Fasahar Samar da Man Shanu da Man Shanu
Man shanu da kirim sune kayayyakin kiwo guda biyu da ke da matukar muhimmanci ga masana'antar abinci, tun daga amfani da gida zuwa kayayyakin burodi da kuma manyan masana'antun abinci. Duk da cewa duka an samo su ne daga kitsen madara, suna da halaye daban-daban, hanyoyin samarwa, da kuma matakan inganci. Ci gaban da aka samu a fasahar sarrafa kiwo ya sa samar da man shanu da kirim ya fi inganci, tsafta, da kuma daidaito dangane da dandano, ƙamshi, laushi, da tsawon lokacin da za a ajiye. Wannan labarin ya tattauna kayan aiki, matakan sarrafawa, kayan aiki, kula da inganci, da sabbin fasahohi a fannin samar da man shanu da kirim.
1. Kayan Aiki da Ka'idoji na Asali
Madarar sabo ta ƙunshi ruwa, mai, furotin, lactose, ma'adanai, da bitamin. Fannin kitse yana cikin nau'in kitsen da aka watsar a cikin lokacin ruwa, yana samar da emulsion mai-cikin ruwa. Kirim ɗin a zahiri rabon madara ne mai yawan kitse fiye da madara, yayin da man shanu samfuri ne mai yawan kitse (galibi kusan kashi 80% na kitsen madara) wanda aka samu ta hanyar "juya" tsarin emulsion zuwa emulsion mai-cikin ruwa ta hanyar tsarin juyawa.
Ingancin madara yana da matuƙar muhimmanci wajen tantance samfurin ƙarshe. Muhimman sigogi sun haɗa da yawan kitse na farko, jimlar adadin faranti (TPC), yawan ƙwayoyin cuta masu cutarwa, ragowar maganin rigakafi, pH/acidity, da gurɓatattun abubuwa na zahiri. Saboda haka, sarkar sanyi daga shayarwa zuwa masana'anta tana da mahimmanci.
2. Samar da Man Shafawa: Matakan Fasaha
a. Karɓar Madara da Daidaita Daidaito
Ana tace madarar da ta isa masana'anta, a gwada ta don samun inganci (kitse, SNF, pH, microbiology), sannan a sanyaya. Ana gudanar da daidaito don tabbatar da cewa abun da ke ciki ya cika burin, misali, don samar da kirim mai yawan kitse na 10-40%, ya danganta da nau'in (rabin kirim, kirim mai kauri, kirim mai kauri).
b. Rabuwa da na'urar raba na'urorin centrifugal
Babbar fasahar samar da kirim ita ce raba kitse ta amfani da na'urar raba kitse ta centrifugal. A cikin wannan na'urar, ana jujjuya madara a cikin sauri mai yawa, wanda ke ba da damar sassa masu sauƙi (kitse) su taru a matsayin kirim, yayin da matakin da ya fi nauyi ya zama madarar da ba ta da kitse. Idan aka kwatanta da hanyoyin nauyi na gargajiya, centrifugation ya fi sauri, ya fi tsafta, kuma ya fi daidaito.
Sigogi masu aiki waɗanda ke shafar yawan amfanin ƙasa sun haɗa da zafin jiki (yawanci 40-55°C don sauƙaƙe rabuwa), saurin kwarara, da yanayin injin na mai raba. Idan zafin ya yi ƙasa sosai, ɗanko yana ƙaruwa kuma rabuwar ba ta da inganci; tsayi da yawa na iya ƙara haɗarin lalacewar ƙamshi da haɓaka iskar shaka.
c. Fasawa
Sannan ana shafa man shafawa a jiki don kashe ƙwayoyin cuta masu cutarwa da kuma tsawaita lokacin da zai ɗauka. Hanya da aka saba amfani da ita ita ce HTST (Babban Zazzabi Mai Gajere), misali, a kusan 72–75°C na tsawon daƙiƙa 15–20, ko kuma hanyoyin zafin jiki mafi girma don samun kwanciyar hankali. Pasteurization kuma yana kashe enzyme na lipase, wanda zai iya haifar da ƙonewa.
d. Haɗakarwa (Zaɓi)
Ba duk kirim ake yin sa ba. Ga kirim ɗin kofi ko wasu kirim ɗin ruwa, ana yin sa ne don rage kitsen da kuma daidaita emulsion, wanda ke hana kirim ɗin rabuwa cikin sauƙi. Duk da haka, ga kirim ɗin whipping, yawan haɗuwa da kitse na iya rage yawan ƙaruwarsa (overflow) saboda ana buƙatar tsarin kitse don samar da hanyar sadarwa da ke kama iska.
e. Sanyaya, Nunawa (Tsufa), da Marufi
Bayan an yi amfani da man shafawa, ana sanyaya shi da sauri don hana ƙwayoyin cuta girma. Wasu nau'ikan man shafawa ana dasa su a yanayin sanyi (kimanin 4-8°C) don ƙara yawan kitsen, yana inganta ɗanɗano da kuma aikin bugawa. Sannan ana naɗe samfurin a cikin tsabta (a cikin kwalabe, kwalayen aseptic, ko jakunkuna), a ajiye a cikin firiji, sannan a rarraba su.
3. Samar da Man Shanu: Daga Man Shanu zuwa Man Shanu
a. Zaɓin Madarar Kirim
Ana yin man shanu ne da kirim mai yawan kitse (sau da yawa kusan kashi 35-40% ko fiye). Dole ne kirim ɗin ya kasance sabo, ba shi da wari na waje, kuma yana da ingancin ƙwayoyin cuta masu kyau. Kirim ɗin zai iya fitowa kai tsaye daga mai rabawa ko kuma daga kirim ɗin da aka adana a cikin tankunan sanyaya.
b. Man shafawa mai tsami
Ana yin man shanu a yanayin zafi mafi girma fiye da shan madara, misali, 85-95°C na wani lokaci, don danne ƙwayoyin cuta da kuma kashe enzymes. Wannan maganin zafi kuma yana shafar dandano; wasu masana'antun suna daidaita yanayin dumama don samar da halayen ƙamshi da ake so.
c. Nuna Man Shanu: Man Shanu Mai Zaki da Man Shanu Mai Noma
Akwai nau'ikan man shanu guda biyu gabaɗaya:
1. Man shanu mai zaki: an yi shi da man shafawa mai laushi ba tare da fermentation ba, wanda ke haifar da ɗanɗano mai "tsabta" kuma mai tsaka tsaki.
2. Man shanu da aka noma: kirim ɗin da aka yi wa allura da maganin ƙwayoyin cuta na lactic acid (misali Lactococcus) sannan a jika shi har sai an samar da sinadarai masu ƙamshi kamar diacetyl wanda ke ba da ɗanɗano mai ɗan tsami da ɗanɗano mai tsami.
A wannan matakin, yanayin zafi, lokaci, da kuma kula da pH suna da matuƙar muhimmanci. Yin takin na tsawon lokaci zai iya haifar da yawan tsami da kuma yiwuwar lahani ga ɗanɗano.
d. Juyawa (Motsawa) da Tsarin Madarar Man Shanu
Babban aikin yin man shanu shine a murza, a murza kirim har sai emulsion ya karye. Ƙwayoyin kitse da aka raba a baya suna haɗuwa don samar da ƙwayoyin man shanu, yayin da matakin ruwa ke rabuwa don samar da man shanu. Fasaha ta zamani tana amfani da ci gaba da juyawa, maimakon ƙwanƙwasa na gargajiya, wanda ke haifar da ƙarin ƙarfi, kwanciyar hankali, da sauƙin sarrafa kansa.
Abubuwan da ke haifar da nasarar ƙwanƙwasa sun haɗa da:
– Zafin kirim: yawanci yana kusa da 8-14°C, ya danganta da yanayin kitsen da kuma yanayinsa. Yawan zafin jiki yana sa kitsen ya yi laushi sosai kuma yana da wahalar samar da ƙwayoyin cuta; ƙarancin zafin jiki yana sa juyawa ya yi jinkiri.
– Yawan kitse da rarrabawar lu'ulu'u masu kitse: tantance yanayin ƙarshe.
– Saurin juyawa: yana shafar girman granules da ingancin rabuwa.
e. Wankewa da Aiki
Bayan an raba madarar, ana iya wanke ƙwayoyin man shanu da ruwan sanyi don rage duk wani madarar man shanu da ya rage wanda zai iya hanzarta lalacewar ƙwayoyin cuta. Mataki na gaba shine aiki, wanda ya haɗa da murɗa man shanu don rarraba ruwan daidai a duk tsawon lokacin kitse, samar da laushi mai laushi, da kuma daidaita girman digo na ruwa.
A wannan matakin kuma zaka iya ƙarawa:
– Gishiri (man shanu mai gishiri) don dandano da kuma tsawaita lokacin da za a ajiye.
– Rini na halitta (iyakance kuma an tsara shi) a wasu kasuwanni.
– Daidaita ruwan da ke cikinsa don ya cika ƙa'idodi (man shanu gabaɗaya yana da ruwa mai nauyin kusan kashi 16% dangane da ƙa'idodin da suka dace).
f. Marufi da Ajiya
Man shanu yana shan ƙamshi cikin sauƙi kuma yana iya kamuwa da iskar shaka, don haka marufi dole ne ya kasance yana da shinge ga iskar oxygen da haske, kamar takarda mai layi ko marufi mai layi. A adana a yanayin sanyi; don tsawon lokacin shiryawa, ana iya daskare man shanu. Kula da sarkar sanyi har yanzu yana da mahimmanci don kiyaye laushi da hana rashin ɗanɗano.
4. Kula da Inganci da Tsaron Abinci
Masana'antar man shanu da kirim gabaɗaya tana aiwatar da GMP (Kyakkyawan Ayyukan Masana'antu), SSOP, da HACCP. Muhimman abubuwan da ake sa ido akai-akai sun haɗa da:
- Zafin Pasteurization (tabbatarwa da rikodi).
– Tsaftace masu rabawa, bututu, da tankuna (CIP—Tsaftace a Wuri).
– Yawan kitse, yawan ruwa, gishiri (don man shanu), da kuma daidaiton emulsion (don kirim).
– Gwaje-gwajen ƙwayoyin cuta (TPC, coliform, yisti-mold).
– Gwajin Rancidity (peroxides, free fatty acids) a matsayin alamar oxidation da lipolysis.
Bugu da ƙari, sau da yawa ana gwada halayen ji - launi, ƙamshi, ɗanɗano, da laushi - akai-akai don tabbatar da daidaito tsakanin rukuni.
5. Ƙirƙirar Fasaha da Yanayin Masana'antu
Ci gaban fasaha yana haifar da inganci da kuma bambancin samfura. Wasu muhimman abubuwan da suka shafi sun haɗa da:
- Ci gaba da aiwatarwa da sarrafa kansa: na'urori masu auna kitse a cikin layi don abun ciki na mai, danko, da tsarin sarrafa zafin jiki ta atomatik suna inganta daidaito.
– Marufi na Aseptic da na zamani: musamman ga man shafawa na UHT waɗanda za a iya adana su a zafin ɗaki.
– Gyaran ƙashi na kitse (raba): yana daidaita yanayin kitsen don man shanu wanda za a iya yaɗa shi a yanayin zafin firiji.
– Kayayyakin da ba su da kitse da kuma gaurayen kiwo: haɗin kitsen madara da man kayan lambu don wani aiki na musamman (amma dole ne wannan ya bayyana a kan lakabin).
– Dorewa: Ingantaccen amfani da makamashi wajen sarrafa sharar gida, sarrafa sharar gida, da kuma amfani da man shanu a matsayin kayan da aka yi amfani da su wajen samar da wasu kayayyaki kamar abubuwan sha masu tsami ko sinadaran yin burodi.
Kammalawa
Fasahar samar da man shanu da kirim ta dogara ne akan ka'idojin raba kitsen madara, maganin zafi don aminci, da kuma sarrafa tsarin emulsion don cimma yanayin da ake so da aikin da ake so. Ana samar da kirim ta hanyar masu raba centrifugal, pasteurization, da kuma kula da kwanciyar hankali, yayin da man shanu ke buƙatar matakin juyawa don mayar da emulsion zuwa samfurin filastik mai yawan kitse. Ta hanyar aiwatar da ƙa'idodin aminci na abinci, kula da inganci mai tsauri, da sabbin hanyoyin sarrafawa da marufi, masana'antar tana iya samar da man shanu da kirim mai aminci, mai daɗi, kuma mai daidaito don aikace-aikacen abinci iri-iri.
Idan kuna so, zan iya daidaita wannan labarin zuwa tsarin aikin makaranta/kwaleji (cikakke tare da gabatarwa-hanyar-tattaunawa-ƙammalawa) ko kuma ƙara littafin tarihi da ambato.
