{"id":154669,"date":"2020-11-26T14:47:26","date_gmt":"2020-11-26T14:47:26","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/haccp-analiza-mlecnih-proizvoda-treci-deo-sir\/"},"modified":"2022-10-10T08:48:30","modified_gmt":"2022-10-10T08:48:30","slug":"haccp-analiza-mlecnih-proizvoda-treci-deo-sir","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/haccp-analiza-mlecnih-proizvoda-treci-deo-sir\/","title":{"rendered":"HACCP \u2013 analiza mle\u010dnih proizvoda \u2013 tre\u0107i deo: 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 kvarljive kapi hrane, a to je mleko, koje spontano kiseli i koaguli\u0161e.<\/p>\n

Siri\u0161te zapo\u010dinje koagulacijom kazeina i proteina surutke. Kazein koaguli\u0161e u prisustvu kiselina do\u00a0pH = 4,6<\/strong>, \u0161to je izoelektri\u010dna ta\u010dka kazeina. Proteini surutke koaguli\u0161u na\u00a0temperaturi od 90 do 95 \u00b0 C<\/strong>\/ 10-20 min.<\/p>\n

Tokom procesa proizvodnje sira (selekcije i skladi\u0161tenja mleka, mle\u010dne standardizacije, homogenizacije, toplotne prerade, During the cheese production process (selection and storage of milk, milk standardization, milk homogenization, milk heat treatment, sazrevanja surutke i sira) pan\u017enju treba podeliti\u00a0pH vrednosti<\/strong>\u00a0i\u00a0temperature<\/strong>proizvoda.<\/p>\n

Tokom\u00a0sazrevanja sira<\/strong>, trebalo bi obratiti pa\u017enju na\u00a0temperature<\/strong>, razli\u010dite temperature odgovaraju razli\u010ditim kompozicijama sira.<\/p>\n

Pri\u00a0sazrevanju sireva<\/strong>\u00a0sa\u00a0plemenitom plesni<\/strong>, za zrenje uz rast bele plesni, izme\u0111u ostalih uslova, treba obezbediti\u00a0temperaturu od 10-14 \u00b0 C<\/strong>\u00a0i relativnu vla\u017enost od 85-90%.<\/strong><\/p>\n

Za\u00a0sazrevanje sireva<\/strong>\u00a0sa\u00a0plavom plesni<\/strong>, pored ostalih uslova, treba obezbediti i\u00a0temperaturu od 10-13 \u00b0 C<\/strong>\u00a0pri\u00a0relativnoj vla\u017enosti od 90-95%.<\/strong><\/p>\n

Tehnologija koja se koristi u industrija mleka je vrlo slo\u017eena sa mnogim kriti\u010dnim ta\u010dkama koje treba strogo kontrolisati. A ovde su jednostavna re\u0161enja za va\u0161e probleme od 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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Prenosivi pH metar za sir - 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 je dugotrajan, vodootporni i prenosivi Foodcare pH and temperaturni metar dizajniran namenski za analize sira. Automatska kalibracija se vr\u0161i u jednoj ili dve ta\u010dke sa dva seta pufera Prilikom svakog o\u010ditavanja dolazi do automatske kompenzacije variraju\u0107e temperature.<\/p>\n

HI99165 koristi FC2423 amplifikovanu pH elektrodu od ner\u0111aju\u0107eg \u010delika koja nudi brojne funkcije koje pobolj\u0161avaju pH testiranje sira. Podeljeni LCD ekran pokazuje ujedno vrednosti pH, temperature, indikator stabilnosti, procenat preostale baterije i ta\u010dke u kojima je izvr\u0161ena kalibracija.<\/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 prenosni 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 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 HI98165 se isporu\u010duje u prenosivom koferu u kome se nalaze puferi, sonda, mera\u010d is vi neophodni dodaci za pH\/temperaturno merenje.<\/p>\n

Tokom testiranja sirnih proizvoda mo\u017ee do\u0107i do javljanja prepreka u merenju pH. Sir se vrlo lako talo\u017ei na povr\u0161ini snezitivne staklene membrane ili mo\u017ee zapu\u0161iti referentni spoj. FC2423 koja dolazi uz HI98165 je namenski napravljena za merenje pH sira. Konusni vrh se nalazi na telu elektrode od ner\u0111aju\u0107eg \u010delika koja ima pre\u010dnik od 5mm omogu\u0107ava lako probijanje uzorka,. FC2423 je idalna pH elektroda za sir. Konektuje se sa HU98165 preko brzog vodootpornog din konektora.<\/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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Checktemp\u00ae 4 preklapaju\u0107i termometar - 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 preklapaju\u0107i thermistor termometar koji mo\u017ee izmeriti temperature do 300 \u00b0C (572 \u00b0F). Ovi termometri Ovi termometri nude brojne napredne funkcije uklju\u010duju\u0107i CAL-Check funkciju unutra\u0161nje provere elektronike i senzora pokreta koji uklanja potrebu sklapanja i rasklapanja sonde kada ue\u0111aj u\u0111e u re\u017eim \u0161tednje energije. Checktemp 4 je dostupan u 6 razli\u010ditih boja koje mo\u017eete koristiti za merenje odre\u0111enih tipova proizvoda kako bi izbegli me\u0111usobnu kontaminaciju.<\/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 rastvor za \u010di\u0161\u0107enje i dezinfekciju od ostataka sira (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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HI700642P je efektivnan rastvor za \u010di\u0161\u0107enje i dezinfekciju specijalno napravljen za \u010di\u0161\u0107enje pH elektrode od ostataka sira. 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 sira. 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

Svaka vrec\u0301ica ima na sebi nazna\u010den broj serije i rok trajanja, izra\u0111ena je od lagane folije koja osigurava sve\u017einu prilikom svakog otvaranja. Hannina serija rastvora za \u010di\u0161\u0107enje je namenski napravljena da ima rok trajanja 5 godina nakon proizvodnje ukoliko se ne otvori.<\/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 merenje natrijum-hlorida u hrani \u2013 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 hrapavi, prenosivi refraktometar namenski napravljen za merenje natrijum-hlorida (NaCl). HI96821 pokazuje koncentraciju NaCl na 4 razli\u010dita na\u010dina: g\/100 g, g\/100 mL, specifi\u010dna gravitacija i \u00b0Baume. Visoka ta\u010dnost i jednostavno rukovanje instrumentom daju pouzdane rezultate prilikom svakog kori\u0161\u0107enja Svako merenje je automatski kompenzovano za variranje temperature a vreme odziva je 1.5 sekunde. Zatvorena prizma od kremenog stakla i bunara od ner\u0111aju\u0107eg \u010delika je laka za \u010di\u0161\u0107enje. Samo prebri\u0161ite mekanom krpom za slede\u0107i uzorak.<\/p>\n

HI96821 prenosivi refraktometar konvertuje indeks refrakcije uzorka hrane u g\/100 g, g\/100 mL, specifi\u010dnu gravitaciju and \u00b0Baume. Konverzije se zasnivajnu na internacionalno priznatom principu konverzije jedinica. HI96821 je idealan za analizu preliva za salate, sir, konzervisanu hranu, supe i surutku. HI96821 je jednostavan instrument za merenje natrijum-hlorida u hrani, kako u linijskoj proizvodnji tako i laboratoriji.<\/p>\n

    \n
  • Dizajniran za analize natrijum-hlorida<\/li>\n
  • Automatska kompenzacija temperature<\/li>\n
  • Visoka ta\u010dnost merenja u g\/100 g, g\/100 mL, specifi\u010dnoj gravitaciji i \u00b0Baume<\/li>\n<\/ul>\n

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

    HI96821 prera\u010dunava merenja na osnovu indeksa refrkacije uzorka. Indeks refrakcije predstavlja promenu svojstva svetlosti nakon prolaska kroz uzorak. U zavisnosti od sastavka uzorka, odbijanje i reflektovanje svetlosti mo\u017ee varirati. Preko indeksa refrakcije prilikom merenja linearnim senzorom mo\u017eemo dobiti fizi\u010dka svojstva kao \u0161to su koncentracija i gustina. Pored linearnog senzora, HI96821 koristi led svetlo, prizmu i so\u010divo kako bi merenja bila mogu\u0107a.<\/p>\n

    Temperaturne varijacije mogu promeniti ta\u010dnost refraktometrijskih o\u010ditavanja, tako da je kori\u0161\u0107enje kompenzacije temperature preporu\u010deno radi dobijanja pouzdanih rezultata. . HI96821 sadr\u017ei ugra\u0111eni senzor temperature i programiran je sa algoritmom za kompenzaciju temperature u skladu sa prihva\u0107enim internacionalnim referencama koje variraju u zavisnosti od merenog parametra.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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    Prenosivi 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 prenosivi termohigrometar namenski napravljen obezbedi vrhunske performance u surovim uslovima. Merenje temperature i relativne vlage je olak\u0161ano uz hrapavo, vodootporno ku\u0107i\u0161te i otporne HI706023 sonde. HI9564 sadr\u017ei funkciju automatskog isklju\u010divanja posle 8 ili 60 minuta, o\u010ditava temperaturu u celzijusima i farenhajtu, i poruku na ekranu sa uputstvom za direktne procedure i indikator potencijalnih problema HI9564 ima mogu\u0107nost biranja re\u017eima merenja i RH modova. Jednostavno menjanje re\u017eima merenja pritiskom na dugme RANGE. RH i temperatura se mere istom sondom od HI706023 koja ima integrisani senzor temperature i ugra\u0111eni mikro \u010dip koji \u010duva podatke kalibracije.<\/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":"

    Sir Proizvodnja sira\u00a0jedan je od najstarijih procesa o\u010duvanja kvarljive kapi hrane, a to je mleko, […]<\/p>\n","protected":false},"author":17,"featured_media":153792,"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-154669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nHACCP \u2013 analiza mle\u010dnih proizvoda \u2013 tre\u0107i deo: Sir - 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