{"id":154664,"date":"2020-11-26T13:38:31","date_gmt":"2020-11-26T13:38:31","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/haccp-analiza-mlecnih-proizvoda-drugi-deo-jogurt\/"},"modified":"2022-10-10T08:48:44","modified_gmt":"2022-10-10T08:48:44","slug":"haccp-analiza-mlecnih-proizvoda-drugi-deo-jogurt","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/haccp-analiza-mlecnih-proizvoda-drugi-deo-jogurt\/","title":{"rendered":"HACCP \u2013 analiza mle\u010dnih proizvoda \u2013 drugi deo: jogurt"},"content":{"rendered":"\t\t
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Fermentisani mle\u010dni 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 process koji vodi do biohemijskih promena u organskim komponentama posredstvom aktivnosti enzima mikroorganizama, naj\u010de\u0161\u0107e bez kiseonika uz osloba\u0111anje energije. Pre fermentacije mleko se tretira i prera\u0111uje ( selekcija i prerada mleka, standardizacija, homogenizacija i termi\u010dka obrada). Va\u017eno je pratiti\u00a0temperature<\/strong>\u00a0tokom svih koraka U fermentisanim mle\u010dnim proizvodima, mleko ( \u0161e\u0107er u mleku) fermenti\u0161e zbog prisustva razli\u0107itih mle\u010dnih bakterija.<\/p>\n

Inokulacija<\/strong>\u00a0mleka predstavlja\u00a0kriti\u010dnu ta\u010dku<\/strong>\u00a0proizvodnje fermentisanih mle\u010dnih proizvoda. Tokom ovog procesa, selektovana mikrobijalna kultura se dodaje, optimalna\u00a0temperature<\/strong>\u00a0je va\u017ena za po\u010detak fermentacije.<\/p>\n

Inkubacija ili fermentacija<\/strong>\u00a0zavisi od temperature i tipa mikrobijalne culture, i zaustavlja se posle formiranja koaguluma na\u00a0pH = 4.6<\/strong>\u00a0. Fermentacija se zaustavlja\u00a0hladnjenjen u dve faze<\/strong>\u00a0( prva 15 do 20 \u00b0 C; finalno 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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Prenosivi 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 je dugotrajan, vodootporan, prenosivi Foodcare pH i temperaturni metar dizajniran namenski za analize jogurta. Automatska kalibracija se izvr\u0161ava u jednoj ili dve ta\u010dke sa dva pufera. Sva o\u010ditavanja temperature i pH imaju automatsku kompenzaciju za variraju\u0107u temperaturu.<\/p>\n

HI99164 koristi FC2133 staklenu, amplifikovanu pH elektrodu koja nudi brojne karakteristike koje pobolj\u0161avaju pH testiranje jogurta. Podeljeni LCD ekran pokazuje ujedno vrednosti pH, temperature, indikator stabilnosti, procenat preostale baterije i ta\u010dke u kojima je izvr\u0161ena kalibracija.<\/p>\n

HI99164 koristi FC2133 amplifikovanu pH elektrodu izgra\u0111enu od staklenog tela. Konusni senzorni vrh sonde osigurava stabilnu kalibraciju i merenja u emulzijama i polutvrdim supstancama kao \u0161to je jogurt.<\/p>\n

Zapu\u0161avanje referentnog spoja je \u010desta prepreka proizvo\u0111a\u010da, zgu\u0161njavanjem mleka dolazi do nakupljavanja proteina na elektrodi. Dizaj otvorenog spoja FC2133 koristi viskozni referentni elektrolit koji stupa u direktni kontakt sa 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 pH metar za jogurt\u2013 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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HI98161 je hrapav, vodootporni, prenosivi pH metar koji ima FC2023 Foodcare elektrodu specijalizovanu za merenje pH i temperature. Ovaj profesionalni vodootporni mera\u010d je u skladu sa IP67 stamdardom. HI98161 se isporu\u010duje u prenosivom koferu u kome se nalaze puferi, sonda, mera\u010d is vi neophodni dodaci za pH\/temperaturno merenje.<\/p>\n

FC2133 elektroda se isporu\u010duje uz HI98161 mera\u010d koji je namenski dizajniran za merenje pH jogurta. Od konusnog vrha elektrode radi lak\u0161eg probijanja, otvorenog spoja koji smanjuje mogu\u0107nost zapu\u0161avanja: FC2133 je idealna pH elektroda za jogurt.<\/p>\n

FC2133 amplifikovana pH elektroda je specijalizovana sonda koja nudi brojne karakteristike koje pobolj\u0161avaju pH testiranje jogurta. Integrisani senzor temperature omogu\u0107ava kompenzaciju temperature pH merenjima, nije potrebno koristiti odvojenu sondu za merenje temperature.<\/p>\n

Zapisivanje podataka na zahtev omogu\u0107ava korisniku da zapi\u0161e i zapamti do 200 uzoraka koje mo\u017ee ponovo prikazati na ekranu ili prebaciti na ra\u010dunar preko Hanninog HI920015 mikro USB kabla ili HI92000 softvera.<\/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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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"HI148\"\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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Od skladi\u0161tenja do isporuke, va\u017eno je pratiti temperature va\u0161ih proizvoda kako bi osigurali da su skladi\u0161teni u optimalnim uslovima. Brzo pode\u0161avanje, jednostavan za upotrebu, HI148 je datalogger koji je idealan za pra\u0107enje i zapisivanje temperature prilikom prerade hrane, transporta, u muzejima i hortikulturi.<\/p>\n

HI148 se nalazi u hrapavoj vodootpornoj ABS kutiji sa IP67 oznakom koja \u0161titi protiv pra\u0161ine i potapanja u vodi na dubini od 1 metar u trajanju od 30 minuta.<\/p>\n

4 razli\u010dita modela HI148 temperaturnih dataloggera je dostupno. Modeli su dostupni sa 1 ili 2 kanala u kombinaciji sa unutra\u0161njim i\/ili spolja\u0161njim senzorom. Loggeri sa spolja\u0161njim senzorom sadr\u017ee sondu od ner\u0111aju\u0107eg \u010delika sa fleksibilnim silikonskim kablom od 1 m.<\/p>\n

Svi dataloggeri se mogu programirati i podaci se mogu preneti preko USB-C kabla ili HI92148 softvera.<\/p>\n

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

Thermologgeri sadr\u017ee veliki memorijski kapacitet: 16,000 uzoraka za modele sa 1-kanalom i 8,000 uzoraka\/kanalu za dvokanalne modele. Sa\u010duvani podaci se prikazuju kao tabele i u obliku grafika preko HI92148 softvera. Grafi\u010dki prikaz se mo\u017ee sa\u010duvati kao slika, dok podaci mogu da se eksportuju kao tabela za budu\u0107e analize.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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HALO PVDF Foodcare pH elektroda sa 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 pametna Bluetooth (Bluetooth 4.0) Foodcare pH i temperaturna elektroda izgra\u0111ena od hemijski rezistentnog PVDF materijala.<\/p>\n

Ova elektroda ima jedinstevni otvoreni spoj u kome se nalazi viskozan elektrolitni sloj u kome se ne nalazi srebro hlorid izme\u0111u uzorka i unutra\u0161nje referentne \u0107elije. Dizajn otvorenog spoja se opire za\u010depljenju, vrh sonde je konusni \u0161to ga \u010dini idealnim za merenje pH hrane uklju\u010duju\u0107i uzorke od mleka, testa, mesa i ostale polutvrde hrane.<\/p>\n

Sva o\u010ditavanja se direktno \u0161alju do HI2202 edgeblu ure\u0111aja ili do kompatibilnih Apple ili Android ure\u0107\u0111aja preko Hanna Lab aplikacije.<\/p>\n

Umre\u017eavanje na klik<\/strong><\/p>\n

Jednostavno povezivanje preko Bluetooth na Hanna Lab aplikaciju.<\/p>\n

FC2022 je revolucionarna pH elektroda koja koristi pametnu Bluetooth (Bluetooth 4.0) be\u017ei\u010dnu tehnologiju prilago\u0111enu za specifi\u010dnu upotrebu. Ova elektroda poseduje brojne funkcije koje je \u010dine idealnom za ispitivanje hrane FC2022 je pokodna za merenje uzoraka na temperaturi od 0 do 60\u00b0C.<\/p>\n

Konusni vrh omogu\u0107ava lako probijanje i direktno merenje pH \u010dvrstih i polu\u010dvrstih uzoraka kao \u0161to su meso, sir, jogurt, mleko.<\/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 rastvor za \u010di\u0161\u0107enje i dezinfekciju od mle\u010dnih proizvoda (25 x 20 mL kesica)<\/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 efektivnan rastvor za \u010di\u0161\u0107enje i dezinfekciju specijalno napravljen za \u010di\u0161\u0107enje pH elektrode od mle\u010dnih naslaga. Na eleketrodama se tokom kori\u0161\u0107enja pojavljuju naslage koje mogu promeniti ta\u010dnost merenja i kalibracije. Hannin rastvor za \u010di\u0161\u0107enje elimini\u0161e sve ne\u010disto\u0107e i naslage koje su ostale na povr\u0161ini elektrode nakon merenja mle\u010dnih proizvoda. Hanna predla\u017ee \u010di\u0161\u0107enje elektrode nakon ipotrebe kako bi odr\u017eali ta\u010dnost va\u0161ih merenja i spre\u010dili da se spoj zapu\u0161i.<\/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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Author: 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":"

Fermentisani mle\u010dni proizvodi Fermentacija\u00a0je process koji vodi do biohemijskih promena u organskim komponentama posredstvom aktivnosti […]<\/p>\n","protected":false},"author":17,"featured_media":153729,"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":[365],"tags":[],"class_list":["post-154664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nHACCP \u2013 analiza mle\u010dnih proizvoda \u2013 drugi deo: jogurt - 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