Yaya ake sarrafa samfuran kiwo?

Madarar madara tana da yawa a cikin alli, wacce ta fi kyau da cutar kanjamau. Akwai samfuran da yawa na madara pasteurized. Madara mai narkewa madara mai daɗi ne, tsarkakakke, cike da ƙanshi da cike da dandano.
Za a iya sarrafa layin samarwa cikin samfuran kiwo daban-daban, madara mai yawa, madara mai yawa, da sauransu, kayan yogurt daban-daban, kayan da ake buƙata ma sun bambanta. Za a iya sarrafa shi zuwa yogurt, tanki dole ne a sanye shi don fermentation kuma cika, sa'an nan kuma sarrafa zuwa madara tare da dandano daban-daban, wanda a sarrafa shi. Sanya aladu na dabi'a ko sabulu fruan itace yayin aiki don zama madarar wuta a kasuwa.
Tsarin aiki na madara: Juya madara mai dadi a cikin tanki na ajiya, inna madarar madara mai narkewa da matattara mai sau biyu, zafi da madara zuwa 55℃ da homogenize a cikin homogenizer, to, wuce madara. Motar tana aika madara mai kyau ga man shafawa don pasteurization. Yawanci, yakamata a sarrafa zazzabi a kusan 85°C sannan kuma ya hau cikin fermenter don fermentation. Zazzabi mai fermentation shine 42-43°C. Bayan sa'o'i 6-8, lokacin da fermentation ya cika, kwantar da shi zuwa digiri 0-6, to, scrape da dama. Bayan motsawa, ana iya cika shi kai tsaye. Bayan cika, ana iya cin abinci kai tsaye.