{"id":155050,"date":"2019-12-06T09:00:04","date_gmt":"2019-12-06T09:00:04","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/mjerenje-ph-vrijednosti-sira\/"},"modified":"2022-10-07T13:25:32","modified_gmt":"2022-10-07T13:25:32","slug":"mjerenje-ph-vrijednosti-sira","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-ph-vrijednosti-sira\/","title":{"rendered":"Mjerenje pH vrijednosti sira"},"content":{"rendered":"\t\t
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Mjerenje pH tijekom izrade sira je kriti\u010dni korak kontrole kvalitete (QC). pH nudi indikaciju kontaminacije bakterijama ili kemikalijama, istovremeno pru\u017eaju\u0107i prikladnu metodu za procjenu razvoja kiselosti mlije\u010dnih proizvoda. Budu\u0107i da postoji mno\u0161tvo razli\u010ditih metoda uzorkovanja, smjernica za odr\u017eavanje elektroda i dizajna, odre\u0111ivanje najbolje metode za mjerenje pH tijekom izrade sira mo\u017ee biti izazov.<\/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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Brzi vodi\u010d za mjerenje pH tijekom izrade sira<\/h2>\n

Proizvodnja\u00a0sira\u00a0zapo\u010dinje metabolizmom mlijeka mikrobnim kulturama. Ove kulture fermentiraju mlijeko, proizvode\u0107i mlije\u010dnu kiselinu iz prirodnih \u0161e\u0107era. Ovaj postupak fermentacije uzrokuje smanjenje pH i omogu\u0107uje razvijanje okusa.<\/p>\n

Zatim se mlijeko odvaja na krute i teku\u0107e komponente upotrebom sirila. Rennet je enzimski kompleks koji je odgovoran za zgru\u0161avanje proteina u mlijeku. Dobivena kruta komponenta poznata je kao skuta, a teku\u0107a komponenta naziva se sirutka.<\/p>\n

Jednom kada se mlijeko zgru\u0161a, skuta fermentira sve dok ne dosegne pH od 6,4. Naknadno se odvoji od sirutke i ostavi da se formira. Zatim se izdvoji na dijelove i slojevito izbaci vi\u0161ak teku\u0107ine.<\/p>\n

Fermentacija se nastavlja tijekom ove faze sve dok pH ne dosegne 5,1 do 5,5; onda se sir slani ili stavlja u rasol. Ovisno o vrsti sira koji izra\u0111ujete, dodatni tretman mo\u017ee se provesti prije skladi\u0161tenja, starenja i pakiranja za distribuciju.<\/p>\n

Tijekom cijelog postupka mjerenje pH tijekom izrade sira je presudno za osiguravanje stalne fermentacije i sigurnosti hrane. Ako je pH prenizak, sir mo\u017ee biti sklon krhkoj i pastoznoj teksturi, kao i rastu plijesni nakon pakiranja; ako je pH previsok, sir mo\u017ee postati previ\u0161e \u010dvrst i mo\u017ee biti opasan za konzumaciju zbog rizika od stvaranja patogena.<\/p>\n

Iskustva kupca<\/h2>\n

Izazov<\/h3>\n

Lokalna slasti\u010darna kontaktirala je Hanna Instruments kako bi nabavila pH mera\u010d koji \u0107e pomo\u0107i u njihovom protokolu kontrole kvalitete. Na\u0161 tehni\u010dki tim preporu\u010dio je da elektroda isporu\u010dena s ure\u0111ajem bude otporna na za\u010depljenje spoja, jer je kupac prethodno iskusio pogre\u0161na o\u010ditanja nakon mjerenja u viskoznim emulzijama.<\/p>\n

Preporuka<\/h3>\n

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Hanna je ponudila prijenosni pH mjera\u010d sira \u2013 HI99165je trajan, vodootporan i prenosiv mjera\u010d pH i temperature dizajniran posebno za analizu sira.<\/p>\n

Jednostavna kalibracija<\/h4>\n

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

Jednostavan za uporabu<\/h4>\n

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

Specijalizirana pH elektroda<\/h4>\n

HI99165 koristi ku\u0107i\u0161te od nehr\u0111aju\u0107eg \u010delika FC242D, poja\u010danu pH elektrodu koja nudi brojne karakteristike koje pobolj\u0161avaju pH ispitivanja proizvo\u0111a\u010da sira.<\/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

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Mjerenje pH tijekom izrade sira je kriti\u010dni korak kontrole kvalitete (QC). pH nudi indikaciju kontaminacije […]<\/p>\n","protected":false},"author":14,"featured_media":4806,"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":[154],"class_list":["post-155050","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr","tag-mlijeko"],"yoast_head":"\nMjerenje pH vrijednosti sira - 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