UshiziI-Djugas ilungiswa ngaphansi kokulawulwa okuqinile kweYurophu. UkuvuthwaI-Djugas kusukela ngonyaka owodwa kuya kwemine, ngakho ubizwa ngokuthi ushizi onzima. Ingowohlobo olufanayo lukashiziGran Padano futhiI-Parmegiano Reggiano, eyaziwa endaweni nge-PARMESAN. Kodwa bambalwa abantu abazi ukuthi ubisi oluhlaza lusetshenziswa ekukhiqizeni i-parmesan, nasekukhiqizeni ushiziUyadlala kusetshenziswa ubisi oluyi-pasteurized kuphela, okunikeza umkhiqizo wokugcina ukunambitheka okumnandi okuthambile, futhi ushizi oqinile wase-Italy unambitheka ubukhali futhi umuncu.
Ekukhiqizeni ushiziUyadlala isebenzisa i-enzyme yemvelaphi ye-microbial kuphela, ekuvumela ukuthi uyincomele ukudla kubantu abanamathelayo ku-vegetarianism.
I-100 g ye-cheese iqukethe ama-33 g wamaprotheni, ama-200 g wenkomo, 400 g we-sea pike noma i-1 litre yobisi. Lena iphrotheni egayeka kalula, ngoba phakathi neminyaka yokuvuthwa, amaprotheni ku- ushizi oqinile Jugas ihlukaniswe yaba ama-amino acid amahhala. Lokhu kusiza “ukushaja” umzimba wethu ngamandla emizuzwini engama-20, kanti umzimba udinga amahora ama-2 ukuze umunce amaprotheni enyameni. Ku-100 g ushiziUyadlala iqukethe ama-26 g wamafutha kuphela, okuyi-10 g ngaphansi kunezinye izinhlobo zikashizi. Futhi enye i-100 g yalo mkhiqizo omuhle inikeza umzimba womuntu ngenkambiso yansuku zonke ye-calcium.
Uhlobo ngalunye kashizi oqinileI-Djugas babe ne-flavour shades yabo, ngoba ngesikhathi sokuvuthwa, ukunambitheka, iphunga, umbala, kanye nesakhiwo siyashintsha. Ushizi oqinile uvezwa ngamazinga ahlukahlukene okuvuthwa: 12, 18, 24, 36 kanye nezinyanga ezingama-48. Ngayinye yezinhlobonhlobo inokunambitheka okuphinyiselwe kanye nephunga elimnandi. Ngendlela, umbala weshizi uhlale uhlukile, futhi akuxhomekile ekuvuthweni, kodwa otshanini izinkomo ezidla ngesikhathi esithile.
Ake sivule imfihlo: ukuze iphunga nokunambitheka kukashizi kuvuleke ngokugcwele, futhi sithole isakhiwo esifanele, sisakaze izingcezu zikashizi epuleti futhi sivumele "ukuphefumula" imizuzu engu-15.
UshiziI-Jugas iqukethe cishe i-lactose, njengoba ngesikhathi sokuvuthwa (emva konyaka ongu-1), i-lactose idilizwa ibe yi-lactic acid, ngakho-ke ifanele labo abanenkinga yokungabekezelelani kwe-lactose kushukela wobisi.
I-Hard cheese Jugas kuba mnandi kokubili ngokwayo futhi ngokuhambisana neminye imikhiqizo, futhi njengesithako singafakwa esitsheni esiphelile. Ihlanganiswe ngokuphelele neminye imikhiqizo, njengesinongo esihle, isithuthukisi semvelo esinikeza izitsha ukunambitheka okucebile.