Ukwenza I-Yogurt eNkonkoni: Umsebenzi Wokuphakha, Izinkampani, Namasimu Okuphakha

Emakhaya, imilayi yokuqala iyakhiwa ngokuphatha imilayi ngokuphatha kwezinkampani, ukuphatha kwayo ngokuphatha kwezinkampani nokuphatha kwayo ngokuphatha kwezinkampani, ukusula kumlinganiselo wokufaka isibonelo, ukufaka isibonelo sokuphatha kwezinkampani, ukufaka isibonelo sokuphatha kwezinkampani ukufika ekupheleni kwesibonelo sokuphatha kwezinkampani, ukusula kabusha, emva koko ukugcina nokugcina ngokuphatha kwezinkampani. Umsebenzi wokwenza okuphambili uyisahluko: ukuphatha imilayi ngokuphatha kwezinkampani, ukwenza izimo eziphelele zokuphatha kwezinkampani, ukuphatha isibonelo sokuphatha kwezinkampani, ukuphatha isibonelo sokuphatha kwezinkampani, nokuphatha isibonelo sokuphatha kwezinkampani ngokuphatha kwezinkampani.

Ukubeka kwezinto zokusebenza kufana ngokupheleleyo kuyaphendula kumkhakha. Set yogurt ihlola isikhumba sakho esikhiywa, futhi stirred yogurt ihlola emtankeni kabefore ukuchitha, ukudluliswa nokufaka. Drinking yogurt inqamuzela ukuthatha ukusheka okunye noma ukugxilisa ukuze ubhekele ukukhula kwe-viscosity. Greek-style noma concentrated yogurt ibidinga iseparator noma isistimu yesifunda, futhi ambient yogurt ibidinga ukuthatha ukuthatha kwesikhathi eside kanye nokupakisha ngokupheleleyo noma ngokupheleleyo kwe-hygienic. Ngalesi simo, indawo yokwenza izinto kufanele ichaze umkhakha noma iphakheji kabefore ukukhetha i- umbhazo wokuhlanganiswa kweyogurt .

Ukwenza kwe-Yogurt yase-Industriya ngokusho kwezinye

Okulandelayo kukhuluma ngokupheleleyo ngokwesikhathi sokuhlola isikhumba esishekelwe, okuyinto eyinkulu yokufunda ukwenza kwe-yogurt yase-industriya:

Kuset yogurt, isilinganiso sishintsha emva kokuhlanganisa isikhuba: amilki esihlanganisiwe afillwa kwanokwesibili, ahlolwa ngaphakathi kwezibhokisi, achithwa ngaphandle kokuthinta isikhumba, futhi ekhutshwa ekhaya lokuchitha.

Isinye — Ukubrika kwe-Raw Milk futhi ukuzama ukukhula kwalo

Ukuqala ukusebenza kwi-ndawo yokubhukuda amasi. Amasi okufika ayabhalwa noma ayajwayeleka ngokusebenzisa i-flow meter, ayasampulwa, ayafiltarwa, kwaye ayathumelwa kwi-storeroom esihlukileyo. Izilwanyana ziyajonga isilinganiso sesikhathi, isinye sokuqonda, isibonelo, isilinganiso sesi-acidity noma i-pH, i-fat, i-protein noma i-total solids, i-density, ubuqinisekileyo bokuphila kwemikrobu, kanye nokuthi kungakho izimfihlo zesi-antibiotic noma zesi-cleaning chemical. Izingxenye zokuvumela ziyahlukahluka ngokwezinhlekele zasekhaya kanye ne-plan yobukhulu besebenzi.

Le ngxenye iyaphatha umthelela wonke. Ukukhulu kwe-microbe kubiza inkulu yezinto ezifunekayo kuzo zokuchitha ngokuchitha ngokushisa, ngakho-ke izimfihlo zesi-antibiotic zingalungiselela i-starter culture futhi zizingenzi ukuthi ukufika kwe-fermentation kubude noma kungavumeleki. Ngakho ke amasi angempela kufanele ahambe ngendlela eyisibonelo esihlukileyo kanye nezinsuku eziphansi kakhulu phakathi kokubhukuda, ukuchitha, nokusebenza.

Izinkampani ezinkulu ziyashicilela i-receiving station, i-sanitary filter noma i-clarifier, i-sampling point, i-flow meter noma i-weighing system, i-transfer pump, i-chilled milk storage tank, kanye ne-laboratory instruments.

Isinyathelo 2 — Ukuphakanyiswa Kwemilayi kanye nokuhlanganisa izinkomo

Ukuphakanyiswa kuyenza ukuthi yonke imibuko ibe nemiphumela ethile. Isikhombisa sekremu kanye nesistimu yokuphakanyiswa esihambisana kunokulungisa ukulingana kwemilayi. Ukulingana kwe-protein kanye nezinkomo zonke zingalungiswa ngemilayi yekremu engaphansi, isikhombisa semilayi yeprotein, ukususa umsindo, okanye ukusebenzisa amaphetheli okukhupha. Ukulingana okuphakade kwezinkomo zemilayi kungalungisa ubunzima bakho kanye nokunciphisa ukusuka kwemilayi yezinkomo, kodwa ukulingana okuphakade kwezinkomo okanye amapowdheri angahlanganisiwe ngendlela efanelekileyo kungadala ukubheka njengezincili okanye njengezincili zomthwalo.

Amasukhari, amasitabilayizaya, okanye izinkomo ezingavumelekileyo zokufaka kungafakwa kumilayi yokuqala ngokujabulisana. Amapowdheri kufanele abhekwe ngokuphelele ngokulingana kokuchaza kanye nokuhlanganisa. Isikhombisa esikhulu, isikhombisa sokufaka amapowdheri, okanye isithelo sokuhlanganisa esikhiphileyo singakunciphisa isikhathi sokuhlanganisa kanye nokunciphisa amaqhina. Uma ukufaka amapowdheri kwenza ukuthi kufakwe amagazi amaningi kakhulu, ukususa amagazi ngokusebenzisa amagazi angaphandle kungafakwa kabusha ngaphambi kokuhlanganisa.

Kufakaza kwezindlela zokusebenza kufanele kuchazwe ngokulingana nezimithetho zokubhala emaphakathi. Kungakhomba ukuthi kubuye kuthinta ukuthwasa: isibonelo, ukukhula kwezinkambo eziningi kwemilki phambi kokuthiwa kwezinkambo kungasinda ukusebenza kwemilki. Ngakho ke, izindlela zokuproducwa kufanele zihlanganiswe nokuziphatha kwezindlela zokusebenza, akufanele zibe yindlela eyodwa yokugcina.

Isinyathelo 3 — Ukuvimbisa

Ukuvimbisa kusivimba imilki emhlanu ngokusebenzisa iphresha eliphezulu kuphakade ekuphakameni kwezikhala ezingaphansi, kusivimba izikhala zezinkambo ezingaphezulu ukuze zibe ngezikhala ezingaphansi futhi zibe ngezikhala ezingaqondene kahle. Lokhu kusivumela ukuthi sikhulule ukuthi kubheke imilki yomkhosi futhi kusivumela ukuthi sibone isikhala esingaphansi, esingaphansi kanye nesikhala sokuyogurt esingaphansi.

Isikhala sesigaba sokusebenzisa emisebenzini yokuqala yokuyogurt yomilki siyisikhi 200–250 bar ngokulingana ne-65–70°C . Ukuvimbisa kungasebenziswa ngokuseparata noma ngokubili, kusukela kwenkambo, amasolid, amasitabilayiza, kanye nesikhala sokuyogurt esifune. Iphresha efanele ayiyi iphresha ephezulu kakhulu: ukusebenzisa iphresha ephezulu kakhulu kungadlula ukuthengisa futhi kungalungile kuzo zonke izindlela zokusebenza. Buka izinto ezikhona umshushu wemlilo womlomo izinketho zokugcina leqembu lelinye lwezinhlangano.

Ukukhala kwehomogenizer kufanele kuhambisane ne-velocity yamandla we-pasteurizer. Ukuphepha kwesikhathi, imiphumela yebhavuli, isikhathi semvutho yomphakathi, nokuhlola kwemvutho yezinye izindawo ziyathintana ngokuphuma.

Isinyathelo 4 — Ukupasteuriza

Umilki woyogurt wenza ukuthi kubhekwe kakhulu kulomilki wokudla othile okupasteurizwa. Lokhu akukho kuphela ukuthi kususwe amaseli amabi; kodwa futhi ukuthi kubhekwe kakhulu ukuthi amaseli we-whey aqondise amaseli we-casein ukuze abeke isikhathi esihle sokubeka kwe-gel.

Isimo esishicilekile sokuzimela sibhekwa njengoba 90–95°C ngezinsuku ezingu-5 zokuhlala . Amasimo amabili atholakala ngokuvumelwa kwezinsuku ne-temperature angafuneka kusethwa ngokwesithakazelo esithile nasezindaweni zokusebenza. I-plate noma i-tubular heat exchanger ingasebenzisa, ngezindawo zokuhlala zokufanele kusethwa ngokwesikhathi esifunekayo nokulawula okuzenzakaleyo ukuthi ukupasteuriza akwazi ukuphinda kusuka emuva.

Ukuhlanzwa kwesikhathi sokugcina kufanele kubhalwe ngokuphelele kusukela kumthwalo wokusebenza, isivinini sesikhathi sokugcina, imithwalo yasekhaya yokuhlanza kwebhodhi, nokuthuluzi. Ukubiza konke ukugcina kwezikhathi sokugcina njenge-“pasteurization” kungadlula umfanekiso wokudala okubi: ukugcina kwe-milk yokhadi kuchazwa ngokuphelele ngokuhlanza kwezilimi nekuvimba kwezinhlobo zemithwalo. I- isipastaurayiza semali  kufanele kubhekwe ngokuphelele kusukela kusikhathi sokugcina esifunekayo, isikhathi sokugcina, isivinini sesikhathi sokugcina, nokukhala kwezinhlobo zemithwalo.

Isinyathelo 5 — Ukugcina kwezikhathi sokugcina nokufaka kwezinkolelo zokuhlanza

Emva kokugcina kwezikhathi sokugcina, umilki ugcinwa ngokushesha ukuze ubuyele kusikhathi sokufaka kwezinkolelo zokuhlanza. Kuma-zinkolelo zokuhlanza zokhadi zokuphakeme kwezikhathi sokugcina, lokhu kubhekwe ngokuphelele kusukela kusikhathi sokugcina esifanayo. 40–45°C . Isibonelo sezinkolelo zokuhlanza sifanele kubhekwe ngokuphelele kusukela kusikhathi sokugcina esifanayo.

Isifundo sokugqibela sifakwa ngemikhawulo yokuqinisa, noma kumkhumbi wokugqibela noma ngokuzenzakalelayo njengoba umilki ufika kuyo. Isifundo kufanele sishintshwe ngokufanayo ngaphandle kokuthi kwenziwe isifo noma ukudlula kwamandla okuhamba. Izifundo zokugqibela ezihlukileyo zokubhala noma zokuvulwa ngokushisa ziyasebenzisa kakhulu emisebenzini yasezindustria, kodwa ukulinganisa nokusebenzisa kuyisilinganiso sokuthengisa.

Konke okungaphansi kokuphatha ngokuvula kuyizindawo zokuphatha ngokuvula kakhulu. Amavalve amhlophe, ukuthumela ngokuvula, amakhambu okuvula okuvuliwe, izindlela zokusebenza ngokuvula zomsebenzisi, nokuphatha ngokuvula kwe-CIP kuyizinto ezingafanele ngoba kungenabuko lokuphatha okwesibili ngokuvula kuyinkululeko yokuvula kweyoghurt eyihlanjwa.

Isinyathelo 6 — Ukugqibela

Ngemuva kokugqibela, Streptococcus thermophilus kanti Lactobacillus delbrueckii subsp. bulgaricus bavula indawo yelaktose yomilki kusuka ku-lactic acid. Ngemuva kokuthi ipH ibe phansi, inkambo yecasein iyadala futhi umilki uyagqibela kuyisithuthu sokugqibela.

Kuyisithuthu sokugqibela esihlanganisiwe, isikhathi sokugqibela esisisekelo sibalulekile:

• Isimo sesikhathi: ngokugcwele 42–43°C
• Isikhathi: ngokugcwele 4–5 amahora
• Isiphetho: ngokujwayelekile ipH 4.2–4.5

Lezi zinombolo aziyisibonelo esingasemthethweni. Umkhakha wokuphatha, isivinini sokufaka, isimo sezinkolo, ubude bokushisa, ubukhulu bekhasi, ukushisana kwezinkolo, nokuthanda kwesithembiso singathintela isimo sokuphatha. Umsebenzisi kufanele akhangane nezinto ezithathu—ipH, isikhathi, nesimo sesikhathi—kungafanele akhathazekile ngokusebenzisa isikhathi kuphela.

Ngokufika kwesikhathi esifanekile sokuphatha ipH, kufanele kubegcine ukuchitha ngokuthe ngokushesha. Ukuzimisa kungabangela ukuphatha okungadlula, okwenza ukuthi isithembiso sibe senzima futhi singabangela ukuthi isikhathi sibe senzima futhi singabangela ukuthi izinkolo ziyodlula. Isikhathi sokuphatha esikhethekile  isikhathi sokuphatha isithembiso kufanele sibone isikhathi sokushisa nokuchitha, ukuthuthuka okufanele, ukuthulwa okuhlanganisa izinkolo, nokufinyelela kwe-CIP.

Isinyathelo 7 — Ukuchitha nokulawula isikhathi

Ukuchitha kusela ukusebenza kwezinkulungwane futhi kubeka isimo sesikhathi sokugcina. Kuma-yogurt eyodwa, isikhathi sokugcina sibhakisha ngokuchaphazisa njengoba iprodukthi ibuya emathangeni okufunda. Kungenzeka ukuthi ipashe ngendlela yokuchitha futhi ngendlela yokuchitha yezincwadi noma yezihlangothi kabefore ukufika emathangeni okuhlinzekile.

Isikhathi sokuchitha esikade sibiza i-yogurt eyodwa ku- 15–22°C ukusebenzisa nokufaka, ekugcineni kuyachithwa kwisikhathi sokugcina kwisikhumba ku- 2–6°C , ngokwesikhathi sokugcina futhi ngokwesiphetho sokuphatha kwezinhlangano nezinhlangano zomkhakha. Amaphumpu, amadiminshe wezinhlangano, amavalvi, amabhendu, ukuguqula kwezichitha, isikhathi sokudlala, nokuhlola kwezikhathi zokuhlola kufanele kubhekwe ukuze kuvalelwe ukuchitha.

Ukuchitha okuncane kungenza ukuthi isikhathi sokugcina sibe sibalulekile; ukuchitha okude kungenza ukuthi ukuchitha kubhekwe ngokuphambuka kwezinhlangano futhi kwenze ukuthi amaqhwa ayodwa. Ukuchitha kwezinhlangano kungakhathaliseki kwezinhlangano, kodwa akhathaliseki kwezinhlangano kuphela.

Isinyathelo 8 — Ukufaka amafuriti nezinhlobo zemithambo

Amathuba okufaka amafuthi, isiripi, amaphutha, amabomvu, noma izinto ezingavunyelwe kanye ziyafakwa ngokuphatha kuyogurthi eyisilisa emva kokukhula kwanqaku futhi ngaphambi kokufakwa. Isiphamphu sokufaka esihlanganiswe ne-mixer esihle esikhona kusuka ku-sterile (static) noma esikhona kusuka ku-sterile (dynamic) sithuthukisa ukuthi isilinganiso sesifuthi kuyogurthi sisho ngaphandle kokuzimela indawo yokugqamisa.

Ukufaka amafuthi kuyindlela enkulu yokubulawa ngokungafanele ngoba kufakwa emva kokuchithwa kwemilki ngokushisa. Kufanele libe nenkulumo yezinhlobo zemikrobiyoloji evela kuzo nokuchithwa ngokushisa, ukupakisha, ukugcina, nokuxhumeka ngendlela efanele. Amashilini amashumi noma amasimbi akhona kuyasebenza ekukhetheni isiphamphu, isivali sokugcina, ubude bendlela yokugcina, indlela yokuhlanganisa, nokudesigna ukufakwa.

Kuyogurthi esihlwa ngaphansi kwe-futhi, amafuthi angafakwa kumkhiqizo ngaphambi kokufakwa kwemilki eyayiqinisekile. Izinto ezingaphansi kwe-pH kufanele zibekwe kusukela ukuthi zihlanze umsebenzi woculture noma zihlule indawo yokugqamisa.

Isinyathelo 9 — Ukufakwa nokupakisha

Imishinisi yokufaka iyinkulungwane ziyakwakha iprodukthi emazincwini, emabhotile, emapokhishi noma emakhatini futhi zibhala ngokuphelele yonke indawo ngokubhala ngokuphelele, ngokubhala ngokuphelele, ngokubhala ngokuphelele noma ngokubhala ngokuphelele. Kungenzeka ukuthi zifaka ikhowudi yezinsuku futhi zisivumelela ukubhala kwezinye izindawo, ukubhala, ukubhala ngokuphelele, ukubhala kwezinkulungwane noma ukubhala kwezinkulungwane.

Ukufaka kuyisibalo esiphakeme kakhulu sokugqibela kwe-pasteurization yokugqibela. Imishinisi yokufaka kufanele ibe nezindlela zokusebenza ezihlakanipile, amanozile okukhanyisa, ukuphatha kwezinkulungwane okuqondwa, nokuthi ubunzima bakho bokuhlanza kubhekisele kumkhakha wokuhlala kwesikhathi. Ukufaka kahle, ukubhala kahle, isikhundla sokuqala, isikhundla sokuprodukthi, nokuhlanza kwezinkulungwane kufanele kubhekiswa ngokuphathwa kwezinkulungwane.

Ukufaka kahle kufanele kubalansiwe nesikhundla sakhiya kwezinkulungwane kanye nokuphatha kwezinkulungwane kwezinkulungwane. Uma i-yogurt ihlala kude kwezinkulungwane zokuhlinza, ukuthi kubheka kahle nokuthi kubheka kahle kungashintsha futhi ukuthi kubheka kahle kungakwazi ukuvutha kakhulu.

Isinyathelo 10 — Ukugcina kwezinkulungwane zokuhlala kwezinkulungwane

Emva kokufaka, i-yogurt eyohlala kwezinkulungwane iyotshiswa ekugcineni kwezinkulungwane ukuze kugcine ukugcina kwezinkulungwane futhi kugcine isithembiso. Isikhundla sokugcina esingaphakeme kuyizinkulungwane ezingu- 2–6°C , kodwa izimpendulo zokusebenzisa izinto zokuziphatha ngokuphelele nezinkinga zokuphatha izinto zokusebenza kuzoba yizinye zokuphakamisa. Indawo yokugcina izinto emhlanweni kufanele ibe nemisebenzi yokuhambisana komoya, ukulandela isikhathi sokugcina, ukubhalwa kwezithuthi, nokuguqula izinto ezingaphansi kwezinye (FIFO).

Ukugcina izinto emhlanweni kusobala ekugcineni, ekuthayeleni, ekudistribukeni, nokuthengiswa kwezithuthi. Isikhathi sokusebenza kungachazwa ngokwesikhathi sokuphatha kuphela; kufanele kuchazwe ngokwesikhathi sokuphatha, isikhathi sokugcina, ukuphatha kwezinto zokusebenza, nokugcina izinto emhlanweni.

Izinkampani ezifunekayo ekufakweni kwemilayi yokudla

Indawo yokufaka imilayi yokudla iphinde iyasebenzisa izindlela ezilandelayo zokusebenza ngokuphelele:

Iphrojekthi	Inkqubo Ekhulu	Izindaba ezibalulekile zokukhetha
Ukuthenga umilayi nokugcina kwezinkampani	Ithenga, ithintela, ithula, nokugcina umilayi wokwenzela	Isikhathi sokuthenga ngosuku, isikhathi sokugcina, isikhathi sokuthula, ukuthintela, ukulandela isikhathi sokugcina
Isitanki sokugcina	Iyathola amapowda nokuhlanganisa izinto ezinye	Uhlobo lwempowda, ubude bokuthintela, ukuthula, ukuthintela, ukubuyela, nokususa izigazi
Homogenizer	Iqhelela ubukhulu beziglobuli zefat nokuthuthukisa ukuthambeka	Ukuvulwa kwezilwane, uphakeme lwemisebenzi, izindawo, isikhati sesikhathi sezifudile
Isithuthukisi sokuphakama / isithuthukisi sokuphakama kwemil milk yokuyogurt	Kunikeza inkqubo yokuqinisa nokuhlala okubhalwe ngokuthembekile	Ubukhulu bekuphakama kwezilwane, isikhati, isikhathi sokuhlala, ukubuyela kwamandla, ukuzinikela ngokuzenzakalelayo
Isithuthukisi sokufaka amasela	Iyakhathazisa imizimba yokufaka amasela nokufaka amasela	Ubukhulu bekuphakama, ubukhulu besikhati, ukuthwasa, ukulinganisa ipH, ukuvula ngokuhle
Isistimu sokuhlola	Iyavula ukuthuthukisa kwe-acid futhi iyakhathazisa ubukhulu	Ubukhulu bekuphakama kwezilwane, isikhati sokuchitha, ukuphula kwe-pressure, ubukhulu bekuchitha amanzi
Isisifundo sesikhathi sokufaka izinhliziyo nekubambisana	Kufaka izinhliziyo noma izinkampani ngokuphelele	Ukuqinisa ukuthi kufakwe kahle, ubukhulu besikhombiso, ukuthwabatha, izihlanu zokuhlanza
Imishini yokufaka nokugcina	Iyaphakisha nokugcina iphakethi yokuqedwa	Icup/ibhotile/ikarton, isilinganisi sesivolumu, izinhliziyo, ubukhulu bekulahla, ukuvuleka
Isisteme sokulanda kwezilungiselelo	Iyachitha amathanki, amapipi, amashini okuchitha amanzi, nemiphakathi yokufaka	Ukubhalwa kwemiphakathi, ukubuyisela izinkampani, usuku, umkhondo wamanzi, ukuthi kubuyiselwe

Amaservisi okusiza angaqondwa ukuthi kune-isepharateri yemilayo, isideyator, amapumpa amahlanzayo namavalve, ibholer noma isistimu yamanzi omkhulu, amanzi omkhulu okunqula noma igiloyoli, amandla amakhomphresed, ukulungiswa kwamanzi wokusebenza, amadomane amahlanzayo, ilaboratori, nokuchitha ukusuka kumthwalo wamanzi omkhulu.

Ukucaphuna i-Yogurt esetwe ngoba yisitshixo noma i-Yogurt esichithwe

Izinto zombili zisebenzisa ukwenza amazimba ngendlela eyafana, kodwa indawo yokufomente kuyibuyeza umgqa wokuphambuka.

Ifakti	Amazimba angaphakathi kwesikhumba	Amazimba angakhutshwa
Indawo yokufomente	Ngaphakathi kwesikhumba sokuthengiswa	Kwinkumbulo yokuqinisa yokufomente
Umgqa emva kokufaka isilwane sokufomente	Fula → qinisa → hlala → gcinwa kwindawo evuthiwe	Fomente → vula isikhumba ngokuchaphaza → hlala → faka ifruti → fula → gcinwa kwindawo evuthiwe
Ukusebenzisa isikhumba	Isipakhi siyaphila ngokuphambili ngaphakathi kokufomela kwegel	Igel liyasebenziswa ngokomshini emuva kokufomela
Amathilimi amaningi okuhlanganisa	Ukudlula kwekultcha okulinganayo, isikhumba sokudlula, indlu yokufomela, isitayela sokuchitha noma isikhumba	Amatanki okufomela, ipampu yokuthintana okuphephile, isikhumba, isithuthi sokulungisa ukubaluleka kwesithuthi, isitayela sokugcina
Umcingo wokubhekisela kwezinhlobo zokubhekisa	Ukuqondwa noma ukuthintana ngaphakathi kokufomela kwegel	Ukuthintana okuphephile nokugcina kwezitayela ngeminyaka
Ifuriti yendlela	Kusho kakhulu ifuriti ngaphansi kwezibhodwe noma ukudlula kwezifundo ngaphambi kokudlula	Izifruit eziphathelwayo ngokupheleleyo phambi kokufaka kwezindawo

Uma indawo eyodwa iyakwenza izithuthi zombili, kungaba yinkimbinkimbi yokusebenzisa izinkampani zokubeka amazimba ezinkampani, kodwa ukulandela kwezinye izindlela, ukulandela kwezikhathi sokugula, ukulandela kwezinto zokufaka kwezindawo, nokulandela kwezinkinga zokuhlula kwezinkinga kufanele kuzwenzelwe ngokupheleleyo.

Izinkimbinkimbi Zokusebenza

Itabuli elandelayo inikeza izinkimbinkimbi zokuvula, akaze ibe yezinkimbinkimbi zokusebenza.

Ipharamitha	Isilinganiso sesikhathi esisodwa	Kungani Kuyisisekelo?
Ukuchitha kwemilking yokuyogurt	90–95°C, ngokupheleleyo 5 min	Ukukhokha kwezinhlobo zokugula nokuchitha kwezinhlobo zokugula zokugula kwezinkampani zokugula
Ukuthintana	200–250 bar ngokupheleleyo 65–70°C	Ukudlula kwezinkampani, ukusobala kwezinkampani, ukusobala kwezinkampani, nokuphatha kwezinkampani
Isixhobo sokufaka isilwane esisodwa / isixhobo sokufaka isilwane esisodwa	Kubizwa ngokuvamile 40–45°C; kubizwa ngokuvamile 42–43°C kusetyenziswa kwezilwane zokufaka isilwane esisodwa zokuphelela kwezinye izinsuku	Isivinini sesilwane, isithi sokufuna, nokuxhuma kwesikhathi sokufaka isilwane esisodwa
Isikhathi sokufaka isilwane esisodwa	Kubizwa ngokuvamile 4–5 ihora kusetyenziswa kwezilwane zokufaka isilwane esisodwa zokuphelela kwezinye izinsuku	Kuyaphendula kakhulu kusilwane, isifundo, nokukhetha kwezilwane zokufaka isilwane esisodwa
IPh pH eyidingekayo	Kubizwa ngokuvamile 4.2–4.5	Isithi sokufuna, ukwakha kwezilwane, nokuphela kwesikhathi sokuthi ukuchitha kuyadlala
Ukuchitha kwesibini sokufaka isilwane esisodwa	Ngokuphakanyiswa kwe-15–22°C	Kusela ukuthi ukufa kwe-acid kubhekwe phambili ngokushesha kodwa kuvumela ukusebenzisa nokugcina ngokujulile
Ukugcina okugcwele kwemithwalo yokuqeda	Ngokuphakanyiswa kwe-2–6°C	Kulindisa ukufa kwe-acid emuva kokuqeda futhi kusiza ukugcina kwe-yogurt emithwalweni yokuqeda

Inkinga yonke yokugcina kufanele ibhekwe ngokuzimisela nokubonisa ukuthi iyisibonelo sokukhathala kwe-milk, isibonelo sokuhlanganisa, izinkampani, isikhumba, izinkampani zokusebenza, nokuthi kuyasebenza ngokuphelele kwezinhlangano zasezinsizini.

Izinkinga zokuproducwa kwe-yogurt eziningi

I-yogurt ibe yincane kakhulu

Izinkinga ezingafanele ziyindlela zokuthi iphroteni noma izinkampani zonke zibe nzima, ukuthi ukuthakazelwa kwe-yogurt-milk akube khona, ukuthakazelwa okungafanele, isibonelo esingafanele sokuhlanganisa, isibonelo esingafanele noma esingasendaweni, ukuthakazelwa okungafanele, noma ukuthi kubhekwe phambili kakhulu emva kokuthi isikhumba sifanele. Sicabangele ukuthi iphroteni yekhanda, isikhathi sokuthakazelwa kwezinto zokuphatha, izinkampani zokuthakazelwa, nokuthi kubhekwe phambili kakhulu emuva kokuthi isikhumba sifanele ngaphambi kokuthi sifake isibonelo esingafanele.

Ukuthi amaqhwa ayisiphetha

Ukuphakanyiswa kungabangela ukungafani kwezinkulungwane, ukungasemthethweni kwesikhathi sokugcina isikhalo, ukufaniswa kwe-acid ngaphezulu, ukuthintwa kwezinkulungwane ngokukhawuleza, ukuthwasa kwezinkulungwane ngokugcina isikhalo, ukuguqula kwezinkulungwane zokugcina isikhalo, noma ukungafani kwezinkulungwane zokugcina isikhalo. Bhalisa indawo apho ukuphakanyiswa kubegqamile kwanasekhaya—indumba yezinkulungwane, indumba yokuthinta, indumba yokuhlanganisa, noma ukuziphatha kwezinkulungwane ekhaya—ukuthola umbono wokuthi ubani umthwalo.

Isithunzi sibonakala njengesikhumba

Ukubonakala njengesikhumba kungabangela izinkulungwane ezingatholakali ngendlela efanele, ukungafani kwezinkulungwane zokubhala, ukufaniswa kwezinkulungwane ngaphezulu, ukufaniswa kwe-acid ngokukhawuleza kakhulu, ukuphakanyiswa kwezinkulungwane ngokukhawuleza kakhulu, ukusebenzisa kwezinkulungwane zokugcina isikhalo ngokungafanele, noma ukuthintwa kwezinkulungwane ngokukhawuleza. Hlola ukuthintwa kwezinkulungwane nokuguqula kwezinkulungwane futhi nokugcina isikhalo.

Ukufaniswa kwe-acid kuyahlanzwa phakathi kwezinkulungwane

Izizindlela eziningi zokubangela oku kungumfaniso wemil milk, ukulinganisa kwezinkulungwane, isikhathi sokuthinta, isikhathi sokugcina isikhalo esindumbeni, izinkulungwane zokugcina isikhalo, izinkulungwane zokugcina isikhalo, ukungafani kwezinkulungwane, noma ukuzimela kwezinkulungwane. Ukubhalwa kwezinkulungwane zokugcina isikhalo kuyisifundo esingcono kunezinkulungwane zokugcina isikhalo.

Kubonakala izinkulungwane zokugcina isikhalo, izinkulungwane zokugcina isikhalo, noma izinkulungwane zokugcina isikhalo

Londoloza ukuthi kubhekwa ngokuphelele imithombo yezinto ezibalulekile, ukufihla kwe-CIP, ukubonisa ukuthi kusukwana kwenkumbulo, amafutha okusuka emathangeni, amasili, amasili okungabikho, ukubekwa kwemithi, ukuchitha kwesikhumba, ukuchitha kwebhokisi, izindlela zokusebenza kwezimpahla, nokubhalwa kwezinhlangano zokuhlala phansi. Ukudibanisa imithi ne-ukufillwa kufanele kubhekwe ngokuphelele ngoba kuzameka emva kokuthakatha kwemil milk.

Ukukhetha umkhahla wokwenza i-yogurt

Qala ngokuchaza ukuthi yini isithombe sokuproducwa, akusiyo ulistu lwemishini. Umthengisi ufuna ulwazi olulandelayo ukuze abeke nokuhlela umkhahla ngokuphelele:

1. Inani: izilitha ezidingekayo ngamahora, usayizi wembhali, isiphumo esinye ngusuku, izikhathi zokusebenza, nokuthatha isikhathi sokunzima.
2. Uhlobo Lwesiprodo isithombe sokuproducwa: esibekwe, esichithwe, esihlambelwe, esifanayo ne-Greek, esinamaphrobiyotiki, esineemithi, noma esithakathwe ngokuphelele.
3. Izinkambo Zokusebenzisa: imil milk yomfazi, yegothi, noma yecamel; imil milk eyenziwe ngamapowdheri; noma enye imil milk ephindwe ngokuphelele.
4. Ukuphakamisa: ibhokisi, ibhokisi elihlambelwe, ipouchi, noma icarton; usayizi wokufillwa; ububi bebhokisi; ukugcina; izinkomo; nokufillwa okudingekayo.
5. Ubukhulu bekuvuselela: ngokwezinye, ngokwezinye noma ngokwePLC ukuvuselela ukuthi yini isithombe, ukuthi yini isikhathi, ukuthi yini isikhathi, ukuthi yini ipH, nokuthi yini ukuthakatha kwemil milk.
6. Isahluko sokuthakatha kwemil milk: inombolo yamazwi, ukubhukisa kwe-tanki nezihlilo, ukusebenzisa izinkemikali, ukubriza, ukubonisa ukuthi kusebenza ngendlela elithile, nokuguqula isikhathi sokuproducwa.
7. Amaservo: isitayela esiphumelelayo noma amanzi amhlophe, amanzi amhlophe okugcina, i-elektrisithi, isitayela esibhakabhaka, amanzi esebenzayo noma esihlomileyo, ukususa amanzi, nokhala kwe-cold-room.
8. Izinkinga zokusebenza kwesiteyilu: ubude bezindawo, ukuhlanzwa kwezindawo, ubunzima bokufaka emhlabathini, ukufinyelela, ubude bewayini, izimilingo zokususa amanzi, nokwakha kwezindawo ezizungezwa ngokuzungezwa.

Funda futhi iziproposi zomkhakha ngokuchaza umkhakha wokusebenza nokulandela isikhathi. Amavolumu ase-tanki, umkhakha wokupasteuriza, isikhathi sokuhlala kwesifuba, umkhakha wokugcina, ispeed yokufilla, nokungafaneleka kwe-CIP kufanele kusebenze ngokuhlanganisa. Isifilla esisodwa asikwazi ukubuyeza ukungafanele kwe-sifuba, futhi indawo enkulu yokuhlala kwesifuba ayikwazi ukubuyeza ukungafanele kwe-ukugcina.

Imibuzo Evame Ukubuzwa

Yini inkulumo yokuqala yokwenza i-yogurt emthonjeni?

Umsebenzi wokuphakamisa ubunzima obubanzi ngu-ukuthenga umilki omkhulu, ukufaka izinkomo zokugcina, ukufaka amaswidi, ukufaka emaphakathini, ukuchitha umilki wokuyogurti, ukusula, ukufaka izinkomo zokugcina, ukugcina ku-pH okulinganayo, ukusula, ukufaka izinkomo zokugcina uma kudingeka, ukufaka emaphakathini, nokugcina emaphakathini okusulwa. Iyogurti esihlukanayo ifakwa kabusha ngaphambi kokugcina.

Yogurt igcina ngempela nguphi umphumela?

Iyogurti yezindaba zokugcina ezingenabuzwe ishaya phakathi kwe-42–43°C, ngaphakathi kwesilinganiso sokufaka izinkomo zokugcina esingaphezu kwe-40–45°C. Umphumela okuhle uvela kuzinkomo zokugcina ezikhethiwe nezinhlobo zokugcina.

Kuphi isikhathi sokugcina kweyogurti yezindaba zokugcina?

Iyogurti ekugcineni kwayo ishaya isikhathi esingaphezu kwe-4–5 amahora ngemiphumela yezindaba zokugcina, kodwa isikhathi sishintsha ngokwesilinganiso sezinkomo zokugcina, isilinganiso sokufaka izinkomo zokugcina, ukuguqula kwe-milki, isukhari, umphumela wokufaka izinkomo zokugcina, futhi pH okulinganayo. pH kufanele kubhekise isiphetho, akufanele kuphela isikhathi.

Ngani umilki wokuyogurti uyachithwa ku-90–95°C?

Lokhu kunciphisa amicro-organismi okuphambana, futhi kusindisela amaprothini we-whey, okusiza ekubeni igel ibe yinkulu futhi kunciphisa ukusukela kwe-whey. Umkhakha wokuhlala okuphelele kufanele waboniswa ngokuphelele kuyinto yokusebenza nezinhlelo zokusebenza.

Iyiphi i-pH yoyogurt xa ukufomenta kugcwele?

Amathuluzi amaningi ayekhanda ukuchitha kusukela emaphethini e-pH engu-4.2–4.5. Iphetha ekhethiweyo iyiphatha kusuka kumculi, isifundo sesifundo, isithunzi, nokufanayo kokufomenta emva kokuqala.

Ukuchaphazela okuphakathi kwezinhlelo zokwenza i-set yogurt nezinhlelo zokwenza i-stirred yogurt kukuphi?

I-set yogurt ineeda ukufomenta kusuka kumaphakethe, futhi ukuchitha kusuka kumaphakethe okuphathelene nalo ngoba ifomenta kusuka kumacup. I-stirred yogurt ineeda izitanki zokufomenta, ukuvula igel ngokucindezela, ukuthumela, ukuchitha kweprodukti, futhi kusukela kwezinye izindlela zokudlala nezifruit ngaphambi kokufaka.

Ingaba ilayini enye inakwenzela i-yogurt kusuka emilipowodini?

Yebo, ilayini esihle inakwenzela umsindo wemilipowodini ophathelene nalo, kodwa ineeda ukuchaphaza kahle kwezimpowodi, ukuzimela, ukususa amasiko noma ukususa amagazi uma kudingeka, futhi ukuphatha umkhakha ngaphambi kokuhlobana nokufuna isikhathi sokuphatha.

Kufanele ukuthi kubekho isistimu yesiCIP ekhaya lokuyogurt?

Kwemisebenzi yezindawo ezingavuliwe, isistimu yesiCIP esihle sesakhiwe neyesivumelwe siyisici sokuhlanzeka. Kufanele isikhumbuzwe amathanki, amaphepha, amaphetha okukhanyisa, nokwezinye izindawo zokuxhumana nesithuthu ngaphandle kokugcina izindawo ezingazihlukaniswa.

Yenza inkqubo yakho yokuproducwa kweyogurt

Isilayini esihle sekuyogurt sasakhiwe ngokuchaza isithuthu, isikhumbuzo sokuprocessa, nokupaki—akasakhiwe ngokuchaza ulistu lwamachinithi ayigeneric. U-Weishu uyathumela izisolution zokuprocessa kweyogurt ozikwazi ukuthi zifakele ukuthenga nokugcina umilki, ukuchaza, ukuphakama, ukukhanyisa, ukufomenta, ukusula, ukupaki, nokulandza isiCIP.

Jabula ngokubona  Isilayini sase-Weishu sokuproducwa kweyogurt , emva koko ushumelela ku-si lezi zindilingo ezine:

• uhlobo lwesithuthu nesikhumbuzo sokuchaza;
• isikhumbuzo sokuproducwa ngamahora noma ngeminyaka;
• uhlobo lwesipaki nokulinganiso lokupaki;
• kufunekwa ukhwehla, ukuchitha, umendo, amanzi, nokusebenza kwesikhulu.

Xhumana noWeishu ukuthi uthole isiphakamiso sesimo sokusebenza nesikhombiso sezinkampani yokuyogurt yako.