اثر استفاده از سپراتور و باکتوفوگاسیون دوگانه و شرایط عملیاتی آن ها بر بار میکروبی و حجم لجن لبنی

نویسندگان
سمیرا مرادی 1
فاطمه زراعت پیشه 2
حسین زنگانه 2
مهدی قجری شموشکی 3
علیرضا وسیعی 2
فریده طباطبایی یزدی 4
سیدعلی مرتضوی 2
1 گروه علوم غذایی، دانشکده مهندسی و فناوری کشاورزی، دانشگاه تهران، تهران، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی ، مشهد، ایران
3 مدیر کارخانه شیر پگاه گلستان،ایران
4 گروه آموزشی علوم و صنایع غذاییدانشکده کشاورزی،دانشگاه فردوسی،مشهد
10.22034/FSCT.19.127.241
چکیده
کیفیت میکروبی شیر خام از دو نظر بسیار پر اهمیت می باشد. اول اینکه مصرف خود شیر در سفره غذایی مردم نقش بسیار پررنگی دارد و بار میکروبی بالای آن سلامت مصرف­کننده را به خطر می­اندازد. دوم اینکه اگر کیفیت میکروبی شیر مناسب نباشد فراورده های مشتق شده از شیر، از نظر تکنولوژیکی کیفیت مناسبی نخواهند داشت. در این پروژه که با همکاری شرکت پگاه گلستان انجام پذیرفته است، با هدف کاهش حرارت­دهی شیر (به منظور عدم افت ارزش تغذیه­ای در نتیجه حرارت) از فرایند جداسازی (با سپراتور) و باکتوفوگاسیون دوگانه به منظور کاهش بار میکروبی استفاده شد. نمونه­های شیر مورد استفاده برای تولید پنیر لاکتیکی در استان گلستان در دو سال 1399 و 1400 مورد بررسی قرار گرفتند. پس از انجام فرایند، شمارش کلی میکروبی، شمارش اسپورهای هوازی و بی هوازی انجام شد. نتایج نشان داد که با استفاده از این روش، بار میکروبی کل، اسپورهای هوازی و بی هوازی شیرهای جمع­آوری شده در تمام طول سال ، تا حد قابل قبول و بدون کاهش کیفیت میکروبی پنیر تولیدی در طول دوره نگهداری کاهش یافته­است. از طرف دیگر فرایند جداسازی و باکتوفوگاسیون باعث تولید لجن لبنی می­شود. در حالت معمول هر 20 دقیقه یک بار، خروج لجن لبنی انجام می­شود، که در این فرایند در سپراتور و باکتوفوگاسیون 1 ،به 21 دقیقه یکبار، به منظورکاهش لجن لبنی انجام شد.
کلیدواژه‌ها
شیر
بار میکروبی
سپراتور
باکتوفیوژ
لجن لبنی

موضوعات

عنوان مقاله English

Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume

نویسندگان English

Samira Moradi 1
Fatemeh Zeraatpisheh 2
Hossein Zanganeh 2
Mehdi Ghajari shamoshaki 3
Alireza Vasiee 2
farideh tabatabaei yazdi 4
Seyed Ali Mortazavi 2
1 Department of Food Science, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
3 Production Manager of Pegah Golestan Milk Factory, Iran
4 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده English

Microbial quality of raw milk is very important in two respects. First, milk consumption itself plays a very significant role in people's food tables and its high microbial load endangers consumer health. Second, if the microbial quality of milk is not suitable, from a technology point of view, milk-derived products will not have a good quality. In this project, which has been carried out in collaboration with Pegah Golestan Company, the separation process (with separators) and double bactofugation was used to reduce microbial load with the aim of reducing milk heating (in order to reduce the nutritional value as a result of heat). Milk samples used for lactic cheese production in Golestan province were examined in 2020 and 2021. After the process, total microbial counting, aerobic and anaerobic spores were counted. The results showed that by using this method, the total microbial load, aerobic and anaerobic spores of the collected milks were reduced to an acceptable level throughout the year without decreasing the microbial quality of the produced cheese during the storage period. On the other hand, the process of separation and bactofugation produces dairy sludge. Normally, dairy sludge is removed every 20 minutes, which was performed in separator and bactofuge1 to 21 minutes to reduce dairy sludge.

کلیدواژه‌ها English

Milk
Microbial load
separator
bactofuge
Dairy sludge
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