Umhleli wokuphatha amasi okuphathwa ngokuvutha: Kufuneka kwenze nini, kufuneka kubheke nini, nokukhetha umhleli ongenabizo

Uma ubhekene nokubanga nokubuyisela isikhundla sokuphatha amasi, indima yokuqala oyakubhekana nayo iyindlela yokuphatha amasi oyakudinga ngakho?

Amasi okuphathwa ngokuvutha namasi we-UHT (ultra-high temperature) ayajabulisa njengoba ayajabulisa emagazini, kodwa kufuneka kubhekane nezinkampani ezingafanayo, nezinyathelo ezingafanayo, nezinkinga ezingafanayo. Ukwenza okungafanele ekubangeni kuyavutha.

Le ngqalasela ibonisa ukuthi umhleli wokuphatha amasi okuphathwa ngokuvutha uqhubeka kanjani, ukuthi izinyathelo zokuphatha zingakhombisa kanjani ubukhulu bokuphatha kwakho, nokuthi kufuneka kubhekane nini uma kubhala izinkampani zakho — ngokwesibonelo soshishayeli.

Umhleli wokuphatha amasi okuphathwa ngokuvutha uyiphi?

Umhleli wokuphatha amilki ewusakazini ngokubhekisele kumilki engenziweyo yisistimu yokusebenza ngokuthintana okuyiqiniso, esebenza umilki ongenziweyo kusukela ekuphelweni kwakhe njengomilki ophakethweyo — ngokusebenzisa ukuphatha ngokunyusa okubhekisele kuhlobo lokuphatha ngokunyusa ukuze kususwane izinhlobo zezithakazelo ezihlukene futhi kuzosungulwa umthwalo wokushaya nokufuna umthwalo wokushaya.

Kungasemthwalo wokuphatha kwe-UHT (okuphatha ngokunyusa kwi-135–150°C ngemizuzu emibili), ukuphatha kwe-pasteurization kusuka kwezinye izikhathi ezinkulu (72–85°C) ngamazikhathi amaningi. Isiphumo sibonisa umilki ongahlanzeka ngokushesha kodwa kusukela kubonakala kakhulu — okuyinto ephakamisa isilinganiso sokuthenga kwe-milki ephathwe ngokunyusa emazwe amaningi.

Izinkulungwane Zokuphatha Ezinkulu — Futhi Kungani Lokho Ngokugcina Imininingwane?

Ukuphatha Umilki Ongeziweyo

Ngaphambi kokunye, umilki ongeziweyo owufika uyajwayeleka ngokujwayeleka: ukulinganisa ukuthi kunezifat, ukuthi kuneziproteni, ukulinganisa izicelo zocingo lwesikhumba, iziquqo zezidrugi zokuvikela, nokulinganisa izinhlobo zezithakazelo. Yilokho okungafaneli ukuthi kubhalwe ngokuthi kufanele kubhalwe — akukwazi ukuthi kubhalwe ngokugcina.

Inkcazelo yomthengi: Sabela amasistimu ene-izikhungo zokusukuma nokuzimela kusuka kwe-reception. Amavalvi okukhupha ngokuzenzakalelayo azisa isikhathi futhi azimise amabatchi athi ayisilwa ukufika kumgqa.

Ukuchazwa / Ukugqibela

Umlimi wokwakha uyaphinda kumakhemikhali okuphinda ngokusebenzisa i-centrifugal ukuze akhulule amasimbi amahle — ubhubesi, izinkotho zocell, isediment. Lokhu kuhlinza amakhemikhali okwengeziwa kusukela kanye nokuhlela ukuchazwa kwesiphetho sokugcina.

Amagqa amaningi ayigqamisa ukuchazwa ne-ukugqibela kwesikremini lapha, kusukela kungani isiphetho sokugcina siyisimilo sesikhulu sokuqala, semi-skimmed, noma skim.

Ukugcina Kuhlansi Kwezinsuku

Emva kokuchazwa, umlomi wokwakha uyagcinwa kwi-2–6°C kumasilos ethi yizinkotho zokugcina kabusha emuva kokuprosesa. Lokhu kubiza isikhathi sokugcina sokuphatha isikhathi sokuprosesa futhi kuvikela ukuthi amabacteria ayifanele phakathi kwe-reception ne-pasteurization.

Isiqephu sokukhula: Yenza ukuthi ukugcina kuhlansi kwezinsuku kuyisikhondlo sokuphatha isikhathi sokuprosesa esingama-8–12. Amasilos angaphezulu kakhulu ayenza ukuthi kubhekwe isikhathi sokuphatha isikhathi sokuprosesa lapho umlomi wokwakha awafanele nokuphatha isikhathi sokuprosesa.

Ukulungiselela

Lebanga lesi luhlela isilinganiso sesithwashi kusukela ku-protein ukuze libe ngokulingana nezimpendulo zokugcina okuqondwa noma izimpendulo zeprodukthi. Imisiko yokuqinisa ngokuphakeme (okusebenzisa ukulawula kwemvelo komkhombolo wokugcina nokuthintana kwe-centrifugal) iyinkulu kakhulu futhi iyathinta amasosha angapheki kunezindlela zokubhala ngokushesha.

Uma ubhalise ukwenza izinhlobo eziningi zeprodukthi (umilki wokuphakeme, umilki we-2%, umilki ongakho), ukwenzeka kokuthintana kwe-standardization kukho isilinganiso esikhulu sokuthi kufanele kuchazwe ngokucacile nge-supplier wakho wezinkampani.

Ukuthintana

Umilki uyathintwa ngaphansi kwesifunda esingaphakeme (ngokuvamile ngu-150–200 bar) ukuze kuthintwe izihlangothi zesithwashi ukuze zibe ngamadropi amancane neyilinganiswe. Lokhu kuhlinda ukuthintana kwe-cream ngokuphakeme kwezindawo zokugcina futhi kusinika umilki ukuthintana okulinganiswe nokuthintana okuphakeme.

Ukuthintana kwenziwa ngokuvamile kabefore ukupasturiza kuzonke izindlela, nakuba kunezindlela ezingaphakeme ezinye ezizigcina lokhu.

Ukugcoba

Isiqu sesiqondisi. Umilki sishaya ngaphansi kwesikhombisa sesikhombisa sesikhombisa (PHE) lapho:

• Kufunyanwa ukusuka kusukela kusukela kusukela (isibonelo, 72°C ukupasturiza ngokuphakeme)
• Kugcinwa ngomzuzu odingekayo (15 seconds kuma-72°C HTST)
• Kuchithwa ngokusebenzisa ukubuyisela kwe-heat exchange — ukubuyisela 80–90% yomthelela wemvutho

Amaphastherayizaya amadwana akhona amathuluzi okuqhubeka okuqondile okuthintela imilki engaphansi kwetempurechura emsuli kusindiswa esikhundleni sokuchitha, ukuhlinzekisa ukuthi yonke imilki ithola iprofayili yokuchitha.

Ukulamula

Emva kokuphastherayiza, imilki ichithwa kushukela ku-2–4°C kabusha ngaphambi kokufaka. Ukugcina umkhala wemvutho kusukela loku kuyisisekelo — yonke indlela yokuguqula tempurechura emva kokuphastherayiza iyakunciphisa isikhathi sokusebenza.

Ukugcina

Imilki ephastherayiziyi ingafakwa kumaphormati amaningi kusukela kumarket owakho owalungile:

• Ukufaka emabag (amapouchi amahlanu): Ithuluzi encane ngalinye, isebenzisa kakhulu emazweni apho izindlela zokuthenga ziyisisekelo
• Ukufaka emabhotile (HDPE noma eglass): Ukuhlaziywa kwezinhloko, kuyasebenza kakhulu kumarket wokuthenga neservisi yemithi
• Ukufaka emagable-top / emarofu box: Isebenzisa kakhulu kumilki yomkhala wemvutho yomarket wokuthenga; ukunikeza isikhathi sokusebenza eside

Isidingo esibalulekile: Umfundo wakho wokufaka isiqu kuyimfuno yakho yokuqala, ukubeka kwakho kwezikhumba, nokunqula kwezinkambo zokuhlala emhlabeni. Amadilini amaningi asebenzayo akwamukela izifunda eziningi zokufaka ngeminye imithombo — lokhu kubalulekile ukubuqonda uma umkhakha wakho wokuprodukha kungabuye kube yisibonelo esingaphansi.

Imithombo Emnye, Iziproduktha Eziningi — Lokhu Kuyikho Kukhona Kukusiza Ukuthola I-ROI

Umthombo wokuprodukha amasi okupasteuriza okuhle kungahlinzeka ngokwesiqhelo esinye kuphela. Umthombo wokuphakama wokusebenza — ukuthenga, ukuchaza, ukuzimisa, ukugxila — ungakhulisa kumathuba amaningi okusebenza emva kwezinye:

• Amasi okupasteuriza (kuphela ukusebenza kwezikhumba, kufakwa emhlabeni)
• Amasi asebenzisa i-UHT / ESL (ukusebenza kwezikhumba kubhekeka kakhulu, kufakwa emhlabeni noma kungafakwa emhlabeni)
• Amadragu amaninzi we-lactic acid bacteria (amafakwa, amaninzi)
• Amadragu amaninzi we-yogurt (amafakwa, amaninzi kakhulu)

Lokhu kubhekise kakhulu ukusebenzisa kwezinto eziphakeme, ikakhulu kuma-dairies othanda ukusiza amasekhela amaningi okuthengisa noma ukuzama iziproduktha ezintsha ngaphandle kokuthi bade bekhululekile kwezinto eziphakeme ezinye.

Amasi okupasteuriza vs. UHT: Yini le mithombo eyodwa ngokwakho?

Kubaproduswa ababhekana nezindawo zokuthengiswa zemithi yasekhaya noma izindawo zokuthengiswa zemithi emhlophe emihle, izilayini zokupasteuriza zinakho ukuthenga okuncane kwezimali futhi inqubo yokuproduce eyakwenzeka ukuthi iphrojekthi yezimali yokuqala. Kukuzokuthengiswa kumaNingizimu Afrika noma izindawo ezingaqondi kakhulu ukuthengiswa kwemithi yasekhaya, Izilayini ze-UHT zinakho iziphumo zokuthengiswa ngaphandle kokuthenga okuphakeme kwezimali yokuqala.

Kufuneka ubheke nini ubuyisela umkhahla wokuproduce amithi ayapasteurizwa

Ukuhluka Kweprosesi

Liyaqhubeka kanjani umkhahla ngamithi anamafat content ahlukenye ngaphandle kokuguqula okuphakeme? Liyaqhubeka kanjani ngamithi ayo ayaqhubeka ngaphandle kokuguqula okuphakeme? Liyaqhubeka kanjani ngamithi ayaqhubeka ngaphandle kokuguqula okuphakeme?

Isistimu se-CIP (Clean-in-Place)

Izilayini zemithi kufuneka zihlakaziswe izikhathi eziningi ngosuku. Isistimu se-CIP esihle sisikhipha isikhathi sokuhlakazisa, ukusetshenziswa kwemithambo, nokuthinteka kokugqibela kwezinye izilayini. Ubiza ngosikhathi sokuhlakazisa se-CIP nokuhlelwa kwemithambo.

Ubude Beku-Awutomatizeka

Amalayini amancane ayisebenzisa izinhlaka zokusebenzisa ngokushaya; amasistimu amaningi kakhulu ayisebenzisa ukuzimela kwe-PLC nesikhangeli sokulandela i-SCADA. Ukuzimela kunciphisa iphutha lokaqambu, kusobala ukuthi umsebenzi uyahlukahluka, nokufundisa ukuthi izindaba zokuvumela ziyatholakala ngokumangalisayo — konke okuyisisekelo sokuthi kubhekwa kumaketi yokuhambisa ngaphandle kwezindaba zokuphepha kwemithi.

Ukuhlelwa Kwezindleko

Buka amapasteleza ene-efishensi yokuqhubeka kahle (85% futhi kangaka). Umahlukahluka phakathi kwe-80% ne-90% yokuqhubeka kahle kuyabonakala kahle eminyakeni yamandla ekupheleni kwezinhlobo zomsebenzi.

Ukubhala isikhondlo nokuthi kungakhathalelwa ukuthi kungaqondwa

Ungabhekisi kuphela ukuthi kubhekwa kuleli sikhondlo esihle. Khumbula ukuthi kungani ukuthi kungabhekwa kwezinye izinkomba: ingaba leli khraimu liyakwamukela i-PHE enkulu? Ingaba ukubhala kungakwazi ukuba kubhekwe kahle ngaphandle kokubhala kwezinye izinkomba?

Usomiso Wesikhathi Sesiqaleleni

Kusukela kwezinhlobo zomsebenzi, ukufaka, ukugcina, ukufunda abasebenzi, nokuthi iziparti zokubhala ziyatholakala ngokumangalisayo njengoba kuyisisekelo sokuthi kubhekwa kwezinhlobo zomsebenzi. Buka izincwadi zokuthi kubhekwa kwezinye izinkomba ezifanayo kuleli khuze.

Izinkinga eziphambili zokuthenga okufanele ukubhekwa

• Ukungafakwa kwezinkampani zokugcina emhlabeni omkhulu. Amasilo okugcina amancane ayagqibela njengokuthinta imali ekuthengeni — kodwa azenza izimpikiswano zokusebenza ngosuku ngosuku ozokubhekana nazo, okuzokwenza ukuba isivinini siphula.
• Ukuhlonipha ukuguqula ukufaka. Ukuthenga isikhombisa esisodwa sokufaka kusindisa ubukhulu bakho bokuphendula emaqhingweni. Izinhlelo zokufaka eziningi ziyathinta imali kude kakhulu kodwa zinika izinkomba.
• Ukugxila ukuthenga i-pasteurizer ne-sikhombisa sokufaka. Isivinini sesikhombisa sokuphatha kufanele sifanane nesivinini sesikhombisa sokufaka. Ukuthenga laba baphoqwa kuma-supplier amabili ngaphandle kokuhlanganiswa kuyenza ukuthi izivinini zokusebenza zihlukaniswe.
• Ukuhlonipha izinkinga zokusebenza kwelizwe. Izisifundo zokusebenza kwe-steam, amanzi, isilawuli sokushisa, nokuthunywa kwemithambo yezimali kufanele zifanane nezinhlelo zokusebenza. Qondisa lokhu noma-supplier wakho kabefore ukugcina isimo sokulayoutha.

Mayelana ne-Weishu Intelligent Machinery

Weishu Intelligent Machinery (Jiaxing) Co., Ltd. yilungiselelo elikhulu lezindawo zokuprosesa amasi nezindlela zokuproducisa amasi. Sisiza ngamaphuzu onke ekusukweni kwe-R&D nokubhalwa kwemithambo, emva koko kuzokwakha, ukufaka, nokufundisa abasebenzi.

Izindlela zethu zokuproducisa amasi esihlwayo zisiza ngamapaki we-bag, we-bottle, nezindlela zokupakiwa zezibhokisi zokuphakama, nangokukhetha izindlela zokuproducisa izinto eziningi ezingaphakathi kwezindlela ezinye, njengokuthi amasi ase-UHT, izidonga zokuphatha amasi, nezidonga zokuphatha amasi esiyogurt.

Kubonakaliswa ngabaproducisa amasi emazwe angaphezu kwe-100. Qhagamshela itimu lethu ukufunda ngokubhalwa kwemithambo nokukhombisa izinkampani zokusebenza okulinganiselwe ngokuphakeme kwezindlela zakho zokuproducisa nezinhlobo zezinto ozokuzenza.

Ukufunda Okugxilwe

• Isigaba Sokulungiselela Ukubanga Ngokuphelele Kwesindlela Yokuproducisa Ice Cream

• Ukunweleza Isikhathi Sokuqasha Ngokusebenzisa UHT: Isayensi Esikrwelesayo Sezimali Ezithuthakileyo Zokuhlakanipha Kwamagugu Okudla Okuqukethwe Kwamagugu