Ngaba i-Butter ihamba kakubi ukuba awuyifriji?

Umxholo

• Inomxholo oPhezulu weFat
• Ayiphangi Ngokukhawuleza Njengolunye Ubisi
• Iintlobo ngetyuwa Melana noKwanda kweBacteria
• Kodwa sukuvumela ibhotolo yakho ihambe Rancid
• Ihlala ixesha elide kwiFriji
• Iingcebiso zokugcina ibhotolo kwi-Counter
• Umgca osezantsi

Ibhotolo yinto esasazwayo kunye nesithako sokubhaka.

Kodwa xa uyigcina kwifriji, iba nzima, ke kuya kufuneka uyithambise okanye uyinyibilikise ngaphambi kokuyisebenzisa.

Ngesi sizathu, abanye abantu bayigcina ibhotolo kwikhawuntara kunokuba bayigcine efrijini.

Kodwa ngaba ibhotolo ihamba kakubi xa uyishiya ngaphandle? Eli nqaku liphonononga ukuba liyimfuneko na ukuba lifrijiwe okanye hayi.

Inomxholo oPhezulu weFat

Ibhotolo yimveliso yobisi, nto leyo ethetha ukuba yenziwe ngobisi lwezilwanyana ezanyisayo-zihlala ziinkomo.

Yenziwe ngobisi olugudileyo okanye ikrimu ide yahlukane nobisi lwebhotolo, ubukhulu becala engamanzi, kunye ne-butterfat, eqinileyo.

Ibhotolo yahlukile phakathi kweemveliso zobisi ngenxa yomxholo weoli ephezulu kakhulu. Ngelixa ubisi olupheleleyo luqukethe ngaphezulu kwe-3% yeoyile kunye nekhrimu enzima enamafutha angama-40%, ibhotolo ine-80% yamafutha. I-20% eseleyo ikakhulu ngamanzi (1, 2, 3,).

Ngokungafaniyo nezinye iimveliso zobisi, ayiqulathanga ii-carbs ezininzi okanye iiprotheyini ezininzi (3, 5).

Umxholo wamafutha aphezulu yile nto yenza ukuba ibhotolo ibengqindilili kwaye isasazeke. Nangona kunjalo, xa igcinwe efrijini, kuba nzima kwaye kunzima ukusasaza.

Oku kukhokelela abanye abantu ukuba bagcine ibhotolo kubushushu begumbi, obugcina kwindawo efanelekileyo yokupheka nokusasaza.

Ibhotolo inomxholo onamafutha angaphezu kwama-80%, nto leyo eyenza ukuba ibe ngqindilili kwaye isasazeke. Eminye kakhulu ngamanzi.

Ayiphangi Ngokukhawuleza Njengolunye Ubisi

Ngenxa yokuba ibhotolo inomxholo ophezulu weoli kunye nomxholo wamanzi ophantsi, kuncinci ukuba kuxhase ukukhula kwebhakteria kunezinye iintlobo zeemveliso zobisi.

Oku kuyinyani ngakumbi ukuba ibhotolo ityiwa ityuwa, nto leyo eyehlisa umxholo wamanzi ngakumbi kwaye yenze imeko-bume ingabinabungozi kwintsholongwane.

Iintlobo ngetyuwa Melana noKwanda kweBacteria

Ngokwe-United States yokutya kunye noLawulo lweeDrug (i-FDA), ngelixa uninzi lweebhaktiriya lunokuphila kwibhotolo engenasityu, lunye kuphela uhlobo lweebhaktheriya ezinokuphila kwiimeko zebhotolo enetyiwa ().

Kwisifundo esinye ukufumanisa ukuba ithini ibhotolo, izazinzulu zongeze iintlobo ezininzi zebacteria kwibhotolo ukubona ukuba zingakhula njani.

Emva kweeveki ezintathu, umxholo webhaktiriya wawuphantsi kakhulu kunemali eyongeziweyo, ebonisa ukuba ibhotolo ayixhasi ukukhula okuninzi kwebacteria (,).

Ke ngoko, ibhotolo eqhelekileyo, enetyiwa inomngcipheko ophantsi wongcoliseko lwebacteria, nokuba igcinwe kubushushu begumbi.

Ngapha koko, ibhotolo iveliswa kulindeleke ukuba abathengi bangayigcini efrijini ().

Nangona kunjalo, iintlobo ezingafakwanga salted kunye nokubethwa libali elahlukileyo.

Kodwa sukuvumela ibhotolo yakho ihambe Rancid

Nangona ibhotolo inomngcipheko ophantsi wokukhula kwebhaktiriya, umxholo wayo otyebileyo uthetha ukuba usengozini yokuhamba rancid. Xa amanqatha onwabile, ungatsho ukuba awusayi kuphinda udliwe kuba uya kunuka kwaye unokuba nombala.

Amafutha ahamba rancid, okanye amaxhoba, ngenkqubo ebizwa ngokuba yi-oxidation, eguqula ubume bayo beemolekyuli kwaye ivelise izinto ezinobungozi. Ikwakhokelela ekunciphiseni nakuphi na ukutya okwenziwe ngamafutha e-rancid (,).

Ubushushu, ukukhanya kunye nokuvezwa kweoksijini konke kungayikhawulezisa le nkqubo (,).

Ukanti kubonisiwe ukuba kungathatha naphi na phakathi kweeveki ezininzi ukuya ngaphezulu konyaka i-oxidation ichaphazela kakubi ibhotolo, kuxhomekeke kwindlela eveliswa ngayo kwaye igcinwe ngayo).

Ukwakhiwa kwebhotela kudimaza ukukhula kweebhaktiriya, kwanaxa kubushushu begumbi. Kodwa ukubonakaliswa kukukhanya, ubushushu kunye neoksijini kunokubangela ubungqongqo.

Ihlala ixesha elide kwiFriji

I-unsalted, whipped or raw, ibhotolo engagalelwanga kakuhle igcinwe kakuhle kwifriji ukunciphisa amathuba okukhula kwebacteria ().

Ibhotolo enetyiwa ayifuni kugcinwa efrijini kuba umngcipheko wokukhula kwebacteria usezantsi kakhulu.

Izifundo zibonise ukuba ibhotolo inobomi beeshelfu kwiinyanga ezininzi, nokuba zigcinwe kubushushu begumbi (,).

Nangona kunjalo, iya kuhlala intsha ixesha elide ukuba igcinwe kwifriji. Ifriji iyayinciphisa inkqubo ye-oxidation, eya kuthi ekugqibeleni ibangele ibhotolo ukuba ihambe rancid.

Ngesi sizathu, kucetyiswa ngokubanzi ukuba ungashiyi ibhotolo ngaphezulu kweentsuku okanye iiveki ezimbalwa ukuze uyigcine ifreshi.

Ukongeza, ukuba ubushushu bendlu yakho bushushu ngaphezu kwama-70-77 ° F (21-25 ° C), licebo elihle ukuyigcina kwisibandisi.

Ukuba ukhetha ukugcina ibhotolo yakho kwikhawuntara, kodwa ungalindeli ukusebenzisa yonke ipakethe kungekudala, gcina intwana encinci kwikhawuntara kunye nokunye okusefrijini.

Ungagcina isixa esikhulu sebhotela kwifriji yakho, eya kuyigcina intsha isiya kufikelela kunyaka omnye (,).

Ibhotolo enetyiwa ingashiywa ngaphandle kangangeentsuku ezininzi ukuya kwiiveki ezimbalwa ngaphambi kokuba ihambe kakubi. Nangona kunjalo, ifriji iyigcina intsha ixesha elide.

Iingcebiso zokugcina ibhotolo kwi-Counter

Ngelixa iintlobo ezithile zebhotela kufuneka zigcinwe efrijini, kulungile ukugcina ibhotolo rhoqo, ityuwa kwikhawuntara.

Nazi iingcebiso ezimbalwa onokuzilandela ukuqinisekisa ukuba ibhotolo yakho ihlala intsha xa igcinwe kubushushu begumbi:

• Gcina kuphela inani elincinci ngaphandle kwekhawuntari. Ukugcina okuseleyo efrijini okanye kwisikhenkcisi ukuze kusetyenziswe kwixesha elizayo.
• Khusela ekukhanyeni ngokusebenzisa ikhonteyina engabonakaliyo okanye ikhabhinethi evaliweyo.
• Gcina kwisitya esingangeni moya.
• Yigcine kude elangeni ngqo, esitovini okanye eminye imithombo yobushushu.
• Gcina ibhotolo ngaphandle kwefriji kuphela ukuba iqondo lobushushu kwigumbi lihlala ngaphantsi kwe-70-77 ° F (21-25 ° C).

Zininzi izitya zebhotile ezenzelwe ngokukodwa ukuhlangabezana nezi mfuno, kodwa isitya sokugcina seplastikhi sisebenza ngokukuko.

Gcina ibhotolo intsha kubushushu begumbi ngokuyisebenzisa ngokukhawuleza, uyigcine kwisikhongozeli esingangeni moya kwaye uyikhusele kwimithombo yokukhanya nobushushu.

Umgca osezantsi

Ukugcina ibhotolo kwifriji yandisa ubutsha, ngelixa ukuyishiya kwikhawuntara kuyigcina ithambile kwaye isasazeka ukuba isetyenziswe kwangoko.

Kulungile ukugcina ibhotolo eqhelekileyo, enetyiwa ngaphandle kwefriji, ukuba nje ifihliwe kubushushu, ukukhanya kunye nomoya.

Kodwa nantoni na ongayi kuyisebenzisa kwiintsuku okanye iiveki ezimbalwa iya kuhlala ihlaziyekile ukuba uyigcina efrijini okanye kwisikhenkcisi.

Kwelinye icala, ibhotolo engagalelwanga tyuwa, efakiweyo okanye ekrwada kufuneka igcinwe kwifriji.