{"id":154776,"date":"2020-11-26T14:47:26","date_gmt":"2020-11-26T14:47:26","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/haccp-analiza-mlijecnih-proizvoda-3-dio-sir\/"},"modified":"2022-10-07T13:07:34","modified_gmt":"2022-10-07T13:07:34","slug":"haccp-analiza-mlijecnih-proizvoda-3-dio-sir","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-3-dio-sir\/","title":{"rendered":"HACCP \u2013 Analiza mlije\u010dnih proizvoda \u2013 3.dio: Sir"},"content":{"rendered":"\t\t
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Sir<\/h2>\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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Proizvodnja sira<\/strong>\u00a0jedan je od najstarijih procesa o\u010duvanja pokvarljive hrane poput mlijeka, koje se spontano kiseli i koagulira.<\/p>\n

Sirenje zapo\u010dinje koagulacijom proteina kazeina i sirutke. Kazein se mo\u017ee koagulirati u prisutnosti kiselina do\u00a0pH = 4,6<\/strong>, \u0161to je izoelektri\u010dna to\u010dka kazeina. Proteini sirutke zgru\u0161avaju se na\u00a0temperaturi od 90 do 95 \u00b0 C<\/strong>\u00a0\/ 10-20 min.<\/p>\n

Tijekom postupka proizvodnje sira (odabir i skladi\u0161tenje mlijeka, standardizacija mlijeka, homogenizacija mlijeka, toplinska obrada mlijeka, sirenje i sazrijevanje sira) treba obratiti pa\u017enju na\u00a0pH vrijednost<\/strong>\u00a0i\u00a0temperaturu<\/strong>\u00a0proizvoda i prostore u kojima se odvija proizvodnja.<\/p>\n

Pri\u00a0dozrijevanju sireva<\/strong>\u00a0trebate obratiti pa\u017enju na\u00a0temperaturu<\/strong>\u00a0jer mek\u0161i sirevi dozrijevaju na ni\u017eim temperaturama u kra\u0107em vremenu, dok tvr\u0111i sirevi sazrijevaju na vi\u0161im temperaturama i znatno dulje.<\/p>\n

Pri\u00a0zrenju sireva<\/strong>\u00a0s plemenitom plijesni<\/strong>, za zrenje uz rast bijele plijesni, izme\u0111u ostalih uvjeta, treba osigurati\u00a0temperaturu od 10-14 \u00b0 C<\/strong>\u00a0i\u00a0relativnu vla\u017enost zraka od 85-90%<\/strong>.<\/p>\n

Za\u00a0zrenje sireva<\/strong>\u00a0s plavom plijesni<\/strong>, uz ostale uvjete, treba osigurati\u00a0temperaturu od 10-13 \u00b0 C<\/strong>\u00a0pri\u00a0relativnoj vla\u017enosti zraka od 90-95%<\/strong>.<\/p>\n

Industrija mlijeka je vrlo slo\u017eena tehnologija s mnogo kriti\u010dnih to\u010daka koje treba strogo kontrolirati. A evo i jednostavnih rje\u0161enja za va\u0161a mjerenja iz Hanna Instruments.<\/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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Prijenosni pH mjera\u010d sira - HI99165<\/h2>\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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Hanna Instruments HI99165 izdr\u017eljiv je, vodootporan i prijenosni mjera\u010d pH i temperature za hranu, dizajniran posebno za analizu sira. Automatska kalibracija se izvodi u jednoj ili dvije to\u010dke s dva seta pufera. Sva o\u010ditavanja kalibracije i mjerenja automatski se kompenziraju za varijacije temperature.<\/p>\n

HI99165 koristi tijelo FC2423 od nehr\u0111aju\u0107eg \u010delika, poja\u010danu pH elektrodu koja nudi brojne zna\u010dajke koje pobolj\u0161avaju pH ispitivanje za proizvo\u0111a\u010de sira. Podjeljeni LCD zaslon prikazuje i o\u010ditanje pH i temperature, zajedno s pokazateljima za stabilnost o\u010ditanja, postotak baterije i upute za umjeravanje.<\/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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Profesionalni prijenosni pH metar za sir - HI98165<\/h2>\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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HI98165 je robustan, vodootporan, prenosiv pH metar hrane koji mjeri pH i temperaturu pomo\u0107u specijalizirane elektrode s FC2423 elektrodom za sir. Ovaj profesionalni, vodootporni mjera\u010d zadovoljava standarde IP67. HI98165 se isporu\u010duje sa svim potrebnim dodacima za provo\u0111enje mjerenja pH \/ temperature upakiranim u izdr\u017eljiv termoformirani kofer za no\u0161enje ure\u0111aja, sonde i kalibracijskih otopina koji ih \u010dvrsto dr\u017ei na svom mjestu.<\/p>\n

Proizvodi od sira mogu pru\u017eiti brojne izazove osobi koja mora mjeriti pH. Proizvodi od sira obi\u010dno su \u010dvrsti do polu\u010dvrsti. Obje vrste uzoraka prekriti \u0107e osjetljivu povr\u0161inu staklene membrane i\/ili za\u010depiti referentni spoj. FC2423 koji se isporu\u010duje sa HI98165 dizajniran je posebno za mjerenje pH u siru. FC2423 koji se izra\u0111uje od konusnog oblika vrha u izdr\u017eljivom tijelu od nehr\u0111aju\u0107eg \u010delika promjera 5 mm za lak prodor u sir bez pu\u0161tanja u otvoreni spoj koji je otporan na za\u010depljenja; FC2423 je idealna pH elektroda op\u0107e namjene za sir. FC2423 se na HI98165 povezuje quick-connect, vodootpornim DIN priklju\u010dkom, \u010dime se omogu\u0107ava sigurno pri\u010dvr\u0161\u0107ivanje bez navoja.<\/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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Preklopni termometar Checktemp\u00ae 4 - HI151<\/h2>\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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HI151 Checktemp\u00ae 4 je sklopivi termistorski termometar koji mo\u017ee mjeriti temperaturu do 300 \u00b0 C (572 \u00b0 F). Ovi termometri nude brojne napredne zna\u010dajke, uklju\u010duju\u0107i CAL-Check za internu provjeru elektronike i senzor pokreta koji eliminira potrebu za zatvaranjem i ponovnim otvaranjem sonde kada mjera\u010d u\u0111e u na\u010din u\u0161tede energije. Checktemp 4 dostupan je u \u0161est razli\u010ditih boja koje se mogu dodijeliti razli\u010ditim proizvodima kako bi se izbjegla unakrsna kontaminacija u restoranu, kuhinji ili proizvodnom pogonu.<\/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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HI700642P otopina za \u010di\u0161\u0107enje naslaga sira (vre\u0107ice od 25 x 20 ml)<\/h2>\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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HI700642P je vrlo u\u010dinkovita otopina za \u010di\u0161\u0107enje koja je posebno formulirana za upotrebu s pH elektrodama koje postaju oblo\u017eene naslagama sira. Elektrode mogu postati prljave od uporabe i dati \u0107e neto\u010dne rezultate \u010dak i dok ispravno o\u010ditavaju pH u puferu. Hannina rje\u0161enja za \u010di\u0161\u0107enje uklanjaju ne\u010disto\u0107e i ostatke koji su ostali na povr\u0161ini elektrode nakon mjerenja sira. Hanna predla\u017ee \u010di\u0161\u0107enje elektrode i spoja va\u0161e elektrode redovito kako bi se osiguralo da je sonda uvijek \u010dista i sprije\u010dilo bilo kakvo za\u010depljenje spoja.<\/p>\n

Na svakoj vre\u0107ici nalazi se otisnut broj serije i datum isteka, a izra\u0111ena je od lagane blok folije koja osigurava svje\u017einu pri svakom otvaranju. Hanna linija otopina za \u010di\u0161\u0107enje posebno je formulirana tako da isti\u010de 5 godina od datuma proizvodnje za neotvorenu vre\u0107icu.<\/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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Digitalni refraktometar za mjerenje natrijevog klorida u hrani - HI96821<\/h2>\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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HI96821 je robustan, prijenosni digitalni refraktometar dizajniran za mjerenje natrijevog klorida (NaCl). HI96821 prikazuje koncentraciju NaCl na \u010detiri razli\u010dita na\u010dina: g\/100 g, g\/100 mL, specifi\u010dna te\u017eina i \u00b0Baume. Visoka to\u010dnost i jednostavan rad instrumenta daje svaki put pouzdane rezultate. Sva o\u010ditanja se automatski nadokna\u0111uju promjene temperature i prikazuju s vremenom odziva od 1,5 sekunde. Zabrtvljene kristalne prizme od stakla i nehr\u0111aju\u0107eg \u010delika se lako \u010diste. Samo obri\u0161ite mekom krpom kako biste se pripremili za sljede\u0107i uzorak.<\/p>\n

Refraktometar HI96821 pretvara indeks loma uzorka hrane u g \/ 100 g, g \/ 100 ml, specifi\u010dnu te\u017einu i \u00b0 Baume. Te se pretvorbe temelje na me\u0111unarodno priznatim referencama za pretvorbu jedinica. HI96821 idealan je za analizu preljeva za salate, sireve, za\u010dine, hranu u konzervama i teglama, juhe, salamure i sirutku. HI96821 jednostavan je alat za mjerenje natrijevog klorida u hrani, bilo na proizvodnoj liniji ili u laboratoriju.<\/p>\n

    \n
  • Dizajniran za analizu natrijevog klorida u hrani<\/li>\n
  • Automatska temperaturna kompenzacija<\/li>\n
  • Mjerenja visoke to\u010dnosti u g\/100 g, g\/100 mL, specifi\u010dnoj te\u017eini i \u00b0Baume<\/li>\n<\/ul>\n

    Indeks loma<\/strong><\/p>\n

    HI96821 vr\u0161i mjerenja na temelju indeksa loma uzorka. Indeks loma je mjerenje kako se svjetlost pona\u0161a dok prolazi kroz uzorak. Ovisno o sastavu uzorka, svjetlost \u0107e se lomiti i razli\u010dito reflektirati. Mjere\u0107i ovu aktivnost linearnim senzorom slike, indeks loma uzorka mo\u017ee se procijeniti i koristiti za odre\u0111ivanje njegovih fizi\u010dkih svojstava, kao \u0161to su koncentracija i gusto\u0107a. Osim linearnog senzora za sliku, HI96821 koristi LED svjetlo, prizmu i le\u0107e za mjerenja.<\/p>\n

    Varijacije temperature utjecati \u0107e na to\u010dnost o\u010ditanja refraktometrije, pa se za pouzdane rezultate toplo preporu\u010duje uporaba temperaturne kompenzacije. HI96821 sadr\u017ei ugra\u0111eni temperaturni senzor i programiran je s algoritmima za kompenzaciju temperature u skladu s me\u0111unarodno priznatim referencama koje se razlikuju ovisno o parametru koji se mjeri.<\/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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    Prijenosni termohigrometar - HI9564<\/h2>\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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    HI9564 je prijenosni termo-higrometar osmi\u0161ljen za pru\u017eanje vrhunskih performansi u ote\u017eanim uvjetima. Mjerenja temperature i relativne vla\u017enosti olak\u0161avaju se s robusnim, vodootpornim ku\u0107i\u0161tem brojila i izdr\u017eljivim ku\u0107i\u0161tem sonde HI706023. HI9564 sadr\u017ei funkciju automatskog isklju\u010divanja nakon 8 ili 60 minuta, o\u010ditanja temperature u Celzijusu i Fahrenheitu i poruke na zaslonu za usmjeravanje postupaka i ukazivanje na potencijalne pogre\u0161ke. HI9564 ima odabir temperature i RH na\u010dina rada. Na\u010din mjerenja mo\u017ee se lako prebaciti pritiskom na tipku RANGE. I temperatura i relativna vla\u017enost mjere se pomo\u0107u sonde HI706023 koja ima unutarnji temperaturni senzor i ugra\u0111eni mikro\u010dip koji pohranjuje kalibracijske podatke.<\/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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    Autor: Tajana Mokrovi\u0107, mag.nutr.<\/strong><\/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":"

    Sir Proizvodnja sira\u00a0jedan je od najstarijih procesa o\u010duvanja pokvarljive hrane poput mlijeka, koje se spontano […]<\/p>\n","protected":false},"author":14,"featured_media":153789,"comment_status":"closed","ping_status":"closed","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":[381],"tags":[],"class_list":["post-154776","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr"],"yoast_head":"\nHACCP \u2013 Analiza mlije\u010dnih proizvoda \u2013 3.dio: Sir - 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