Izizathu Ezibangela Ukuphila Kweziselo Ezishiyekileyo Ezitolo

Ixesha lokuphelelwa kweziselo ezivenkileni lidla ngokwahluka ngenxa yezinto ezininzi, ezinokuhlulwa ngolu hlobo lulandelayo:

1. Iindlela ezahlukeneyo zokucubungula:

Indlela yokucubungula esetyenziselwa isiselo ichaphazela kakhulu ixesha laso lokuphelelwa.

• I-UHTUkucubungula (Ubushushu obuphezulu kakhulu)Iziselo ezicutshungulwa kusetyenziswa ubuchwepheshe be-UHT zifudunyezwa kubushushu obuphezulu kakhulu (ngesiqhelo kwi-135°C ukuya kwi-150°C) ixesha elifutshane, zibulala ngempumelelo iintsholongwane kunye nee-enzymes, ngaloo ndlela zandisa ixesha lokuphelelwa. Iziselo eziphathwe nge-UHT zinokuhlala iinyanga okanye unyaka kwaye ngesiqhelo azidingi friji. Le ndlela isetyenziswa kakhulu kubisi, ikofu esele ilungele ukuselwa, iti yobisi, kunye neziselo ezifanayo.
• Ukucubungula kwe-HTST (Ixesha elifutshane lobushushu obuphezulu)Iziselo ezicutshungulwa kusetyenziswa i-HTST zifudunyezwa ziye kubushushu obuphantsi (ngesiqhelo malunga nama-72°C) kwaye zigcinwe ixesha elifutshane (imizuzwana eli-15 ukuya kwengama-30). Nangona le ndlela isebenza kakuhle ekubulaleni iintsholongwane, ayinamandla njenge-UHT, ngoko ke ixesha lokuphelelwa kwezi ziselo lidla ngokuba lifutshane, lidla ngokufuna ukubanda kwaye lihlale iintsuku ezimbalwa ukuya kwiiveki. I-HTST isetyenziswa kakhulu kubisi olutsha kunye nezinye iziselo ezine-asidi ephantsi.
• Ukucutshungulwa kwe-ESL (Ubomi Obandisiweyo Beshelufu): Ukulungiswa kwe-ESL yindlela yokunyanga ubushushu ephakathi kwe-pasteurization yendabuko kunye ne-UHT. Iziselo zifudunyezwa kumaqondo obushushu aphakathi kwama-85°C kunye nama-100°C imizuzwana embalwa ukuya kwimizuzu. Le ndlela ibulala ngempumelelo uninzi lweentsholongwane ngelixa igcina incasa kunye nezondlo, yandisa ubomi beshelufu ukuya kwiiveki okanye kwiinyanga ezimbalwa, kwaye idla ngokufuna ifriji. I-ESL isetyenziswa kakhulu kubisi, iti ezilungele ukuselwa, kunye neziselo zeziqhamo.
• I-Cold Press: I-Cold press yindlela yokukhupha izithako zesiselo ngaphandle kobushushu, ngaloo ndlela igcina izondlo kunye neencasa ngcono. Nangona kunjalo, ngenxa yokuba akukho kusetyenziswa kwe-pasteurization yobushushu obuphezulu, iintsholongwane zinokukhula ngokulula, ngoko ke iziselo ezixinyiweyo zinobomi obufutshane kakhulu, zihlala iintsuku ezimbalwa kuphela, kwaye kufuneka zigcinwe efrijini. I-Cold-press isetyenziswa rhoqo kwiijusi ezilungele ukuselwa kunye neziselo ezinempilo.
• Ukwenziwa kwePasteurization: Ezinye iziselo zisebenzisa i-pasteurization eshushu kakhulu (ngesiqhelo phakathi kwama-60°C nama-85°C) ukubulala iintsholongwane ixesha elide. Ezi ziselo zihlala ixesha elide xa zithelekiswa neziselo ezibandayo kodwa zifutshane kuneemveliso eziphathwe nge-UHT, zihlala iiveki ezimbalwa ukuya kwiinyanga. I-Pasteurization idla ngokusetyenziswa kwiimveliso zobisi kunye neziselo.

2. Indlela yokuzalisa:

Indlela yokuzalisa ichaphazela ngqo ixesha lokugcinwa kwesiselo kunye neemeko zaso zokugcina, ingakumbi emva konyango lobushushu.

• Ukuzalisa Okushushu: Ukuzalisa okushushu kubandakanya ukuzalisa izikhongozeli ngeziselo ezishushu ukuya kumaqondo obushushu aphezulu, kulandele ukuvalwa kwangoko. Le ndlela ithintela umoya kunye nezinto ezingcolisayo zangaphandle ukuba zingangeni, ngaloo ndlela yandisa ixesha lokuphelelwa. Ukuzalisa okushushu kudla ngokusetyenziswa kubisi olusele lulungele ukuselwa, iziselo, kunye neesuphu, rhoqo kunye nonyango lwe-UHT okanye lwe-ESL.
• Ukuzaliswa Okubandayo: Ukuzaliswa okubandayo kubandakanya ukuzaliswa kwezikhongozeli ngeziselo ezipholileyo nokuqinisekisa ukuba zivaliwe kakuhle. Le ndlela idla ngokufuna indawo engenazintsholongwane kwaye isetyenziselwa iziselo ezinganyangwa ngobushushu, njengeejusi ezicinezelweyo. Ekubeni ezi ziselo zingafakwanga zintsholongwane ngobushushu, kufuneka zigcinwe efrijini kwaye zihlale ixesha elifutshane eshelufini.
• Ukuzaliswa kwe-Aseptic: Ukuzalisa i-Aseptic kubhekisa ekuzaliseni izikhongozeli kwindawo engenazintsholongwane, kusetyenziswa umoya okanye ulwelo olungenazintsholongwane ukuphelisa naziphi na iintsholongwane ezingaphakathi kwisikhongozeli. Ukuzalisa i-Aseptic kudla ngokudityaniswa ne-UHT okanye i-ESL processing, okuvumela ukuba iziselo zigcinwe kubushushu begumbi ixesha elide. Le ndlela isetyenziswa rhoqo kubisi olusele lulungele ukuselwa, iijusi zeziqhamo, kunye neziselo ezifanayo.
• Ukuzaliswa kweVacuum: Ukuzaliswa kwe-vacuum kubandakanya ukuzalisa isitya kunye nokudala i-vacuum ngaphakathi ukuthintela ukungena komoya. Ngokunciphisa ukudibana nomoya, ubomi beshelufu yemveliso buyandiswa. Le ndlela isetyenziselwa iimveliso ezifuna ubomi obude beshelufu ngaphandle konyango olushushu kakhulu, njengokutya okumanzi.

3. Indlela yokuPakisha:

Indlela isiselo esipakishwa ngayo ikwachaphazela ixesha esihlala ngalo.

• Ukupakisha okutywiniweyo: Ukupakisha okuvaliweyo (okufana nefoyile ye-aluminiyam okanye ifilimu edibeneyo) kunceda ukuthintela umoya, ukukhanya, kunye nokufuma ukuba kungangeni kwisikhongozeli, kunciphisa ukukhula kweentsholongwane kwaye ngaloo ndlela kwandise ixesha lokugcinwa. Iziselo eziphathwe nge-UHT zihlala zisebenzisa ukupakisha okuvaliweyo, okunokugcina iimveliso zintsha kangangeenyanga.
• Ukupakishwa kwebhotile yeglasi okanye yeplastiki: Ukuba iphakheji ayivalwanga kakuhle, isiselo sinokudibana nomoya kunye neentsholongwane zangaphandle, nto leyo enciphisa ixesha laso lokuphelelwa.
• Iziselo Ezisebhotileni Zokuzifaka Efrijini: Ezinye iziselo zifuna ukubanda nokuba sele zipakishiwe. Ezi ziselo zisenokungabi naso isingxobo esivalwe ngokupheleleyo okanye zisenokungafumani nyango lushushu kakhulu, nto leyo ebangela ukuba zihlale ixesha elifutshane.

4. Izongezo kunye neziLondolozo:

Iimveliso ezininzi zeziselo zisebenzisa izithinteli okanye izongezo ukuze zandise ixesha lazo lokuphelelwa.

• IzithinteliIzithako ezifana ne-potassium sorbate kunye ne-sodium benzoate zithintela ukukhula kweentsholongwane, ngaloo ndlela zandisa ubomi beshelufu yesiselo.
• Ii-AntioxidantsIzithako ezifana nevithamini C kunye nevithamini E zithintela ukubola kwezondlo kwisiselo, zigcina incasa kunye nozinzo lombala.
• Akukho zithinteli zongeziweyo: Ezinye iimveliso zeziselo zithi “azinazo izithinteli zokugcinwa” okanye “zendalo,” oko kuthetha ukuba akukho zithinteli zokongezwayo, kwaye ezi zihlala ixesha elifutshane.

5. Ukwakheka kwesiselo:

Izithako ezikwisiselo zichaza ukuba sibola kangakanani na.

• Ubisi olucocekileyo kunye neemveliso zobisi: Ubisi olucocekileyo kunye nezinye iimveliso zobisi (ezifana neyogathi kunye ne-milkshakes) ziqulethe iproteni engaphezulu kunye ne-lactose, nto leyo eyenza ukuba zibe sesichengeni sokukhula kweebhaktheriya. Zihlala zifuna unyango olusebenzayo lobushushu ukuze zandise ixesha lokugcinwa kwazo.
• Iziselo zeziqhamo kunye netiIziselo ezinejusi yeziqhamo, iiswekile, iincasa, okanye imibala zinokuba neemfuno ezahlukeneyo zokugcinwa kwaye zinokuchaphazela ixesha lokugcinwa kwazo kuxhomekeke kwizithako ezithile ezisetyenzisiweyo.

6. Iimeko zokugcina kunye nokuThutha:

Indlela egcinwa nethuthwa ngayo isiselo inokuba nefuthe elikhulu kwixesha laso lokugcinwa.

• Ukugcina iFrijini vs. Ubushushu beGumbi: Ezinye iziselo kufuneka zifakwe efrijini ukuthintela ukukhula kweebhaktheriya kunye nokonakala kwazo. Ezi ziselo zihlala zibhalwe ngokuthi “zifuna ukufrijiwa” okanye “zifakwe efrijini emva kokuthenga.” Nangona kunjalo, iziselo eziphathwe nge-UHT zinokugcinwa kubushushu begumbi ixesha elide.
• Iimeko zoThutho: Ukuba iziselo zibekwe kumaqondo obushushu aphezulu ngexesha lokuthuthwa, ixesha lazo lokuphelelwa lisenokufinyezwa, njengoko ulawulo olungafanelekanga lobushushu lunokukhawulezisa ukonakala.

7. Ukwenziwa kunye nokuCwangciswa kweMveliso:

Indlela esetyenziswa ngayo kunye nendlela esetyenziswa ngayo le siselo ikwachaphazela ixesha esihlala sisebenza ngalo.

• Iziselo zeSithako esinye ngokuchasene neziselo ezixutyiweyoIziselo ezifakwe isithako esinye (ezifana nobisi olucocekileyo) zihlala ziqulathe izinto zendalo kwaye zinokuba nexesha elifutshane lokuzigcina. Iziselo ezixutyiweyo (ezifana neti yobisi, ubisi olunencasa, okanye ikofu esele ilungele ukuselwa) zinokuncedakala zizithako ezinceda ukwandisa ixesha lokuzigcina.