{"id":154805,"date":"2020-11-26T13:38:31","date_gmt":"2020-11-26T13:38:31","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/"},"modified":"2022-10-07T13:07:49","modified_gmt":"2022-10-07T13:07:49","slug":"haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/","title":{"rendered":"HACCP \u2013 Analiza mlije\u010dnih proizvoda \u2013 2.dio: Jogurt"},"content":{"rendered":"\t\t
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FERMENTIRANI MLIJE\u010cNI PROIZVODI<\/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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Fermentacija<\/strong>\u00a0je postupak kojem dolazi do biokemijskih promjena u organskim komponentama djelovanjem enzima mikroorganizama, obi\u010dno bez kisika, uz osloba\u0111anje energije. Prije fermentacije mlijeko se obra\u0111uje i prera\u0111uje (odabir i prerada mlijeka, standardizacija mlijeka, homogenizacija mlijeka, toplinska obrada). Kroz sve korake\u00a0temperatura<\/strong>\u00a0mora biti pa\u017eljivo pra\u0107ena. U fermentiranim mlije\u010dnim proizvodima, mlijeko (\u0161e\u0107eri u mlijeku) fermentira zbog prisutnosti razli\u010ditih bakterija mlije\u010dne kiseline.<\/p>\n

Inokulacija<\/strong>\u00a0mlijeka jedna je od\u00a0kriti\u010dnih to\u010daka<\/strong>u proizvodnji fermentiranih mlije\u010dnih proizvoda. U tom se postupku dodaje odabrana mikrobiolo\u0161ka kultura, a u cijelom je procesu vrlo va\u017ena optimalna\u00a0temperatura<\/strong>\u00a0kako bi se zapo\u010deo proces fermentacije.<\/p>\n

Inkubacija ili fermentacija<\/strong>ovisit \u0107e o temperaturi i vrsti kulture mikroba, a zaustavlja se nakon stvaranja koaguluma pri\u00a0pH = 4,6<\/strong>. Fermentacija \u0107e se zaustaviti\u00a0hla\u0111enjem u dvije faze<\/strong>\u00a0(prva faza 15 do 20 \u00b0 C; zavr\u0161no hla\u0111enje < 5 \u00b0 C).<\/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 metar za jogurt - HI99164<\/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 HI99164 izdr\u017eljiv je, vodootporan i prijenosni mjera\u010d pH i temperature u hrani, dizajniran posebno za analizu jogurta. 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

HI99164 koristi FC2133 staklenu, poja\u010danu pH elektrodu koja nudi brojne zna\u010dajke koje pobolj\u0161avaju pH ispitivanje za proizvo\u0111a\u010de jogurta. 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

HI99164 koristi FC2133 poja\u010danu pH elektrodu sa staklenim tijelom. Konusni vrh sonde osigurava stabilnu kalibraciju i mjerenje u polukrutim tvarima i emulzijama poput jogurta.<\/p>\n

Za\u010depljenje referentnog spoja \u010dest je izazov s kojim se suo\u010davaju proizvo\u0111a\u010di jogurta jer se krute tvari i proteini mlijeka mogu lako nakupiti na elektrodi. Dizajn otvorenog spoja FC2133 koristi viskolenski referentni elektrolit koji dolazi u izravan kontakt s uzorkom jogurta.<\/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 jogurt - HI98164<\/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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HI98164 je robusni, vodootporni prijenosni pH metar za hranu koji mjeri pH i temperaturu pomo\u0107u specijalizirane FC2133 pH elektrode za jogurt. Ovaj profesionalni, vodootporni mjera\u010d zadovoljava standarde IP67. HI98164 isporu\u010duje se sa svim potrebnim priborom za mjerenje pH \/ temperature upakiranom u izdr\u017eljivi termoformirani kov\u010deg koji sigurno dr\u017ei mjera\u010de, sonde i kalibracijske pufere.<\/p>\n

FC2133 koji se isporu\u010duje s HI98164 dizajniran je posebno za mjerenje pH u jogurtu. Od oblika sto\u017eastog vrha za lak\u0161i prodor do otvorenog spoja koji se odupire za\u010depljenju; FC2133 je idealna pH elektroda op\u0107e namjene za proizvode poput jogurta.<\/p>\n

Poja\u010dana pH elektroda FC2133 specijalizirana je sonda koja nudi brojne zna\u010dajke koje pobolj\u0161avaju pH ispitivanje za proizvo\u0111a\u010de jogurta. Integrirani temperaturni senzor omogu\u0107uje mjerenje pH kompenzirano temperaturom bez potrebe za zasebnom temperaturnom sondom.<\/p>\n

Na\u010din prijave na zahtjev omogu\u0107uje korisniku snimanje i spremanje do 200 uzoraka koji se potom mogu opozvati ili prenijeti na ra\u010dunalo pomo\u0107u Hanninog mikro USB kabela HI920015 i softvera HI92000 za sljedivost u vo\u0111enju evidencije za odre\u0111ene serije proizvoda.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Temperaturni datalogger - HI148<\/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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d skladi\u0161tenja do otpreme, va\u017eno je nadzirati temperaturu proizvoda kako biste bili sigurni da se \u010duvaju u optimalnim uvjetima. Brzo postavljanje, jednostavan za kori\u0161tenje, HI148 je datalogger koji je idealan za pra\u0107enje i bilje\u017eenje temperature u aplikacijama kao \u0161to su prerada hrane, prijevoz, muzeji i hortikultura.<\/p>\n

HI148 smje\u0161ten je u robusnom vodootpornom ABS ku\u0107i\u0161tu s IP67 ocjenom koja \u0161titi od uno\u0161enja pra\u0161ine i potapanja u vodu na dubini od 1 metra do 30 minuta.<\/p>\n

HI148 temperaturni dataloggeri dostupni su u \u010detiri razli\u010dita modela. Modeli su dostupni s jednim ili dva kanala s kombinacijom unutarnjih i\/ili vanjskih senzora. Zapisiva\u010di s vanjskim senzorom temperature imaju sondu od nehr\u0111aju\u0107eg \u010delika na 1 m (3,3\u2032) fleksibilnom silikonskom kabelu.<\/p>\n

Svi dataloggeri mogu biti programirani za prijenos zapisanih podataka pomo\u0107u USB-C kabela i HI92148 PC softvera.<\/p>\n

Dohva\u0107anje i analiza podataka<\/strong><\/p>\n

Termologeri imaju velik kapacitet memorije: 16 000 uzoraka za 1-kanalne modele i 8 000 uzoraka \/ kanal za 2-kanalne modele. Prijavljeni podaci prikazuju se i kao tablica i kao grafi\u010dki prikaz u softveru HI92148. Grafi\u010dki prikaz mo\u017ee se spremiti kao slikovna datoteka, dok se podaci mogu izvoziti i kao prora\u010dunska tablica za daljnju analizu podataka.<\/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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HALO PVDF Foodcare pH Elektroda s Bluetooth\u00ae - FC2022<\/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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FC2022 HALO je Bluetooth Smart (Bluetooth 4.0) Foodcare pH i temperaturna elektroda sastavljena od PVDF materijala otpornog na kemikalije.<\/p>\n

Ova elektroda ima jedinstveni dizajn otvorenog spoja u kojem se nalazi viskolen (tvrdi gel) elektrolitni sloj koji je bez srebrovog klorida (AgCl) izme\u0111u uzorka koji treba izmjeriti i unutarnje referentne \u0107elije. Dizajn otvorenog spoja odolijeva za\u010depljenju, a sto\u017easti vrh sonde \u010dini ga idealnim za pH mjerenja u prehrambenim proizvodima, uklju\u010duju\u0107i mlije\u010dne proizvode, tijesto, mljeveno meso i druge polu\u010dvrste uzorke hrane.<\/p>\n

Sva o\u010ditanja se prenose izravno na HI2202 edgeblu ili kompatibilni Apple ili Android ure\u0111aj koji pokre\u0107e Hanna Lab App.<\/p>\n

Spajanje jednim dodirom<\/strong><\/p>\n

Jednostavno se pove\u017eite s Hanna Lab aplikacijom pritiskom na gumb putem Bluetooth be\u017ei\u010dne tehnologije.<\/p>\n

FC2022 je revolucionarna pH elektroda koja uklju\u010duje Bluetooth Smart (Bluetooth 4.0) be\u017ei\u010dnu tehnologiju s dizajnom specifi\u010dnim za aplikaciju. Ova elektroda ima mnoge zna\u010dajke koje ju \u010dine idealnim za mjerenje proizvoda povezanih s hranom. FC2022 je pogodna za kori\u0161tenje s uzorcima koji mjere od 0 do 60 \u00b0C.<\/p>\n

Konusni dizajn vrha omogu\u0107uje prodiranje u krute tvari, polu krute tvari i emulzije za izravno mjerenje pH u prehrambenim proizvodima, uklju\u010duju\u0107i meso, sir, jogurt i mlijeko.<\/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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HI700641P Otopina za \u010di\u0161\u0107enje i dezinfekciju za mlije\u010dne proizvode (25 x 20 00 mL Vre\u0107ice)<\/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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HI700641P je visoko u\u010dinkovita otopina za \u010di\u0161\u0107enje i dezinfekciju koja je posebno formulirana za upotrebu s pH elektrodama koje se prevla\u010de mlije\u010dnim naslagama, uklju\u010duju\u0107i mlijeko, sir, jogurt i sladoled. Elektrode mogu postati prljave od uporabe i dati \u0107e neto\u010dne rezultate \u010dak i dok ispravno o\u010ditavaju pH u puferu. Hanna otopine za \u010di\u0161\u0107enje uklanjaju ne\u010disto\u0107e i ostatke koji su ostali na povr\u0161ini elektrode nakon mjerenja mlije\u010dnih proizvoda. 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\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 Fran\u010di\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":"

FERMENTIRANI MLIJE\u010cNI PROIZVODI Fermentacija\u00a0je postupak kojem dolazi do biokemijskih promjena u organskim komponentama djelovanjem enzima […]<\/p>\n","protected":false},"author":14,"featured_media":153726,"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-154805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr"],"yoast_head":"\nHACCP \u2013 Analiza mlije\u010dnih proizvoda \u2013 2.dio: Jogurt - Hanna Instruments Hrvatska<\/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\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HACCP \u2013 Analiza mlije\u010dnih proizvoda \u2013 2.dio: Jogurt - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"FERMENTIRANI MLIJE\u010cNI PROIZVODI Fermentacija\u00a0je postupak kojem dolazi do biokemijskih promjena u organskim komponentama djelovanjem enzima […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Hrvatska\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-26T13:38:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-07T13:07:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/11\/yogurt-2035323_1920-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1082\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Milan Petrovi\u0107\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napisao\/la\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Procijenjeno vrijeme \u010ditanja\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minuta\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"HACCP \u2013 Analiza mlije\u010dnih proizvoda \u2013 2.dio: Jogurt\",\"datePublished\":\"2020-11-26T13:38:31+00:00\",\"dateModified\":\"2022-10-07T13:07:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/\"},\"wordCount\":1069,\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/11\/yogurt-2035323_1920-1.jpg\",\"articleSection\":[\"Hrana\"],\"inLanguage\":\"hr\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/haccp-analiza-mlijecnih-proizvoda-2-dio-jogurt\/\",\"name\":\"HACCP \u2013 Analiza mlije\u010dnih proizvoda \u2013 2.dio: Jogurt - 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