Kev siv cov tshuaj tua kab mob hauv cov mis thiab cov khoom siv mis

Dab tsi yog Txoj Kev Tiv Thaiv Mis?

 

Mis yog ib qho khoom noj uas siv ntau tshaj plaws hauv lub ntiaj teb thiab muaj ntau cov as-ham. Yog li ntawd nws tseem ceeb heev rau peb khaws cia cov mis nyuj thiab cov khoom siv mis nyuj. Kev khaws cia kom zoo ntawm cov mis nyuj tuaj yeem ua rau nws lub neej txee. Feem ntau siv txoj kev khaws cia mis nyuj yog ultra-high-temperature kho, sterilization, thiab pasteurization.

 

1. Kev kho mob ntawm Ultra-siab kub

Nws yog txoj hauv kev uas feem ntau khaws cia cov mis nyuj thiab cov mis nyuj. Nws ua tiav los ntawm kev txias cov mis nyuj ntawm qhov kub ntawm 57 - 68 degree thiab tom qab ntawd maj mam txias nws ntawm<6 °C. This method is effective against bacteria that cause spoilage but does not eliminate some of the pathogens. This method is effective against the bacteria that cause milk spoilage but does not eradicate some of the pathogens. The primary purpose of ultra-high temperature treatment is to extend the shelf life of milk by decreasing the growing of cold-resistant bacteria.

 

2. Pasteurization

Pasteurization yog ib txoj hauv kev khaws cov mis nyuj. Nws lub hom phiaj yog txhawm rau tshem tawm cov kab mob pathogenic uas muaj nyob hauv cov khoom siv mis nyuj kom ntev nws lub txee lub neej yam tsis muaj kev cuam tshuam rau cov mis nyuj zoo.

 

3. Kev ua kom tsis muaj menyuam

Sterilization yog ib hom kev khaws cia cov mis nyuj. Nws suav nrog kev siv cua sov los tua yuav luag tag nrho cov kab mob hauv cov khoom. Cov kua mis tsis muaj menyuam tuaj yeem khaws cia rau hauv chav sov yam tsis muaj tub yees rau lub sijhawm ntev dua rau kev nyab xeeb.

 

4. Siv cov tshuaj tiv thaiv kab mob

Qhov sib ntxiv ntawm cov kua mis preservatives kuj tseem pab txhawb kev loj hlob ntawm cov kab mob microorganisms, yog li ncua lub txee lub neej ntawm cov khoom.

 

List of Common Milk Preservatives

 

Cov khoom noj mis nyuj yog ib qho tseem ceeb ntawm cov mis nyuj thiab feem ntau yog cov mis hmoov, ice cream, butter, thiab cheese. Preservatives yog tshuaj additives uas yuav tsum tau ntxiv nyob rau hauv txwv kom muaj nuj nqis rau cov khoom noj siv mis nyuj nyob rau hauv thiaj li yuav inhibit qhov kev loj hlob thiab multiplication ntawm microorganisms, yog li ncua lub txee lub neej ntawm cov khoom. Lub ntsiab preservatives siv nyob rau hauv cov mis nyuj muaj xws li natamycin, poov tshuaj sorbate, thiab sodium benzoate.

 

1. Potassium Sorbate E202

 

Potassium sorbate e202 yog tsim los ntawm neutralizing sorbic acid thiab potassium hydroxide. Nws muaj tag nrho cov yam ntxwv ntawm sorbic acid sib nrug los ntawm nws cov solubility. Nws yog dav siv raws li ib tug preservative nyob rau hauv cov khoom noj siv mis nyuj. Potassium sorbate granular muaj qhov zoo ntawm kev muaj zog inhibition ntawm cov kab mob spoilage thiab pwm, nrog rau solubility zoo thiab tsis tshua muaj tshuaj lom. Potassium sorbate natural plays lub luag haujlwm tseem ceeb hauv kev ua kom zoo thiab kev nyab xeeb ntawm cov khoom.

 

2. Sodium Benzoate E211

 

Sodium Benzoate E211 yog ib qho khoom noj khoom noj uas tsim los ntawm kev sib xyaw benzoic acid thiab sodium hydroxide. Benzoic acid yog ib qho zoo preservative ntawm nws tus kheej, yog li kev sib xyaw ntawm benzoic acid thiab sodium hydroxide ntxiv pab txhim kho lub peev xwm los tiv thaiv kev loj hlob ntawm cov kab mob. Sodium benzoate nyob rau hauv cov mis nyuj thiab mis nyuj cov khoom muaj peev xwm txwv tsis pub cov tsos thiab kev loj hlob ntawm cov kab mob phem, pwm, thiab lwm yam kab mob, uas ua rau kev tiv thaiv ntawm spoilage thiab lwj ntawm cov khoom noj thiab ncua sij hawm ntawm lawv txee lub neej.

 

3. Natamycin E235

 

Natamycin yog lub ntuj thiab muaj txiaj ntsig inhibitor ntawm cov poov xab thiab pwm. Natacyn nquag tawm tsam yuav luag tag nrho cov poov xab thiab pwm, tab sis tsis muaj cov kab mob bactericidal. Natacyn generic tshwj xeeb tshaj yog ua lub luag haujlwm tseem ceeb hauv kev kho cov khoom siv mis nyuj xws li cheese. Natacyn's harmlessness rau tib neeg thiab nws cov solubility tsawg tso cai rau nws siv los ua ib qho chaw khaws cia rau cov khoom siv mis nyuj.

 

Kab hauv qab

 

Cov khoom siv mis nyuj yog cov khoom noj muaj txiaj ntsig zoo tab sis cov khoom tsis ruaj khov nrog lub sijhawm luv luv. Emulsifiers thiabpreservatives nyob rau hauv cov mis nyujyog qhov tseem ceeb hauv kev ua kom zoo ntawm cov khoom siv mis nyuj thiab txuas ntxiv lawv lub txee lub neej.

 

Raws liib lub tuam txhab tshwj xeeb hauv cov khoom noj khoom haus, peb tuaj yeem muab ntau yam khoom noj khoom haus thiab lwm yam khoom noj ntxiv. Thiab Chemsino tuaj yeem muab cov qauv dawb thiab tus nqi pheej yig thiab txais tos cov neeg koom tes yav tom ntej los nug!