Hoʻomaʻaʻia nā pākīʻau waiū me ka waiū iʻole i paʻiʻia. Hiki iā lākou ke kūpaʻa, paʻakikī,'ōmaʻomaʻo, aiʻole iʻole ke kaniʻuhū a hiki ke hele mai i kekahiʻano, mai ka huila a ka'āpana. ʻO kēia laʻana,ʻaʻole hiki ke kapaʻiaʻo Parmigiano Reggiano kaulanaʻo Parmigiano Reggiano keʻole i hanaʻia mai ka waiu momona. He nui nāʻelele Pākehā'ē aʻe, mai kēlā mau mea nui, naniʻo Camemberts i kahi triple-crème Brie, ke koiʻia e ka France Calling Origin of Chemistry (AOC) e hoʻohana i ka waiū lawaiʻa i kā lākou hana.
ʻAʻole hiki ke kūʻaiʻia i loko o ka US'Aueses me ka waiu hoʻomaʻemaʻeʻole (male) ma muli o kaʻelemakule no 60 mau lā ma kahi mahanaʻaʻole i emi iho ma mua o 35 F. Mai ka makahiki 1949, ua kauohaʻia e ka Food and Drug Administration me ka manaʻo e e palekana i nā mea kūʻai mai i nā bacteriaʻoi aku kaʻino i loko o ka waiūʻole i hoʻomaʻemaʻeʻia. Ma hope o nā lā he 60,ʻo ka wai a me ka paʻakai i loko o ka waiū kulū liʻiliʻi hiki ke listeria, salmonella, a me E. coli mai ka uluʻana.
Ua kapaʻia kaʻaʻai Pasteurized e like me ka palaoa i hanaʻia me ka waiū e wela i ka mahana o 161 F noʻumikumamālima kekona a i ka 145 F no kanakolu mau minuke aʻoi aʻe paha. Hoʻopau ka Pasteurization i nā maʻi pēlā e like me Listeria a me E. coli (a me nā mea'ē aʻe e like me Staphylococcus aureus a me Salmonella ) e hiki ke loaʻa i ka waiū. Manaʻo kekahi he pasteurization ka mea eʻoki ai i nāʻano bacteria ma ke kino a me nā mea'ē aʻe'ē aʻe e hopohopo i ka hoʻokipaʻana i ka cheese me nā'ōpala kūlohelohe e hikiʻole ke hana hou.
Kahi Kūlana Kūlana
Manaʻo kekahi poʻe melike e hoʻohana ana i ka waiūʻona hou i nā meaʻono aʻoi aʻe ka maikaʻi. Manaʻo lākouʻaʻole he kumu e hopohopo ai i ka waiū waiona aʻaʻohe kumu e kali ai i 60 mau lā eʻai i ka paʻakai i hanaʻia. Hoʻokomo pinepine kēia mau meaʻai i nā meaʻai i ka Pākehā e like me keʻano hōʻoia, no ka mea,ʻo ka nui o nā hānai Pākelani i hanaʻia me ka waiū maka.
ʻO ka meaʻai a me nā lāʻauʻona lāʻau ke kū nei ma o kāna'ōleloʻana e hiki i ka waiʻona liʻiliʻi ke komo i loko o ka bacteria i mālamaʻole i ka ingest a ma hope o 60 mau lā wale nō e pau ai kēia bacteria i ka paʻakai.
Ke kumu
Mai ka makahiki 1949, uaʻae ke aupuni o ka Moku'āinaʻAmelika i ke kūʻaiʻiaʻana o nā hulu puaʻa i hanaʻia mai ka waiūʻole i hoʻomaʻemaʻeʻoleʻia keʻole kaʻelemakule i nā lā he 60 mau lā. I ka makahiki 1999, ua nānā ka Food and Drug Administration i ka hōʻoleʻana i ka kūʻaiʻana i nā meaʻai a pau o ka waiū ma muli o ka lōʻihi o ko lākouʻelemakule. ʻO nā hui e like me ka Cheese Choice Coalition i hanaʻia no ka mālamaʻana i nā pono o ka poʻe kūʻai e kūʻai i ka paʻakai liʻiliʻi.
Nā mea pāʻani
- ʻO ka hana palekana no 60 mau lā e mālama i nā mea kūʻai mai nā maʻi pilikino. Ma hope o nā lā he 60,ʻo ka wai a me ka paʻakai i loko o ka waiū kulū liʻiliʻi e pale pono i ka listeria, salmonella, a me E. coli.
- ʻO ka nui o nā meaʻai i laweʻia me ka waiu waiu, e like me Manchego, Parmigiano-Reggiano, a me Gruyere, pono keʻelemakule ma lalo o 60 mau lā e hiki ai i ko lākouʻano pono.
ʻAi
- Hiki i ka pasteurization ke pepehi i ka bacteria maikaʻi, keʻano e hana ana i nā nuances o ka huhū i ka pī.
- ʻO ka mea pono e kali i 60 mau lā eʻai i nā waikū waiu waiū e nalowale ana i nā meaʻono likeʻole a me nā leka o nā'ōpiopio i nā lauʻeleʻele Pākehā e like me Brie a me Reblochon. Akā, pono lākou e hoʻoholo i nā'āpana pasteurized liʻiliʻi iʻaeʻia i loko o ka US.
Kahi e Kū nei
I kēia manawa,ʻo ka cheese i hoʻomaʻoʻoleʻia iʻelemakule no 60 mau lā,ʻo ia wale nō keʻano o kaʻaʻaiʻole i hoʻolakoʻia e kūʻaiʻia ma United States.