{"id":696,"date":"2020-03-17T15:04:38","date_gmt":"2020-03-17T07:04:38","guid":{"rendered":"https:\/\/yogurt-machines.com\/?p=696"},"modified":"2020-03-17T15:04:46","modified_gmt":"2020-03-17T07:04:46","slug":"the-pasteurization-in-yogurt-processing-line","status":"publish","type":"post","link":"https:\/\/yogurt-machines.com\/tr\/the-pasteurization-in-yogurt-processing-line\/","title":{"rendered":"Yo\u011furt i\u015fleme hatt\u0131nda past\u00f6rizasyon"},"content":{"rendered":"
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4.7\/5 - (11 oy) <\/div> <\/div>

Yo\u011furt \u00fcretim hatt\u0131nda past\u00f6rizasyon \u00f6nemli bir yer tutar. \u015eimdi yo\u011furt yap\u0131m\u0131nda past\u00f6rizasyonla ilgili baz\u0131 bilgileri sizinle payla\u015faca\u011f\u0131m.<\/p>

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Yo\u011furt \u00dcretim Hatt\u0131<\/figcaption><\/figure>

Past\u00f6rizasyonun kayna\u011f\u0131<\/h2>

Past\u00f6rizasyon, bira yap\u0131m\u0131 sonras\u0131nda biran\u0131n asitlenmesi sorununun \u00e7\u00f6z\u00fclmesinden kaynaklan\u0131r. O zamanlar Frans\u0131z bira end\u00fcstrisi bir ba\u015f a\u011fr\u0131s\u0131yla kar\u015f\u0131 kar\u015f\u0131yayd\u0131, yani bira mayaland\u0131ktan sonra ek\u015fiyordu. Hi\u00e7 sarho\u015f olamazd\u0131 ve bu her zaman olur. Pasteur bu konuyu incelemeye davet edildi. Uzun bir g\u00f6zlem d\u00f6neminin ard\u0131ndan biray\u0131 ek\u015fi yapan fakt\u00f6r\u00fcn Lactobacillus oldu\u011funu buldu. Besin a\u00e7\u0131s\u0131ndan zengin bira, lactobacillus geli\u015fimi i\u00e7in tam bir cennettir. Laktik asit bakterileri basit bir kaynatmayla \u00f6ld\u00fcr\u00fclebilir ancak bira bozulur. <\/p>

Pasteur, biran\u0131n kendisine zarar vermeden laktobasilleri \u00f6ld\u00fcrmek i\u00e7in farkl\u0131 s\u0131cakl\u0131klar kullanmay\u0131 denedi. Son olarak, biray\u0131 50-60 santigrat derecede yar\u0131m saat \u0131s\u0131tman\u0131n, biradaki laktik asit bakterilerini ve sporlar\u0131n\u0131 kaynatmadan \u00f6ld\u00fcrebildi\u011fini buldu. Bu y\u00f6ntem Frans\u0131z \u015farap end\u00fcstrisini kurtard\u0131 ve insanlar bunu past\u00f6rizasyon olarak adland\u0131r\u0131yor.<\/p>

Past\u00f6rizasyon t\u00fcrleri nelerdir?<\/h2>

G\u00fcn\u00fcm\u00fczde \u00e7ok \u00e7e\u015fitli past\u00f6rizasyon prosed\u00fcrleri kullan\u0131lmaktad\u0131r. D\u00fc\u015f\u00fck s\u0131cakl\u0131kta uzun s\u00fcre (LTLT) i\u015flem, bir parti i\u015flemidir ve \u015fu anda yaln\u0131zca baz\u0131 s\u00fct \u00fcr\u00fcnleri \u00fcretmek i\u00e7in yo\u011furt \u00fcretim hatt\u0131nda kullan\u0131lmaktad\u0131r. Y\u00fcksek s\u0131cakl\u0131kta k\u0131sa s\u00fcre (HTST) i\u015flem, genellikle bir \u0131s\u0131 de\u011fi\u015ftiricide ger\u00e7ekle\u015ftirilen bir ak\u0131\u015f i\u015flemidir. \u015eu anda s\u00fct\u00fcn \u00fcretiminde yayg\u0131n olarak kullan\u0131lmaktad\u0131r. <\/p>

Yo\u011furt i\u015fleme hatt\u0131nda past\u00f6rize edilen yo\u011furt steril midir?<\/h2>

Bu \u015fekilde elde edilen yo\u011furtlar steril de\u011fildir, yani h\u00e2l\u00e2 mikroorganizma i\u00e7erir ve saklama s\u0131ras\u0131nda buzdolab\u0131nda saklanmalar\u0131 gerekir.\u00a0Yo\u011furt \u00fcretim hatt\u0131nda yo\u011furt \u00fcretiminde genellikle h\u0131zl\u0131 past\u00f6rizasyon kullan\u0131l\u0131r. <\/p>

Yo\u011furt i\u015fleme hatt\u0131nda iki ana past\u00f6rizasyon t\u00fcr\u00fc<\/h2>

Bunlardan biri yo\u011furdun 62 ~ 65\u00b0C'ye \u0131s\u0131t\u0131l\u0131p 30 dakika bekletilmesidir. Bu y\u00f6ntem s\u00fctteki \u00e7e\u015fitli b\u00fcy\u00fcme tipi patojenleri \u00f6ld\u00fcrebilir ve sterilizasyon verimlili\u011fi 97.3% ~ 99.9%'ye ula\u015fabilir. Dezenfeksiyondan sonra termofilik bakterilerin ve \u0131s\u0131ya dayan\u0131kl\u0131 bakteri ve sporlar\u0131n sadece bir k\u0131sm\u0131 kal\u0131r. Ancak bakterilerin \u00e7o\u011fu, insanlara zarars\u0131z olmakla kalmay\u0131p laktik asit bakterileridir.<\/p>

\u0130kinci y\u00f6ntem ise yo\u011furdu 75~90\u00b0C'ye \u0131s\u0131t\u0131p 15~16 saniye bekletmektir. Sterilizasyon s\u00fcresi daha k\u0131sad\u0131r ve i\u015f verimlili\u011fi daha y\u00fcksektir. Ancak sterilizasyonun temel prensibi patojen bakterileri \u00f6ld\u00fcrebilmesidir. S\u0131cakl\u0131k \u00e7ok y\u00fcksekse besin kayb\u0131 daha fazla olacakt\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

Yo\u011furt i\u015fleme hatt\u0131nda past\u00f6rizasyon \u00f6nemli bir k\u0131s\u0131md\u0131r. \u015eimdi yo\u011furt yap\u0131m\u0131nda past\u00f6rizasyonla ilgili baz\u0131 bilgileri sizlerle payla\u015faca\u011f\u0131m.<\/p>","protected":false},"author":1,"featured_media":462,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28,27,26],"class_list":["post-696","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-line","tag-processing","tag-yogurt","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33"],"_links":{"self":[{"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/posts\/696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/comments?post=696"}],"version-history":[{"count":0,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/posts\/696\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/media\/462"}],"wp:attachment":[{"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/media?parent=696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/categories?post=696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yogurt-machines.com\/tr\/wp-json\/wp\/v2\/tags?post=696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}