Ma hope o nā mea a pau, ma keʻano "palupalu" o ke keiki,ʻaʻole pono kahi keiki e hoʻohana pono i nā mea o ka curd a ke kefir a me nā hua waiū waiū a me ka waiū no ka pēpē.
He mea nui loa ia no nā keiki i hanaʻole i ka mālamaʻole i ka waihona waiu waiu. I loko o nā huapalapala waiū, ua hoʻokomoʻia kēia pūmua (kahi kumu o nā amino acid nui) i loko o keʻano "fermented" a uaʻoi aku ka maʻalahi o ke kino. Eia kekahi,ʻo ka nele o ka paʻakai a me nā huameʻa (ʻo ia hoʻiʻo ka huaʻi D), nā mea waiwai i ka puaʻa liʻiliʻi, ka yogurt a me ka yogurt, hiki ke hoʻoulu i ka emiʻole o ka maʻi (e like me ka maloʻo mau), ka lōʻihi o ka hana, ka'ā'ī a me nā pilikia'ē aʻe me ka iwi iwi. Ma ka hua'ōlelo, hikiʻole ke hōʻoiaʻia nā pōmaikaʻi o ka "waiū waiū", akā, eia ka nīnau: pehea e hāʻawi ai i ka'ōhū me nā huahana waiwai aʻo wai o lākou e pono?
ʻO ka wā e hiki mai ana no ka huahana maoli
Ua piha nā waihona o nā hale kūʻai hou i nā mea kanu a me nā yoghurts:ʻano likeʻole keʻano like, me nā mea hua me kaʻole - makemakeʻia, ua lawa ka laweʻana i ka waiū waiū waiū a me ka waiū no ka pēpē. Akā naʻe, heʻano maikaʻi ka waiwai o ka momona, kefir a me nā waiwai momonaʻeleʻele no ka papaʻaina, akā,ʻaʻole ia no ka hānaiʻana i nā keiki i lalo o 3 makahiki. ʻO nā meaʻai āpau a me nā preservatives, he mau māhele o ka nui o nā "mākua" a me nā meaʻahaʻaina, hiki ke hōʻeha i ke ola o ke keiki. ʻO ka papa inoa o ka pēpē wale nō nā huahana kūikawā o nā keiki, i kūpono i nā hemahema o ke kino ulu. Akā, pehea ināʻaʻole i ka hale kūʻai ka "ʻoiaʻiʻo" o ka waina a me kaʻai no ka'ōpiopio, no ka meaʻaʻole i lawa ka hoʻomohalaʻana i nā meaʻai waiū o nā keiki?
Hōʻike nā kumuʻike i nā makuahine e hana i ka hana i loko o kā lākou mau lima mālama a hoʻomākaukau i kahi hua maikaʻi a me ka maikaʻi! No ka hoʻomākaukauʻana i nā mea kanu i ka home, i ka yogurt a i ka yogurt, ua lawa ia e hoʻohana i ka waiuma a me ka hawewewewe, a me kahi moʻomeheu bacteria kūikawā (e like me ka bifivit, vitalact, ka waikawa acidopilus, a pēlā aku). ʻAʻole nui ka manawa, akā, e maopopo loa iāʻoe keʻano o ka huahana āu e mōhai aku ai i kāu keiki.
Mai kuhi hewa i ke kohoʻana
He nui nā mеmе e noʻonoʻo nei i ka waiu waiu a me ka waiu no ka mea eʻoi aku ka maikaʻi o ke keiki no ka hana 'ana i ka baby curd a kefir? Ma hope o nā mea a pau,ʻaʻole pono ke kumu "kūpono" i mea eʻoluʻolu ai ka maikaʻi, akā, he mea hōʻoiaʻiʻo hoʻi no ke olakino o nā kuhū. No ka hoʻomaʻemaʻeʻana i ka waiū mai nāʻano microorganisms, pono mākou e hoʻolapalapa. Akā, me keʻano o ka "welaʻana" o ka wela wela,ʻo ka hapa nui o nā mea waiwai - protein, calcium a me nā huaora - ua'ānaiʻia. ʻO nāʻenehana hou o ka hanaʻana a me ka mālamaʻana o ka waiū e hāʻawi aku i kahi hopena maikaʻi loa - ka waiū pēpē i loko o ka pepa pahu hoʻopihapiha hoʻopihapiha, ka mea e mālama ai i ka pōmaikaʻi a me ka palekana.
Hiki ke hoʻohanaʻia nāʻano hana waiu-waiū a me ka waiū no ka pēpē me ka hoʻohanaʻana i kaʻenehana ultra-pasteurization - hiki i ka wā o ka mālamaʻana i ka waiū o nā mea ponoʻole, Ua'āponoʻia ka Milk i loko o ka pepa pahu e hōʻailona hōʻailonaʻia e nā poʻe akamai o ka Institute of Microbiology and Virology: ua hōʻikeʻia nā mea i hala koke nei ua hoʻomaʻemaʻeʻia ka waiū ultraresteurized o nā microorganisms aʻaʻole pono e hoʻolapalapaʻia! I ka hoʻohanaʻana i ia mea, hiki iāʻoe keʻoluʻolu loa:ʻo ka home curd o ka waimaka e lawe mai i ka pōmaikaʻi nui o ka crumb.
Kūkākūkā nā mea hōʻiliʻili
E pili ana kēia i nā mea momona (hoʻohana waleʻia ka waiū o ke kai kiʻekiʻe), a me ke kaʻina hana, a me ka mālamaʻana i ka maikaʻi o ka hua i hoʻopauʻia (he hōʻailona antibaccia kūpono).
He mea nui ka mālamaʻana o ka waiū i hoʻopihaʻia i loko o ka hōʻailona kiʻekiʻe, no lailaʻaʻole eʻikeʻia i nā hopena maikaʻiʻole o ka'ōlohelohe waho (ka mālamalama, ka ea, nā kapuaʻi, a me nā mea'ē aʻe). Ua hōʻoiaʻia ua hiki i ka waihona hoʻopili pahu wale no ke mālama pono i nā meaʻino.