai da hankali sosai ga tsarin dafa abinci
kuma baya yin kuskure ko sakaci.
madara
An yi cuku-cuku na masana’anta na musamman daga madarar pasteurized,
wanda shine saboda bukatun GOST. Tare da irin wannan yanayin zafin jiki mai laushi
An lalata tasirin ta hanyar ƙwayoyin ciyayi marasa spore. AMMA
don samun samfur mai abun ciki mai kitse da ake tsammanin lokacin bayarwa,
Hakanan ana ɗaukar ɗanyen kayan da aka saba amfani da su a cikin sigar daidaitaccen mai.
Bugu da ƙari kuma, a kowane hali, ana amfani da cakuda madara a cikin samarwa.
dukan garken shanu (ko kuma an karbo daga shanu daga gonaki daban-daban
gonaki).
A cikin yanayin gida na birni don yin cuku gida, wani lokacin
ana amfani da madarar pasteurized. Amma sau da yawa ana ɗaukar shi azaman ɗanyen abu.
sabo ne dukan madara daga saniya, wanda ba shi da pasteurized kuma kusan
Koyaushe batun aikin ƙwayoyin cuta marasa sarrafawa
a lokacin nono da zubar jini. Wannan ba lallai ba ne ya ‘yi’ curd (lactic acid
kwayoyin cuta suna da mahimmanci don fermentation na madara), amma haɗarin kamuwa da cuta
pathogenic microbes karuwa.
yisti
A pasteurized madara samar, kamar yadda a cikin mai ladabi abinci mai gina jiki
yanayi, an gabatar da al’adun ƙwayoyin cuta, waɗanda suke buƙata
sunadarai, fats, sugars (lactose). Sakamakon cin lactose.
an canza shi zuwa lactic acid, godiya ga wanda sabo ne kuma
ya juya ya zama madarar datti. Saboda haka, tsarkin kwayoyin cuta
al’adar tana tasiri sosai ga ɗanɗano sakamakon curd.
Masana fasaha sukan yi amfani da haɗuwa da nau’ikan nau’ikan 3-4 daban-daban
kwayoyin cuta a cikin matakan gwaji da aka tabbatar.
A cikin gida cuku, fermentation faruwa godiya ga wadannan kwayoyin.
da aka riga aka ajiye a cikin madara, da kuma ‘hatsari’ cewa
shigar da madara daga waje. Mai tsami zai iya zama kvass, kefir, kirim mai tsami.
da dai sauransu. Amma yana da wuya a yi magana a nan game da tsabtar ƙwayar ƙwayar cuta, tun da
ko da a kantin sayar da siya pasteurized madara bayan wani lokaci
ajiya, daban-daban microorganisms fara ninka uncontrollably.
A sakamakon haka, dandano na cikakke cuku na gida zai zama mafi kusantar.
duka, aƙalla kaɗan, amma daban-daban.
Coagulation (coagulation) na furotin madara.
Don samun curd a cikin ɗanyen kayan marmari, furotin dole ne
tsugunne. Ana yin wannan ta hanyar dumama (hanyar acid) ko fermentation.
(hanyar acid-rennet). Ana ƙara chloride sau da yawa a cikin albarkatun ƙasa.
Calcium, wanda ke hanzarta coagulation na jini,
kuma yana ba da mafi girman yawan amfanin ƙasa.
A cikin samarwa, ana yin curling ta hanyoyi daban-daban, yana nuna
zabin fasaha a cikin marufi. Don haka idan alamar ta faɗi haka
ya ƙunshi madara kawai da kullu (ba a ambaci enzymes ba),
to wannan yana nufin cewa samfurin ya kasance mai zafi ne kawai (‘Boiled’ tare da acid
hanyar).
An yi imani da cewa tun warming yana haifar da mutuwar kiwo
kwayoyin cuta, akwai ƙarancin fa’ida daga irin wannan cukuwar gida. Don haka
bayani game da gabatarwar rennet (ko pepsin) don samun
Ana fitar da curd don marufi, maimakon, a matsayin kari
samfur. A wannan yanayin, wajibi ne a kula da kasancewar cakuda kayan lambu.
mai, tare da taimakon wanda masana’antun sukan rage yawan wuce haddi
acidity na samfurin.
A cikin samar da gida, zaɓin fasaha ya dogara ne akan
na iyali da al’adun yanki. Classic Slavic
girke-girke, an samo curd daga yogurt, ko hagu
a cikin tanda mai sanyaya, ko mai zafi zuwa 85-90 C. Wato, ana amfani da shi
hanyar, wadda ake kira “acid” a zamaninmu. Al’adar Kudu,
akasin haka, ya ƙunshi fermentation gabaɗaya. Misali in
Don aiki tare da rennet a cikin Caucasus, an zuba madara a cikin wanka
ciki na akuya ( tumaki) da fallasa ga rana. Mutane suka zauna tare
sau ɗaya kawai a cikin ɗan lokaci don buga fatar giya da sanda; sauran
yana samar da kwayoyin cuta da kumburin ciki.
Rabuwar jini
A cikin samarwa, an raba wani ɓangare na whey daga ƙwayar curd ko
akan injuna na musamman waɗanda ke amfani da sojojin centrifugal yayin juyawa,
ko dai a kan tsage-tsafe ko ta hanyar danna kai.
A gida, suna amfani da hanyoyi daban-daban na tacewa da centrifugation.
wanda a wasu lokuta yakan haifar da “dehydration” da bushewar curd. wuce gona da iri
Fitar ruwan jini kuma na iya zama alamar keta yanayin zafi.
yanayin ajiya.
Tsarin da daidaito: bambance-bambance tsakanin “na yau da kullum”, hatsi,
mai laushi mai laushi
Babban abin da ke shafar daidaituwar cuku gida shine
Hanyar coagulation na furotin madara. A daidai wannan zafi (daidai da
yawan juzu’i na danshi) tare da samfur mai laushi kuma mafi ɗanɗano a wurin fita
za a sami cuku gida dafa shi da enzymes. Bayan wannan
dafa abinci, ana samun curd mai ƙarfi, wanda, idan ya cancanta.
sauƙin yadawa saboda ingantaccen danko na faɗin samfurin
sau biyu danko na acid curd.
Lokacin da sunadaran suna narke ta hanyar dumama, curd ɗin zai fi girma
gaggautsa da bushewa. A tsari, ana iya haɗa shi da hatsi.
gida cuku (hatsi). Amma a cikin masana’antu na zamani a cikin yin
hatsi mai suna curd (“ricotta”) pepsin ko rennet
Ana ƙara ƙura bayan duk. Haka kuma, akwai
ƙarin dabaru na fasaha waɗanda ke ba ku damar dafa abinci
Hatsi mai laushi na “cukuwar gida” curd:
- yarda da abubuwan da ake buƙata na busassun abubuwa a cikin defatting
madara (wani lokaci ana ƙara furotin a cikin abun da ke ciki don daidaitawa), - zaɓin al’adun farawa da rabon iri (ciki har da irin waɗannan nau’ikan
kwayoyin da ba sa fitar da iskar carbon dioxide mai yawa), - takamaiman aiki na curd (don kula da ma’aunin acidity).
Da kyar babban rudani ya taso lokacin da mutane suka ce
game da “talakawa” cuku gida. Anan kalmar “talakawa” takan zama
daidai da kalmar “na sani” (ga mai magana). Kuma haka a daya
Cakulan gida ana iya ɗaukar ‘na kowa’ a cikin mahallin ɗaya, amma a wani
mahallin – taushi, kullu. A sakamakon haka, a cikin tambayoyi guda biyu iri ɗaya
– “Ta yaya cuku na gida ya bambanta da granules?” kuma «da taushi curd
daban da na saba? »-« saba» za a kira shi gaba daya daban
daidaito da tsarin samfurin.
Wani lokaci “na al’ada” kuma ana kiranta cuku gida da aka yi
hanyar acid ko acid-rennet maimakon rabuwa
Hanyar samarwa. Ana kiran wannan hanyar “raba” saboda
cewa daga madara ta hanyar rabuwa, da farko, ana samun kayan da aka ƙera da kashi 50 cikin dari
kirim mai tsami. Ana shirya madarar ta hanyar coagulation na furotin enzymatic.
cuku mai laushi. Sannan a haxa shi da kirim.
Mai tsami, cuku mai yisti mara yisti
Acidity na curd yana da alaƙa da alaƙa da mahimman ayyukan ƙwayoyin cuta.
Idan samfurin ba a kula da zafi ba yayin kerawa,
yana nufin cewa ba a kashe ƙwayoyin cuta ta hanyar dumama, saboda haka acid rennet
Cakulan gida zai kasance, sauran abubuwa daidai suke, mafi acid fiye da acid
(mai zafi). Hakanan, acidity ɗin ku zai ƙaru yayin da kuke
haɓakawa da kunna mahimman ayyukan ƙwayoyin cuta na lactic acid,
wanda ko da yaushe faruwa a lokacin ajiya.
Duk da haka, ya kamata a lura cewa aikin ƙwayoyin cuta a cikin samfurin ya hana
madara mai madara, zama abin tsayawa ga ƙananan ƙwayoyin cuta.
Sabili da haka, mafi yawan cuku gida, ƙananan zafi (“mai laushi”) zai kasance.
ya juya kuma akasin haka – cuku-cuku marar kitse zai zama mafi ɗaci,
idan ba’a gyara ɗanɗanon sa ta hanyar wucin gadi ba. Dogaro da acidity
na kitsen abun ciki na curd za a iya bayyana a cikin tebur, inda aka nuna acidity
a cikin digiri na Turner (oT):
- Har zuwa 240 ° C – cuku marar kitse (0%).
- 170-230 OT – cuku gida mai matsakaici (5-9%).
- Kasa da 200 OT – cuku mai kitse (19-23%).
Amma cuku gida, a kowane hali, samfuri ne mai ɗaci. A cikin haka
ana iya ganin ta ta hanyar kwatanta aikinta da na sauran madarar da aka haɗe
kayayyakin inda kirim mai tsami
da fermented gasa madara gabaɗaya fada a cikin kewayon 65-90 oT, kefir – 80-120
daga. Duk da haka, tun da ba kowa yana son dandano mai ɗaci ba, a gida
yanayi, kayan albarkatun kasa suna cike da kefir, wanda, a sakamakon haka, ya sa
samfurin ya fi laushi.
