List of Dairy

Dairy Articles

About Dairy products

Dairy

Dairy products are products made from cow’s or goat’s ubisi. They are an excellent source of protein, essential amino acids, and calcium.

Milk is the primary source of nutrition for any organism. Through the mother’s milk, a person gains strength and grows from birth.

Izinzuzo zemikhiqizo yobisi

Kusukela ezikhathini zasendulo, imikhiqizo yobisi are especially valuable and healthy. Dairy products are useful for their protein, essential amino acids, and carbohydrates for the development of the body, i-phosphorus, i-potassium, calcium, vitamins D, A, and B12.

Iyogathi, ushizi and milk are good for teeth, joints, and bones. Fresh dairy products fight free radicals, reduce the effects of radiation, remove toxic substances and heavy metal salts.

I-Kefir and fermented baked milk are recommended for diseases of the gastrointestinal tract. Kefir fungi restore beneficial intestinal microfrol, strengthen the immune system, fight against dysbiosis, chronic fatigue, and insomnia.

Sour ukhilimu is a real storehouse of vitamins (A, E, B2, B12, C, PP). It is needed for bones and the esophagus. Ushizi wekotishi is famous for its high content of calcium and phosphorus, sodium futhi magnesium, ithusi, and zinc, which have a beneficial effect on brain function. Cottage cheese is especially beneficial for the elderly.

Ibhotela contains a lot of proteins, carbohydrates, vitamins A, B, D, E, PP, iron, calcium, magnesium, phosphorus, sodium, copper and zinc. The oil normalizes the functioning of the nervous system and the brain. But the product contains a lot of calories, so it is worth using it wisely.

Ukulimala kwemikhiqizo yobisi

Naphezu kwazo zonke izinzuzo, imikhiqizo yobisi ingasiza ekuthuthukiseni izifo ezahlukahlukene. Ikakhulukazi uma i-kefir, i-cottage shizi noma i-yogurt yenziwa ngobisi olungelona lwemvelo, ngokungezwa kokuvikela.

Imvamisa ubisi lubangela ukungezwani komzimba noma ukungabekezelelani komuntu ngamunye ku-protein lactose.

E-cottage shizi, ukhilimu omuncu, noma ushizi kune-casein, enganqwabelana emzimbeni, inamathela ndawonye ekudleni futhi iyenze ibe yinkimbinkimbi ukusebenza kwayo.

Ukusetshenziswa njalo kwemikhiqizo yobisi engeyona eyemvelo kuholela ekukhathaleni okungapheli, ukuqothuka, uhudo, ikhanda elibuhlungu, imithambo yegazi evinjiwe, isifo sokuqina kwemithambo yegazi, ne-arthrosis.


Ungawukhetha kanjani umkhiqizo wobisi ofanele


Uma ufuna ukuzwa zonke izinzuzo zobisi, bese ukhetha ubisi lwezwe. Ngemuva kokuyithenga, kungcono ukuyibilisa, ngoba izinkomo noma izimbuzi zasemapulazini azivikelekile ezifweni.

Uma kungenakwenzeka ukuthenga ubisi lwemvelo, lapho ukhetha esitolo, naka uhlobo lokucubungula ubisi. Kungcono ukwenza ubisi lwe-pasteurized (ukwelashwa kokushisa ubisi ngaphakathi kobubanzi obungu-63 ° C), amasonto abilisiwe (abilisiwe), lapho kubulawa khona zonke izinto eziwusizo.
Please note that the packaging states that the milk is “selected whole”. This means that the drink is made from raw materials of the best microbiological indicators and from permanent proven farms.

Lapho ukhetha i-kefir, funda idethi yokukhishwa kanye nephesenti lokuqukethwe kwamafutha komkhiqizo. Ungathengi i-kefir endala ngephesenti eliphansi lamafutha (ngaphansi kuka-2.5%). Akukho lutho oluwusizo kumkhiqizo onjalo.

I-cottage shizi yekhwalithi ephezulu imhlophe ngombala futhi inombala okhanyayo okhanyayo. Uma isisindo simhlophe njengeqhwa, khona-ke umkhiqizo awunamafutha. I-cottage shizi enhle inokunambitheka okungathathi hlangothi, ngomuncu omncane. Uma kuzwakala umunyu, khona-ke isisindo sesedlule isikhathi.

When choosing yogurt, study its composition, release date, and shelf life. “Live” yogurts are stored for no more than three days. The number of beneficial bacteria in yogurt is reduced by 50 percent on the second day. A high-quality product should contain milk, cream, bifidobacteria, and a yogurt starter culture.

Ukuphawula kwesazi

Ubisi luwumkhiqizo oyinkimbinkimbi kangangokuba asikaze siqonde ngokugcwele ukuthi lusiza kangakanani umzimba. Umkhawulo kuphela ukuthambekela kofuzo, lapho abantu abadala bengaba nokungabekezelelani kwe-lactose. Lapho-ke ubisi lonke lubanga ukuphazamiseka kwamathumbu. Kepha laba bantu bayayekezelela imikhiqizo yobisi oluvutshiwe (kefir) kahle. Ebisini olunamathiselwe, akukho okuwusizo okuhlala kuyiprotheni efanayo ne-calcium.

Needless to say about yogurts with fillers, unless they are thermostatic and obtained in the usual way – by fermentation. Cheese and cottage cheese are a storehouse of trace elements and vitamins. There are Amavithamini B, fat-soluble vitamins A, E, and tryptophan, the precursor of serotonin. Good quality cheese has a beneficial effect on the nervous system: relieves nervous tension and anxiety. It is even recommended to eat a piece of cheese before going to bed.

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