Layin samar da madara da aka ƙera

Daidaitaccen tsarin samarwa

1.Tarin madarar madara: Ana auna danyen madarar da ake kai wa masana'anta ta amfani da ma'aunin lantarki ko mita kwarara don ƙididdige adadinsa daidai da farashi.

2.Raw madarar ajiya: Ana tace danyen madara da aka auna ta hanyar tace bututu don cire datti (misali, datti, gashin dabba), sannan a jefa shi cikin tanki mai sanyi tare da compressor mai sanyaya don ajiya a 2-4 ° C, yana tabbatar da sabo da tsawaita rayuwar rayuwar.

3.Standardization: Daidaita abun ciki mai kitse a cikin madara yana tabbatar da samfurin ƙarshe ya dace da ƙayyadaddun ka'idodin abinci mai gina jiki ko zaɓin mabukaci. Ana samun wannan yawanci ta hanyar raba kitse da madara sannan a mayar da shi gwargwadon madara.

4.Homogenization: Milk undergoes high-matsi homogenization don karya manyan kitsen barbashi zuwa karami, hana mai daga iyo ko layering. Wannan tsari yana sa madarar ta kasance mai ƙarfi, daidaitawa, kuma tana inganta dandano.

5.Pasteurization: Gasa madarar zuwa 65°C na tsawon mintuna 30 ko zuwa 72°C-85°C ta amfani da HTST na tsawon dakika 15-30 don kashe kwayoyin cuta masu cutarwa yayin da ake adana abubuwan gina jiki. Bayan haka, sanyaya shi zuwa 4 ° C don hana ragowar ayyukan ƙwayoyin cuta da tsawaita rayuwar shiryayye.

6.Filling da marufi: Bayan pasteurization da sanyaya, ana fitar da madara kai tsaye daga tankin ajiya zuwa na'urar cikawa don marufi. Ana iya haɗa shi ba tare da wata matsala ba zuwa nau'ikan na'urorin tattara kaya iri-iri.

7.Storage da sufuri: The kunshin pasteurized madara, bayan wucewa ingancin dubawa, ana hawa zuwa sanyi ajiya domin low-zazzabi kiyayewa ko tsĩrar da ta hanyar sanyi sarkar zuwa daban-daban rarraba wurare.