Pasterlash \u2014 suyuklik va oziq- ovqat mahsulotlaridagi mikroorganizm- larni turlicha davomiylikda bir Mar- talik 100\u00b0 dan past (odatda, 60-70\u00b0) gacha qizdirib yo’qotish usuli. L. Pa- ster taklif etgan. Yuqori t-Rada sifati o’zgarmaydigan sut, qaymoq, mevalar shar- bati, jele va b. oziq-ovqat mahsulotlari P. qilinadi. P. natijasida sporasiz bakteriyalar, mog’or zamburug’lari o’ladi, lekin P.dan ke-yin ham ba’zi sporalar saqlanib rivojlanishi mumkin. Ular- ni yo’qotish uchun sutdan sariyog’va sut konservalari i.ch.da lahzalik (t-ra 85\u2014 90\u00b0da), sir va b. sof sut mahsulotlari i.ch.da qisqa muddatli (20-25 min. davo- mida 72-76\u00b0da), bevosita iste’mol uchun sut i.ch.da uzoq muddatli (30 min. davo- mida 62-65\u00b0da) P. usullari qo’llanadi. P. maxsus apparat \u2014 paste-rizatorlar- da bajariladi. Mevalar, sabzavotlar yoki ulardan tayyorlangan mahsulotlar zich yopilgan banka yoki shishalarga so- lingan holda 85-95\u00b0 da, uzum sharba- ti 73-85\u00b0 da pasterlanadi. Natijada mahsulotlardagi mog’or zam-burug’lari va achitqi (drojji)lar yo’q qilinadi.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pasterlash \u2014 suyuklik va oziq- ovqat mahsulotlaridagi mikroorganizm- larni turlicha davomiylikda bir Mar- talik 100\u00b0 dan past (odatda, 60-70\u00b0) gacha qizdirib yo’qotish usuli. L. Pa- ster taklif etgan. Yuqori t-Rada … 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":[226],"tags":[],"class_list":["post-119527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-p-harfi","entry"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"ru","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\/ru\/wp-json\/wp\/v2\/posts\/119527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/comments?post=119527"}],"version-history":[{"count":1,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/119527\/revisions"}],"predecessor-version":[{"id":119553,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/posts\/119527\/revisions\/119553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/media\/99837"}],"wp:attachment":[{"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/media?parent=119527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/categories?post=119527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/milliycha.uz\/ru\/wp-json\/wp\/v2\/tags?post=119527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}