Ubisi olumuncu
ubisi olumuncu lubonisa uhla lwemikhiqizo ehlukahlukene yokudla ekhiqizwa yi-asidification yobisi. I-acidification, inikeza ubisi ukunambitheka okubabayo, kuzuzwa ngokuvutshelwa kwamagciwane noma ngokunezela i-asidi, njengejusi ye-lemon noma uviniga.[1] I-asidi yenza ubisi lupine futhi lushube, kuvimbele ukukhula kwamagciwane ayingozi futhi kuthuthukiswe ukuphila komkhiqizo. Akufanele kwenziwe ushizi ngalo.
Ubisi olumuncu lukhiqizwa ngokuvutshelwa kwamagciwane ngokuqondile lubizwa ngokuthi ubisi oluvuthiwe noma ubisi oluhlanyelwe. Ngokwesiko, ubisi olumuncu lwalumane lube ubisi olusha olwalushiywe ukuvubela futhi lube mncu ngokuligcinwa endaweni efudumele usuku lonke, ngokuvamile eduze kwesitofu. Ubisi olunomunyu lwezentengiselwano lwanamuhla lungahluka kubisi olube muncu ngokwemvelo. [<span title="A complete citation is needed. (September 2019)">full citation needed</span>]
Ubisi olumuncu olukhiqizwa ngokunezela i-asidi, kanye noma ngaphandle kokunezela izinto eziphilayo zamagciwane, ngokuqondile lubizwa ngokuthi ubisi olunama-asidi. E-United States, ama-asidi asetshenzisiwe ukukhiqiza ubisi olunama-asidi ahlanganisa i-acetic acid (ivame ukutholakala ku-vinegar), i-adipic acid, i-citric acid (ivamile ukutholakala kujusi le-lemon), i-fumaric acid, i'glucono-delta-lactone, i-hydrochloric acid, i-"lactic acid", i-malic acid, i "i-phosphoric acid", i-"succinic acid, ne-tartaric acid".
Ubisi olumuncu luvame ukwenziwa ekhaya noma ludayiswe futhi ludliwe eMpumalanga Yurophu, eBalkans naseScandinavia.
Iphinde yenziwe ekhaya noma ithengiswe ezitolo ezinkulu futhi idliwe esifundeni saseGreat Lakes eSomalia naseMpumalanga Afrika (IKenya, I-Uganda, IRwanda, IBurundi ITanzania). Futhi kuw’ kudla okungokwesiko kwabantu base base Ningizimu Afrika.
Kusukela ngo-1970, abanye abakhiqizi baye basebenzisa i-acidification yamakhemikhali esikhundleni se-agents yezinto eziphilayo.[2][3]
Ubisi olungaphekiwe olungazange lube muncu ngezinye izikhathi lubizwa ngokuthi "ubisi olunoshukela", ngoba luqukethe i-lactose kashukela. Ukuvutshiswa kuguqula i-lactose ibe yi-lactic acid, enokunambitheka okumuncu. Ngaphambi kokusungulwa kwe-refrigeration, ubisi oluhlaza ngokuvamile lwalubamuncu ngaphambi kokuba lusetshenziswe, futhi izindlela zokupheka ezahlukahlukene zihlanganisa ubisi olusele njengengxenye.[4] Ubisi olumuncu olukhiqizwa ngokuvutshelwa luhlukile kulolo olukhiqizwa nge-acidification, ngoba ama-asidi avame ukufakwa ekukhiqizeni kwezentengiselwano anokunambitheka okuhlukile kusuka ku-asidi ye-lactic, futhi nangenxa yokuthi ukuvutshelwa kungaletha ukunambitheka okusha. Ubisi lwe-buttermilk luyisisetshenziswa kakhulu kunamuhla esikhundleni sobisi olunomso ngokwemvelo.
Bheka futhi
[hlela | Hlela umthombo]- Clabber (food) - Uhlobo lobisi oluvutshelwe
- Acid-set cheese - Ushizi obekwe ngokubabayo
- Amasi - Ubisi oluvuthiwe lwasendulo lwaseNingizimu Afrika
- ↑ https://shawnonfood.com/sour-milk/
- ↑ Nakamura, Yasunori; Yamamoto, Naoyuki; Sakai, Kumi; Takano, Toshiaki (June 1, 1995). "Antihypertensive Effect of Sour Milk and Peptides Isolated from It That are Inhibitors to Angiotensin I-Converting Enzyme". Journal of Dairy Science 78 (6): 1253–7. doi:10.3168/jds.S0022-0302(95)76745-5. PMID 7673515. https://www.journalofdairyscience.org/article/S0022-0302(95)76745-5/abstract. Retrieved 2007-06-30.
- ↑ Sukhov, SV; Kalamkarova, LI; Il'chenko, LA; Zhangabylov, AK. "Microfloral changes in the small and large intestines of chronic enteritis patients on diet therapy including sour milk products". Voprosy pitaniia Jul-Aug (4): 14–7. PMID 3765530.
- ↑ https://mycancalekitchen.com/sour-milk/
