Maxaad sours caano iyo Qaniimada, si deg deg ah

Milk - wax soo saarka cuntada qiimo leh. La yaab ma laha awowayaashayo u yeedhay lo'da guriga "kalkaalisada." Sababo la xiriira hantida gaarka ah, waa il nafaqooyin badan oo saldhig u ah wax soo saarka ee koox weyn oo caano iyo waxyaabaha caanaha laga. wax soo saarka Tani waa suurto gal, maxaa yeelay janjeera in ay cabbaan halsano. Si loo fahmo sababta caanaha jirsado dhanaan, aan aragno waxa ay ka kooban tahay.

Maxaa walxaha laga helo caanaha

Milk loogu talagalay quudinta ee farcankiis mammalian. Waxaa ka mid ah kala duwan oo ay ka buuxaan nafaqooyinka lagama maarmaan u ah koritaanka iyo horumarka ilmaha yaryar. Digestibility ee nafaqooyinka uu yahay mid aad u sarreeya oo ku dhow in ay 95%.

Iyo caanaha xoolaha ee noocyada kala duwan aad bay u kala duwan yihiin ee calories iyo content taranta of walxaha noolaha. Ina keena aynu deggan Halabuurka ee caanaha lo'da. Waxaa ku jira waxyaabaha soo socda:

• Biyaha - 87.5%.
• Fat - 3.5%.
• Borotiin - casein, albumin, globulin - 3.3%.
• sonkorta caanaha - lactose - 4.7%.
• Macro- iyo microelements (qayb macdanta) - 1%.
• Fiitamiinada.
• Ensaymes.
• Unugyada difaaca in loo ilaaliyo dhashay ka cudurada.

Waxa kale oo jira xaddi gaar ah oo bakteeriyada ka tirsan tahay flora caadi in caanaha. Iyagu waa jawaabta su'aasha ah "sababta caano dhanaan?". Biology of microbes iyo, sidaas awgeed, nooca halsano ka dhigay in iyaga by kala duwan.

Bakteeriyada dhalisa halsano la doonayo

The "waxtar leh" caano khamiirkii lug melkesyrebakterier, bakteeriyada acid Propionic, badar kefir iyo khamiirka caano.

bakteeriyada melkesyrebakterier ku jira caanaha ee vivo iyo waa "dambiilayaasha" ugu weyn ee sababta caanaha dhanaan. Biology bakteeriyada ku salaysan processing ee lactose galay jėrto. Sidaas darteed, aysidhka sharaabka kordhay, iyo casein borotiinka yareeyo. noocyada Qaar ka mid ah bakteeriyada melkesyrebakterier waxaa soo bandhigay caanaha si gaar ah loogu talagalay yogurt, jiis, cheese caano dhanaan, labeen dhanaan iyo acidophilus. Kooxdan waxaa ka mid ah: acidophilic, cheese Bulgarian, iyo Bacillus melkesyrebakterier; streptococci jėrto.

bakteeriyada acid Propionic soo bandhigay caanaha ee wax soo saarka cheese. Sidaas darteed of processing ee sonkorta caanaha Propionic sameeyay iyo acetic acid iyo carbon dioxide la sii daayay.

Isla la halsano jėrto of caanaa ka soo shubmi kartaa oo halsano khamriga. Waxaa keena khamiirka gaar ah oo loo isticmaalo wax soo saarka ee yogurt.

Waayo, gadhoodh caanaha oo dhan waa ku filan tahay in uu ka tago meel diiran loogu talagalay 1-2 maalmood. Laakiin for soo saaridda ee alaabta kale ee sheyga la doonayo bandhigay galay substrate diyaarsan. Tani waxay sharxaysaa sababta caanaha jirsado dhanaan natiijada gaar ah.

yogurt Faylasha

Waxa intaa dheer in halsano ah ayaa doonay, sheyga qaar ka mid ah waxay keeni halsano butyric acid. Taasi waa sababta xumeeyay caano - qadhaadh. Sporulating bakteeriyada acid butyric badalo lactose galay carbon dioxide, butyric acid iyo hydrogen. Sidaas darteed, caanaha uu noqdo mid dhadhan qadhaadh iyo ur xun. halsano Tani waxay badanaa ka dhacdaa caano ah laisugu karkariyey, iyo sidoo kale xabbadood. Xaqiiqada ah in microbes wareejiyo heerkulka karaya butyric muddo dheer (30 daqiiqo) iyo dadka deggan oo keliya alaabta skvasit awood u sii.

Sabab kale oo sababta caanaha jirsado dhanaan oo uu noqdo dhadhan xun waxaa laga yaabaa in bakteeriyada carow ah horumarinta caanaha cusub haddii ay dhacdo faddarayn, oo xadgudub ku ah shuruudaha lagu kaydiyo. bakteeriyada Putrefactive isticmaali ay saamayn on sheyga heerkulka a hoos + 10 ° C, jėrto macne at + 10 ° C - + 20 ° C. Si ka duwan jėrto, microbes putrefactive lagu dilay by pasteurization, si caanaha ka soo bacda badanaa "noqdaan qurmay" halkii skvashivaetsya. Xaaladdan oo kale, sheyga u dumin brotiin iyo xaydha oo caano ah, taas oo keenta in wax soo saarka la suuska sifo ama ur dufunta qurmay,.

Waa maxay sababta caanaha si deg deg ah sours

Heerka halsano oo caano ah waxay ku xiran tahay dhawr arrimood.

• Heerkulka si mug leh loogu talogalay horumarinta bakteeriyada jėrto waa ka + 30 ° C ilaa 40 ° C. Heerkulka this, caanaha jirsado dhanaan si dhakhso ah. Sidaas darteed waa inaad alaabta qaboojiyaha at + 4 ° C.
• Milk iibsaday dukaanka, si deg deg ah u buuxsamayso dhanaan, xataa marka lagu kaydiyaa qaboojiyaha ay sabab u tahay xadgudub ku ah technology-saarka. Kuwaas waxaa ka mid noqon kara: ku fashilmeen in ay u hoggaansamaan nidaam fayadhowr at beer lagu jiro oo irmaan iyo gaadiidka, failure in habka jeermiska ee alaabta ah, xad gudub ah ee daacadnimada baakada, qalabka Baakadaha tayo liita iyo wixii la mid ah.

Waa in la ogaadaa in xumaynaya caano cusub - nidaamka dabiiciga ah heerkulka qolka, waxaa bilaabanayaa ka dib qiyaastii 12-24 saacadood ka dib Forestripping ka mid ah lo'da. caanaha Mixed si deg deg ah sours. Si aad u kordhiso isticmaalka shelf-nolosha hababka farsamada sida, sida pasteurization iyo jeermiska. Waxay ku salaysan yihiin daaweyn kaamerada of sheyga, laakiin hab-gaadhista kala duwan.

pasteurization

Pasteurisation oo caano ah waa la fuliyay siyaabo dhowr ah:

• Samayisma 30 daqiiqo + 65 ° C.
• At heerkul ah + 75 ° C 15 ilaa 40 ilbiriqsi.
• Heerkulka + 85 ° C, wakhtiga daaweynta 8-10 ilbiriqsi ah.

caanaha noocan oo kale ah xajisto qayb muhiim ah fitamiin iyo ensaymes, iyo inta badan ee bakteeriyada oo lagu dilay Muqdisho. "In safafka" waa microbes kaliya kulaylka u adkaysta. Tani waxay sharxaysaa sababta caanaha dheer sours. caanaha la karkariyey waxa lagu kaydiyaa qaboojiyaha mudo ah 2 todobaad. Sidoo kale wax soo saarka noocan oo kale ah waxaa loo isticmaalaa samaynta sheyga kala duwan oo ay soo saaraan halsano faray.

Sida ugu wanaagsan ee loo ilaalin badnaan ee walxaha waxtar leh - aalladda pasteurization. Iyadoo farsamo this caanaha la hoos geliyey in ay heerkulka sare (+ 135 ° C) 3-4 ilbiriqsi. markaas wax soo saarka ayaa la qaboojiyey in + 4 ° C iyo baakadeeyey ee baakada oo Nadiif ah. Marka la barbardhigo pasteurisation caadiga ah foomamka spore adkaysi (oo ay ku jiraan bakteeriyada putrefactive) ayaa la dilay. caanaha UHT lagu kaydin karaa qaboojiyaha mudo ah ilaa laba bilood.

jeermiska

Jeermiska lagu dilay oo dhan sheyga. caanaha Tani waa sterile, buuxiyey oo ku yaal Baakadaha aseptic, waxa ay leedahay nolosha shelf ee 12 bilood ah. Qof walba waa ogyahay, sababta aan caano dhanaan oo macmal ah ka dib markii karkaraya, - sababtoo ah bakteeriyada oo lagu dilay Muqdisho. Laakiin guriga ma jirto hab si ay u qabtaan processing-heerkulka sare iyo si ay u bixiyaan meesha shaqada bakteeriyada-free iyo baakadaha aseptic. Laakiin in deegaanka warshadaha caanaha jeermis dilay at heerkul ah +120 - + 150 ° C for 20-30 daqiiqo. wax soo saarka noocan oo kale ah uu qiimo yar, sababtoo ah inta badan oo ka mid ah fitamiin iyo falgalka waa la wada baabbi'iyey. Sidoo kale, sababtoo ah waa wax aan macquul aheyn in ay diyaariyaan a taagayo melkesyrebakterier.

Ma caano dhanaan ka sac oo guriga?

Sabab kale oo sababta caanaha lo'da ma dhanaan ee, waxaa laga yaabaa in xadgudub shiid ee jirka ka mid ah lo'da. In case of ratio sax ahayn in sonkorta feed iyo protein, cudurka dhacdaa marka overfeeding protein ah, oo la yidhaahdo "ketosis." caanaha ketonka waa mid aad halis u ah jidhka bini'aadamka, ku dhowaad skvashivaetsya iyo kariimka cidina jirsado dhanaan la aftertaste qadhaadh.

Khamiirkii waxyaabaha caanaha

waxyaabaha caanaha laga sameeyo waxaa loo yaqaan tan iyo wakhtiyadii hore. Dhaqan kasta wuxuu leeyahay siyaabo u gaar ah ee loo diyaarinayo this cunto yaab leh oo u roon. Waxay ku kala duwan inta badan ee ka kooban hore ee caanaha iyo sourdough soo bandhigay.

• Yogurt waa ay fududahay in la diyaariyo at home. Si arrintan loo sameeyo, ku dar diiran kariyey ferment caanaha - beedka of garoor ama labeen dhanaan. Istaag meel diiran loogu talagalay oo ku saabsan maalin. Kefir - yogurt a Yukreeniyaan ka caano diirran.
• Acidophilus waxaa lagu talinayaa in la siiyo dadka qaba cudur malawad. Shayga dhammaataan waa soo celinayo microflora ee mareenka caloosha iyo mindhicirka.
• yogurt waxaa badanaa ku daray in ay miro iyo berry buuxinta.
• Kefir noqon kartaa of noocyo kala duwan. badar Kefir in loo sameeyay in ay wax soo saarka asalka ah, soo saaraan melkesyrebakterier iyo halsano khamriga. content The khamriga ee sharaabka ee u dhaxeysa 0.2% illaa 0.6%, taas oo ku xidhan muddada koriinkedu. Diyaari yogurt wuxuu noqon karaa guriga, laakiin in aad u baahan tahay si aad u hesho dhaqanka of fungus ka. Waqtiyadii hore, yogurt waxaa si qiimeeyeen in khamiir ayna dhawray indhaha prying ka gudbay hooyada gabadhii sida yarad.
• Koumiss dadyowga of Central Asia diyaariyey ka geenyo ama caano geel. Waxa uu bogsiinaya guryaha ee cudurada of caloosha iyo mindhicirrada, iyo qaaxada.
• Jiis, jiis, kisloslivochnoe subagga sidoo kale u diyaarshay noocyo kala duwan oo lagu bilaabo.

Ku kaydi caanaha iyo wax soo saarka weel nadiif ah shaabadeeyey, ilaalinta heerkulka iyo wakhtiga ku qeexan on baakada by saaraha. Raac talooyinka, iyo su'aasha ah "sababta dhakhso ah dhanaan caanaha?" Ma kici doonaa. Haddii aanu jirin talooyin cad cad oo ku saabsan hab kaydinta, hanuuniyey by heerkulka of + 4 ° C - ku haboon ku dhowaad dhammaan waxyaabaha caanaha waa. Xusuusnow cuntooyinka caanaha oo u baahan in fiiro gaar ah si taxaddar leh iyo cunto kharribay keeni karaan sumayn khatar ah.