Ubisi obubi obushukela benziwa ubisi olungakaze lubekwe phansi. Kungenzeka ukuthi iqine, i-oozy, i-creamy, noma i-crumbly futhi ingafika kunoma yikuphi ukuma, kusukela esiteshini kuya ekuvaleni. Isibonelo, idumile iParmigiano Reggiano ayikwazi ukubizwa ngokuthi i-Parmigiano Reggiano ngaphandle kokuthi yenziwe ebisi oluhlaza. Ezinye izinhlobo zaseJurophu eziningi, ezivela kumaKamember amahle, amahle ama-Camemberts amahle kakhulu ku-Brie amathathu, zidingeka yi- Appellation d'origine contrôlée yaseFrance (AOC) ukuze zisebenzise ubisi obuhlaza ekukhiqizeni kwawo.
Izinyosi ezenziwe ngobisi obungasetshenziswanga (aluhlaza) azikwazi ukudayiswa e-US ngaphandle uma sezikhulile okungenani izinsuku ezingama-60 ekushiseni okungaphansi kwama-35 F. Kusukela ngo-1949, lokhu kulawulwa yi-Food and Drug Administration ngenhloso ukuvikela abathengi kuma-bacteria angabangela uketshezi olungabonakali. Ngemuva kwezinsuku ezingama-60, ama-acids namanoni ku-ushizi obisi oluhlaza ngokwemvelo ngokuvame ukuvimbela i-listeria, i-salmonella ne-E. coli ekukhuleni.
Ushizi we-pasteurized uchazwa ngokuthi ushizi olwenziwe ubisi oluye lwafudumala ukushisa kwe-161 F ngamasekhondi ayishumi nanhlanu noma kuya ku-145 F ngamaminithi amathathu noma ngaphezulu. I-pasteurization ibulala izifo ezinjengeListeria no-E. coli (kanye nezinye ezifana ne-Staphylococcus aureus ne- Salmonella ) engaba khona ebisi oluhlaza. Abaningi bathi i-pasteurization ayibulali kuphela amabhaktheriya angaba yingozi kodwa futhi namanye amabhaktheriya anesibopho sokufaka ushizi ngamaflegi angokwemvelo engakwazi ukuphindaphindiwe.
Isimo samanje
Abanye abahlaziyi bakholelwa ukuthi ukusebenzisa ubisi oluhlaza kudala amahlumela amaningi anambitheka futhi anempilo. Bakholelwa ukuthi akukho sizathu sokwesaba ubisi oluhlaza futhi asikho isizathu sokulinda izinsuku ezingu-60 ukuze sidle ushizi olwenziwe kuwo. Laba bahlaziyi bavame ukusebenzisa izinyosi zaseYurophu njengobufakazi, njengoba iningi lezinyosi zaseYurophu zenziwe ngobisi obuhlaza.
Ukulawulwa Kwezokudla Nezidakamizwa kufakazela ukuthi ubisi oluhlaza lungaba ne-bacteria engaphephile ukungena futhi emva kwezinsuku ezingu-60 kuphela ukuthi lezi zingqikithi zihlakazeka ushizi.
Ingemuva
Kusukela ngo-1949, uhulumeni wase-United States uye wenqabela ukudayiswa kwezinyosi ezenziwe ngobisi obungasetshenziswanga ngaphandle uma ushizi selukhulile okungenani izinsuku ezingu-60. Ngo-1999, i-Food and Drug Administration yabheka ukuvinjelwa ukuthengiswa kwazo zonke izinyosi ezibandayo zobisi kungakhathaliseki ukuthi bebekhulile kangakanani. Amaqembu afana ne-Cheese of Choice Coalition akhalelwe ukugcina amalungelo abathengi ukuthenga ushizi obisi oluhlaza.
Izinzuzo
- Ukuvinjelwa kwezinsuku ezingu-60 kuhloswe ukuvikela abathengi emagciwane okulimaza. Ngemuva kwezinsuku ezingama-60, ama-acids namanoni ku-ushizi obisi oluhlaza ngokwemvelo ukuvikela ngokumelene ne-listeria, i-salmonella ne-E. coli.
- Izilwane eziningi ezithengisiwe ezenziwe ngobisi oluhlaza, njengeManchego, i-Parmigiano-Reggiano, ne-Gruyere, zidinga ukuba nezinsuku okungenani ezingu-60 zifinyelele ukuthungwa kwazo ngendlela efanele.
I-Cons
- I-pasteurization ingabuye ibulale amabhaktheriya amahle, uhlobo olwenza ama-nuances we-flavour ushizi.
- Abathengi okumele balinde izinsuku ezingu-60 badle ubisi oluhlaza obisi alukho okwenziwe yi-flavour eqinisweni kanye nokwakheka kwezinyosi ezincane zendabuko zaseBurophu ezifana neBrie noReblochon. Esikhundleni salokho, kumele bahlelwe izinguqulo ezincane ezinambithekayo ezivunyelwe ukungena e-US.
Lapho Uqala khona
Njengamanje, ushizi olungasetshenziswanga olunezinsuku okungenani ezingu-60 wuhlobo olulodwa lwama-cheese angaphiliwe avunyelwe ukudayiswa e-United States.