Mis yog cov khoom noj muaj txiaj ntsig heev. Tsis xav tias peb cov poj koob yawm txwv hu ua nyuj nyuj "tus neeg saib xyuas". Vim nws cov khoom tshwj xeeb, nws yog ib qho ntawm ntau yam khoom siv tau zoo thiab lub hauv paus rau kev tsim cov khoom siv mis nyuj loj thiab qaub-mis nyuj. Xws li kev tsim khoom yog ua tau vim qhov nyiam ntawm cov dej haus rau ferment. Kom nkag siab tias yog vim li cas mis nyuj thiaj li qaub, cia saib seb nws muaj dab tsi.
Cov tshuaj dab tsi muaj nyob hauv mis nyuj
Mis yog npaj pub rau cov me nyuam mos. Nws muaj tag nrho cov spectrum ntawm cov as-ham tsim nyog rau kev loj hlob thiab kev loj hlob ntawm cov me nyuam mos. Kev nqus tau zoo heev, nce mus txog 95%.
Ntxiv mus, cov mis nyuj ntawm cov tsiaj ntawm ntau hom sib txawv hauv cov ntsiab lus calorie thiab cov ntsiab lus ntawm cov khoom lom. Cia peb saib ze dua ntawm qhov muaj pes tsawg leeg ntawm nyuj cov mis nyuj. Nws muaj cov tshuaj hauv qab no:
- Dej - 87.5%.
- Fats – 3.5%.
- Proteins -casein, albumin, globulin - 3.3%.
- Mis qab zib - lactose - 4.7%.
- Macro thiab microelements (mineral part) - 1%.
- Vitamins.
- YEnzymes.
- Cov tshuaj tiv thaiv tiv thaiv menyuam mos los ntawm kev kis kab mob.
Kuj nyob rau hauv cov mis nyuj muaj qee cov kab mob uas raug cais raws li ib txwm microflora. Lawv yog cov lus teb rau lo lus nug "vim li cas mis nyuj tig qaub?" Biology ntawm microbes thiab, vim li ntawd, hom fermentation lawv ua rau txawv.
Cov kab mob ua rau xav tau fermentation
Lactic acid, cov kab mob propionic acid, kefir fungi thiab lactic poov xab koom nrog "pab" fermentation ntawm mis nyuj.
Lactic acid microbes ib txwm muaj nyob hauv cov mis nyuj thiab yog lub ntsiab "culprits" vim li cas mis nyuj hloov qaub. Cov kab mob biology yog raws li lawv cov txheej txheem ntawm lactose rau hauv lactic acid. Yog li ntawd, acidity ntawm cov dej haus nce, thiab casein protein coagulates. Qee hom kab mob lactic acid tau nkag mus rau hauv cov mis nyuj tshwj xeeb rau kev tsim cov mis nyuj, tsev cheese, qaub mis nyuj cheese, qaub cream thiab acidophilus. Cov pab pawg no suav nrog: acidophilic, Bulgarian thiab cheese lactic acid sticks; lactic acid streptococci.
cov kab mob Propionic acid tau nkag rau hauv cov mis nyuj thaum lub sij hawm tsim cheese. Raws li qhov tshwm sim ntawm kev ua cov mis nyuj qab zib, propionic thiab acetic acids raug tsim thiab carbon dioxide raug tso tawm.
Ib txhij nrog lactic acid fermentation, cawv fermentation tuaj yeem tshwm sim hauv cov mis nyuj. Nws yog hu uaCov poov xab tshwj xeeb thiab siv rau hauv kev tsim cov kefir.
Yuav kom tau mis nyuj, nws txaus kom tso cov mis nyuj tag nrho rau hauv qhov chaw sov li 1-2 hnub. Tab sis rau kev tsim khoom ntawm lwm cov khoom, cov kab mob tsim nyog tau nkag mus rau hauv cov txheej txheem npaj. Qhov no piav qhia tias yog vim li cas mis nyuj thiaj li qaub rau ib qho los yog lwm qhov.
Tasteless curdled milk
Ntxiv rau qhov xav tau fermentation, qee cov kab mob ua rau butyric fermentation. Yog li ntawd, yog vim li cas qaub mis nyuj yog iab. Spore tsim butyric acid cov kab mob hloov mis qab zib rau hauv carbon dioxide, butyric acid thiab hydrogen. Yog li ntawd, mis nyuj acquires ib tug iab saj thiab ib tug unpleasant tsw. Xws li fermentation tshwm sim nyob rau hauv sterilized thiab pasteurized mis nyuj, thiab nyob rau hauv cheeses. Qhov tseeb yog tias butyric microbes ua rau lub qhov kub hnyiab tau ntev (txog 30 feeb) thiab tseem yog cov neeg nyob hauv tsuas muaj peev xwm fermenting cov khoom.
Lwm qhov laj thawj vim li cas cov mis nyuj hloov qaub thiab tau txais qhov tsis hnov tsw tuaj yeem yog cov kab mob putrefactive uas tsim nyob rau hauv cov mis nyuj tshiab yog tias nws muaj kab mob thiab yog ua txhaum cai. Cov kab mob Putrefactive muaj lawv cov txiaj ntsig ntawm cov khoom ntawm qhov kub ntawm +10 ° C, cov kab mob lactic acid tuaj yeem siv tau ntawm + 10 ° C - + 20 ° C. Tsis zoo li lactic acid, putrefactive microbes tsis tuag thaum pasteurization, yog li mis nyuj los ntawm ib lub hnab feem ntau "rots", thiab tsis ferment. Nyob rau hauv cov ntaub ntawv no, cov kab mob zom cov proteins thiab cov rog ntawm cov mis nyuj, uas ua rau cov tsos ntawm cov khoom lwj nrog cov yam ntxwv rancid.los yog tsw tsw tsw.
Vim li cas cov kua mis tig qaub sai
Kev ceev ntawm cov kua mis fermentation nyob ntawm ntau yam.
- Qhov kub zoo rau kev txhim kho cov kab mob lactic acid yog los ntawm +30 ° C txog +40 ° C. Ntawm qhov kub no, mis nyuj sours sai heev. Yog li khaws cov khoom hauv lub tub yees ntawm +4 ° C.
- Mis yuav hauv khw sai sai txawm tias thaum khaws cia hauv lub tub yees vim yog kev ua txhaum ntawm cov cuab yeej tsim khoom. Cov no tuaj yeem yog: tsis ua raws li kev tswj hwm kev huv ntawm kev ua liaj ua teb thaum lub sij hawm pub mis thiab kev thauj mus los, tsis ua haujlwm hauv cov txheej txheem sterilization ntawm cov khoom, kev ua txhaum ntawm kev ncaj ncees ntawm lub ntim, ntim tsis zoo, thiab lwm yam.
Nws yuav tsum tau muab sau tseg tias rau cov mis nyuj tshiab, fermentation yog txheej txheem ntuj tsim, nyob rau hauv chav tsev kub nws pib kwv yees li 12-24 teev tom qab mis nyuj los ntawm ib tug nyuj. Cov mis nyuj sib xyaw kom nrawm dua. Txhawm rau txuas lub neej txee, cov txheej txheem thev naus laus zis xws li pasteurization thiab sterilization yog siv. Lawv ua raws li kev kho qhov kub thiab txias ntawm cov khoom, tab sis txawv nyob rau hauv hom raug.
pasteurization
Pasteurization ntawm mis nyuj yog ua nyob rau hauv ntau txoj kev:
- Khaws 30 feeb ntawm +65 ° C.
- Ntawm +75 ° C rau 15 txog 40 vib nas this.
- Kub +85 ° C, lub sijhawm ua haujlwm 8-10 vib nas this.
Cov mis nyuj no khaws ib feem tseem ceeb ntawm cov vitamins thiab enzymes, thiab cov kab mob feem ntau tuag. "Nyob rau hauv qeb" tsuas yog kub-resistant microbes. Qhov no piav qhia vim li cas mis nyuj tsis qaub rau lub sijhawm ntev. Pasteurized mis nyuj yog khaws cia rau hauv lub tub yees rau 2lub lis piam. Tsis tas li ntawd, cov khoom no yog siv los qhia ntau yam kab mob thiab tsim cov fermentation ncaj qha.
Txoj hauv kev zoo tshaj plaws los khaws cov khoom siv ntau tshaj plaws yog ultra-pasteurization. Nrog rau cov thev naus laus zis no, mis nyuj raug kub hnyiab (+ 135 ° C) rau 3-4 vib nas this. Tom qab ntawd cov khoom yog txias rau +4 ° C thiab ntim rau hauv ib lub pob tsis muaj menyuam. Tsis zoo li cov pa pasteurization, resistant spore cov ntaub ntawv (nrog rau cov kab mob putrefactive) tuag. Cov mis nyuj UHT tuaj yeem khaws cia hauv lub tub yees ntev txog ob lub hlis.
Sterilization
Sterilization tua tag nrho cov kab mob. Cov mis nyuj no tsis muaj menyuam, ntim rau hauv cov thawv aseptic, nws muaj lub neej txee ntev txog 12 lub hlis. Txhua tus paub tias yog vim li cas cov kua mis hauv tsev tsis tig qaub tom qab boiling - vim hais tias cov kab mob tuag. Tab sis nyob hauv tsev, tsis muaj txoj hauv kev los ua kom muaj qhov kub thiab txias thiab muab thaj chaw ua haujlwm tsis muaj kab mob thiab ntim aseptic. Tab sis nyob rau hauv kev lag luam tej yam kev mob, mis nyuj yog sterilized ntawm ib tug kub ntawm +120 - +150 ° C rau 20-30 feeb.
Cov khoom no muaj nqi tsawg vim tias feem ntau ntawm cov vitamins thiab enzymes raug rhuav tshem. Tsis tas li ntawd, lactic acid derivatives tsis tuaj yeem npaj los ntawm nws.
Puas yog mis nyuj los ntawm nyuj tom qab qaub?
Lwm qhov laj thawj vim li cas nyuj cov kua mis tsis tig qaub tuaj yeem yog cov kab mob metabolic hauv tus nyuj lub cev. Nrog rau qhov tsis ncaj ncees lawm qhov sib piv ntawm cov piam thaj thiab protein nyob rau hauv pub, nrog rau cov protein ntau overfeeding, ib tug kab mob hu ua "ketosis" tshwm sim. Ketone mis nyuj muaj teeb meem rau tib neeg lub cev, xyaum tsis ferment, thiab qaub cream nrog ib tug qab qab qab qab zib yog tau los ntawm sib cais cream.
Cov khoom siv mis fermentation
Cov khoom noj fermented mis nyuj tau paub txij thaum ub. Txhua kab lis kev cai muaj nws tus kheej txoj kev npaj cov zaub mov zoo thiab noj qab haus huv. Lawv txawv tsuas yog nyob rau hauv thawj zaug muaj pes tsawg leeg ntawm cov mis nyuj thiab cov pib qhia.
- Curdled milk is easy to make home. Rau qhov no, sourdough yog ntxiv rau sov boiled mis nyuj - ib diav ntawm yogurt los yog qaub cream. Khaws rau hauv qhov chaw sov li ib hnub. Ryazhenka yog Ukrainian curdled mis nyuj ua los ntawm ci mis nyuj.
- Acidophilus tau pom zoo rau cov neeg uas muaj teeb meem plab hnyuv. Cov khoom no zoo kawg nkaus kho cov microflora ntawm lub plab zom mov.
- Yogurt feem ntau muaj cov txiv hmab txiv ntoo thiab txiv hmab txiv ntoo.
- Kefir los ntawm ntau hom. Kefir fungi nkag mus rau hauv cov khoom qub ua rau lactic acid thiab cawv fermentation. Cov ntsiab lus cawv hauv cov dej haus yog li ntawm 0.2% mus rau 0.6%, nyob ntawm lub sijhawm ntawm kev loj hlob. Koj tuaj yeem ua kefir hauv tsev, tab sis rau qhov no koj yuav tsum tau txais cov kab lis kev cai ntawm fungus. Nyob rau hauv ancient sij hawm, kefir muaj nuj nqis heev uas cov hmoov tau ceev faj tiv thaiv los ntawm prying ob lub qhov muag thiab dhau los ntawm niam mus rau tus ntxhais raws li ib tug dowry.
- Kumiss yog npaj los ntawm cov neeg ntawm Central Asia los ntawm mare's los yog ntxhuav cov mis nyuj. Nws muaj cov cuab yeej kho mob raukab mob ntawm plab thiab hnyuv, tuberculosis.
- Cheese, tsev cheese, qaub cream butter kuj tsim nrog kev koom tes ntawm ntau yam pib kab lis kev cai.
Khaws cov mis nyuj thiab cov khoom siv lactic acid rau hauv lub thawv ntim kom huv si, saib xyuas qhov ntsuas kub thiab cov ntsiab lus qhia ntawm lub ntim los ntawm cov chaw tsim khoom. Ua raws li cov lus pom zoo, thiab lo lus nug "vim li cas mis nyuj tig qaub sai?" yuav tsis tshwm sim. Yog tias tsis muaj cov lus qhia meej ntawm kev khaws cia, tsom mus rau qhov kub ntawm + 4 ° C - nws tsim nyog rau yuav luag txhua yam khoom siv mis nyuj. Nco ntsoov tias cov khoom noj mis nyuj yuav tsum tau ua tib zoo tuav, thiab cov khoom noj uas lwj tuaj yeem ua rau muaj mob hnyav.
