Kuphi ukuthi kufa kahle amaphuzu okucheese emisebenzini yezokuphatha izinto?

Ukwenza izinkomo zokucheese kusho kwezinye izindaba njengendlela esheshayo: umlilo uphuma esinye isandla sesikhala sokusebenza, futhi izinkomo zokucheese ziphuma esinye isandla. Umqondo wokwesha kuyisibonelo esingcono kakhulu. Konke okukhona kwezinkomo zokucheese kufuna ukuzinikela indlela eyodwa yokubona ukuthi kufa kahle— ukufa kwezinkomo zokucheese . Lokhu kufa kuhlanganisa konke okukhona kwezindawo zokusebenza, kusukela ku-mlilo wokugcina, ukuphatha kwemililo, ukuchitha kwezinkomo, ukususa kwe-whey, nokugcina ukuphepha.

Okukhomba ukuthi lokhu kubalulekile kakhulu kukhona ukuthi ukungafanele kancane kungathatha isikhundla somkhakha omkhulu wezimali. Bheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka ukuthi ubheka uk......

Ukuchaza kwezindustria kubonisa ukuthi ngokuphatha kwe-Cheddar yezibhizinisi, ngokugcwele 6.5% yemafathe yemilki ne-4–5% yecasein kungahlanzwa ngokuphatha izi-cheese , nokuthi izinhlanzelo zingakhiwa kwi- i-vat yemali wesicelo yena. Lokhu kusho ukuthi amaprosesa ayinkulu ayisiza ngokungazi ukuthi ayisiza izinto ezibalulekileyo zokuphatha ngokuphuma nge-whey. Ukuziqonda ukuthi lezi zinhlanzelo zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zihlala kuthi zih......

Kungani Ukuphatha Kwesi-Cheese Kufanele Kube Buningi Kulokho Okubalulekile Ngokwesibonelo

Amadairy amaningi ayasebenza ngokuphelele ekuvutheni ukukhula kwezinhlanzelo. Noma ukukhula kubalulekile, ukuziphatha kwezinhlanzelo kuyisibonelo sokuthi isikhumba sesi-cheese siyakha noma sifuna. Khumbula ukuthi ngokufaka amanzi emaphulini apho kunezimbili zokugcina. Ukuvutha amanzi emaphulini kusiza, kodwa ukugcina izimbili zokugcina kusiza kakhulu.

Ukuthola kwemithwalo yechizi kuyalotshwa ngqo nesivinini ngoba amasolide we-milk ayathengiswa ngomkhakha. I-protein ne-fat ziyizinkambo zochizi. Uma lezi zinqambo zihlukana emzimbeni wokuphuma kwe-whey ngokungafanele kwezindlela zokusebenza, isikhulu siphatha imali kubizo labo abasingasithengi. Amaphenyo ekuseni kwezikhululo zechizi zikabonisa ukuthi izinhlobo zokubuyisela zingahlanzeka kakhulu ngokwezindlela zokusebenza, ubuchwepheshe bezinkambo zokusebenza, nokusebenza kwabasebenzi.

Ukuhluka kwemali kuyadlula kakhulu emisebenzini enkulu. Umphayelo owadlala kwezikhululo zechizi zikabonisa ukuthi izilinganiso ezincinci zokulinganisa zingahlanzeka kakhulu futhi zingaba zingaphezu kwe-1,400 kg yechizi ngusuku kwezikhululo ezingcono. (Lokhu kubonisa ukuthi ukusebenza kwe-chizi kuyisivinini esikhulu kangaka.)

Abaprofayili ababhekene ngokugcina iziphumo zabo ngokuphambuka kuzo bafumana izimpumelelo eziningi. Bazihlela ukubaluleka kwezinto zokuphatha, bazibeka izindleko zokususa izinto ezingavusekile, futhi bazihlukanisa imali ekufanayo yemilki. Kulesi sigodi sasezinsukwini, lapho abaprofayili kufanele baphambuke [izindlela zokuguqula kwezinsukwini zemilki] , ukunciphisa iziphumo zokwenza isishweshwe ayikho kuphela umsebenzi wokuphatha—kuyinto eyodwa yezinhlelo zokusebenza.

Ukuzazi Ukubala Kwesishweshwe Nokusebenza Kwayo Ngokuhle

Ukubala kwesishweshwe kusho ukuthi kungani okuphathelene nesishweshwe esisewa esifakwa emilkeni. Kuyinto ebalulekile kakhulu yokubonisa ukusebenza kwezinkambo zokwenza isishweshwe ngoba kubonisa ngokuphambuka kahle ukuthi izinto ezibalulekile zemilki ziyagcinwa njengamachashi amangalisayo.

Umbono wokuthi ukuthenga kuyisayensi yomlando. Icheese iyibhekise kakhulu emaproteini we-casein, umphakathi wemilki, amanzi, naminyanya. Okunguqondile kakhulu ukuthi lokhu konke kubekwe kusukela ekupheleni kwemisebenzi, okuyoba yinkululeko yokuqeda. Izinkinga ziyadlala lapho iziglobuli zempilo, iziqephu zemiproteini, noma izicelo zokuthenga zihamba ngaphandle kwenkqubo futhi zifika kumgangatho wokuthenga.

Izinto eziningi zikuthintana ngokufanayo nokuthenga kwecheese. Ubukhulu bemilki, ubukhulu bomphakathi wemiproteini, ukusebenza kokugqamisa, iziphakamiso zokuphatha kwe-milk, izindlela zokuvula, ubukhulu bekutsheka, ubuchwepheshe bezinkqubo, nobukhulu bokusebenzisa abasebenzi bonke bayakhiwa kuzo inkululeko yokubuyela. Umgcino wokufunda uyabonisa ukuthi ubuchwepheshe bemilki nabazikhipha bezinkqubo zokwenza i-cheese ziyakhiwa kakhulu kuzo inkululeko yokuthenga.

Ukulinganisa kwezinkqubo zokusebenza kuyizinkinga ezingaba yisikhundla esisodwa sokuthenga. Kodwa kuyahlala kuhlanganiswa ngamatyala amancane amaningi. Isilinganiso sesikhathi esingafanayo kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusukela kusuk...... ukugcoba , iphutha elincinci lokuhlanganisa amacurdu, noma ukuzimela kakhulu, kungabangela ukuphula okuncinci. Ngokwesibonelo, lezi zinkinga zingabonakala zizinga. Ngokugcina, zingahlela ukuphula okukhulu kwezimali.

Yini okubizwa ngokuthi ukuphula kwemilayo yechizi?

Akukho mofutho wokuqonda ophuma emilayweni yechizi ongafanele ukuthi wabizwa ngokuthi yisithuthu. I-whey yena ingabizwa ngokuthi yisithuthu esibalulekile, esetshenziselwa emaphowodhe we-protein, emfuthweni wamadoda, nezinto zokudla. Isidingo esikhulu sisebenza kuleyo ukuphula okungavunyelwe kwezinto zokwakha ichizi.

Ukuphula kwemilayo yechizi kusisiza kahle:

Ukuphula kwemafatshu kuyadingeka kakhulu ngoba imafatshu yemilayo iyagcinwa kakhulu ekhuliseni isimo sechizi. Ukuphula kwemiprotine kufaka isiphumo esikhulu kwezimali ngoba i-casein iyasebenza njengesikhundla sokubeka ichizi. Amathuba aqondile ayasho ukuthi izimpahla zezinkulungwane zika-Cheddar zihlanganisa ama-90–93% amafatshu yemilayo ne-94–96% yama-casein ngemilingani eyodwa.

Noma kuphi ukuthi iziphumo zihlala phansi kwezi ziqondi, ukuphula kwemilayo kungaphezulu kakhulu futhi ukuthembeka kwezimali kufika emva.

Ukuthabatha Okufihlwe Emva Kwelikilograma Eliphakanyisiweyo Lokuqondwa

Ikilograma eliphakanyisiweyo lokuqondwa libonisa kakhulu kulikilograma elingakho lezinkulungwane. Lokhu kokuqondwa kubona amasolidi we-milk, umsebenzi wabantu, isikhathi sokuprosesa, izinsiza zokusebenza, izindlela zokucleana, nokhokho lokupaka okwenziwe kahle.

Bhala ukuthi umshinisi uyaphrodukha i-cheese yezinkulungwane eziyizimbili ngosuku. Ukuthuthukisa kwe-1% kuphela kungadala ikilograma eziyizimbili ngosuku. Ngomnyaka wokuqhubeka, lokhu kubonisa ukuthi kunezinkilograma eziningi kakhulu zezinto ezingathengiweyo ngaphandle kokuvuselela ukuthenga i-milk.

Ukuthabatha okufihlwe kokuqondwa kuyisibonelo esikhulu kakhulu. Ngaphandle kwezinkinga zemashini noma izinkinga zokungasebenzi, ukuthabatha kwesikhathi sokuprodukha kusho kahle. Abasebenzi bangaqondi ukuthi kunezinkilograma eziphakanyisiweyo zefat yewhey noma ukuthabatha okuncane kokuqondwa ngczasana yokuprodukha. Kodwa lezi zinkinga ozincane zingalungiswa kakhulu ukuthi zibe yizinkinga ezingabi nazo ukuthembeka.

Lokhu ke ubunzima obubanzi bokuthi izindawo zokwenza isitha sezinkolo zasezinsukwini zizihlukanisa ngokuphelele kwezinkampani zokulandela ngokushesha, izinhlanzi zokuphatha ngokuzenzakalelayo, nokuthenga kwezinkampani zokuphatha ngokushesha. Ngokubhalwa kwezindleko kuzo zonke izindawo zokuproducwa, abaprofayila bafunda ukuthi iprofiti yabo ibuyela phansi kuphi.

Izindawo Ezinokuthi Kuzoba Kwisitha Sezinkolo Zasezinsukwini Ngokugcina Kwesikhathi Sokuproducwa

Izindleko zokuproducwa kwezinkolo zinokuthi kuzoba ngokufika kwemilki engaphansi emzini. Konke okuthi kususwa, ukuguqula kwetempurechura, nokusebenza kwemishini kusenza umlando wokuthi izinkolelo ezingcono ziyahamba.

Ngaphandle kokubona ukuthi ukwenza izinkolo kuyindlela eyodwa, abaprofayila abanembile bahlukanisa lokhu njengendlela eyodwa yokuhlanganisa izinyathelo eziningi. Ukungafanele kweyinyathelo enye inokuthinta konke okuyolandela. Isiphumo sibizwa ngokuthi kukhona ukuncipha kwemilingo, ukungafanele kwezinto ezikwenziwe, nokuvutha kwezindleko zokusebenza.

Ukujabula izindawo ezinkulu zokuhlukanisa kusiza abaprofayila ukuthi bakhetha izinyathelo zokuthuthukisa apho kuzoba kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubonakala ukuthi kubon......

Ukubhalwa Kwemilki Engaphansi Nokugcina

Umbono wokuthenga kwemithi yokuqala kuyisibonelo sokuthenga kwemithi. Imithi engapheliyo iyakwenzela izinkinga ezinakwenzeka ngokuphelele ekugcineni kwemithi.

Izimo zokugcina imithi ziyakhathazeka kakhulu ukuthembeka kwemiphefumulo nezinkundla zokubhakha. Ukugcina imithi ngexesha elide kungaholela ukuthwasa kwemiphefumulo, ukunciphisa kokukhanya kwemithi, nokongeza kwamadoda ekususweni kwemithi. Amaphuzu okuthenga kwemithi ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngokuphelele ayagcina ukuthenga kwemithi ngok......

Ukuphatha kwezimo zokugcina kuyisibonelo sokuthenga kwemithi. Ukugcina okungafanele kungaholela ukuthwasa kwemikhiyana, futhi ukubhakha okungafanele ekugcineni kungaholela ukuthwasa kwemithi. Izinto zombili zingaholela ukunciphisa ukuthenga kwemithi.

Abathengi bokuthenga kwemithi abasebenzisa amakhono akhe ngokuphelele emithini yokuqala ngoba ukuthenga kwemithi ngokuphelele kuyisibonelo sokuthenga kwemithi ngokuphelele.

Ukuthenga kwemithi nokuthenga kwemithi

Ukuvumela ukuthi amaphethi asebenza kusukela ngokufanana kwezinkambo zomkhakha we-protein kanye ne-fat phambi kokuthi ukwenza izimbali zisqale. Lokhu kubalulekile kakhulu ekuthinteni ukuthi izimbali zizokwenzeka ngokuphelele ngoba ukungafanani kungabangela ukuthi kuhlwe kabanzi emva kwalokho.

Xa umkhakha we-fat uyakhula kunezinhlobo ezifanele, umkhakha we-fat oshaya kungenza ukuthi uphume ku-whey. Ngaphezu kwalokho, uma umkhakha we-fat ushiywe kancane kungahleli isimo sesimbali, isithunzi, nokuvalekile kwezimbali. Ukufumana inhlangothi eyodwa iyinconeyo ukuthi i-protein ne-fat ibe yisibonelo esihle ekupheleni kwesikhathi sokugqamisa.

Izinhlelo zokuvumela ezidelelayo zisebenzisa izintonga zokubhalwa ngokuzenzakalela ukuhlinzekisa izinhlobo ezifanele. Lezi zinhlelo zinconywa ukuthi kungabi nesilinganiso futhi zinconywa ukuthi izimbali zizokwenzeka ngokuphelele kuzo zonke izibalo zokuproducwa.

Iziphumo zemali zingaphansi kwezimbali kuphela. Ukuvumela okuphelele kusiza ukuthi ubukhulu bezimbali bube yisibonelo esihle, okusiza ukuthi kubhekwe izidingo zabasebenzi nabazalwane bokusebenza ngokuphelele.

Umgqa wokupasteuriza izimbali nokuthinteka kwayo kwezimbali

U umgqa wokupasteuriza izimbali yisikhathi esisodwa kakhulu ekwenzeni kwemithombo yezinkomo. Inqubo yalo yokuqonda ukuthi ikhala, kodwa inakha futhi ukuthi iphakamise amaphrothini, ifakwe amacurd, nokuthola isiphumo sokugcina.

Ukupasteuriza kubuyeza amaphrothini wemilki ngokusebenzisa isikhati. Uma izintempelature ziyizilingo, ukubuyiselwa kwamaphrothini kungakwazi ukuthi kwenziwe, okukhula ukuthi kungabi nesikhathi sokufaka nokuthola izindleko eziningi. Amaphayipha ayasho ukuthi ukupasteuriza kubuyeza ukuthi amaphrothini aqhathanisa nangaphandle kwezinye izinto futhi kungabuyeza izinkambu zezinkomo ngokugcina nokuzinga.

Isidingo sikhuluma ngokuthi kufanele sifunde isibalance esihle. Ukupasteuriza okungafanele kusenza isikhathi sokhala, kodwa ukusebenzisa isikhati esizinga kungasindisa ukuthola isiphumo. Izindawo zokuphatha izinkomo zasezinsukwini zasezingeni zasezinsukwini zisebenzisa izinkampani zokusebenzisa isikhati nezinkampani zokuphatha ngokuzenzakalelayo ukuze ziqinisekise izimo zokuphatha ezihle.

Abaphatha izinkomo bavuma ngokuthi ukupasteuriza akufanele kubekelelwe kuphela njengesikhathi sokhala. Kuyisikhathi esisodwa sokuthola isiphumo futhi sokuthola isiphumo sokuthengisa.

Ukuphatha Isikhati Nokugcina Amaphrothini

Ukukhokha kwezintemperatura kusebenza njengomthwalo wokuphakamisa umsebenzi. Izinguquko ezincinci zinokuthinta ukubuyiselwa kwe-protein nokukhokha kwe-curd.

Amaphayile ekubhaleni ngokwenziwa kwezicurdi zibonisa ukuthi ukuthatha kwezintemperatura kuthinta ukubuyiselwa kwe-protein nokuhlambulula kwamandla. Izingxenye eziphakeme zokusebenzisa izindlela zisibonisa ukuthi zinokubuyisela i-protein ngokuphelele kunazo zezindlinganiso.

Kodwa xa i-protein zihlala zisebenzisa ngendlela efanele nokuba yizinhlobo ezifanele, zidala izinhlobo zezicurdi ezinkulu ezinokuhlambulula inkulu yamafatshu nezimandla. Lokhu kubuyisela ngqo ukuphakama kwezicurdi.

Izinhlelo zokuphakamisa ezintsha ngakho kuzosiza ukuthi zilungisele isikhathi esifanele sokuphakamisa, ukuthatha kwezintemperatura ngokushesha, nokujabulisa ukubhabhisa ngokuzenzakale. Lezi zinhlobo zisiza abasebenzi ukuthinteka kwezinguquko futhi ukubuyisela i-protein ngokuphelele.

Ukudala kwezicurdi: Isikhundla esikhulu sokugcina kwezicurdi

Ukubhala kwezicurdi kungaba njengomkhumbi wokuphakama kwezicurdi, uma kubhala kwezicurdi kungaba njengomkhumbi wokuphakama kwezicurdi. Isiphetho sobude busebenzisa lapha.

Ukuchaza kubonisa ukuthi izinkinga eziningi zokuphatha izinkolo ziyasebenza ngaphakathi kwesikhumba sokukhala izinkolo. Ngokwenza i-Cheddar emisebenzini, izigaba eziningi zemafathe yemilki ne-casein zingalwa ngokuphatha kokugqibela, ukuvula, nokuphatha okwesibili kwesikhumba sokukhala izinkolo.

Umbuzo uyisodwa. Lokhu yindlela apho umilki wamanzi ubuyela ku-izikhumba esolid. Ukungafanele kweyindlela leyo kubangela ukuthi izinkhomo zemilki eziphambili zingalwe.

Ukufanele kwekucoagulate ne-Ukubuyisela kwe-Casein

Ukufanele kwekucoagulate kuhamba umilki we-proteins kusikhumba esolid esikwazi ukuthi sibuyeke imafathe nezimithi. Ukufanele kwekucoagulate okuhle kubuyisela kakhulu i-casein futhi kunciphise izinkinga.

Ukufanele okubi kubangela ukuthi izikhumba zihlabele kahle futhi zihlabele kahle. Lezi zihlabele zingathola kumilki we-whey, futhi zingciphise isiphumo. Izifundo zokuchaza ukusebenza kwezinkolo zibonisa ukuthi kukhona uhlanganiso olukhulu phakathi kwekucoagulate nokubuyisela.

Umqondo wemilki, umsebenzi wemilayi yokuqondisa, ukulawula kwe-pH, nokuthakatha kwemilaki konke kuyakubangela ukuphumelela kokukhokha. Noma izilinganiso ezincinci zingahle kubangela ukungafanele kwezinkundla zemilaki nezinhlobo zokubuyisela zokugcina.

Ngakho-ke abaprofayili bokuprosesa kubuyisa ngokukhulu emitholeni yokulandela okuyakulandela ukusebenza kokukhokha ngokushesha.

Amaphutha Ekukhokheni Kwezinkundla Okuzakabangela Ukuphuma Kwemilaki Yokuqondisa

Ukukhokha kwezinkundla kubonakala njengokufanele kakhulu. Ngempela, kukhokha kwezinkundla kuyisikhathi esihlukile kakhulu ekuproseseni kwezinkundla.

Ukukhokha kabusha kwenza izinkundla zizwele kakhulu futhi ziyakwazi ukushebeka. Ukukhokha kabuhlungu kungabangela ukuthi imilaki yokuqondisa ibe yisikhathi esiningi futhi ibangela izinkinga zokuprosesa emuva kwalokho. Umgcino wokuphatha kwezinkundla kwezibuyelo zokuprosesa zikuvumela ukuthi ukukhokha kwezinkundla kubangela ukuphuma kwemilaki yokuqondisa nokuthi ukubuyisela kwezinkundla kubhekene nalo.

Izimo zemibhade ziyakubangela ukuthi zibe yisikhathi esihlukile. Amabhade angavali noma amabhade angavali kakhulu ayenza izinkundla ezingafanele futhi ziyakubangela ukuthi izinkundla ziyakuphuma ngokushesha izinkundla zezinkundla nezinkundla zezinkundla.

Isifundo siyokuthi isilinganiso sesilinganiso saseminye ngoba izinkundla ezifanele ziyakudlula ngokushesha futhi ziyakugcina izinkundla ezibalulekile ngokushesha.

Ukuthi Ukuphakanyiswa Kwe-Mechanical Kuhlaba Isithakazelo Se-Curd

I-Curd ibizwa ngokuthi inguqulunga kakhulu. Ukuphakanyiswa okungafanele kwe-mechanical kungahlanza isithakazelo esincinci esibonakalayo esinokugcina amafatshu nezilwane zomvumo.

Kodwa uma i-curd ithathelwa ngokukhawuleza, izihlalo zemiprotein zihlaba futhi zishumayela izinto eziphakathi kwemvumo yezinye. Lokhu kunciphisa ukuphatha kwezinkambo ngokuvamile futhi kunciphisa ukuthola kwesikhathi sakuphela.

Amasistimu amaningi ase-Traditional ayisiza ngokungafanele ukuphakanyiswa ngokusebenzisa izindlela zokuchitha ezinguqukile, izinkambo ezingavumelekile, noma ukulawula okungafanele kwesikhathi. Izinkambo ezintsha zisiza lokhu ngokusebenzisa izindlela zokuthathela ezincane okunakekile ekugcineni isithakazelo se-curd kuphela kuzo zonke izikhathi zokuphatha.

Ukucinca isithakazelo se-curd kuyisikhathi esingaphansi kakhulu sokuthuthukisa ukuthola ngaphandle kokunyusa ukuthola kwemilki.

Ukuchitha Kuyisifundo Esinezinkinga Ezimbalwa Kusukela Kwizikhathi Zokwenza Icheese, Futhi Kuyasebenza Ekusakheni Kwesikhathi Nokulawula Umvumo.

Ukuchitha kusenxa izinhloso ezingaphezulu kusukela kwizikhathi zokwenza i-cheese, kufaka ukusakha kwesikhathi nokulawula umvumo. Kodwa, ukuchitha okungafanele kungaba yisikhathi esingaphezulu sokuphula kwe-fat.

Izinyathelo zokuhlela eziningi zizoba kubusa ukugxilana kwezinkomo, okungaba kuthinta amaphakathi amanquma futhi akhulula umthwalo wokufihla. Amasho esayensi asibonisa ukuthi ukuthinta inkomo kuyasebenza ngqo ekupheleni kwemithwalo yamafatheyi emvutshini.

Ukufumana isikhathi sokuhlela esihle sisebenzisa ukubalansha ukuphatha kwezimithwalo ngokuphatha inkomo. Izivathe zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo zezokuziphatha zezindawo z......

Isiphumo sibonisa ukuthi umthwalo wamafatheyi uyabuyiselwa ngokuphelele futhi ukuthi kubuyiselwa okuphelele kwesikhumba.

Ukukhulula, Ukufaka emkhumbini, nokupressa Umthwalo

Abaprofayili abaningi bakhathazeka ukuthi amathwalo amaningi ayaphela uma ukwenza inkomo kugqibela. Kusadlula, kunezindlela eziningi zokuthwala izinto ezingavumelekileyo ekukhululeni, ekufakweni emkhumbini, nokupresseni.

Lezi zindawo ziyasiza kuthi yisiphi isikhathi sokukhulula imvutshini ngokuphelele ngokuvumela ukuthi izinkomo zezikhethe zizobuyiselwa. Ukungabonakaliswa kahle kungaba kuthinta umthwalo wamafatheyi futhi kungabusa ukungafanele kwezinto ezifakelwe.

Izinkinga Zokuhlanzwa Kwemvutshini

Ukuhlanganisa kahle kwe-whey kudinga ukulawula kahle kwemisebenzi. Ukususa kahle kwe-whey kungabika ukuthi izinkundla zocurd nezinkundla zefat ziyaphuma ngaphezulu kwesikhombiso sesithembiso.

Amaphayile ekubhaleni amaphayile okukhokha izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu zokufaka izinkumbu z......

Amasistimu okususa kahle akunciphisa lezi zilungile ngokuthuthukisa ukulawula kahle kwesikhombiso. Ukulawula kahle kwesikhombiso nezidingo zokuhlelwa kwezincwadi zikunciphisa ukuphuma kwezinkundla ezibalulekile.

Ukubeka kwe-Fat Ngemuva Kwesikhombiso

Ukushitha kuyakhipha izinkundla zocurd kuqondisana kuqondisana kwe-structure yezinkumbu. Kodwa, ukushitha okuphakeme kungabika ukuthi ifat nezimithi ziyaphuma kusuka kwe-matrix yocurd.

Indlela yokwenza ibe yokuqonda ukuthi kufanele kushithwe kahle ukuze kutholakale isimo sokuziphatha ngaphandle kokugcina ukuthengisa. Amasistimu okushitha okuqukethwe ngamakhompyutha ayinika izimpumelelo ebalulekile ngoba ayalawula kahle ukushitha ngaphezulu kwemisebenzi yonke.

Kodwa uma imithwalo yokuqondisa iyaphila kahle, ukubhukuda kwamafatshu kufika kwezinkinga kahle futhi ubukhulu bekuphroduct bakhala kubonakala ngokuphelele.

Ukudesigna Kwemithombo Nokusebenzisa Kwemithombo Ngokuzimisa Kukuphroduct

Ukudesigna kwemithombo kuyasebenza kakhulu ekuphroduct kwezinkolo kunezinkampani eziningi zizibona. Amathuba amabili okusebenzisa amilki amafanayo angakwenzela ukuphroduct okuhlukahlukene kuphela ngoba imithombo yabo iyasebenza kahle kanye noma kahle.

Imithombo yezinkampani ezedwa izihlukanise ukusebenzisa kahle kwezinkampani, ukulawula ngokuphelele, nokunciphisa izindawo ezingazange zisebenze apho izinkampani zingakwazi ukuzinikela noma ukuzinikela.

Ukusebenzisa kwemithombo kufaka isikhundla sokubonakala kahle. Abasebenzi abangumuntu bayingenabizo, kodwa imithombo eyisisekelo yokusebenzisa iyancipha ukuchaza ngokubonakala ngokuphelele ngokwenza izinyathelo ezibalulekile ngokuphelele.

Amathuba Amanye Eziphroduct Zinkolo Ezinkulu Ngaphezu Kwemithombo Yezinkampani

Umzekelo omhlophe wokuthi imithombo iyaphatha kakhulu uyisibonelo sokudesigna kwemithombo yezinkolo. Izibonelo zezinkampani zibonisa ukuthi imithombo yezinkolo engu-100% yezinkampani zingakwenzela ukuthi amafatshu asewhey ayibe phakathi kwe-0.3% kanye ne-0.5%, ngakho-ke imithombo emisha yezinkampani ezingaqondiswa kahle ingakwenzela ukuthi amafatshu asewhey ayibe phakathi kwe-0.15%.

Ukuchaphazeka okukhulu kungabonakala kancane, kodwa ngemililita eminingi yemilki, kuyabonisa ukubuyisela kwemithombo ekhulu.

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Sithi Weishu Intelligent Machinery Sisindisa Ukuphatha Kwemithombo Yokuqala

Weishu Intelligent Machinery iyasindisa ukuthenga izinkqubo zokusebenzisa amazibuko okukhula, okusiza abasebenzi ukuthuthukisa ukusebenza kwezinkqubo ngaphandle kokugcina imithombo yokuqala ngokupheleleyo kwinkqubo yokwenza izihlathi.

Izinhlobo zezihlathi ezintsha zidinga kunezinkqubo zokusebenza kuphela. Zidinga izinkqubo eziphathelene nesikhathi, ezinakho ukulawula kahle kwezintemperatura, ukunciphisa ukuchithwa kwezihlathi, ukuthuthukisa ukususa kwezihlathi, nokuphatha kahle kwezinkqubo zokusebenza. Le nto yilokho apho ukuthuthukisa kwezinkqubo zokusebenza kuyabonisa ukuthuthukisa kwezinkqubo zokusebenza.

Ngokufaka amadomane okuphathwa ngokuzenzakalelayo, izinhlangano zokuphatha kahle kwe-pasteurization, izivathe zokwenza isiyesi esihle, nokuthuthukisa ukuthuthukisa kwezindlela zokuthumela, abaphathi bakhwanda ukunciphisa ukungafiki kuphela kwe-fat nokwe-protein. Ukusebenza kahle kusobala ukuthi kubhekwa ukuthi ukubuyisela kugcina isimo kanye nokuthuthukisa ubukhulu bekuprodukha ngalokho kuzo zonke izibhalo zokuprodukha.

Kubazwe obukhulu bezinkampani zemilking, ukuthenga izinkampani ezifanele zingabona ukubuyiselwa ngokuthuthukisa ukuthuthukisa kwe-yield engakwazi ukuthuthukisa ukuthuthukisa kwe-capacity kuphela. Ukubuyisela isiyesi esiningi kusukela emilkeni yombala oyidinga kwenza umphumela wokubuyiselwa wokufika ngokushesha okuyithembisa ngokuvamile.

Izindlela Zokunciphisa Ukungafiki Kwe-Siyesi Futhi Ukuthuthukisa Ukubuyiselwa Kwemali

Ukunciphisa ukungafiki kwe-siyesi kudinga indlela eyodwa kodwa indlela eyodwa engasoloko. Abaphathi abanamandla kakhulu bahlola ukusebenza kwazo zonke izinqakamba zokuprodukha ngokuvamile.

Izindlela eziphambili zivela ku-:

Umbono omuhle phakathi kwezindlela zokusebenza zilapho kukhona ukuphatha. Konke okuthuthukileyo kunciphisa ubungathinti bokuzoba nokusiza izinkomo zomilki eziphelele ukwenzeka kubhedi ngokungafika emagumbini amahle.

Amasithili apho ayisebenzisa ukugcina imboni yokugcina ukuthemba kwezindaba yezindaba ziyathola izinkinga zokuthuthukisa isiphumo kusheshile kunezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu kanye nezinye ezinamandla kakhulu k......

Isiphetho

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Amaphutha amakhulu kuyasebenza kusukela emhlabathini wokwakha izinkomo, apho ukubuyisela i-protein, ukugcina i-fat, ukuphatha ngokuphelele kwezinkomo, nokusebenza ngokuphelele kwemithambo yezinkomo kuyadetermina ukuthi zingaki izinkomo ezizofika ku-umkhonzi. I- umgqa wokupasteuriza izimbali yayisebenza ngezinye izindlela njengoba iyahlola i-protein yokusebenza nezinkomo zokufaka izinkomo futhi kuyasiza kuhlanganisa izinkomo phambi kokuthi i-whey idrain.

Ukuchaza kubonakala ngokuphambili ukuthi ukuvumela kwesithuthi kuyiphendula kwezinkimbinkimbi zemilki nezinkimbinkimbi zokwenza. Amasitele ezokwenza amilki angabona ngokuphambili ukuthi amilki ayafihla, abuyekeze izimo zokwenza, futhi abhekise amandla emakhono okwenza ngokusebenzisa izinkimbinkimbi ezingaphakathi kungaba yinkimbinkimbi enkulu yokuvumela okungatholakali.

Kubaprocesa amilki abafuna ukuthuthukisa, ukunciphisa ukuvumela kwesithuthi kuyisikhathi esifushane sokuthuthukisa i-ROI. Ngisho noma yikuphi igramu yefat yohlobo lokho noma iprotein eyavumelwa ngaphakathi kwesithuthi kuyizinto ezinamandla okuthi zibe ngaphakathi kwesibizo.

Imibuzo Evame Ukubuzwa

1. Ukuvumela kwesithuthi kusenziwa kahle kusenziwa kahle kusenziwa kahle kusenziwa kahle?

Ukuvumela kuyahluka ngokwahlukanisa isithuthi futhi ngokuhlukanisa izimo zokwenza. Ukuchaza kubonakala ukuthi ukuvumela kwe-Cheddar kusenziwa kahle kungaba yingaphezu kwe-6.5% yefat yemilki futhi yingaphezu kwe-4–5% yecasein ngokwenza.

2. Kungani ukwenza kwesithuthi kuyisidingo sokuvumela?

Ukuphatha kwe-pasteurization kubangela ukuguqula kwe-structure yamaproteni nokusebenza kwakho kwe-coagulation. Ukuphatha kwezintemperatura ezinconywa kusiza ukugcina amaproteni okuyinto ephathelene ngqo nesiphumo sokuchisha nokukhula komthelela.

3. Kuphi kuzoba kuncane kakhulu ukungafiki kwezichisha?

Izinkulungwane ezingaphansi kakhulu ziyasebenza kumahhala, futhi kufaka ukuphatha kwe-coagulation, ukuvula, ukudlula, nokususa i-whey. Lezi zikhathi zizodetermine ukuthi amafathe namaproteni azokwenzeka njani kumahhala.

4. Ngubani umlando wokuthi abaprocesa bavame ukubhalisa ukungafiki kwezichisha?

Amazithili amaningi ayabhalisa ukuthi i-whey iyisifunda, ikakhulu amafathe namaproteni. Amakhomishini amaningi akhona kubonakala ukuthi kunezinkinga nezindlela zokuthuthukisa umsebenzi.

5. Ingabe izinkampani ezintsha zingasiza ukuthuthukisa isiphumo sokuchisha?

Yebo. Izinkampani ezintsha zezivatsi, izibalo zezivatsi, nezinhlelo zokusebenza ezihlelwe kusiza ukunciphisa ukungafiki kwe-mafathe nokuthuthukisa iziphumo zokubuyisela ngaphezu kwezinhlelo zezinkampani zezinye.