Ulayini wokukhiqiza iyogathi/imboni yokucubungula iyogathi

Ukugeleza kwenqubo yokukhiqiza ejwayelekile

1.Ukuqoqwa kobisi olungaphekiwe: Ubisi olungaphekiwe oluthuthelwa efekthri lukalwa kusetshenziswa izikali zikagesi noma ama-flow metres ukuze kubalwe ngokunembile ubuningi balo nezindleko.

2.Isitoreji sobisi olungaphekiwe: Ubisi olukaliwe luhlungwa ngesisefo sepayipi ukuze kukhishwe ukungcola (isb, ukungcola, uboya bezilwane), bese luphonswa ethangini eliqandisiwe eline-compressor yokupholisa ukuze ligcinwe ku-2-4°C, liqinisekisa ubusha kanye nokwelula impilo yeshalofu.

3.Ukulinganisa: Ukulungisa okuqukethwe kwamafutha obisini kuqinisekisa ukuthi umkhiqizo wokugcina uhlangabezana nezindinganiso ezithile zokudla okunomsoco noma okuthandwa ngabathengi. Lokhu ngokuvamile kufinyelelwa ngokuhlukanisa amafutha obisini bese uwangeza ngokulinganayo ukubuyisela ubisi olukhihliziwe.

4.Ukuhlanganisa nokuxuba: Chaza impushana yobisi, bese wengeza inani eliqondile lamanzi ukuze udale ubisi oluhlanganiswe kabusha olunesilinganiso esifanayo nobisi olusha (uma lusetshenziswe ubisi oluyimpushana njengento eluhlaza)

I-5.I-Homogenization: Ubisi luba ne-homogenization yokucindezela okuphezulu ukuze kuphuke izinhlayiya zamafutha ezinkulu zibe ezincane, ukuvimbela amafutha ukuthi angantanti noma abekwe phansi. Le nqubo yenza ubisi luzinze, lufane, futhi luthuthukise ukunambitheka kwalo.

6.I-Pasteurization: Shisisa ubisi ku-65-75°C imizuzwana engu-300 ukubulala amagciwane ayingozi kuyilapho ulondoloza imisoco. Bese uyipholisa ifike ezingeni lokushisa lokuvutshelwa bese uyimpompa ngqo ethangini lokuvutshelwa ukuze iphonselwe isiko.

7.Ukuvutshelwa: Ngemva kokwengeza isiko lokuvutshelwa, ithange lokuvutshelwa ligcina izinga lokushisa elilungile eliqhubekayo. Amagciwane e-lactic acid aphindaphindeka ngokushesha, ephula i-lactose obisini ibe yi-lactic acid, ehlise i-pH yobisi, akhe iyogathi. Bese usebenzisa izindwani ezinyakazayo zethangi lokuvutshelwa ngenqubo yokukhipha ama-demulsification.

8.Ukupholisa: Uma ukuvutshelwa sekuphelile, pholisa ngokushesha iyogathi ukuze umise ukuvubela okwengeziwe futhi ulawule inani layo le-pH.

9.Ukulungiselela ukunambitheka: Faka izinongo, isiraphu, izithelo, ijusi, noma ezinye izithasiselo ku-yogurt ukuze uthuthukise ukunambitheka nokuthungwa kwayo.

I-10.Ukugcwalisa nokupakisha: Ekugcineni, pompa iyogathi emshinini wokugcwalisa kanye nomshini wokupakisha ukuze ugcwalise futhi uvale ukwelashwa, okulandelwa ukulebula nokuphrinta usuku.

11.Isitoreji nokuthutha: I-yogurt ehlanganisiwe, ngemva kokuhlolwa kwekhwalithi, ithuthelwa endaweni ebandayo ukuze igcinwe izinga lokushisa eliphansi noma ilethwe ngeketanga elibandayo ezindaweni ezihlukahlukene zokusabalalisa.