Kuki ibikomoka ku mata bikenera pasteur?

Amata pasteurizationyashyushye amazikugeza kuri 65 kugeza kuri 98℃kandi ikomeza ubushyuhe bwa 30min nyuma yo gukonja vuba kugeza 4-5℃. Kubera ko ingingo yica bagiteri iri munsi ya 68℃na munsi ya 30min, bagiteri zitera indwara nibindi byinshinonpathogenic bagiteri;n'ubushyuhe bukabije n'impinduka zikonje nabyo birashobora kwica bagiteri.

Amata ya pasteurizer akoreshwa mu kwica burundu indwara ziterwa na byeri, vino, amata yapakiye, umutobe wimbuto, ibinyobwa nandi mazi, na bwo bukaba ari uburyo busanzwe bwo kwanduza indwara ku isi. ibicuruzwa.Nyamara, nyuma yo gushyirwaho pasteur, igice gito cya bagiteri zitagira ingaruka cyangwa zingirakamaro, bagiteri nyinshi zidashobora kwihanganira ubushyuhe cyangwa spore za bagiteri ziracyabikwa, bityo amata ya pasteurize agomba kubikwa hafi 4℃, kandi irashobora kubikwa gusa muminsi 3 kugeza 10, kugeza kuminsi 16. Kugeza ubu, hariho uburyo bubiri nyamukuru mpuzamahanga bwanduye bwa pasteurize: bumwe ni ugushyushya amata kugeza kuri 62 kugeza kuri 65℃mu minota 30. Ukoresheje ubu buryo, burashobora kwica ubwoko bwose bwa bagiteri zitera indwara zitera amata, kandi uburyo bwo kuboneza urubyaro bushobora kugera kuri 97.3% ~ 99.9%.Nyuma yo kwanduza, hasigaye gusa bagiteri zimwe na zimwe za termofilique, bagiteri zidashobora kwihanganira ubushyuhe na spore.Inyinshi muri izo bagiteri ni bacteri ya acide lactique, ntabwo yangiza abantu gusa ahubwo ifitiye akamaro ubuzima.Uburyo bwa kabiri ni ugushyushya amata kuri 75 ~ 90℃kumasegonda 15 kugeza 16, hamwe na ngufipasteurisation igihe nibindi byinshi byo gukora neza. Ihame shingiro ryapasteurisation ni ukwica virusi, ubushyuhe buri hejuru cyane buzagira imirire myinshi.

Bitandukanye n'umuyoboropasteurizer kubikoresho byamata, WINLEEpasteurizer ni kubipfunyitse amata, byeri, ibinyobwa, nibindi Nyumapasteurisation irashobora kuba ifite imashini ikonjesha kugirango ikonje ibicuruzwa vuba kandi ukomeze uburyoheof ibicuruzwa ubwabyo.