Ogologo oge ole ka ị nwere ike ifriizi ude utoojoo iji mee ka ọ dị ọhụrụ | Ndụmọdụ na ntụziaka kichin

Banyere ude utoojoo na ị nwere ike ifriizi ude ude

Kriim gbara ụka (na North America English, Asụsụ Bekee nke Australia na New Zealand Bekee) ma ọ bụ ude gbara ụka (British English) Bụ a ngwaahịa mmiri ara ehi nwetara site na gbaa ụka mgbe nile ude na ụfọdụ ụdị nje lactic acid. Na omenala nje, nke a na-ewebata ma ụma ma ọ bụ n'ụzọ nkịtị, na-eme ka ude ahụ sie ike. Aha ya sitere na mmepụta nke lactic acid site na gbaa ụka nje, nke a na-akpọ na -egwu egwu. Ude ohuru bụ otu ụdị ude ude nwere nnukwu abụba ọdịnaya na obere utoojoo uto.

omenala

Na omenala, a na-eme ude utoojoo site n'ikwe ka ude nke e wepụsịrị n'elu mmiri ara ehi na-agbapụta n'obere okpomọkụ. Enwere ike ịkwadebe ya site na ịchacha ude nke pasteurized na omenala nje na-emepụta acid. Nje bacteria ndị na-etolite n'oge ịgbara mmiri na-eme ka ude ahụ sie ike ma mee ka ọ dịkwuo acidic, ụzọ ebumpụta ụwa e si echekwa ya.

Ụdị azụmahịa

Dị ka US (FDA) ụkpụrụ, ude mmiri ara ehi na -emepụta nwere ihe na -erughị 18% mmiri ara ehi tupu agbakwunye ndị na -eme achịcha, yana ọ dịghị ihe na -erughị 14.4% mmiri ara ehi n'ime ngwaahịa emechara. Ọzọkwa, ọ ga -enwerịrị acidity nke na -erughị 0.5%. Ọ nwekwara ike ịnwe mmiri ara ehi na mmiri ara ehi mmiri ara ehi, mmiri ara ehi ara ehi, starch nke na -akarịghị otu pasent, nnu, na rennet sitere na mmiri dị n'ime afọ nke anọ nke ụmụ ehi, ụmụaka ma ọ bụ ụmụ atụrụ, na ọnụ ahịa ya na ezigbo usoro nrụpụta. 

Na mgbakwunye, dị ka ụkpụrụ nri Canada si dị, emulsifying, gelling, stabilizing and thickening agents na ude ude bụ. ihe, carob agwa chịngọm (igurube agwa igurube), carrageenan, gelatin nri, guar chịngọm, pectin, ma ọ bụ propylene glycol alginate ma ọ bụ ngwakọta ya ọ bụla na -akarịghị pasent 0.5, monoglycerides, mono- na diglycerides, ma ọ bụ ihe ọ bụla nchikota ya, na ego na-agaghị agafe 0.3 pasent, na sodium phosphate dibasic na ego na-adịghị gafere 0.05 pasent.

Ude gbara ụka adịghị ezu fermented, na dị ka ọtụtụ ngwaahịa mmiri ara ehi, ga-abụrịrị friza emegheghị na mgbe ejiri ya. Na mgbakwunye, na iwu Canada, mmiri ara ehi na-ekekọta enzyme sitere na ya Rhizomucor nke ukwuu (Cooney na Emerson) si Mucor pusillus Lindt Site na usoro ịgba ụka omenala dị ọcha ma ọ bụ site na Aspergillus oryzae RET-1 (pBoel777) nwekwara ike ịgbakwunye na usoro mmepụta ude ude, n'ụzọ kwekọrọ na omume nrụpụta dị mma. A na-ere ude ude na ụbọchị ngafe nke etinyere na akpa ahụ, n'agbanyeghị ma nke a ọ bụ “erere”, ụbọchị “kachasị mma” ma ọ bụ ụbọchị “eji” dị iche na iwu obodo. Ude utoojoo na-emegheghị friji nwere ike ịdịru izu 1-2 gafere ya ree ụbọchị mgbe refrigerated meghere utoojoo ude n'ozuzu na-adịru 7-10 ụbọchị.

Njirimara anụ ahụ-kemịkalụ

Efrata

Ude omenala.

Ude utoojoo nke edoziri nwere ike ịgụnye nke ọ bụla n'ime ihe mgbakwunye na ihe nchekwa ndị a: ọkwa A whey, starch nri gbanwetụrụ, sodium phosphate, sodium citrate, guar chịngọm, carrageenan, calcium sulfate, potassium sorbate, na igurube agwa.

Ngwakọta protein

Mmiri ara nwere ihe dịka 3.0-3.5% protein. Ndị isi protein na ude bụ casein na whey ndi na-edozi. N'ime ngụkọta nke protein nke mmiri ara ehi, casein mejupụtara 80% ebe protein ndị whey mejupụtara 20%. Enwere klaasị anọ dị mkpa; β-caseins, α (s1) -caseins, α (s2) -casein na A na-akpọkwa ya casein. Protein casein ndị a na -etolite ọtụtụ molekul colloidal A na -akpọ ya casein micell. Ndị na -edozi ahụ a kpọtụrụ aha nwere njikọ ka ejikọ ya na protein casein ndị ọzọ, ma ọ bụ jikọta ya na calcium phosphate, na nkekọ a bụ ihe mejupụtara nchịkọta. Casein micelles bụ nchịkọta nke β-caseins, α (s1) -caseins, α (s2) -caseins, nke ejiri κ-caseins kpuchie.

A na-ejikọta protein ndị ahụ site na obere ụyọkọ colloidal calcium phosphate, micele nwekwara egbugbere ọnụ, kpọọ, obere ion, na plasmin enzymes, yana mmiri ara ara arabara. A na-ekpuchikwa micelle na akụkụ nke κ-caseins nke a maara dị ka akwa ntutu, nwere njupụta dị ala karịa isi micelle. Casein micelles bụ kama porous ihe owuwu, sitere na nha 50-250 nm na dayameta na ihe owuwu dị na nkezi bụ 6-12% nke mkpokọta olu nke mmiri ara ehi. Ihe owuwu a na-agbaji ka o wee nwee ike ijide mmiri zuru oke, nhazi ya na-enyekwa aka na mmeghachi omume nke micel. 

Ọkpụkpụ ụmụ irighiri casein n'ime micelle bụ ihe a na-adịghị ahụkebe n'ihi nnukwu β-casein prolineresid (proline residues na-akpaghasị guzobe nke heli-helixes na -akwa) na n'ihi na κ-caseins nwere naanị otu fodosillation (ha bụ glycoproteins). Ọnụ ọgụgụ dị elu nke proline residues na-egbochi nguzobe nke ụlọ abụọ dị nso dị ka α-helixes na β-pleated sheets.

N'ihi κ-caseins ịbụ glycoproteins, ha kwụsiri ike n'ihu ọnụnọ calcium ka the-caseins nọ na mpụta nke micelle iji chebe akụkụ ụfọdụ na-abụghị glycoproteins β-caseins, α (s1) -caseins, α (s2) -caseins site n'ịdịdapụ. n'ihu ọnụnọ oke ions calcium. N'ihi enweghị ụlọ akwụkwọ sekọndrị siri ike ma ọ bụ ụlọ akwụkwọ sekọndrị n'ihi ihe fọdụrụ na proline, casein micelles abụghị ihe na -ekpo ọkụ. Agbanyeghị, ha nwere mmetụta pH. Mkpokọta colloidal kwụsiri ike na pH nke mmiri ara ehi nke bụ 6.5-6.7, micelles ga-eme ngwa ngwa na ebe isoelectric mmiri ara ehi nke bụ pH nke 4.6.

A na -akpọ protein ndị mejupụtara 20% fọdụrụ nke pere mpe nke protein na ude whey ndi na-edozi. A na -akpọkwa protein whey dị ka protein protein, nke a na -eji eme ka protein protein casein pụta na ngwọta. Akụkụ abụọ bụ isi nke protein whey na mmiri ara ehi bụ A na-akpọkwa ya lactoglobulin na Ọ bụ lactalbumin. Protein whey fọdụrụ na mmiri ara ehi bụ; immunoglobulin, albumin ọbara ọbara, na enzymes dị ka lysozyme. Mmiri protein na-agbaze mmiri karịa protein casein. Isi ọrụ nke β-lactoglobulin na mmiri ara ehi bụ ije ozi dị ka ụzọ isi nyefee Vitamin, na isi ọrụ ndu nke α-lactalbumin na njikọ lactose.

Protein whey na-eguzogide acids na enzymes proteolytic. Otú ọ dị, ndị na-edozi whey na-enwe mmetụta okpomọkụ: ọkụ nke mmiri ara ehi ga-eme ka ahụ denaturation nke protein whey. Mgbasa nke protein ndị a na -eme na ụzọ abụọ. Akụkụ nke β-lactoglobulin na α-lactalbumin na-apụta, mgbe ahụ nzọụkwụ nke abụọ bụ nchịkọta protein n'ime mmiri ara. Nke a bụ otu n'ime isi ihe na -eme ka protein whey nwee ezigbo ihe emulsifying Njirimara. A na-amakwa protein ndị whey nke ala maka ezigbo ịkụ ụta ha, na na ngwaahịa mmiri ara ehi akọwara n'elu, njirimara gelling ha. N'elu denaturation nke whey protein, a na-abawanye na ikike ijide mmiri nke ngwaahịa.

nhazi

Nrụpụta nke ude mmiri na -amalite site n'ịhazi oke abụba; Nzọụkwụ a bụ ịhụ na oke ma ọ bụ iwu nke abụba mmiri ara ehi dị. Dịka m kwuru na mbụ, obere abụba nke mmiri ara ehi nke ga -adịrịrị na ude mmiri bụ 18%. N'oge usoro a n'ichepụta ihe ndị ọzọ akọrọ na -etinye na ude; ọkwa ọzọ A na -atụkwasị whey dịka ọmụmaatụ n'oge a. Ihe mgbakwunye ọzọ ejiri n'oge usoro nhazi a bụ usoro ihe eji akpọrọ stabilizers.

Ndị nkịtị stabilizers na-agbakwunyere utoojoo ude bụ polysaccharides na gelatin nri, gụnyere starch nri emezigharịrị, guar chịngọm, na ndị carrageenan. Ebumnuche n'azụ mgbakwunye nke ndị na -eme ka ahụ sie ike na ngwaahịa mmiri ara ehi a na -eme achịcha bụ iji mee ka ahụ dị nro na ahụ ya. Ndị na -eme ka ahụ sie ike na -enye aka na nhazi gel nke ngwaahịa a ma belata whey syneresis. Nhazi nke ihe owuwu gel ndị a, na-ahapụ obere mmiri n'efu maka whey syneresis, si otú ahụ na-agbatị ndụ ndụ. 

Whey syneresis bụ mfu nke mmiri site na nchụpụ nke whey. Nke a nchụpụ nke whey nwere ike ime n'oge njem nke containers na-ejide utoojoo ude, n'ihi susceptibility na ngagharị na agitation. Nzọụkwụ ọzọ na usoro mmepụta bụ acidification nke ude. Organic asịd dị ka acid citric or sodium citrate na -agbakwunye na ude tupu homonụ iji nwekwuo ọrụ metabolic nke ọdịbendị mmalite. Iji kwadebe ngwakọta maka homogenization, ọ na -ewe iwe dị mkpirikpi.

Homogenization bụ usoro nhazi nke a na-eji eme ka ude ahụ dịkwuo mma n'ihe gbasara agba, nkwụsi ike, nkwụsi ike ude, na ude nke ude omenala. N'oge homogenization ibu abụba globules n'ime ude na-agbajikwa n'ime nta sized globules ikwe ka ọbụna nkwusioru n'ime usoro. N'oge a na nhazi nke mmiri ara ehi abụba globules na casein ndi na-edozi adịghị emekọrịta ihe n'etiti ibe ha, enwere mmechuihu na-eme.

Ngwakọta a bụ homogenized, n'okpuru nrụgide homogenization dị elu karịa 130 mmanya (unit) na okpomọkụ dị elu nke 60 Celsius. Nhazi nke obere globules (n'okpuru microns 2 n'ogo) ekwuru na mbụ na -enye ohere maka ibelata nhazi oyi akwa ma nwekwuo Viscosity nke ngwaahịa. Enwekwara mbelata na nkewa nke whey, na-eme ka agba ọcha nke ude ahụ dịkwuo mma.

Mgbe homogenization nke ude, ngwakọta ga-ada pasteurization. Pasteurization bụ ọgwụgwọ okpomọkụ dị nro nke ude, na nzube nke igbu nje bacteria ọ bụla na-emerụ ahụ na ude. A na-enweta ude homogenized nnukwu okpomọkụ obere oge (HTST) usoro pasteurization. N'ime ụdị pasteurization a na -eme ka ude ahụ dị ọkụ ruo oke okpomọkụ nke 85 Celsius C maka nkeji iri atọ. Nzọụkwụ nhazi a na -enye ohere maka usoro na -adịghị ahụkebe maka mgbe oge ruru iwebata nje bacteria.^[15]

Mgbe usoro pasteurization gasịrị, a na -enwe usoro jụrụ oyi ebe a na -eme ka ngwakọta ahụ dị jụụ ruo okpomọkụ 20˚C. Ihe kpatara eji jikọta ngwakọta ahụ ruo okpomoku nke 20˚C bụ n'ihi na nke a bụ ezigbo okpomọkụ maka inoculation mesophilic. Mgbe ude jụrụ oyi na-ajụ oyi ruo 20˚C, a na-etinye ya na ọdịbendị mmalite 1-2% na-arụ ọrụ. Ụdị omenala mbido eji eme ihe dị mkpa maka mmepụta ude mmiri. Ndị omenala mmalite bụ ọrụ maka ibido usoro ịgba ụka site na ime ka ude homogenized rute pH nke 4.5 ruo 4.8.

Nje bacteria lactic acid (nke a na -akpọ LAB) na -eme lactose ka ọ bụrụ lactic acid, ha bụ mesophilic, Obi ụtọ ikike anaerobes. Ụdị LAB nke a na-eji eme ka gbaa ụka nke mmepụta ude ude bụ Lactococcus lactis subsp latitic ma ọ bụ Lactococcus lactis subsp cremoris ha bụ nje bacteria lactic acid jikọtara ya na ịmepụta acid. LAB nke a maara maka ịmịpụta ísì ụtọ na ude ude bụ Lactococcus lactis ssp. lactis biovar diacetyllactis. Ọnụ nje bacteria ndị a na-emepụta ogige ndị ga-ebelata pH nke ngwakọta, ma mepụta ogige ekpomeekpo dị ka diacetyl.

Mgbe inoculation nke ọdịbendị mmalite, a na -ekewa ude ahụ na ngwugwu. Ruo awa 18, usoro ịgba ụka na -ewere ọnọdụ ebe a na -agbada pH site na 6.5 ruo 4.6. Mgbe ịgba ụka, a ga -emezi usoro jụrụ oyi ọzọ. Mgbe usoro a jụrụ oyi, a na -etinye achịcha gbara ụka n'ime igbe ikpeazụ ha wee ziga ya n'ahịa

Anyị maara na ị chọghị ịgụ ogologo, azịza juputara na azịza nye Sour Cream Freezable na ụzọ dị mgbagwoju anya nke ịrụ ọrụ na kichin. Ọfọn, ọ dịghị onye na -eme! Anyị ndị nwunye na -achọ oge maka onwe anyị yana anyị chọrọ ngwa anwansi niile mee ihe na kichin.

Daalụ maka ileta anyị ọzọ ka anyị na -enyere gị aka ngwa nri na ahịhịa, Ugbu a, ebe a bụ ụfọdụ ụzọ aghụghọ na isi oyi kpọnwụrụ maka ude ude. (Kriim gbara ụka)

Yabụ, n'oge na-adịghị anya, anyị nwere ntuziaka zuru oke ka ị nwere ike ifriizi ude ude:

Tupu ihe ọ bụla ọzọ,

Enwere ike ịjụ Ude Mmiri?

Ee, ude utoojoo nwere ike kpọnwụrụ akpọnwụ na-enweghị ịhapụ ịdị ọhụrụ ya. Otú ọ dị, ude nke ude ude oyi kpọnwụrụ nwere ike ịdị ka cha cha, ma nke a abụghị ihe na-echegbu onwe ya. N'ụzọ bụ isi, a na-eji ude utoojoo mee ihe na ntụziaka ndị e mere na casseroles na ndị na-esi nri nrụgide. Nri dị ka ofe, stew, sauces na mgbakwasa bụ ntụziaka ndị ama ama maka iri ude ude.

Ndụmọdụ ude ude na-ajụ oyi:

Cheta, mgbe ịchọrọ ịchekwa ude gbara ụka maka iji ya mee ihe n'ọdịnihu, jide n'aka, kpoo ya tupu ọ daa. Igwe oyi nwere ike ịkwụsị ude ahụ ka ọ ghara ịdị njọ mana enweghị ike ịtọghe ya. Ọ bụghị naanị maka ude gbara ụka, kama ọ bụ maka cheese, yogọt, ude dị arọ, ude mmịkpọ, mmanya, na ọbụna salads.

Kedu ka esi etinye ude oyibo?

Enweghị nnukwu ntụzịaka siri ike na ngwa ngwa ịgbaso maka ude ude oyi na-atụ. Ọtụtụ ndị mmadụ na-eche na naanị idowe ya n'ime ngwa nju oyi dị n'elu ga-ajụ oyi. Ị nwere ike ịchekwa ude ahụ n'ụzọ dị otú a, mana maka uto ka mma, soro usoro ndị a:

1. Wepu ude utoojoo nke mepere emepe n'ime akpa nwere mkpuchi nwere whisk ma ọ bụ nweta mkpuchi agụụ maka ụdị akpa ọ bụla.
2. Mgbe ị kụchara, mee ka elu dị ike wee dee ụbọchị ka ị mara mgbe echekwara ya.

Ọ bụrụ na echekwara na friji ka mkpuchi ikuku anaghị emeghe, ọ nwere ike idobe nke ọma izu atọ.

3. Ugbu a, dobe ya na friji.

Ajụjụ: Ị nwere ike ifriizi ude mmiri na ntuziaka?

Azịza: Mba, ị ga -ebu ụzọ gbazee ya ma ọ bụrụ na uzommebe ahụ chọrọ ude nchara.

Kedu ka esi eme ude mmiri?

Ugbu a, ọ bụrụ na ị ga -eji ya, wepụta naanị ego achọrọ iji gbaze, ọ bụghị akpa ahụ n'ozuzu ya.

1. Wepụ ude ahụ n'ime igbe ya wee debe ya na tray defrost ngwa ngwa. Ọ na -enye aka ịghacha ngwa ngwa oyi kpọnwụrụ.
2. Mgbe udiri ude kpụkọrọ akpụkọ na -aghọ ude, ọ dị njikere iji ya.

Ọ bụrụ na ịchọghị ịgbaze ya ma ọ bụ enweghị oge iji gbazee ude ahụ, gbalịa ntụziaka ude ude oyi kpọnwụrụ:

Achịcha kọfị gbara ụka:

Nke a bụ usoro ntụ ọka ude ude 8 nzọụkwụ kacha amasị anyị:

Iji kwadebe achicha kọfị na ude utoojoo, ị ga-achọ otu awa.

Efrata maka ude kọfị gbara ụka:

Efrata	ụdị	ibu
achicha
Bọta enweghị atụ	Mee ka ọ dị nro	113 grams
sugar	Powil	198 grams
àkwá	Large	2
Niile-nzube ntụ ọka	Enweghị ike	241 grams
Ntụ ịme achịcha	ntụ ntụ	1 tsp
Ntụ iji koo achịcha	ntụ ntụ	Tsp
nnu	Sodium nkịtị	Tsp
Kriim gbara ụka	pịa	227 grams
Nkọwa
sugar	Na-efesa	99grams
pawuda		2 tsp
Ihe ngosi Vanilla	Liquid	2mkp
Walnuts na pecans	chopped	57 grams

Usoro:

Achịcha ude ude:

1. Ngwurugwu na-eburu ọkụ na 350 Celsius F.
2. Were otu efere ma jikọta ihe niile dị ka bọta, shuga, àkwá, ntụ ọka, ntụ ntụ, soda na nnu, gbanye nke ọma.
3. Tinye bọta na whisk
4. Tinye ude utoojoo na whisk

Ntinye:

Were nnukwu efere ahụ, gbakwunye ihe oriri niile ma kpoo ya ruo mgbe ha dara.

Ihe na-eme:

1. Were mpempe akwụkwọ foil ma tinye nkedo Cake shaper mold na ya. Site n'ime nke a, ị nwere ike ịmepụta pan nke achịcha gị anaghị arapara.
2. Tinye ọkara ngwakọta achicha n'ime ya
3. gbakwunye topping
4. Tinye ọkara ọzọ na ya
5. Soro nzọụkwụ nke atọ
6. tinye ya na oven
7. Lelee mgbe minit 30 gasịrị; Ọ bụrụ na emechara ya, wepụ ya ma ọ bụ hapụ ya n'ime nkeji ise ọzọ ruo iri.
8. Wepu achicha ahụ na oven wee mee ya.

Ma ị na-enwe ya na kọfị ma ọ bụ raw, nhọrọ bụ nke gị.

Achịcha ude ude Bundt enwere ike nwee oyi?

Site na Bundt ruo kọfị, ị nwere ike ifriizi ma chekwaa achicha ọ bụla sitere na ude mmiri.

Ajụjụ na-ebilite ebe a,

Otu esi mara ma utoojoo ude dị njọ

Ude utoojoo adịlarị ike, ị nweghị ike ịma ma ọ dị njọ site n'ịdetụ ya ire. N'ebe a, ị ga-enyocha ude ahụ site na ebe kacha nso wee lelee ma ọ dị ọcha ma ọ bụ maka ntụpọ ọ bụla. Ọ bụrụ na ị chọpụta ntụpọ gbara ọchịchịrị na-etolite n'elu, nke a bụ ihe ịrịba ama nke ebu na ude ude ọjọọ.

Ma,

Ude utoojoo ọ na-adị njọ n'ezie?

Ọfọn, ude utoojoo adịghị n'ime nri ndị na-adịghị njọ. Dị ka ngwaahịa mmiri ara ehi ọ bụla ọzọ, ude ude nwere obere oge iji nọrọ ọhụrụ, karịsịa n'oge okpomọkụ.

Ogologo oge ole ka ude gbara ụka dị mma mgbe emepechara ya?

Ọ bụrụ na ị naghị echekwa ya na ebe oyi, anyị kwuru na oyi, yabụ ọ bụrụ na ị naghị echekwa ya na friza dị oke oyi, ọ ga-akawanye njọ n'ime ụbọchị 1-2.

Ị ma na a pụkwara ime ude gbara ụka n'ụlọ?

Ajụjụ: Etu esi eme ude gbara ụka ngwa ngwa?

Azịza: Site n'ịgbakwunye omenala lactic-acid n'ime ude, ị nwere ike ịmepụta ude utoojoo n'ụlọ n'ime nkeji. Lactic acid na-enye uto ilu nke onye ọ bụla hụrụ n'anya na ntụziaka, karịsịa mgbe ị na-eri nri Mexico.

Ugbu a, mgbe emere ya ma ọ bụ mepee ya n'ụlọ, ihe ọzọ ị nwere ike iche bụ:

Ogologo oge ole ka ude gbara ụka na -adịru?

Ọtụtụ mgbe, anyị na -echekwa ude, yogọt, na sauces mgbe anyị na -azụta ego na onyinye n'aka ụlọ ahịa. Ọtụtụ ngwaahịa na -anọ ogologo oge na -emepebeghị; agbanyeghị, ha ga -akpọnwụrịrị ozugbo ewepụtara ha n'ime igbe ma ọ bụ chekwaa ya maka ojiji ọzọ. Ọ bụrụ na anyị na -ekwu maka oge, dịka ogologo oge ka ude mmiri na -adị mma mgbe emepechara ya?

Enweghị friji:

Na enweghị friji, ịkwesịrị iji ude ozugbo dị ka ngwaahịa mmiri ara ehi ọ bụla ọzọ, n'ihi na ọ na-emebi ngwa ngwa na ngwa ngwa.

Na friji:

Dị ka USDA si kwuo, ngụkọta oge maka ude ude oyi kpọnwụrụ bụ izu atọ. Ma ọ bụrụ na ọ bụghị kpamkpam oyi kpọnwụrụ, ọ ga-ewe 7 gaa na 14 ụbọchị tupu ya agbaze kpamkpam. Ma ọ bụrụ na ị na-ahụ ude agbaze, gbalịa iji ya na ntụziaka na esi nri ngwa ngwa o kwere omume.

Ajụjụ: Ude gbara ụka ọ dị gị mma?

Azịza: Ude ude n'onwe ya enweghị mmebi ahụike; Otú ọ dị, calorie dị ukwuu o nwere, nwere ike ịkpaghasị ahụ gị nke ọma ma ọ bụ nwee ike ime ka ọnọdụ ahụ ka njọ ma ọ bụrụ na ị na-agbalị ịkwụsị ibu. N'ikpeazụ, ịfefe ihe niile dị njọ.

N'okpuru ala:

Gịnị bụ ọkacha mmasị gị ude ude? Kekọrịta ya na anyị na ngalaba nkọwa n'okpuru. Ọ bụrụ na-amasị gị ịnọ na kichin, ị ga-enwe mmasị na iji kichin na ngwa ụlọ anyị. Ọfọn, ha ga-azọpụta gị ọkara oge iji sie nke gị. Lelee ha Ebe a tupu ị hapụ ibe a.

Ọzọkwa, echefula ịtinye/ibe edokọbara wee gaa na nke anyị blog maka ozi na -atọ ụtọ mana nke mbụ. (Uru nke Oolong Tea)