Me madara sours da Ganĩma da sauri

Milk - mai muhimmanci da abinci da samfur. Ba abin mamaki ba kakanninmu kira gida saniya "m." Saboda ta musamman Properties, shi ne tushen da yawa na gina jiki da kuma dalilin da samar da wani babban rukuni na madara da kuma kiwo kayayyakin. Wannan samarwa na da yiwu saboda hali sha fermentation. Don me ya sa fahimta da madara jũya m, bari mu ga abin da shi kunshi.

Abin da abubuwa samu a madara

Madara nufi don ciyar da dabbobi masu shayarwa a cikin zuriyata. Yana hada da wani cikakken kewayon gina jiki zama dole ga girmansu da ci da jarirai. Digestibility na gina jiki sosai high da kuma kusa da 95%.

Kuma da madara dabbobi daban-daban jinsunan bambanta ƙwarai a cikin adadin kuzari da kuma gwada yawa abun ciki na nazarin halittu abubuwa. Bari mu zauna a kan abun da ke ciki na saniya ta madara. Yana dauke da wadannan sinadaran:

• Ruwa - 87,5%.
• Fat - 3.5%.
• Sunadaran - casein, albumin, globulin - 3.3%.
• Madara da sukari - lactose - 4.7%.
• Macro- da microelements (ma'adinai part) - 1%.
• Vitamins.
• Enzymes.
• Antibodies cewa kare jariri daga cututtuka.

Akwai kuma wani adadin kwayoyin da cewa ya kasance a cikin al'ada Flora a cikin madara. Su ne amsar tambayar "me ya sa m madara?". Biology of microbes, saboda haka, da irin fermentation sa da su sãɓã wa jũna.

A kwayoyin da zai haddasa ake so fermentation

The "amfani" fermenting madara da hannu lactic acid, propionic acid kwayoyin cuta, kefir hatsi da madara yisti.

Lactic acid kwayoyin cuta dauke a cikin madara a vivo da kuma ne babban "mãsu laifi" na dalilin da ya sa m madara. Biology of kwayoyin dangane da aiki na lactose cikin lactic acid. A sakamakon haka, abin sha acidity ya karu, da kuma gina jiki casein da aka rage girmanta. Wasu jinsunan lactic acid kwayoyin cuta da aka gabatar a cikin madara musamman domin yogurt, gida cuku, m madara cuku, kirim mai tsami da kuma acidophilus. Wannan kungiyar hada da: acidophilic, Bulgarian cuku, da kuma lactic acid bacillus. lactic streptococci.

Propionic acid kwayoyin cuta gabatar a cikin madara a cuku samar. A sakamakon aiki na madara da sukari kafa propionic da acetic acid da carbon dioxide da aka saki.

Lokaci guda tare da lactic acid fermentation na madara iya gudana daga ƙarƙashinsu, kuma mashaya giya fermentation. Yana ne ya sa ta musamman yisti da kuma amfani da a samar da yogurt.

Domin curdled dukan madara ne isa ya bar a wani wuri dumi for 1-2 kwanaki. Amma ga yi na sauran kayayyakin da ake so kwayoyin gabatar a cikin shirye substrate. Wannan yana bayyana dalilin da madara jũya m tare da da wani sakamakon.

m yogurt

Bugu da kari da ake so fermentation, wasu kwayoyin sa butyric acid fermentation. Shi ya sa soured madara - m. Sporulating butyric acid kwayoyin maida lactose cikin carbon dioxide, butyric acid da kuma hydrogen. A sakamakon haka, da madara zama m dandano da m wari. Wannan fermentation faruwa yafi a wani haifuwa da kuma pasteurized madara, kazalika da cuku. Gaskiyar cewa microbes canjawa wuri butyric tafasar zafin jiki na dogon lokaci (30 minutes) da zama kawai mazaunan m skvasit samfurin.

Wani dalilin da ya sa madara jũya m da kuma zama m dandano iya zama, surkin jini kwayoyin tasowa a cikin sabo ne madara a taron na samu, kuma a take hakkin da yanayi na ajiya. Putrefactive kwayoyin exert su sakamako a kan samfurin a zazzabi kasa + 10 ° C, mai yiwuwa lactic acid a + 10 ° C - + 20 ° C. Ba kamar lactic acid, putrefactive microbes aka kashe da pasteurization, don haka da madara daga jakar sau da yawa "zama na banza" maimakon skvashivaetsya. A wannan yanayin, da kwayoyin karya saukar da sunadarai da kuma kitse na madara, wadda take kaiwa zuwa kayayyakin da halayyar lalata ko na banza rancid wari.

Me madara sours da sauri

A kudi na fermentation na madara dogara da dalilai da dama.

• A ganiya zazzabi ga cigaban lactic kwayoyin ne daga + 30 ° C zuwa 40 ° C. A wannan zafin jiki, da madara jũya m sosai da sauri. Saboda haka ci gaba da samfurin a cikin firiji a + 4 ° C.
• Milk sayi a cikin shagon, da sauri ya jũya m, ko da adana a cikin firiji saboda take hakkin masana'antu da fasaha. Wadannan iya sun hada da: rashin cin nasara to bi da tsafta gwamnatin a wata gona a lokacin milking da kuma sufuri, rashin cin nasara a sterilization aiwatar da samfur, da take hakkin da mutunci da marufi, matalauta ingancin marufi da kayayyakin da sauransu.

Ya kamata a lura da cewa na sabo ne madara souring - halitta aiwatar a dakin da zazzabi, shi yana farawa bayan kamar 12-24 sa'o'i bayan Forestripping daga daya saniya. Mixed madara sours da sauri. Don mika shiryayye-rai amfani da irin wannan fasaha da hanyoyin, kamar yadda pasteurization da sterilization. Suna dogara ne a kan thermal jiyya na samfurin, amma daban-daban daukan hotuna yanayin.

pasteurization

Pasteurisation na madara ne da za'ayi a hanyoyi da dama:

• Yin kwanci for minti 30 a + 65 ° C.
• A zazzabi na + 75 ° C for 15 zuwa 40 seconds.
• Zazzabi + 85 ° C, da magani lokaci na 8-10 seconds.

Irin wannan madara rike da wani gagarumin rabo daga bitamin da kuma enzymes, da kuma mafiya yawa daga cikin kwayoyin aka kashe. "A cikin sahu" ne kawai zafi-resistant microbes. Wannan yana bayyana dalilin da madara dogon sours. Pasteurized madara da aka adana a cikin firiji for makonni 2. Har ila yau, irin wannan samfurin da aka yi amfani da domin yin daban-daban kwayoyin da kuma samar da directed fermentation.

Hanya mafi kyau don adana kalla amfani da abubuwa - ultra-pasteurization. Tare da wannan dabara da madara ne hõre high zazzabi (+ 135 ° C) for 3-4 seconds. A samfurin da aka sa'an nan kuma sanyaya zuwa + 4 ° C da kuma kunsasshen a bakararre marufi. A bambanci ga saba pasteurisation resistant spore siffofin (ciki har da putrefactive kwayoyin) aka kashe. UHT madara za a iya adana a cikin firiji don har zuwa watanni biyu.

sterilization

Sterilization ya kashe duk kwayoyin. Wannan madara ne bakararre, cushe a aseptic marufi, shi yana da wani shiryayye rayuwar watanni 12. Kowa ya sani, me ya sa ba m da na gida madara bayan ruwan, - saboda kwayoyin da aka kashe. Amma a gida, babu wata hanyar da za su gudanar high-zazzabi aiki da kuma samar da kwayoyin cuta-free aikin yanki da kuma aseptic marufi. Amma a cikin m yanayi madara haifuwa a zazzabi na +120 - + 150 ° C for 20-30 minti. Irin wannan samfurin yana da ƙasa da darajar saboda mafi yawan bitamin da kuma enzymes hallaka. Har ila yau, saboda ba shi yiwuwa a shirya wani lactic acid Kalam.

Ba m madara daga shanu gida?

Wani dalili da ya sa ba m saniya ta madara, na iya zama wani take hakkin metabolism a cikin jiki na shanu. A hali na ba daidai ba rabo a cikin feed sukari da kuma gina jiki, cutar na faruwa a lokacin da furotin da overfeeding, da ake kira "ketosis." Ketone madara ne sosai cutarwa ga jikin mutum, kusan skvashivaetsya da kuma na rabu cream jũya m da wani m aftertaste.

Fermenting madara kayayyakin

Dairy kayayyakin da aka sani tun lokacin da. Kowane al'adu na da nasu hanyoyi na shirya wannan ban mamaki da kuma m abinci. Suka sãɓã wa jũna, yafi a cikin na farko abun da ke ciki na madara da kuma gabatar da Sourdough.

• Yogurt ne sauki shirya a gida. Don yin wannan, ƙara dumi Boiled madara ferment - a spoonful na yogurt ko kirim mai tsami. Tsaya a wani wuri dumi for game da wani rana. Kefir - a Ukrainian yogurt daga dumi madara.
• Acidophilus bada shawarar ga mutane da hanji cuta. A samfurin shi ne daidai mayar da microflora na gastrointestinal fili.
• A yogurt sukan kara wa 'ya'yan da Berry fillings.
• Kefir iya zama daban-daban iri. Kefir hatsi da cewa an yi wa asali samfurin, samar da lactic acid da kuma giya fermentation. A barasa abun ciki na abin sha daga jeri 0.2% zuwa 0.6%, dangane da tsawon na maturation. Shirya yogurt iya zama a gida, amma ga cewa kana bukatar ka samu da al'adun da naman gwari. A zamanin da, yogurt ne don haka prized cewa yisti vigilantly tsararre daga prying idanu da kuma wuce a daga uwa zuwa 'yar matsayin sadaki.
• Koumiss shirya mutanen Asiya ta tsakiya daga cikin Mare ta ko rãƙumi ta madara. An warkar Properties a cututtuka na ciki da kuma hanjinsu, da kuma tarin fuka.
• Cuku, gida cuku, man shanu kisloslivochnoe ma shirya da dama starters.

Ajiye madara da madara kayayyakin a cikin tsabta shãfe haske ganga, da kiyaye zafin jiki da kuma lokacin kayyade a kan marufi da manufacturer. Bi shawarwari, da kuma tambaya da "me ya sa da sauri m madara?" Za a ba su tashi,. Idan babu hujja a kan ajiya yanayin, shiryar da yawan zafin jiki na + 4 ° C - shi ne dace da kusan duk kiwo kayayyakin. Ka tuna cewa kiwo abinci na bukatar mai da hankali da hankali da kuma spoiled abinci zai iya sa tsanani guba.