{"id":203348,"date":"2021-10-26T10:29:15","date_gmt":"2021-10-26T10:29:15","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/molla-nga-kopshti-i-edenit-ne-cdo-kopsht\/"},"modified":"2023-03-30T07:59:48","modified_gmt":"2023-03-30T07:59:48","slug":"molla-nga-kopshti-i-edenit-ne-cdo-kopsht","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/molla-nga-kopshti-i-edenit-ne-cdo-kopsht\/","title":{"rendered":"Molla – Nga kopshti i Edenit n\u00eb \u00e7do kopsht"},"content":{"rendered":"\t\t
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Molla mendohet t\u00eb jet\u00eb zbuluar 4000-10000 vjet m\u00eb par\u00eb n\u00eb Kazakistan. Jan\u00eb t\u00eb njohura m\u00eb shum\u00eb se 7500 kultivar\u00eb moll\u00ebsh. Gjat\u00eb gjith\u00eb historis\u00eb, moll\u00ebt jan\u00eb p\u00ebrshkruar shpesh n\u00eb kultura dhe mitologji t\u00eb ndryshme. Ajo p\u00ebrshkruhet n\u00eb Bib\u00ebl si nj\u00eb frut i ndaluar, n\u00eb mitologjin\u00eb greke ishte iniciatori i Luft\u00ebs s\u00eb Troj\u00ebs dhe te per\u00ebndit\u00eb nordike ishte ushqimi q\u00eb u siguroi atyre rinin\u00eb e p\u00ebrjetshme. Sot prodhohen 86 milion\u00eb ton\u00eb n\u00eb vit, duke e b\u00ebr\u00eb at\u00eb frutin e kat\u00ebrt m\u00eb t\u00eb kultivuar n\u00eb bot\u00eb.<\/p>\n

Procesi teknologjik i prodhimit t\u00eb l\u00ebngjeve t\u00eb frutave \u00ebsht\u00eb kompleks. Procesi baz\u00eb i prodhimit t\u00eb l\u00ebngjeve p\u00ebrfshin p\u00ebrgatitjen e l\u00ebngut n\u00ebp\u00ebrmjet p\u00ebrgatitjes s\u00eb l\u00ebnd\u00ebve t\u00eb para, ujit, sheqerit, aromave, koncentrateve dhe kombinimit t\u00eb tyre. M\u00eb pas fillojn\u00eb proceset e pasterizimit dhe p\u00ebrzierjet dhe mbushjet n\u00eb kushte sterile.<\/p>\n

Cil\u00ebsia e l\u00ebnd\u00ebve t\u00eb para p\u00ebr prodhimin e l\u00ebngjeve t\u00eb frutave \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme. P\u00ebrve\u00e7 cil\u00ebsis\u00eb s\u00eb l\u00ebnd\u00ebs s\u00eb par\u00eb (moll\u00ebs) dhe cil\u00ebsive t\u00eb saj ndijore-analitike, \u00ebsht\u00eb e nevojshme t\u00eb monitorohen disa parametra t\u00eb l\u00ebnd\u00ebve t\u00eb tjera t\u00eb para.<\/p>\n

P\u00ebr t\u00eb p\u00ebrcaktuar maturimin e moll\u00ebs ka disa parametra q\u00eb mund t\u00eb matni. Aciditeti i titruesh\u00ebm \u00ebsht\u00eb nj\u00eb paramet\u00ebr i r\u00ebnd\u00ebsish\u00ebm p\u00ebr p\u00ebrcaktimin e pjekuris\u00eb s\u00eb frutave dhe shijes s\u00eb thart\u00eb t\u00eb frutave. Pjekuria e frutave \u00ebsht\u00eb nj\u00eb nga faktor\u00ebt m\u00eb t\u00eb r\u00ebnd\u00ebsish\u00ebm p\u00ebr t\u00eb p\u00ebrcaktuar se sa mir\u00eb do t\u00eb ruhen frutat dhe si do t\u00eb shijojn\u00eb. P\u00ebr disa fruta, standardet qeveritare t\u00eb cil\u00ebsis\u00eb (bazuar n\u00eb aciditetin e titruesh\u00ebm ose raportin e l\u00ebnd\u00ebve t\u00eb ngurta totale t\u00eb tretshme (\u00b0Brix) ndaj aciditetit t\u00eb titruesh\u00ebm) jan\u00eb vendosur p\u00ebr t\u00eb mbrojtur konsumator\u00ebt. Frutat e papjekura normalisht do t\u00eb ken\u00eb nj\u00eb racion t\u00eb ul\u00ebt sheqeri ndaj acidit n\u00eb krahasim me frutat e pjekur q\u00eb do t\u00eb ken\u00eb nj\u00eb raport t\u00eb lart\u00eb sheqeri ndaj acidit.<\/p>\n

P\u00ebr t\u00eb matur aciditetin e titruesh\u00ebm n\u00eb fruta, p\u00ebrdorni Mini Titruesin p\u00ebr Matjen e Aciditetit t\u00eb Titruesh\u00ebm n\u00eb L\u00ebngun e Frutit – HI84532<\/h2>\n<\/p>\n

HI84532 \u00ebsht\u00eb nj\u00eb mini-titrues automatik i thjesht\u00eb, i shpejt\u00eb dhe i sakt\u00eb i krijuar p\u00ebr matjen e pH dhe aciditetit t\u00eb titruesh\u00ebm n\u00eb l\u00ebngun e frutave.<\/p>\n

Ky mini titues p\u00ebrdor nj\u00eb metod\u00eb t\u00eb optimizuar t\u00eb paraprogramuar dhe nj\u00eb elektrod\u00eb pH prej qelqi p\u00ebr t\u00eb dh\u00ebn\u00eb p\u00ebrcaktimin shum\u00eb t\u00eb sakt\u00eb t\u00eb pH dhe aciditetin e titrush\u00ebm p\u00ebr analiz\u00ebn p\u00ebrfundimtare t\u00eb frutave.<\/p>\n

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  • Kit i plot\u00eb p\u00ebr aciditetin e titrush\u00ebm n\u00eb l\u00ebngun e frutave.<\/li>\n
  • Dozimi dinamik e b\u00ebn testimin m\u00eb t\u00eb shpejt\u00eb dhe m\u00eb t\u00eb sakt\u00eb.<\/li>\n
  • E shk\u00eblqyeshme p\u00ebr kantinat e vogla dhe t\u00eb mesme dhe hobiist\u00ebt e avancuar.<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Fort\u00ebsia totale e ujit<\/strong><\/p>\n

    Rregullat parashikojn\u00eb q\u00eb vlera e fort\u00ebsis\u00eb totale t\u00eb ujit p\u00ebr prodhimin e l\u00ebngjeve t\u00eb frutave duhet t\u00eb jet\u00eb 0-4\u00b0 nj, dhe n\u00ebse \u00ebsht\u00eb m\u00eb e lart\u00eb, uji duhet t\u00eb demineralizohet.<\/p>\n

    Si t\u00eb matni fort\u00ebsin\u00eb e ujit?<\/em><\/p>\n

    Ka disa metoda t\u00eb disponueshme, nga kontrolli i shpejt\u00eb me kitet e testimit, fotometrave deri te sistemet e titrimit.<\/p>\n

    Fotomet\u00ebr Portativ p\u00ebr Fort\u00ebsin\u00eb Totale \u2013 HI97735<\/p>\n

    Fotometri i fort\u00ebsis\u00eb totale HI97735 kombinon sakt\u00ebsin\u00eb dhe leht\u00ebsin\u00eb e p\u00ebrdorimit n\u00eb nj\u00eb dizajn t\u00eb thjesht\u00eb e t\u00eb l\u00ebvizsh\u00ebm. Sistemi i avancuar optik ofron sakt\u00ebsi t\u00eb cil\u00ebsis\u00eb laboratorike, nd\u00ebrsa dizajni i tij miq\u00ebsor p\u00ebr p\u00ebrdoruesit \u00ebsht\u00eb i leht\u00eb p\u00ebr \u00e7do p\u00ebrdorues, duke e b\u00ebr\u00eb at\u00eb fotometrin e p\u00ebrsosur p\u00ebr nevojat tuaja t\u00eb testimit t\u00eb cil\u00ebsis\u00eb s\u00eb ujit. Mat\u00ebsi HI97735 mat fort\u00ebsin\u00eb totale n\u00eb mostrat e ujit deri n\u00eb 750 mg\/L (ppm) CaCO3.<\/p>\n

      \n
    • Nuk nevojitet koh\u00eb p\u00ebr ngrohje p\u00ebrpara se t\u00eb b\u00ebni matje.<\/li>\n
    • Modaliteti tutorial p\u00ebr udh\u00ebzime t\u00eb thjeshta hap pas hapi.<\/li>\n
    • CAL Check p\u00ebr verifikimin dhe kalibrimin e performanc\u00ebs<\/li>\n
    • Lundrim i leht\u00eb nd\u00ebrmjet formave kimike me shtypjen e nj\u00eb butoni:<\/li>\n<\/ul>\n

      \u2013 mg\/L (ppm)<\/p>\n

      \u2013 French degrees (\u00b0f)<\/p>\n

      \u2013 German degrees (\u00b0dH)<\/p>\n

      \u2013 English degrees (\u00b0E)<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      vlera e pH<\/strong><\/p>\n

      \u00c7do lloj l\u00ebngu ka nj\u00eb vler\u00eb t\u00eb p\u00ebrcaktuar pH q\u00eb kontrollohet gjat\u00eb gjith\u00eb prodhimit. pH matet n\u00eb baza, koncentrate, pure dhe aromatizues p\u00ebrpara prodhimit. N\u00ebse flasim p\u00ebr l\u00ebngun e moll\u00ebs, ai duhet t\u00eb ket\u00eb nj\u00eb vler\u00eb pH rreth 3,4. Vlerat e pH jasht\u00eb k\u00ebtij diapazoni mund t\u00eb tregojn\u00eb nj\u00eb produkt mikrobiologjikisht t\u00eb d\u00ebmtuar ose nj\u00eb produkt q\u00eb nuk \u00ebsht\u00eb teknologjikisht i sakt\u00eb.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      A ka nj\u00eb zgjidhje t\u00eb leht\u00eb p\u00ebr matjen e vler\u00ebs s\u00eb pH n\u00eb l\u00ebngun tuaj t\u00eb moll\u00ebs?<\/em><\/p>\n

      P\u00ebr t\u00eb matur vler\u00ebn e pH-it s\u00eb l\u00ebngut tuaj t\u00eb moll\u00ebs, mund t\u00eb p\u00ebrdorni pH-mat\u00ebsin portativ HI98161 Professional Foodcare.<\/p>\n

      HI98161 \u00ebsht\u00eb nj\u00eb mat\u00ebs pH, i pap\u00ebrshkuesh\u00ebm nga uji, portativ q\u00eb mat pH dhe temperatur\u00ebn duke p\u00ebrdorur elektrod\u00ebn e specializuar t\u00eb pH FC2023 Foodcare. Ky mat\u00ebs profesional, i pap\u00ebrshkuesh\u00ebm nga uji p\u00ebrputhet me standardet IP67. HI98161 furnizohet me t\u00eb gjith\u00eb aksesor\u00ebt e nevojsh\u00ebm p\u00ebr t\u00eb kryer nj\u00eb matje t\u00eb pH\/temperatur\u00eb i paketuar n\u00eb nj\u00eb cant\u00eb mbajt\u00ebse t\u00eb q\u00ebndrueshme e termoformuar q\u00eb i mban mat\u00ebsit, sondat dhe bufer\u00ebt e kalibrimit n\u00eb vend t\u00eb sigurt.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Ose mund t\u00eb p\u00ebrdorni pH mat\u00ebsin portativ t\u00eb ushqimit \u2013 HI99161.<\/p>\n

      HI99161 \u00ebsht\u00eb nj\u00eb mat\u00ebs portativ, i pH dhe i temperatur\u00ebs i Foodcare i projektuar posa\u00e7\u00ebrisht p\u00ebr aplikime ushqimore. Monitorimi i pH n\u00eb industrin\u00eb ushqimore \u00ebsht\u00eb kritik p\u00ebr t\u00eb siguruar cil\u00ebsin\u00eb e \u00e7do produkti. Elektroda e pH FC202D p\u00ebrmban nj\u00eb trup PVDF, t\u00eb leht\u00eb p\u00ebr t’u pastruar, me nj\u00eb maj\u00eb konike, duke e b\u00ebr\u00eb at\u00eb ideale p\u00ebr matjet n\u00eb tret\u00ebsirat gjys\u00ebm t\u00eb ngurta. FC202D p\u00ebrdor nj\u00eb kryq\u00ebzim referimi t\u00eb tipit t\u00eb m\u00ebng\u00ebs me difuzion t\u00eb lir\u00eb, i cili parandalon problemet tipike t\u00eb bllokimit n\u00eb l\u00ebngjet viskoze.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      P\u00ebrmbajtja e l\u00ebnd\u00ebs s\u00eb that\u00eb<\/strong><\/p>\n

      P\u00ebrmbajtja e l\u00ebnd\u00ebs s\u00eb that\u00eb n\u00eb l\u00ebnd\u00ebn e par\u00eb dhe l\u00ebngun \u00ebsht\u00eb informacioni baz\u00eb me t\u00eb cilin mund t\u00eb marrim nj\u00eb pasqyr\u00eb t\u00eb sakt\u00ebsis\u00eb s\u00eb produktit, vler\u00ebs s\u00eb tij ushqyese dhe ndijore. L\u00ebnda e that\u00eb matet n\u00eb sheqer t\u00eb sapop\u00ebrgatitur, baza, koncentrate, pure dhe shije. Sipas rregullores, vlera minimale e l\u00ebnd\u00ebs s\u00eb that\u00eb n\u00eb l\u00ebngun e frutave t\u00eb moll\u00ebs mund t\u00eb jet\u00eb 10% ose 11.2 Brix.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      P\u00ebr matjen e l\u00ebnd\u00ebs s\u00eb that\u00eb n\u00eb produktin tuaj p\u00ebrdorni Refraktometrin Dixhital p\u00ebr Analiz\u00ebn Brix n\u00eb Ushqime – HI96801.<\/p>\n

      HI96801 \u00ebsht\u00eb nj\u00eb refraktomet\u00ebr dixhital i fort\u00eb, portativ p\u00ebr produktet ushqimore, i krijuar p\u00ebr t\u00eb raportuar p\u00ebrmbajtjen e sheqerit n\u00eb tret\u00ebsirat ujore si % Brix. HI96801 raporton rezultatet me nj\u00eb sakt\u00ebsi prej \u00b10,2% Brix. Funksionimi i njehsorit thjeshtohet vet\u00ebm me dy butona: nj\u00eb buton \u00ebsht\u00eb p\u00ebr t\u00eb kalibruar me uj\u00eb t\u00eb distiluar ose t\u00eb dejonizuar dhe tjetri p\u00ebr t\u00eb realizuar nj\u00eb matje. T\u00eb gjitha leximet kompensohen automatikisht p\u00ebr ndryshimet e temperatur\u00ebs sipas standardit ICUMSA Methods Book dhe shfaqen brenda nj\u00eb kohe p\u00ebrgjigjeje prej 1,5 sekonde. Prizma t\u00eb mbyllur prej qelqi stralli dhe pusi prej \u00e7eliku inoks, pastrohen leht\u00eb. Thjesht fshijeni me nj\u00eb leck\u00eb t\u00eb but\u00eb para matjes p\u00ebr mostr\u00ebn tjet\u00ebr.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      Pasterizimi i l\u00ebngut t\u00eb moll\u00ebs<\/strong><\/p>\n

      Pasterizimi shkat\u00ebrron bakteret pa ndryshuar ndjesh\u00ebm p\u00ebrb\u00ebrjen, shijen dhe vler\u00ebn ushqyese t\u00eb ushqimit. Pasterizimi \u00ebsht\u00eb nj\u00eb metod\u00eb n\u00eb t\u00eb cil\u00ebn aplikohet nj\u00eb temperatur\u00eb deri n\u00eb 100 \u00b0 C deri n\u00eb 30 minuta. Mund t\u00eb kryhet para ose pas mbushjes s\u00eb pijes n\u00eb paketim. Mbushja e nxeht\u00eb p\u00ebrfshin mbushjen e produktit t\u00eb nxeht\u00eb t\u00eb pasterizuar n\u00eb temperatura m\u00eb t\u00eb larta se 85 \u00b0 C n\u00eb ambalazhe t\u00eb p\u00ebrgatitura jo sterile dhe jo aseptike, dmth. l\u00ebngu i nxeht\u00eb vepron si nj\u00eb mjet p\u00ebr shkat\u00ebrrimin e mikroorganizmave t\u00eb pranish\u00ebm n\u00eb paketimin e sip\u00ebrfaqes s\u00eb brendshme.<\/p>\n

      Si t\u00eb monitorohet ky paramet\u00ebr vendimtar?<\/em><\/p>\n

      Monitorimi i temperatur\u00ebs \u00ebsht\u00eb thelb\u00ebsor n\u00eb pasterizim dhe p\u00ebr k\u00ebt\u00eb ju mund t\u00eb p\u00ebrdorni termometrin termoelement K-Type HI9350011.<\/p>\n

      HI9350011 \u00ebsht\u00eb nj\u00eb termomet\u00ebr i pap\u00ebrshkuesh\u00ebm nga uji, portativ termoelement K-Type i krijuar p\u00ebr profesionist\u00ebt e ushqimit, i cili k\u00ebrkon t\u00eb monitoroj\u00eb temperatur\u00ebn si pjes\u00eb e nj\u00eb plani t\u00eb analiz\u00ebs s\u00eb rrezikut t\u00eb pikave kritike t\u00eb kontrollit (HACCP), duke p\u00ebrfshir\u00eb sh\u00ebrbimin e ushqimit, prodhimin, paketimin, transportin, restorantet ose hotelierin\u00eb. . HI9350011, si njehsor, mund t\u00eb mat\u00eb n\u00eb nj\u00eb gam\u00eb t\u00eb gjer\u00eb temperaturash nga -50,0\u00b0C (-58,0\u00b0F) deri n\u00eb 300\u00b0C (573\u00b0F) dhe ofron nj\u00eb sakt\u00ebsi shum\u00eb t\u00eb lart\u00eb prej \u00b10,4\u00b0C (\u00b10,7 \u00b0F).<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Autor: Tajana Mokrovi\u0107, mag.nutr.<\/strong><\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Molla mendohet t\u00eb jet\u00eb zbuluar 4000-10000 vjet m\u00eb par\u00eb n\u00eb Kazakistan. Jan\u00eb t\u00eb njohura m\u00eb […]<\/p>\n","protected":false},"author":14,"featured_media":188084,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[431],"tags":[],"class_list":["post-203348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ushqimi"],"yoast_head":"\nMolla - Nga kopshti i Edenit n\u00eb \u00e7do kopsht - Hanna Instruments Albania<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/al\/molla-nga-kopshti-i-edenit-ne-cdo-kopsht\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Molla - Nga kopshti i Edenit n\u00eb \u00e7do kopsht - Hanna Instruments Albania\" \/>\n<meta property=\"og:description\" content=\"Molla mendohet t\u00eb jet\u00eb zbuluar 4000-10000 vjet m\u00eb par\u00eb n\u00eb Kazakistan. 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