Qatiq \u2014 qaymog’i olinib yoki olinmay pishirilgan sigir sutiga tomizg’i solib ivitiladigan sut kislo- tali parhez mahsulot. Tarkibidagi yog’ miqdoriga qarab yog’li (3,2% sut yog’i) va kam yog’li (sut yog’i 0,05% dan oshmaydi) qatiqlar bo’ladi. Zavodlarda oddiy qaymog’i olinib yoki olinmay pasterizatsiyalangan sutga sut kislota hosil qiladigan streptokokkli tomizg’i solib tayyorlanadi. Mikroorganizmlarning rivojlanishi natijasida hosil bo’lgan fermentlar ta’sirida sut tarkibidagi laktoza (sut qandi) sut kislotasiga aylanib, o’z navbatida, sutdagi kazein (sut oqsili)ni ivitib, quyiltiradi. Natijada sut nordon mazali, quyuq, yanada foydaliroq ne’matga aylanadi. Qatiq kishi organizmida sutga nisbatan yaxshi hazm bo’ladi. Qatiqni uy sharoitida tayyorlash uchun sut qaynatilib, keyin 30-35\u00b0 gacha sovitiladi, so’ngra ivitiladigan idishlarga quyilib, tomizg’i (1 litr sutga 1 osh qoshiqda qatiq yoki smetana) solib aralashtirib yuboriladi. Idishning qopqog’ini yopib, qalin qilib o’rab qo’yiladi. 4-5 soatdan so’ng q tayyor bo’ladi. Qatiqning o’zi iste’mol etiladi, ovqatlarga qo’shiladi, kuvda pishib sariyog’ (maska yog’) olinadi, ayron, suzma, qoqirim (guruch pishgan suvga Qatiq solib qaynatilgan quruq sho’rva) tayyorlanadi.<\/p>\n","protected":false},"excerpt":{"rendered":"
Qatiq \u2014 qaymog’i olinib yoki olinmay pishirilgan sigir sutiga tomizg’i solib ivitiladigan sut kislo- tali parhez mahsulot. Tarkibidagi yog’ miqdoriga qarab yog’li (3,2% sut yog’i) va kam yog’li (sut yog’i … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":99837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[191],"tags":[],"class_list":["post-113229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-q-harfi","entry"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"kr","enabled_languages":["uz","kr","ru"],"languages":{"uz":{"title":true,"content":true,"excerpt":false},"kr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/113229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/comments?post=113229"}],"version-history":[{"count":1,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/113229\/revisions"}],"predecessor-version":[{"id":113247,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/posts\/113229\/revisions\/113247"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/media\/99837"}],"wp:attachment":[{"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/media?parent=113229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/categories?post=113229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milliycha.uz\/kr\/wp-json\/wp\/v2\/tags?post=113229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}