A cikin ɗakunan ajiyarmu an miƙa mu madara mai yaduwa, pasteurized, madara madara. Ganawa ana kiransa madara, shirya ta ƙara ruwa zuwa foda madara madara. An shirya madara mai madara daga dukan ta hanyar cire danshi. Saboda haka a cikinta akwai dukkanin bitamin da kwayoyi. Mafi yawan madara madara shine madara, inda aka samar da mai abu mai kyau zuwa daidai daidai. Doctors bayar da shawarar yin amfani da madara tare da mai abun ciki da ba fiye da 3.5%.
Don ƙara yawan rayuwar mai madara, an sanya masa magani. Cikakkar har zuwa digiri 135 na Celsius da kuma sanyaya mai kyau yana haifuwa. Da wannan magani, duk kwayoyin cututtuka, tare da kwayoyin da suke amfani da kwayoyin, sun mutu. Ta hanya a kan wannan madara ba zai yiwu ba a gida don shirya ba yogurt ko kefir daga al'adun fara. Amma akwai bitamin. Rayuwa na madara mai yalwa zai iya wucewa har zuwa watanni shida.
A cikin aikin pasteurization, mai tsanani yana mai tsanani zuwa Celsius 80 digiri. Ana iya adana shi da yawa - har zuwa kwanaki 5. Amma yawancin bitamin da abubuwa masu alama suna adana a cikin samfurin. Bugu da ƙari, akwai irin wannan abu - "ultrapasterization". Wannan dumama har zuwa digiri 120-140. Wannan tsari ya bambanta da cin hanciwa a cikin lokacin riƙewa da samfurin a babban zafin jiki: domin ultra-pasteurization yana da 'yan gajeren lokaci, kuma don tsaftacewa yana ɗaukar mintuna kaɗan, bayan haka an saka madara a cikin akwati na musamman. Mafi yawan bitamin sun kasance a cikin madara bayan ultrapasteurization.
Daga cikin kayan dabarar-madara masu kiɗa masu amfani da shi shine kefir. Ƙididdigarsa sun haɗa da babban adadin abubuwan da ke cikin ciki. Har ila yau, mai arziki a cikin bitamin A, B, D, folic acid. A hanyar, a cikin yogurt maras yisti, abubuwa masu amfani suna da yawa fiye da mai.
Kefir abu ne na musamman. A cikin hanjinmu suna tara yawan kwayoyin halitta, wanda aka dauka a matsayin hanyar tsufa na jiki, kuma shine mawuyacin cututtuka. A lokacin da aka shiga cikin intestine, kefir ya hana aikin microflora mai cututtuka. Kuma kari kuma ƙarfafa rigakafi. Misali, Jafananci, la'akari da kefir wani magani ga ciwon daji. Kuma daga cikin mutanen Caucasian, ana amfani da samfurori mai laushi na ƙwayoyi mai suna daya daga cikin dalilai na tsawon lokaci. Kefir kuma yana da ikon iya rinjayar motil na ciki. Fresh daya rana kefir inganta habaka peristalsis kuma yana da laxative Properties. Kefir uku - kwana hudu - ƙarfafa.
Idan kefir yana da tsari mara kyau, wato, flakes ko lumps ana lura, wannan yana nufin cewa samfurin yana da talauci mara kyau: akwai cin zarafin fasaha ko fasahar ajiya. Zai fi kyau kada ku yi amfani da wannan kefir.
Lokacin zabar kefir a cikin shagon, kula da rubutu a kan kunshin. Dole a ƙayyade aka gyara. A kan kunshe da halitta kefir - madara da kefir yisti. Idan an kara bifidobacteria zuwa tsari, to, samfurin yana da sunan biochemical. Kuma bifidobacteria tayi hanzari wajen shayar da madara ta jikin tsofaffi. Amma idan kunshin ya ce abin da ya hada da madara da kwayoyin madara, wannan madara madara ne, wanda za'a iya dafa shi a gida ta hanyar yin madarar madara, amma wannan ba shi da kefir ba. A cikin wannan samfurin babu wani abu mara kyau, yana da amfani a hanyarta, amma rubuta a kan lakabin cewa wannan kefir ba zai yiwu ba. To, tuna cewa ƙananan rayuwar rayuwar wani samfurin, mafi kyau.
Masana sunyi imani cewa har shekara daya kowane mutum ya ci game da kilogiram na 10 na cuku. Cikin kwalliya ce babban kayan da ke ba da allura ga jiki. Akwai mutane da yawa a cikin samfurin, kuma jiki yana saukewa sauƙin cewa yana da matukar wuya a sami gurbin kwalliyar gida.
Lokacin zabar cuku, ku kula da rubutun akan kunshin. Idan aka rubuta cewa samfur ne, to, ba ƙari ba ne, amma karya ne a gare shi. Lokacin yin irin wannan samfurin, ana amfani da madara musamman: shi ya maye gurbin sunadarai masu tsada da ƙwayoyi tare da man fetur maras tsada. Wannan ƙwaƙwalwar gida na iya zama duka mai kyau da mai-kyauta.
Tare da dukkan nau'o'in kayan kiwo da aka ba su a kasuwa daga yawancin masana'antun - wannan zabi ne naku.