/$37(/( , 352'86(/( /$&7$7(

2%,(&7,9( 850

5,7(

3UH]HQWDUHD DFHVWXL FOLPDW FRPSOH[ XRU L WRWDO DERUGDELO FX PXOWLSOH SULQFLSLL QXWULWLYH SUHFXP L YDULDWH WHKQRORJLL GH WUDQVIRUPDUH VHJPHQW DO DOLPHQWD LHL FH VH DGUHVHD] vQ SURGXVH SULRULWDU ODFWDWH SUHVXSXQH R DERUGDUH RELHFWLY GLUHF LH SH DFHVW GHOLFDW GHVSULQ]kQGX VH WRWRGDW EXQD L vQ DFHODL WLPS VLQWHWLF  ,PSRUWDQW HVWH GH D WUH]L LQWHUHVXO vQ DFHDVW FRSLLORU YDORULILFDUH D PDWHULHL SULPH FH QX YD SXWHD IL vQORFXLW QLFLRGDW 

REZUMAT Laptele
FDOLWDWLY L DOLPHQW GH ED] L

- este tratat n acest capitol pornindu-VH

HYROX LD FRPSRQHQWHORU VDOH DO WXUL

GH OD UHFHS LD OXL GH VWLPXODUHD VDX ODSWHOH GH

FDQWLWDWLY

XUP ULQG

LQKLEDUHD GLIHULWHORU PLFURRUJDQLVPH 3UH]HQWDUHD JDPHL GH SURGXVH ODFWDWH SH OkQJ

consum, s-a I
SURGXVH

FXW LQVLVWkQGX VH DVXSUD SULQFLSLLORU ELRORJLFH L D IOX[XULORU WHKQRORJLFH FH FRQGXF

OD UHDOL]DUHD GLIHULWHORU FDWHJRULL GH SURGXV ILQLW 8Q ORF DSDUWH vO UHSUH]LQW SUHOXFUDWH FX R PDUH YDORDUH QXWULWLY L OD D F URU UHDOL]D

VPkQWkQD L XQWXO

re etapele succesive se -se

suprapun pe un anumit traseu.

%UkQ]HWXULOH DX IRVW WUDWDWH FD SURGXVH FX YDORDUH SUHSRQGHUHQW SURWHLF  PHQ LRQkQGX VXFFLQW HWDSHOH GH IDEULFD LH D GLIHULWHORU WLSXUL GH SURGXVH ODFWDWH IHUPHQWDWH

CUVINTE SAU EXPRESII CHEIE:

EDFWHULL ODFWLFH RPRJHQL]DUHD L QRUPDOL]DUHD ODSWHOXL

efect bactericid.
9

1. LAPTELE - MATERIA PRIM

1.1.

3URSULHW

L FRPSR]L LH VWUXFWXU

/DSWHOH HVWH XQ OLFKLG GH FXORDUH DOE  RSDF XRU GXOFHDJ FX PLURV VODE VSHFLILF VHFUHWDW GH JODQGD PDPDU D

mamiferelor.
ILLQG DFHD GH DOLPHQW H[FOXVLY D WLQHUHORU D H[LVWHQ HL ORU

(VWH XQ DOLPHQW FRPSOHW IXQF LD OXL QDWXUDO PDPLIHUH vQ SHULRDGD FULWLF

&RQYHQ LRQDO GHQXPLUHD GH ODSWH I U UH]HUYDW RDLH ODSWH GH ELYROL  ODSWH GH FDSU 

SUHFL]DUHD VSHFLHL DQLPDOH GH SURYHQLHQ

HVWH

ODSWHOXL GH YDF  3HQWUX WRDWH FHOHODOWH VSHFLL HVWH VSHFLILFDW

SURYHQLHQ D ODSWH GH

3ULQFLSDOHOH FDUDFWHULVWLFL IL]LFH L FKLPLFH SHQWUX XQ ODSWH QRUPDO VXQW XUP WRDUHOH

densitate la 200C.1.029-1,033
F OGXUD VSHFLILF  FDOJJUG

punct de congelare...0,550C pH.6,6-6,8

DFLGLWDWHD H[SULPDW vQ JUDGH 7KRUQHUPD[LP 

T ntr-R
VROX LH DSRDV

LQGLFH GH UHIUDF LH OD 

C....1,35
ODSWHOH HVWH R HPXOVLH GH JU VLPL H[SULPDW vQ JO DOWHOH vQ VWDUH FRORLGDO 

6FKHPDWLF VH SRDWH FRQVLGHUD F &RPSR]L LD FKLPLF DS

FXSULQ]kQG QXPHURDVH HOHPHQWH VXE IRUPD GL]ROYDW PHGLH D ODSWHOXL GH YDF &RQVWLWXHQ L SODVWLFL L HQHUJHWLFL

- HVWH XUP

WRDUHD

 XVFDW WRWDO  JU VLPL QHJUDV

6XEVWDQ

-910g -45g

125-130g -95g -36g -9,5 g

6XEVWDQ H D]RWRDVH 6 UXUL PLQHUDOH

Biocatalizatori (nedozabili sau urme) enzime vitamine Gaze dizolvate: bioxid de carbon oxigen 4-5% din volumul laptelui azot

SLJPHQ L

*U

VLPH *U VLPHD ODSWHOXL HVWH XQXO GLQ FHL PDL LPSRUWDQ L FRPSRQHQ L DWkW VXE DVSHFW HFRQRPLF DVXSUD SURSULHW LORU VHQ]RULDOH DOH ODSWHOXL L

L QXWULWLY FkW L SHQWUX LQIOXHQ D GHWHUPLQDQW

produselor fabricate din lapte. Lipidele cuprind trigliceride cca 98%- IRVIROLSLGH
FX JU VLPHD *OLFHULGHOH VXQW HVWHUL DL DFL]LORU JUDL FX JOLFHULQD $X IRVW LGHQWLILFD L SHVWH  DFL]L JUDL VDWXUD L

L VXEVWDQ H QHVDSRQLILFDELOH DVRFLDWH

QHVDWXUD L

&DUDFWHULVWLF

JU VLPLL R VWUkQV

ODSWHOXL HVWH SURSRU LD UHODWLY ULGLFDW OHJ WXU

 

 GH DFL]L JUDL YRODWLOL L FHIDOLQ  ([LVW LOH VHQ]RULDOH L FDSDFLWDWHD GH FRQVHUYDUH D VWDELOLWDWHD HPXOVLHL GH JU VLPH vQ

)RVIROLSLGHOH ODSWHOXL VXQW UHSUH]HQWDWH vQ SULQFLSDO GH OHFLWLQ vQWUH FRQ LQXWXO GH IRVIROLSLGH SURSULHW 3URSULHW ID]D DSRDV GLQ XUP JUDL

laptelui.
LOH LQWHQV KLGURILOH DOH IRVIROLSLGHORU DVLJXU D ODSWHOXL vQ JDOEHQ JU VLPHD ODSWHO 6XEVWDQ HOH QHVDSRQLILFDELOH FXSULQG VWHUROL FROHVWHURO WRFRIHUROL L FDURWHQRLGH $FHDVWD FRORUHD]

ui.
IRUP GH HPXOVLH JOREXOHOH GH JU VLPHD DYkQG

3URSULHW *U VLPHD

LOH IL]LFH L FKLPLFH DOH JU VLPLL ODSWHOXL GHSLQG GH FRQ LQXWXO vQ GLIHUL L DFL]L vQ ODSWH VH J VHWH VXE

dimensiunea de 3-10 . Deoarece greutatea specific

VHSDUH QDWXUDO vQYHOHWH JOREXOHOH GH JU VLPH 'LVWUXJHUHD

D JU VLPLL HVWH PDL PLF

GHFkW D UHVWXOXL

FRPSRQHQWHORU DFHDVWD DUH WHQGLQ D GH D VH ULGLFD OD VXSUDID DFHVWHL

 IHQRPHQ FXQRVFXW VXE QXPHOH GH GH PHPEUDQD OLSR SURWHLF

VSRQWDQ  6WDELOLWDWHD HPXOVLHL HVWH DVLJXUDW

FH

PHPEUDQH

IDYRUL]HD]

DJORPHUDUHD

JOREXOHORU GH JU VLPH SURSULHWDWH IRORVLW

vQ WHKQRORJLD GH IDEULFDUH D XQWXOXL

Glucidele
/DFWR]D HVWH FRPSRQHQWXO FDUH DVLJXU JXVWXO GXOFHDJ DO ODSWHOXL GH JDODFWR] 

Din punct de vedere chimic, lactoza este un hidrat de carbon - dizaharid- care prin
KLGUROL] HOLEHUHD] R PROHFXO GH JOXFR] L R PROHFXO

6XEVWDQ H D]RWRDVH 6XEVWDQ HOH D]RWRDVH SURWLGHOH SUH]LQW DX R R LPSRUWDQ GHRVHELW Q GLQ ODSWHOH PDL PXOWH

considerente: a. Din punct de vHGHUH

FDQWLWDWLY

SRQGHUH

GHRVHELW 

DQLPDOHORU

UXPHJ WRDUH FRQ LQXWXO GH VXEVWDQ H D]RWRDVH HVWH DSURSLDW GH FRQ LQXWXO vQ JU VLPH E &HOH PDL LPSRUWDQWH SURSULHW L IL]LFR-chimice n special cele legate de stabilitate sunt determinate dH SUH]HQ D SURWLGHORU c. Din punct de vedere nutritiv, protidele constituie componentul cel mai important al laptelui. d. Unele proteine-HQ]LPH LQKLELWRUL DQWLFRUSL VXQW GHRVHELW GH LPSRUWDQWH GDWRULW SURSULHW LORU LPXQRORJLFH FDUDFWHULVWLFH VSHFLHi respective. 'LQ FDQWLWDWHD GH   D]RW FkW FRQ LQH ODSWHOH FFD  HVWH FXSULQV vQ SURWHLQH L FFD vQ VXEVWDQ H D]RWRDVH QHSURWHLFH &RQVLGHUkQG VXEVWDQ HOH D]RWRDVH   vQ PHGLH VH GHRVHEHVF

Proteine...95% din care: cazina.78,5% lactalbumina...9,2% lactoglobulinna..3,3% proteoze SHSWRQH L JOLRSURWHLQH

VXEVWDQ H D]RWRDVH QHSURWHLFH VSHFLILF VHFUH LHL ODFWDWH UHSUH]HQWkQG FFD  GLQ WRWDOXO HVWH VXEVWDQ D

Cazeina-

VXEVWDQ HORU D]RWRDVH GLQ ODSWH &RQ LQWXO GH FD]HLQ 0ROHFXOD GH FD]HLQ VLQWHWL]D L GH DFHDVWD DUH R VWUXFWXU

vQ ODSWHOH GH YDF

HVWH GH 

-2,9%.
 DPLQRDFL]L

FRPSOH[  $X IRVW SXL vQ HYLGHQ

nu pot fi - DPLQRDFL]L HVHQ DOL - leucine, izoleucine, lizina, arginina, metionina, fenilalanina, histidina, triptofanul, valina, &D]HLQD DUH SURSULHWDWHD GH D FRDJXOD vQ SUH]HQ D XQRU HQ]LPH - chimozina, n mediul acid pH 4,6- sau vQ SUH]HQ D V UXULORU GH FDOFLX
$FHVWH SURSULHW L VXQW IRORVLWH vQ LQGXVWULD EUkQ]HWXULORU L D SUHSDUDWHORU DFLGH

GLIHUL L SULQ FDUH R VHULH GH DFL]L LQGLVSHQVDELOL EXQHL IXQF LQ UL D RUJDQLVPXOXL L FDUH

UXUL PLQHUDOH 6 UXULOH PLQHUDOH PDL LPSRUWDQWH VXQW XUP WRDUHOH

cloruri cca. 2g/l IRVID L cca. 3,3 g/l FLWUD L - cca. 3,2 g/l bicarbonat de sodiu cca. 0,2 g/l sulfatul de sodiu - cca. 0,1 g/l calciu legat de cazeina - 0,01 g/l
PHWDOH JUHOH ILHU FXSUX ]LQF PDQJDQ vQ FDQWLW LPSRUWDQ L IRDUWH PLFL FRQ LQXWXO vQ FDOFLX GDWRULW HOHPHQWH HVWH FXSULQV vQWUH  UROX L

'LQ SXQFW GH YHGHUH WHKQRORJLF SUH]LQW V UXULOH GH FDOFLX L IRVIRU 5DSRUWXO vQWUH

lui

SH FDUH vO DUH vQ FRDJXODUHD ODSWHOXL GLQ SXQFW GH YHGHUH QXWUL LRQDO FHOH PDL LPSRUWDQWH VXQW DFHVWH GRX 

DVLJXUkQG R DVLPLODUH FRUHVSXQ] WRDUH vQ VSHFLDO GH F WUH RUJDQLVPHOH vQ FUHWHUH

Gaze dizolvate
&RQ LQXWXO ODSWHOXL vQ JD]H GL]ROYDWH HVWH YDULDELO DMXQJkQG SkQ ,PHGLDW GXS PXOJHUH SUHGRPLQ OD  GLQ YROXP ELR[LGXO GH FDUERQ vQ WLPS VFDGH FRQ LQXWXO vQ ELR[LG

GH FDUERQ vQ IDYRDUHD R[LJHQXOXL L D]RWXOXL

Biocatalizatorii
$FHWL SURGXL VH J VHVF vQ FDQWLW L PLFL

- VXQW UHSUH]HQWD L GH YLWDPLQH L HQ]LPH

Vitamine
/DSWHOH FRQ LQH WRDWH YLWDPLQHOH QHFHVDUH GH]YROW ULL QRXOXL Q VFXW &RQ LQXWXO vQ YLWDPLQH DO ODSWHOXL HVWH YDULDELO ILLQG LQIOXHQ DW GH GLIHUL L IDFWRUL FHO PDL

important fiind considerat regimul alimentar al animalului.

9LWDPLQHOH OLSRVROXELOH VH UHJ VHVF LQWHJUDO vQ JU VLPHD ODSWHOXL GHJUHVDW L VXQW UHSUH]HQWDWH GH YLWDPLQHOH % L &

VPkQWkQ  XQW L VXQW

UHSUH]HQWDWH vQ SULQFLSDO GH YLWDPLQHOH $ ' L ( YLWDPLQHOH KLGURVROXELOH U P

n n laptele

Vitamina C- acidul ascorbic- FRQ LQXWXO ODSWHOXL vQ YLWDPLQD & HVWH UHGXV HO QX FRQVWLWXLH
R VXUV GH YLWDPLQH SHQWUX RP HVWH IRDUWH VHQVLELO OD FUHWHUHD WHPSHUDWXULL

Distrugerea acesWHLD HVWH DFFHOHUDW

GH SUH]HQ D R[LJHQXOXL VDX D PHWDOHORU JUHOH

Enzime
(Q]LPHOH VXQW FDWDOL]DWRUL VROXELOL FRORLGDOL RUJDQLFL SURGXL GH XQ RUJDQLVP YLX

$FWLYLWDWHD ORU SRDWH FRQWLQXD L vQ DIDUD FHOXOHORU FDUH OH DX HODERUDW

Lipaza - hidrolizeD]
UH]LVWHQW 3URWHD]D KLGUROL]HD]

JOLFHULGHOH SXQkQG vQ OLEHUWDWH DFL]LL JUDL L JOLFHULQ  (VWH SX LQ

OD WHPSHUDWXU  vQF ]LUHD OD  & WLPS GH FkWHYD VHFXQGH R LQDFWLYHD]  SURWHLQHOH SkQ OD SHSWRQH (VWH LQDFWLYDW SULQ vQF O]LUH OD 

timp de 2 minute. Amilaza -

vQ ODSWH HVWH SUH]HQW

ODSWHOH DQLPDOHORU EROQDYH GH PDVWLWD (VWH LQDFWLYDW

DPLOD]D
-

$UH DFWLYLWDWH PDL LQWHQV

vQ FRODVWUX L vQ

SULQ vQF O]LUHD ODSWHOXL OD WHPSHUDWXUD GH GHVFRPSXQHUHD DSHL R vQF O]LUH OD

600C timp de 30 minute. Peroxidaza - HVWH oxigenate.

0
(VWH IRORVLW DGDRVXOXL GH DS

R HQ]LP

R[LGR

UHGXF WRDUH FDUH FDWDOL]HD] ILLQG GLVWUXV

(VWH XQD GLQ FHOH PDL UH]LVWHQWH OD WHPSHUDWXU

QXPDL GXS

75 C timp de 30 minute sau n 30 secunde la 80 C.

GUHSW WHVW SHQWUX ODSWHOH vQF O]LW OD WHPSHUDWXUL ULGLFDWH VDX SHQWUX GHSLVWDUHD R[LJHQDW 

1.2. Microorganismele din lapte

*HQHUDOLW 'DWRULW GH FXOWXU L FRPSR]L LHL VDOH FKLPLFH L D UHDF LHL DSURDSH QHXWUH ODSWHOH FRQVWLWXLH XQ PHGLX

GHRVHELW GH EXQ

pentru microorganismele heterofile.

GH VH LQIHFWHD] FX JHUPHQL SURYHQL L

/DSWHOH QRUPDO FKLDU PXOV vQ FRQGL LL DVHSWLFH FRQ LQH GLIHUL L JHUPHQL SULPD VXUV

contaminare constituind-R PDPHOD Q WLPSXO PXVXOXL ODSWHOH

GH SH SDUWHD H[WHUQ GH LJLHQ FDUH VH DVLJXU

D XJHUXOXL YDVHOH VDX LQVWDOD LLOH GH PXOV PkLQLOH PXOJ WRUXOXL HWF &D vQ WLPSXO PXVXOXL L PDQLSXO ULL ODSWHOXL vQ ODSWH HVWH LQKLEDW QDWXUDO VDX VWLPXODW GH R VHULH GH IDFWRUL D ODSWHOXL WHPSHUDWXU  SUH]HQ D XQRU IDFWRUL GH RUH GXS PXOJHUH FkQG VH REVHUY

XUPDUH JUDGXO GH FRQWDPLQDUH GHSLQGH GH VWDUHD GH V Q WDWH DQLPDOXOXL L vQ VSHFLDO GH FRQGL LLOH

Dezvoltarea microorganismeloU
SXWHUHD EDFWHULFLG VDX EDFWHULRVWDWLF FUHWHUH YLWDPLQHOH JUXSXOXL % 3XWHUHD EDFWHULRVWDWLF

HVWH PDQLIHVW

vQ SULPHOH GRX

R VWDJQDUH VDX XQHRUL FKLDU R VF GHUH D QXP UXOXL GH PLFURRUJDQLVPH 7HPSHUDWXUD VF ]XW SUHOXQJHWH GXUDWD ID]HL EDFWHULFLGH L WRWRGDW vQFHWLQHWH

dezvoltarea bacteriilor n laptele crud.

6XE DF LXQHD PLFURIORUHL ODSWHOH GXS FDUH FRUHVSXQG XUP WRDUHORU SHULRDGH UHFROWDUH HVWH VXSXV XQRU WUDQVIRUP UL VXFFHVLYH

PXOWLSOLFDUH PRGLILF

SHULRDGD EDFWHULFLG - FDUH SRDWH IL SUHOXQJLW SULQ FRERUkUHD WHPSHUDWXULL ct mai aproape de 00C; perioada de acidifiere - este perioada n care microorganLVPHOH LQWU vQ
ORJDULWPLF GH L FD XUPDUH DFLGLWDWHD ODSWHOXL FUHWH &DUDFWHULVWLFLOH vQ VFKLPE JXVWXO L PLURVXO GHYHQLQG DFLGH FD]HLQD SUHFLSLW  DFLGLWDWH LQKLE GH]YROWDUHD EDFWHULLORU ODFWLFH PHGL (FFHVXO

ODSWHOXL

ID]D GH VH

ODSWHOXL

ul devine

IDYRUDELO GH]YROW ULL GURMGLLORU L PXFHJDLXULORU

QHXWUDOL]HD]

perioada de neutralizare - GURMGLLOH PXFHJDLXULOH FRQVXP

PHGLXO L FUHHD]

vQWUHDJD FDQWLWDWH GH DFLG

FRQGL LL SHQWUX GH]YROWDUHD IORUHL PLFURELHQH GH SXWUHIDF LH vQ FDUH EDFWHULLOH SURWHROLWLFH GH SXWUHIDF LH GHJUDGHD]

perioada de puWUHIDF LH substratul proteic.

0RGLILF ULOH SURYRFDWH GH PLFURRUJDQLVPH vQ ODSWH L SURGXVH ODFWDWH DSDU FD XUPDUH D GHJUDG ULL FHORU WUHL FRPSRQHQWH SULQFLSDOH ODFWR]D SURWHLQH L JU VLPL

Microflora laptelui
/DSWHOH ILLQG XQ H[FHOHQW PHGLX GH FXOWXU  DVLJXU GH]YROWDUHD D QXPHURDVH WLSXUL GH 'LQ SXQFWXO GH YHGHUH DO DF LXQLL ORU PLFURRUJDQLVPHOH GLQ ODSWH VH vPSDUW vQ

JHUPHQL FXSULQ]kQG DWkW EDFWHULL FkW L GURMGLL L PXFHJDLXUL

microorganisme saprofie

IRORVLWRUH FDUH DVLJXU RE LQHUHD GH FDUDFWHULVWLFL

specifice n produsele lactate (bacterii propionice, unele drojdii, mucegaiuri)

G XQ WRDUH FRQVLVWHQ FDUH SURYRDF GHIHFWH GH JXVW

lactice,
DURP 

EDFWHULL FROLIRUPH EXWLULFH GH SXWUHIDF LH LL RPXOXL L DQLPDOHORU

drojdii (genul Candida) mucegaiuri (Rhizopus) etc.

microorganisme patogene G

XQ WRDUH V Q W

 75$7$0(178/ 35,0$5 , &2/(&7$5($ 3URGXF LD GH ODSWH PDWHULH SULP GHL HOH GHWHUPLQ UH LQXW IDSWXO F SURDVW PXOJHULL L SkQ SXQH SUREOHPH GHRVHELWH DGHVHD LQVXILFLHQW FXQRVFXWH GH GH

DWkW WUDWDPHQWXO XOWHULRU DO ODSWHOXL FkW L VDOXEULWDWHD SURGXVHORU ILQLWH 7UHEXLH QLFL XQ WUDWDPHQW WHKQRORJLF QX VH SRDWH DGDSWD XQXL ODSWH PDWHULH SULP LQFRQYHQLHQWH 'H DFHHD S VWUDUHD FDOLW SUHOXFUDUH DUH R LPSRUWDQ OD HFRQRPLF GHRVHELW L LQkQG VHDPD LL LQL LDOH D ODSWHOXL GLQ PRPHQWXO

FDOLWDWH I U

PRGLILF ULOH SH FDUH OH SRW VXIHUL SULQFLSDOHOH FRPSRQHQWH DOH ODSWHOXL PDL DOHV VXE LQIOXHQ D

microorganismelor. La aceasta se
F OGXUD /DSWHOH FRQ LQH

PDL DGDXJ LQL LDO HVWH

L LQIOXHQ D XQRU IDFWRUL IL]LFL FXP VXQW OXPLQD L LQGLIHUHQW GH P VXULOH OXDWH DJUDYDW FX GH FRQWDPLQ UL vQ vQ WLPSXO UHFROW ULL

R PLFURIORU

(mulgerii).
&RQWDPLQDUHD VSHFLDO GH LQL LDO LQHYLWDELO D XOWHULRDUH )D]D FDX]DWH

n
D

LQVXILFLHQWD

LJLHQL]DUH

PDWHULDOHORU

FDUH

YLQH

FRQWDFW

EDFWHULFLG

ODSWHOXL FDUH VH PDQLIHVW

vQ SULPHOH  RUH GH OD PXOJHUH QX DVLJXU FRQVWLWXLH XQ PHGLX IDYRUDELO

GLVWUXJHUHD JHUPHQLORU PDL PLFURRUJDQLVPHORU GH WHPSHUDWXUD

DOHV vQ FD]XO XQRU FRQWDPLQ UL PDVLYH

Laptele prin natura sa

RSWLP

GH]YROW UL

SUROLIHUDUHD DFHVWRUD ILLQG IDYRUL]DW

GH WHPSHUDWXUD GH UHFROWDUH IRDUWH DSURSLDW

GH GH]YROWDUH D JHUPHQLORU SDWRJHQL

/LPLWDUHD HQ]LPDWLF GHRVHELW

PRGLILF ULORU ODSWHOH SH

SH

FDUH

OH

SRW F

SURYRFD PLFU SRDWH GHYHQL

oorganismele prin activitatea lor

LPSURSULX vQ GRX LQGXVWULDOL] ULL SRDWH

vQ FRPSR]L LD ODSWHOXL DFLGLILHUH GHJUDGDUHD VXEVWDQ HORU SURWHLFH DUH R LPSRUWDQW GHRDUHFH OkQJ IDSWXO

FRQVWLWXL L XQ PLMORF IRDUWH S Q FRQVHFLQ

ericulos de proliferare a unor boli ca tuberculoza, bruceloza etc.

GLUHF LL SULQFLSDOH D DSDUDWXULL L UHFLSLHQWHORU F ULL LPSXULW U FLUHD LORU YL]LELOH LPHGLDW GXS PXOJHUH OD

vQ FD]XO PDWHULHL SULPH DWHQ LD VH vQGUHDSW

 /LPLWDUHD FRQWDPLQ ULL SULQ

a)
/LPLWDUHD

6S ODUHD L GH]LQIHFWDUHD HILFLHQW

are vin n contact

cu laptele b) Filtrarea laptelui vQ VFRSXO HOLPLQ 1.

SUROLIHU ULL PLFURRUJDQLVPHORU SULQ

ODSWHOXL

temperatura de 2-50C.
5H]XOWDWHOH EXQH RE LQXWH SULQ U FLUH LPHGLDW GXS VH UHQXQ D WUHSWDW OD FHQWUHOH GH U FLUH OD FDUH VH WUDQVSRUW SURGXF WRUL FX U FLUHD ODSWHOXL OD JUDMG $FHVW VLVWHP PXOJHUH H[SOLF SHUPLWH WHQGLQ D DFWXDO GH D L VH U FHWH ODSWHOH GH OD PDL PXO L UD LRQDOL]DUHD WUDQVSRUWXOXL

ridicarea laptelui de lD SURGXF

1X VH UHFRPDQG

WRU SXWkQGX

S VWUDUHD

-se efectua la intervale mai mari de timp. 0 ODSWHOXL FUXG OD WHPSHUDWXUL GH -5 C. timp mai ndelungat
GH]YROW ULL DVLJXUkQG DVXSUD WHUPRUH]LVWHQW  DSOLFDUH VH L vQ IDEULFL UHIOHFW IDYRUDELO FUXG DUH SHUVSHFWLYD $FHDVW GH

SHVWH  RUH GHRDUHFH SRW DS UHD PRGLILF UL GH JXVW PLURV L FKLDU FXORDUH GDWRULW

unor micURRUJDQLVPH FDUH VHFUHW

5 FLUHD VWRFDUHD SURIXQG vQ D ODSWHOXL ]LOHOH GH

HQ]LPH SURWHROLWLFH L R OLSD] UHSDXV OHJDO

ODSWHOXL

VROX LH

producWLYLW
SULP

LL PXQFLL vQ VLVWHP LQHODU WHULWRULDO GH DSURYL]LRQDUH FX PDWHULH

&ROHFWDUHD ODSWHOXL VH UHDOL]HD]

D vQWUHSULQGHULL UHSUH]HQWkQG ]RQD GH FROHFWDUH $FHVW VLVWHP LQHODU GH FROHFWDUH SHUPLWH

RUJDQL]DUHD WUDQVSRUWXOXL L FRQWUROXO PDWHULHL /DSWHOH PDWHULH SULP

prime.
U QHWL ILH GLQ IHUPH Q SULPXO FD] U FLUH XQGH VH FRQGL LRQHD] SkQ OD U FLUHD ODSWHOXL OD IHUPD L GHSR]LWDUHD XQLWDWH GH FROHFWDUH UD]D OXL GH PDL PDUL FX GUXPXUL GH DF

SURYLQH ILH GLQ JRVSRG ULL

ODSWHOH HVWH FROHFWDW vQ SXQFWH VDX FHQWUH GH UHFHS LH OXL SkQ OD ULGLFDUHD GH F WUH vQWUHSULQGHUH 3XQFWXO GH UHFHS LH DFWLYLWDWH GHS LQG  NP

WUDQVSRUWXO OD IDEULF  vQ FHO GH DO GRLOHD FD] VH UHFRPDQG U FLUH UHSUH]LQW VLWXDW GH

FHD PDL PLF vQ FRPXQH

(VWH

RELFHL

ces

FRUHVSXQ] WRDUH WUDQVSRUWXOXL FX PLMORDFH DXWR /D SXQFWHOH L FHQWUHOH GH UHFHS LH

U FLUH VH HIHFWXHD]

UHFHS LD FDOLWDWLY

D ODSWHOXL

DQDOL]D RUJDQROHSWLF  FRQ LQXWXO vQ JU VLPH DFLGLWDWHD GHQVLWDWHD UHFHS LD FDQWLWDWLY  ILOWUDUHD

pentru ndHS UWDUHD LPSXULW LORU PHFDQLFH acestuia la unitatea de prelucrare.

U FLUHD ODSWHOXL L GHSR]LWDUHD OXL SkQ

OD WUDQVSRUWXO

&RQGL LLOH GH FDOLWDWH SHQWUX ODSWH PDWHULH SULP VXQW FXSULQVH vQ 67$6 -61 Lapte crud integral. Conform acestui act normativ, indicii organoleptici, fizico-FKLPLFL L EDFWHULRORJLL SHQWUX ODSWH FUXG LQWHJUDO SURYHQLW GH OD GLIHULWH VSHFLL GH DQLPDOH VH SUH]LQW GXS FXP XUPHD] 

Indicii senzoriali al laptelui crud integral Caracteristici Aspect

&RQVLVWHQ /DSWH GH YDF

Lapte de FDSU

/DSWH GH ELYROL

Tabelul nr. 13 Lapte de oaie

/LFKLG RPRJHQ RSDOHVFHQW I U

FRUSXUL VWU LQH YL]LELOH vQ VXVSHQVLH L I U

sediment
)OXLG  QX VH DGPLWH FRQVLVWHQ D YkVFRDV  ILODQW $OE FX QXDQ $OE FX QXDQ DELD $OE VDX PXFLODJLQRDV $OE

Culoare

J OEXLH

J OEXLH SHUFHSWLELO

Miros Gust
2EVHYD LH

3O FXW VSHFLILF ODSWHOXL FUXG I U

PLURV VWU LQ

3O FXW GXOFHDJ FDUDFWHULVWLF ODSWHOXL SURDVS W

- /D ODSWHOH GH RDLH VH DGPLWH XQ VODE VHGLPHQW GH FXORDUH FHQXLH

Indicii fizico-chimici ai laptelui crud integral Tabelul nr.14 Caracteristici Aciditate, Thorner min.
*U VLPH 6XEVWDQ JU VLPL PLQLP XVFDW PLQ I U

Lapte
GH YDF

Lapte de
FDSU

Lapte de
ELYROL

grade 20

15-19 1029 32 8,5 3,2 I 14

Max 19 1029 33 8,5 3,2 I 15

Max21 1031 65 10,0 4,5 I 14

Lapte de oaie Max24 1033 65 11,0 5,0 II 15

0HWRGH GH DQDOL]

STAS6353-85 STAS6347-73 STAS6352/1-88 STAS6344-88 STAS6355-89 STAS6346-89 -

'HQVLWDWH UHODWLY  G4

Titru proteic, % minim Grad de impurificare Temperatura, 0C maxim

3. TRANSPORTUL LAPTELUI
7UDQVSRUWXO ODSWHOXL GH OD SURGXF WRU OD IDEULF vQ FRQGL LL FDUH V DVLJXUH S VWUDUHD FDOLW LL WUDQVSRUWXO LQIOXHQ HD] GHVI XUDUHD SURFHVXOXL VH HIHFWXHD] SULPH L vQ FHO PDL VFXUW WLPS SRVLELO vQ FDUH HVWH RUJDQL]DW ILQLWH FX RUL SH ]L FDOLWDWHD RGDW SURGXVHORU PDWHULHL 0RGXO

WHKQRORJLF

5LGLFDUHD ODSWHOXL GH OD IHUP

L FHQWUHOH GH FROHFWDUH VH HIHFWXHD]

VDX GH GRX

FRUHVSXQ] WRU ILHF UHL PXOVRUL LDU VRVLUHD ODSWHOXL vQ IDEULF

WUHEXLH V

ILH ULWPLF  FRUHODW

capacitatea GH UHFHS LH SDVWHXUL]DUH L GHSR]LWDUH

7UDQVSRUWXO ODSWHOXL OD XQLWDWHD GH SUHOXFUDUH VH HIHFWXHD] PDUH GH SURGXF WRUL FDUH OLYUHD] 7UDQVSRUWXO ODSWHOXL FX FDQWLW vQ ELGRDQH VDX vQ DXWRFLVWHUQH GH OD XQ QXP U DU VXQW 7UDQVSRUWXO vQ ELGRDQH VH IDFH QXPDL vQ FD]XO vQ FDUH IDEULFD VH DSURYL]LRQHD] FRQIHF LRQDWH GLQ DOXPLQLX L DX R FDSDFLWDWH GH  O DXWRFLVWHUQH L]RWHUPD DVLJXU DUH DYDQWDMXO F SUHYLQH ULGLFDUHD L R LPSRUWDQW HFRQRPLH GH PDQRSHU L PLFL GH ODSWH %LGRDQHOH IRORVLWH OD QRL vQ

temperaturii laptelui n timpul transportului,

SHUPLWH R IRORVLUH UD LRQDO OLYUHD] FDQWLW L PDUL GH D FDSDFLW ODSWH 6H L

LL GH WUDQVSRUW UHFRPDQG FRPSDUWLPHQW

7UDQVSRUWXO FX DXWRFLVWHUQD HVWH DYDQWDMRV vQ FRQGL LLOH DSURYL]LRQ ULL GH OD IXUQL]RUL FDUH

area cisternei pentru a se evita

DPHVWHFXO ODSWHOXL GH GLYHUVH FDOLW Q FRQWLQXDUH VH SUH]LQW

RULHQWDWLY SLHUGHULOH FH VH SRW vQUHJLVWUD OD WUDQVSRUWXO ODSWHOXL

sau smntnii. Tabelul nr.15

&RQGL LL GH DSOLFDUH

Mijloace de transport Auto Auto Hipo

Pierderi % Modul de ambalare Lapte Cisterne 12 Bidoane 28 Bidoane 15

6PkQWkQ

0,08 -

Lapte smntnit 12 -

4. IGIENIZAREA LAPTELUI
'DWRULW FRPSR]L LHL VDOH ODSWHOH HVWH FRQVLGHUDW XQ DOLPHQW FRPSOHW LQ

dispensabil

FUHWHULL L GH]YROW ULL DUPRQLRDVH L HFKLOLEUDWH D RUJDQLVPXOXL (O FRQVWLWXLH XQ H[FHOHQW PHGLX

de cultura pentru cele mai multe microorganisme.

0XOWLSOHOH 3H OkQJ PDPDU ]LOQLF

PDQLSXO UL

SH

FDUH

OH

VXIHU

ODSWHOH

GH

OD

UHFROWDUH

SkQ

OD

FRQVXPDWRU

contribuie lD LPSXULILFDUHD L LQIHFWDUHD ODSWHOXL FX XQ QXP

LQkQG VHDPD GH ORFXO SH FDUH vO RFXS D RDPHQLORU HVWH HYLGHQW

U PDUH L YDULDW GH PLFURRUJDQLVPH

DFHVWHD vQ ODSWH PDL SRW DSDUH R VHULH GH PLFURRUJDQLVPH SURYHQLWH GLQ JODQGD ODSWHOH L SURGXVHOH ODFWDWH vQ UD LD DOLPHQWDU L FRUHVSXQ] WRDUH DFHVWRUD DWkW RSUHDVF D LL SURGXVXOXL

D DQLPDOHORU EROQDYH GH XQHOH EROL FD WXEHUFXOR]D EUXFHOR]D IHEUD DIWRDV  IHEUD 4 HWF QHFHVLWDWHD DVLJXU ULL XQHL FDOLW

sub aspect fizico-FKLPLF FkW L GLQ SXQFWXO GH YHGHUH DO VDOXEULW

SUROLIHUDUHD PLFURRUJDQLVPHORU L FKLDU V $FHVWH SURFHGHH VH ED]HD] SH OH GLVWUXJ  VWXGLXO HIHFWHORU

$VLJXUDUHD DFHVWRU FHULQ H LPSXQH IRORVLUHD XQRU SURFHGHH GH LJLHQL]DUH FDUH V GLIHUL LORU IDFWRUL

H[WHUQL

supra

SURFHVHORU YLWDOH DOH FHOXOHORU PLFURELHQH L SRW IL FODVLILFDWH vQ WUHL JUXSH SULQFLSDOH SURFHGHH IL]LFH SURFHGHH FKLPLFH L SURFHGHH ELRORJLFH 3URFHGHHOH IL]LFH VXQW FHOD PDL U VSkQGLWH 'LQWUH DFHVWHD vQ LQGXVWULD SRQGHUHD FHD PDL LPSRUWDQW

revine procedeelor termice.

4.1. Procedee chimice

Procedeele chimice vQ SULQFLSLX VH ED]HD]
DOH XQRU FRPSXL FKLPLFL DQWLVHSWLFH 'DWRULW SUDFWLF VH DSOLF 3ULQFLSLXO PHWRGHL VH ED]HD] SH SURSULHW LOH EDFWHULRVWDWLFH L EDFWHULFLGH LL DQWLVHSWLFHORU vQ D SHUKLGUROXOXL FDWDOD]  $VXSUD vQ DQXPLWH 0\FUREDWHULXP FDOG vQ VFRSXO FDUDFWHUXOXL WR[LF DO PDMRULW

QXPDL WUDWDUHD ODSWHOXL FX SHUKLGURO

- procedeul Peroxicatalazic (P.O.K.).

L EDFWHULRVWDWLF

SH DF LXQHD EDFWHULFLG H[HUFLW GH GH vQ VSHFLL IRORVLW

DVXSUD PLFURRUJDQLVPHORU DQDHUREH VSRUXODWH L QHVSRUXODWH FDUH QX VHFUHW FHORUODOWH PLFURRUJDQLVPH DSD R[LJHQDW FRQGL LL DF LXQHD SHUKLGUROXO H[HUFLW DEVLWXV L L R WXEHUFXORVLV %UXFHOOD XQHOH HVWH DF LXQH LQDFWLYDUH 6WDILORFRF VSHFLDO vQ D XQRU ULOH HQ]LPH FOLP

vQ JHQHUDO R DF LXQH EDFWHULRVWDWLF

cus aureus nu sunt distruse sub

FX

SHUKLGUROXOXL

3URFHGHXO

SUHOXQJLULL FRQVXPDELOLW

LL ODSWHOXL PDWHULH SULP 

4.2. Procedee biologice

VXEVWDQ H

Procedeele biologice VH UHIHU OD FXOWLYDUHD XQRU PLFURRUJDQLVPH FDUH DQWLVHSWLFH - HVWH FD]XO EDFWHULLORU ODFWLFH FDUH SULQ IHUPHQWD LH ODFWLF
WXW HWF

HODERUHD] vPSLHGLF

GH]YROWDUHD JHUPHQLORU SURWHROLWLFL $FHVW SURFHGHX VW

OD ED]D SUHSDU ULL SURGXVHORU ODFWDWH DFLGH

- LDXUW ODSWH E

- asociat cu tratament termic.

4.3. Procedee termice de igienizare a laptelui

Q SUDFWLFD LQGXVWULDO  WUDWDPHQWXO WHUPLF HVWH FHO PDL U VSkQGLW FD PHWRGD GH FRQVHUYDUH D ODSWHOXL 6SHU GHRVHELUH GH DOWH SURFHGHH DFHVWD GLQ XUP FDOLW LL ODSWHOXL SULQ LJLHQL]DUHD OXL 7UDWDPHQWHOH WHUPLFH OD VH ED]HD] SH SURSULHWDWHD OLPLWHL F OGXULL GH L  GH D GLVWUXJH FHOXOHOH SHUPLWH L R RDUHFDUH vPEXQ W LUH D

microbiene.
Q FD]XO vQF O]LULL WHUPLF WHPSHUDWXUL QXPHOH LQIHULRDUH GH GH

C sunt distruse celulele

R SHULRDG L OLPLWDW GH

PLFURELHQH vQ IRUP 7UDWDPHQWXO

YHJHWDWLY  SRDUW OD SDVWHXUL]DUH SHVWH  & DVLJXU GLVWUXJ OXQJ

conservare.
Q FD]XO vQF O]LULL WHPSHUDWXUL

VH

IRUPHOH

VSRUXODWH

7UDWDPHQWXO WHUPLF SRDUW

QXPHOH GH VWHULOL]DUH L DVLJXU

R SHULRDG

GH FRQVHUYDUH

Indiferent de regimul termic aplicat, se are n vedere n mod obligatoriu distrugerea germenilor patogeni.
5HJLPXO WHUPLF DSOLFDW QX DF LRQHD] DVXSUD FRQVWLWXHQ LORU ODSWHOXL QXPDL DVXSUD IORUHL PLFURELHQH FL DUH LQIOXHQ L

4.3.1. $F LXQHD F

OGXULL DVXSUD FRQVWLWXHQ LORU L PLFURIORUHL ODSWHOXL

(IHFWXO WUDWDPHQWXOXL WHUPLF HVWH GHWHUPLQDW GH WHPSHUDWXUD L GXUDWD vQF O]LULL

$F LXQHD DVXSUD JU

VLPLL ODSWHOXL

'LQ SXQFW GH YHGHUH FKLPLF JOLFHULGHOH VXQW IRDUWH SX LQ PRGLILFDWH VXE DF LXQHD F OGXULL VXQW QHFHVDUH WHPSHUDWXUL vQDOWH L WUDWDPHQWH GH OXQJ GXUDW SHQWUX PRGLILF UL VHQVLELOH D FRPSR]L LHL DFHVWRUD 7HPSHUDWXUD DF LRQHD] vQV DVXSUD VWUXFWXULL IL]LFR FKLPLFH D JOREXOHL GH JU VLPH

Astfel la temperaturi mai mari de 65 -&

9LWH]D GH VHSDUDUH VSRQWDQ

FRQVWLWXHQ LL SURWHLFL DL PHPEUDQHL DJOXWLQLQH D JU VLPLL vQ ODSWH GH LQWHQVLWDWHD QLFL R

VXQW GHQDWXUD L L VH SLHUGH SURSULHWDWHD GH VHSDUDUH VSRQWDQ

D JOREXOHORU GH JU VLPH HVWH GHWHUPLQDW

tratamentului termic. AstfHO OD ODSWHOH vQF

O]LW WLPS GH  PLQXWH OD WHPSHUDWXUD GH 

-&

QX VH REVHUY

PRGLILFDUH vQ FRPSRUWDPHQWXO JOREXOHORU GH JU VLPH Q FD]XO vQ FDUH ODSWHOH HVWH vQF O]LW OD 

timp de 10 minute sau la 70 C timp de 2 minute, viteza de separare natuUDO

VLP LWRU &D XUPDUH ODSWHOH SUH]LQW FRQVXPDWRULL QHDYL]D L V FUHDG F OD VXSUDID ODSWHOH HVWH SDU LDO VPkQWkQLW

D JOREXOHORU VFDGH SH

XQ VWUDW VXE LUH GH JU VLPH FHHD FH GHWHUPLQ

$F LXQHD DVXSUD SURWHLQHORU ODSWHOXL 6XEVWDQ HOH SURWHLFH VXQW FRPSRQHQWHOH FHOH PDL VHQVLELOH OD FUHWHUHD WHPSHUDWXULL

Proteinele solubile sunt cele mai sensibile; ele sunt denaturate ireversibil (insolubilizate) 0 WHPSHUDWXULL Q ODSWHOH vQF O]LW OD  C timp de 30 minute sunt denaturate imunoglobuOLQHOH vQ SURSRU LH GH  ODFWRJOREXOLQD  L lactoglobulina 6%.
FX FUHWHUHD &D]HLQD MRDF XQ URO SURWHFWRU SHQWUX SURWHLQHOH GHQDWXUDWH FDUH SUHFLSLW FX SDUDFD]HLQ RGDW FX FD]LQD OD SXQFWXO L]RHOHFWULF DO DFHVWHLD VDX vPSUHXQ vQ XUPD DF LXQLL FRDJXODQWH D

cheagului.
$FHDVW SURSULHWDWH D SURWHLQHORU VROXELOH GLQ ODSWH DUH DSOLFD LL SUDFWLFH vQ FD]XO IDEULF ULL EUkQ]HWXULORU FX vQJOREDUH GH DOEXPLQ 

n cazul unui regim de pasteurizare la 72 0& FX WLPS GH PHQ LQere relativ scurt (15 sec.) VH SURGXFH R GHQDWXUDUH vQ SURSRU LH GH QXPDL -10% a proteinelor solubile. La temperaturi sub 1000& FD]HLQD QX HVWH GHQDWXUDW  (D VXIHU PRGLILF UL QXPDL GDF 0 HVWH PHQ LQXW PDL PXOWH RUH OD WHPSHUDWXUL SHVWH  C. ComplexXOXL IRVIRFD]HLQDW GH FDOFLX HVWH PDL PXOW VDX PDL SX LQ PRGLILFDW OD WHPSHUDWXUL de peste 750& (VWH DIHFWDW HFKLOLEUXO H[LVWHQW vQWUH PLFHOHOH GH IRVIRFD]HLQDW L V UXULOH PLQHUDOH
VROXELOH R SDUWH GLQ V UXULOH VROXELOH GH FDOFLX WUHF vQ IRVIDW WULFDOFLF LQVROXELO $FHVWH PRGLILF UL SURGXF GLILFXOW L OD FRDJXODUHD ODSWHOXL FX FKHDJ QHDMXQV FDUH VH vQO WXU JUXS UL SULQ DGDRV GH FORUXU

de calciu.
Q WLPSXO vQF O]LULL vQ SUH]HQ D R[LJHQXOXL VH HOLEHUHD] L FLVWHLQD FHHD FH FRQIHU ODSWHOXL vQ DSDUDWH vQFKLVH vQ DEVHQ D DHUXOXL

SH provenite din cistina

D

ODSWHOXL JXVW GH ILHUW 'HIHFWXO HVWH vQO WXUDW SULQ WUDWDUHD WHUPLF

$F LXQHD DVXSUD ODFWR]HL

La temperaturi de peste 700& ODFWR]D HVWH SDU LDO GHVFRPSXV FX HOLEHUDUH GH DFL]L DOFRROL L DOGHKLde. Unele din produsele de degradare acidul formic - SUH]LQW SURSULHW L stimulente pentru lactobacili.
QF O]LUHD OD WHPSHUDWXUD vQDOW IDYRUL]HD] IRUPDUHD XQXL FRPSOH[ vQWUH SURWHLQH L ODFWR]  SURGXFkQG EUXQLILFDUHD ODSWHOXL

UHDF LD 0DLOODUG
D ODSWHOXL SULQ EORFDUHD OL]LQHL vQ FRPSOH[XO

AceDVW format.

UHDF LH VFDGH YDORDUHD QXWULWLY

$F LXQHD DVXSUD V

UXULORU PLQHUDOH L D JD]HORU GLQ ODSWH HFKLOLEUX VDOLQ DO ODSWHOXL vQ VHQVXO FD OD WHPSHUDWXUL

&UHWHUHD WHPSHUDWXULL LQIOXHQ HD] IRUP GH IRVIDW WULFDOFLF LQVROXELO 6ROXELOLWDWHD JD]HORU GL]ROYDWH vQ

de peste 650-C acidul fosforic format scoate o parte din calciul legat de cazeina din sistem sub
ODSWH VFDGH FX FUHWHUHD WHPSHUDWXULL 3UH]HQ D vQ

special a oxigenului nu este de dorit din cauzD SURFHVHORU R[LGDWLYH SH FDUH OH GHFODQHD]  afectnd n special vitamina C. Pentru eliminarea gazelor dizolvate n lapte se recurge la degazare prin trecerea laptelui vQF O]LW SULQWU-un recipient vacuumat.
$F LXQHD DVXSUD HQ]LPHORU

Tratamentele termLFH LQDFWLYHD] 900C sunt inactivate lipazele microbiene.

HQ]LPHOH

$VWIHO SULQ vQF O]LUHD ODSWHOXL OD & HVWH LQDFWLYDW

UHGXFWD]D L SHUR[LGD]D L OD 

,QGXVWULDO FRQWUROXO WUDWDPHQWXOXL WHUPLF FRQWUROXO SDVWHXUL] ULL VH IDFH SULQ WHVWH SULYLQG

pUH]HQ D HQ]LPHORU vQ ODSWH

$F LXQHD DVXSUD YLWDPLQHORU 9LWDPLQHOH GLQ ODSWH SUH]LQW R UH]LVWHQ GLIHULW OD DF LXQHD F OGXULL YLWDPLQHOH

hidrosolubile sunt n general mai termolabile dect cele liposolubile. Acest fenomen este pus pe
VHDPD DF LXQLL SURWHFWRDUH D JU VLPLL Q FD]XO vQF O]LULL ODSWHOXL OD WHPSHUDWXUL VXE  FRQVHUYDWH DSURDSH SURYRDF vQ WRWDOLWDWH 'LPSRWULY  GLVWUXJHUHD YLWDPLQHORU $ %1

& vQ DEVHQ D DHUXOXL YLWDPLQHOH VXQW

vQF O]LUHD OD WHPSHUDWXUD GH 

C n aer liber,

, B2 , C.

$F LXQHD F

OGXULL DVXSUD PLFURRUJDQLVPHORU ULGLFDWH SURYRDF PRGLILF UL L DOH SURFHVHORU FX YLWDOH SULQ GH]RUJDQL]DUHD SULQ

7HPSHUDWXULOH

echilibrului fizico-FKLPLF
'LVWUXJHUHD ORJDULWPLF

LQWUDFHOXODU

FXOPLQHD]

PRDUWHD

FHOXOHL

PLFURELHQH GXS

FRDJXODUHD VXEVWDQ HORU SURWHLFH

.
VXE DF LXQHD WHPSHUDWXULL VH GHVI RDU R FXUE FX LQWHQVLWDWHD L GXUDWD WUDWDPHQWXOXL WHUPLF

PLFURRUJDQLVPHORU

ILLQG vQ UHOD LH GLUHFW

(ILFDFLWDWHD WUDWDPHQWXOXL WHUPLF HVWH vQ IXQF LH GH WHUPRUH]LVWHQ D PLFURRUJDQLVPHO FDUH OD UkQGXO HL HVWH LQIOXHQ DW GH VSHFLD PLFURRUJDQLVPHORU L VWDGLXO ORU GH GH]YROWDUH QXP UXO LQL LDO GH PLFURRUJDQLVPH FRPSR]L LD FKLPLF D PHGLXOXL vQ FDUH WU LP

or

6SHFLD PLFURRUJDQLVPHORU L VWDGLXO GH GH]YROWDUH Q RUGLQH GHVFUHVFkQG D WHUPRUH]LVWHQ HL PLFURRUJDQLVPHOH VH SUH]LQW YHJHWDWLYH DOH PLFURRUJDQLVPHORU VXQW JHQXO GLVWUXVH DVWIHO EDFWHULL SULQ vQF O]LUH DYkQG OD L

mucegaiuri, drojdii.
0DMRULWDWHD /DSWHOH IRUPHORU R

temperaturi de 60-800& SkQ

FRQ LQH UHSUH]HQWDQ L WHUPRILOL

OD WHPSHUDWXUD GH  PLFURIORU UHODWLY

C.
/DFWREDFLOOXV

WHUPRUH]LVWHQW

4.3.2. Pasteurizarea laptelui

'LQ FHOH SUH]HQWDWH VH SRDWH FRQFOX]LRQD F XUP ULQG SDVWHXUL]DUHD HVWH WUDWDUHD WHUPLF D ODSWHOXL

distrugerea n totalitate a microflorei patogene;

GLVWUXJHUHD FHOHL PDL PDUL S U L D PLFURIORUHL EDQDOH PRGLILF UL PLQLPH DOH FRQVWLWXHQ LORU ODSWHOXL D VWUXFWXULL IL]LFH L D HFKLOLEUXOXL

chimic.
5HJLPXO GH SDVWHXUL]DUH D IRVW VWDELOLW Q SUDFWLF LQkQG VHDPD GH UHOD LD WLPS 

-temperatura pentru

Mycobacterium tuberculosis acordndu-VH XQHOH PDUMH GH VLJXUDQ

SDVWHXUL]DUH MRDV SDVWHXUL]DUH vQDOW FDUH FRQVW vQ vQF O]LUH OD 

VH vQWkOQHVF XUP WRDUHOH WLSXUL GH PHWRGH GH SDVWHXUL]DUH

FRQVWkQG vQ vQF O]LUHD ODSWHOXL OD 

C timp de 30 minute; 0 C cu PHQ LQHUH

WLPS GH 

secunde. Acest procedeu este denumit procedeul HTST (high temperature short time).
0LFURIORUD UHPDQHQW GLQ ODSWHOH SDVWHXUL]DW EDFWHULL ODFWLFH WHUPRILOH VH GH]YROW L  RSWLP D

la temperaturi cuprinse ntre 300&

SHQWUX SDVWHXUL]DUH MRDV VDX

C. Ca urmare penWUX
GH F OGXU FX

D VH HYLWD R DFLGLILHUH UDSLG

ODSWHOXL SDVWHXUL]DW VH UHFXUJH OD R U FLUH UDSLG VFKLPE WRDUH

OD WHPSHUDWXUL GH 

-40C.
SHQWUX SDVWHXUL]DUHD vQDOW 

,QVWDOD LLOH GH SDVWHXUL]DUH IRORVLWH LQGXVWULDO VXQW VFKLPE WRDUH GH F OGXU  YDQH FX PDQWD SO FL $FHVWHD GLQ XUP VXQW HFKLSDWH vQ PRG REOLJDWRULX FX R VHF LXQH GH vQF O]LUH R VHF LXQH GH

PHQ LQHUH L XQD GH U FLUH



23(5$

,, 7(+12/2*,&( *(1(5$/(

7HKQRORJLD GH IDEULFDUH D ODSWHOXL GH FRQVXP L D SURGXVHORU ODFWDWH FXSULQGH XUP WRDUHOH RSHUD LL FRPXQH

1. 5HFHS LD FDOLWDWLY 2. 5HFHS LD FDQWLWDWLY 3. Filtrare 4. 5 FLUH 5. Depozitare 6. &XU LUH FHQWULIXJDO 7. Normalizare 8. Omogenizare 9. Pasteurizare 10. 5 FLUH 11. Depozitare
 5HFHS LD FDOLWDWLY
LQkQG FRQW GH UROXO KRW UkWRU DO FDOLW LL PDWHULHL SULPH vQ GHVI XUDUHD SURFHVXOXL

WHKQRORJLF L vQ UHDOL]DUHD GH SURGXVH FRUHVSXQ] WRDUH FDOLWDWLY VH DFRUG GHWHUPLQ ULL FDOLW LL DFHVWHLD 1XP UXO GH DQDOL]H GH HIHFWXDW HVWH UHODWLY UHGXV LQGLFLL IL]LFR GHWHUPLQD L SHUPL kQG V XVFDW VH WUDJ FRQFOX]LL DVXSUD FDOLW VFXUW )UHFYHQW VH GHWHUPLQ  DFLGLWDWHD WLWUDELO LQGLUHFW SULQ GHWHUPLQDUHD GHQVLW

R DWHQ LH GHRVHELW L EDFWHULRORJLFL

-chiPLFL

LL PDWHULHL SULPH vQWU

-un timp relativ

VDX DFWLY  FRQ LQXWXO GH JU VLPH VXEVWDQ D

LL JUDGXO GH LPSXULILFDUH L LQGLFLL EDFWHULRORJLFL

proba reductazei.

$FLGLWDWHD HVWH XQXO GLQ LQGLFLL FDOLWDWLYL LPSRUWDQ L FDUH RULHQWHD] SURVSH LPH D ODSWHOXL SULQ WLWUDUHD D  PO ODSWH FX VROX LH GH 1D 2+  Q Q DVXSUD JUDGXOXL GH

8Q PRG RELQXLW VH GHWHUPLQ DUD QRDVWU DFLGLWDWHD VH H[SULP

vQ JUDGH 7KRUQHU  7 L UHSUH]LQW

QXP UXO GH PLOLOLWUL GH

VROX LH 1D2+  Q IRORVL L SHQWUX QHXWUDOL]DUHD DFLGLW Q XQHOH 1D2+ Q DFLGLWDWHD VH H[SULP vQ JUDGH 6R[KOHW

LL D  PO ODSWH VROX LL GH

UL VH IRORVHVF VROX LL GH KLGUR[LG GH VRGLX GH DOWH FRQFHQWUD LL Q FD]XO VROX LHL

Henkel (06+ LDU vQ FD]XO XQHL 1D2+ Q DFLGLWDWHD VH H[SULP vQ JUDGH 'RUQLF  D). Formulele de transformare a diverselor grade de aciditate sunt redate mai jos:
0

T=

90 D 10

D=

10 0 T 9

SH =

40 T 10
40 D 9
0

T =

10 0 SH 4
DGPLV

D=

90 SH 4

SH =

$FLGLWDWHD OLPLW

SHQWUX ODSWHOH GHVWLQDW SUHOXFU ULL HVWH GH 

T; o aciditate mai

riGLFDW

DWUDJH GXS Q VRFLHW

VLQH FRDJXODUHD SURWHLQHORU vQ WLPSXO WUDWDPHQWXOXL WHUPLF L PDUL GH ODSWH SHQWUX GHWHUPLQ UL LL DFWLYH S+ FX DMXWRUXO S+

LOH PRGHUQH vQ FD]XO SUHOXFU ULL XQRU FDQWLW LL GH JU VLPH

UDSLGH VH UHFXUJH OD GHWHUPLQDUHD DFLGLW GHWHUPLQDUHD LQVWDQWDQHH D DFLGLW

-metrului. Acesta permite

'HWHUPLQDUHD

FRQ LQXWXOXL

se face n mod curent prin metoda erior limitei 3,2% se poate refuza
GHQVLPHWULF L GHQVLWDWH OLPLWHL DGPLVH SRDWH FXQRVFkQG

DFLGREXWLURPHWULF

*HUEHU FDUH HVWH UDSLG

L DUH R SUHFL]LH VDWLVI F WRDUH

Q PRG QRUPDO ODSWHOH FX XQ FRQ LQXW GH JU VLPH LQI

fiind suspectat de falsificare.

6XEVWDQ D XVFDW D ODSWHOXL PDWHULH SULP VH GHWHUPLQ FRUHOD LD VWUkQV H[LVWHQW DGPLV vQWUH FRQ LQXWXO vQ VXEVWDQ D XVFDW

'HQVLWDWHD PLQLP

HVWH GH  2 GHQVLWDWH LQIHULRDU

LQGLFD IDOVLILFDUHD ODSWHOXL SULQ DGDRV GH DS 

Gradul de impurificare FRQVWLWXLH XQ LQGLFLX SUH LRV SULYLQG VDOXEULWDWHD ODSWHOXL 6H GHWHUPLQ SULQ SURED ODFWROLWUXOXL WUHFHUHD D  O ODSWH SHVWH R URndea de material filtrant).
'H PHQ LRQDW F  JUDGXO GH LPSXULILFDUH QX HVWH vQWRWGHDXQD GXS FRQFOXGHQW vQ FHHD FH SULYHWH QXP UXO GH JHUPHQL GLQ ODSWH $FHVWD VH DSUHFLD] PLFURRUJDQLVPH /DSWHOH GH IRDUWH EXQ FDOLWDWH SUH]LQW WLPSXO GH GHFRORUDUH D XQHL VROX LL GH DOEDVWUX GH PHWLOHQ WLPSXO GH GHFRORUDUH ILLQG LQYHUV SURSRU LRQDO FX QXP UXO GH XQ WLPS GH GHFRORUDUH OD  RUH SUH]LQW LQWHUHV vQ P VXUD vQ FDUH

&DQWLWDWHD GH PLFURRUJDQLVPH GLQ ODSWHOH PDWHULH SULP V VH WUDJ

FRQFOX]LL DVXSUD PLFURIORUHL UH]LGXDOH FDUH VXSUDYLH XLHWH SURFHGHXOXL GH LJLHQL]DUH

(pasteurizare) aplicat.
 5HFHS LD FDQWLWDWLY
5HFHS LD VDX YROXPHWULF  0 VXUDUHD FDQWLW LORU GH ODSWH SULQ SURFHGHH JUDYLPHWULFH DUH DYDQWDMXO F JUHXWDWHD FRQVW JUDILF vQ D ODSWHOXL QX HVWH LQIOXHQ DW GH IDFWRUXO WHPSHUDWXUD GDU SUH]LQW SUHY ]XWH FX ED]LQH L FX R GH]DYDQWDMXO FRVWXOXL ULGLFDW DO HYHQWXDO vQUHJLVWUDUH FDQWLWDWLY  FRQVW vQ P VXUDUHD FDQWLW LL VDX YROXPXOXL GH ODSWH VRVLW OD

societatea care-O YD

SUHOXFUD Q IXQF LH GH SURFHGHXO GH P VXUDUH UHFHS LD SRDWH IL JUDYLPHWULF

aparatuULL
FkQW ULUHD

L FDUDFWHUXOXL GLVFRQWLQXX DO RSHUD LHL Q SULQFLSLX UHFHS LD JUDYLPHWULF SH FkQWDUH DXWRPDWH

YDORULORU P VXUDWH 3UHOXFUDUHD GH FDQWLW L PDUL GH ODSWH D LPSXV IRORVLUHD XQRU PHWRGH FRQWLQXX GH P VXUDUH

a laptelui nlocuindu-se procedeele gravimetrice cu procedee volumetrice.

3URFHGHHOH YROXPHWULFH SUH]LQW FRQWURO SHUPDQHQW L FRQWLQXX I U V

DYDQWDMXO F

QHFHVLW

DSDUDWXU

GH YROXP L FRVW UHGXV

JDODFWRPHWUH FDUH SUDFWLF SRDWH IL PRQWDW

vQ RULFH SXQFW DO WUDVHXOXL WHKQRORJLF SHUPL kQG XQ VH SUHYLQ S WUXQGHUHD DHUXOXL vQ 

DIHFWH]H FRQWLQXLWDWHD SURFHVXOXL WHKQRORJLF WHPSHUDWXUD IOXLGXOXL V QX GHS HDVF

Q VFRSXO HYLW ULL HURULORU GH P VXUDUH HVWH QHFHVDU V

conductele de transport al laptelui iaU

JDODFWRPHWUHOH DIODWH vQ X] DVLJXU Q IXQF LH GH VLVWHPXO GH

OD XQ GHELW GH  OK R HURDUH PD[LP UHFHS LH JUDYLPHWULF VDX YROXPHWULF L

C. Debimetrele GH -0,5% ceea

GH HYLGHQ D

FH GLQ SXQFW GH YHGHUH SUDFWLF HVWH VDWLVI F WRU FHO SURGXF LHL vQ O VDX NJ VH SUDFWLF WUDQVIRUPDUHD XQLW LORU GH P VXU SULQ LQWHUPHGLXO IDFWRUXOXL

densitate, considerndu-VH GHQVLWDWHD HJDO

D 7UDQVIRUPDUHD FDQWLW

FX JUHXWDWHD VSHFLILF 

LL GH ODSWH GLQ OLWUL vQ NLOR

grame:

CL(kg) = CL(l) x d CL(kg)= cantitatea de lapte n kg CL(l) = volumul de lapte n l D = densitatea

([ 6H UHFHS LRQHD]  O ODSWH FX GHQVLWDWHD  vQ NJ YD IL &DQWLWDWHD GH ODSWH H[SULPDW

CL(kg)= 2000 x 1.030 = 2060 kg b. TransformarHD FDQWLW

LL GH ODSWH GLQ NLORJUDPH vQ OLWUL

CL(1) =
([ 6H UHFHS LRQHD]  &DQWLWDWHD GH ODSWH H[SULPDW vQ O YD IL 

CL( kg ) d

NJ ODSWH FX GHQVLWDWHD 

CL (1) =

1080 = 1049,561 1,029

5.3. Filtrarea
Q SULPD ID] D SURFHVXOXL WHKQRORJLF VH XUP UHWH vQGHS UWDUHD LPSXULW LORU PHFDQLFH D S WUXQVH vQ ODSWH SH GLIHULWH F L QLVLS FRUSXUL WDUL HWF SHQWUX D SUHYHQL X]XUD SUHPDWXU

utilajelor (pompe, rotoarele galactometrelor).

5H LQHUHD DFHVWRU LPSXULW L VH UHDOL]HD] SULQ ILOWUDUH FX DMXWR

rul unor site montate la

HYDFXDUHD ODSWHOXL GLQ ED]LQHOH GH UHFHS LH

 5

FLUHD
UHFHS LH HVWH R RSHUD LH IDFXOWDWLY  FDUH VH SUDFWLF FX SO FL U FLWH FX DS vQ FD]XO JKHD  D

5 FLUHD ODSWHOXL LPHGLDW GXS 3HQWUX U FLUH VH XWLOL]HD] F URU FDSDFLWDWH HVWH FRUHODW

n care laptele nu este prelucrat imediat.

VFKLPE WRDUHOH GH F OGXU FX FDSDFLWDWHD GH UHFHS LH 7HPSHUDWXUD GH U FLUH HVWH GH 

-40C.

5.5. Depozitarea
'HSR]LWDUHD ODSWHOXL FUXG U FLW VH IDFH vQ WDQFXUL L]RWHUPH GH PDUH FDSDFLWDWH vQF SHUL VSHFLDOH vQ VHF LD GH UHFHS LH D VRFLHW LL VDX vQ DHU OLEHU SH

instalate n
VSHFLDOH

SODWIRUPH

construite.

 &XU

LUHD FHQWULIXJDO
LORU GLQ ODSWH LORU FX JUHXWDWH VSHFLILF GLIHULW GH

(VWH SURFHGHXO FHO PDL HILFDFH GH HOLPLQDUH D LPSXULW (IHFWXO GH FXU &XU GLQ XUP LUH VH DVLJXU SULQ VHSDUDUHD LPSXULW FHD D ODSWHOXL VXE DF LXQHD IRU HL FHQWULIXJH

LWRUXO FHQWULIXJDO HVWH DVHP Q WRU VHSDUDWRUXOXL FHQWULIXJDO

SULQ QXP UXO PDL UHGXV GH WDOHUH L OLSVD RULI LUH LPSXULW

GHRVHELQGX-se de acesta iciilor practicate n acestea, talerele fiind vQ VSD LXO GLQWUH SDFKHWXO

PDL GLVWDQ DWH vQWUH HOH GHFkW vQ FD]XO VHSDUDWRDUHORU GH VPkQWkQ  Q WLPSXO SURFHVXOXL GH FXU Q PRG RELQXLW FXU LOH GLQ ODSWH VH DGXQ GH WDOHUH L SHUH LL WREHL VXE IRUPD DD QXPLWXOX

i mal de separator.
  RUH GH IXQF LRQDUH SHQWUX

LWRUXO FHQWULIXJDO WUHEXLH RSULW GXS

evacuarea malului acumulat prin demontarea tobei.

3HQWUX DVLJXUDUHD FRQWLQXLW LL GHVI XU ULL SURFHVXOXL WHKQRORJLF vQ DFHDVW SULQ IRORVLUHD GH FXU LWRDUH DXWRPDWH VLWXD LH VH DVLJXU FD]

pune vQ IXQF LXQH XQ FXU

$FHVW QHDMXQV

LWRU VXSOLPHQWDU GH UH]HUY  IL HOLPLQDW FDUH LWRDUHOH PRGHUQH

SRDWH

HYDFXDUHD PDOXOXL GLQ WLPS vQ WLPS SH P VXUD DFXPXO ULL DFHVWXLD vQ WRE  &XU DSDUDWXO HVWH UDFRUGDW OD VHFWRUXO GH UHFXSHUDUH DO LQVWDOD LHL GH SDVWHXUL]DUH

SRW IXQF LRQD VXQW HILFLHQWH DWkW FX ODSWH UHFH FkW L FX ODSWH SUHvQF O]LW Q DFHVW GLQ XUP

5.7. Normalizarea
1RUPDOL]DUHD HVWH RSHUD LD SULQ FDUH DQXPLW VH DGXFH FRQ LQXWXO GH JU VLPH DO ODSW L FRQVWDQWH SURGXVXOXL ILQLW

elui la o

YDORDUH vQ YHGHUHD DVLJXU ULL XQHL FDOLW

$FHDVWD SUHVXSXQH vQ PDMRULWDWHD FD]XULORU R UHGXFHUH D FRQ LQXWXOXL LQL LDO GH JU VLPH FX

ajutorul separatoarelor centrifugale.

Q VLWXD LD vQ FDUH VH SUHOXFUHD] FDQWLW L PDUL GH ODSWH QRUPDOL]DUHD VH RE LQH SULQ L FRQ LQXWXO vQ OLPLWH UHJODUHD VHSDUDWRUXOXL vQ IXQF LH GH FRQ LQXWXO GH JU VLPH DO ODSWHOXL PDWHULH SULP GLQ JU VLPH DO VPkQWkQLL FH LHVH GLQ VHSDUDWRU 'HRDUHFH SUDFWLF FRQ LQXWXO vQ JU VLPH DO ODSWHOXL LQWHJUDO UHFHS LRQDW YDULD] GHVWXO GH ODUJL QRUPDOL]DUHD VH IDFH SULQ DPHVWHFDUHD ODSWHOXL LQWHJUDO FX R DQXPLW FDQWLWDWH GH GH

lapte smntnit, n tancuri.

&DOFXOXO FDQWLW LL GH ODSWH VPkQWkQLW QHFHVDU WUDWXOXL OXL 3HDUVRQ QRUPDOL] ULL VH IDFH SULQWU XQ ELODQ

matHULDOH VDX SULQ PHWRGD S

5.8. Omogenizarea
Q WLSXO GHSR]LW ULL SURGXVHORU ODFWDWH JU VLPHD DUH WHQGLQ D GH D VH VHSDUD OD VXSUDID D

produsului.
)HQRPHQXO HVWH FX DWkW PDL SHUFHSWLELO FX FkW FRQ LQXWXO vQ JU VLPH HVWH PDL ULGLFDW L GHSR]LWDUHD PDL vQGHOXQJDW  9LWH]D GH VHSDUDUH D JOREXOHORU GH JU VLPH vQ ODSWH GHSLQGH GH P ULPHD DFHVWRUD UHGXFHUHD GLPHQVLXQLL JOREXOHORU PLFRUkQG YLWH]D GH VHSDUDUH 2PRJHQL]DUHD HVWH SURFHVXO SULQ FDUH VH UHDOL]HD] P ULUHD JUDGXOXL GH GLVSH JU VLPLL SULQ UHGXFHUHD GLPHQVLXQLL JOREXOHORU GH JU VLPH GH OD  X OD  JU VLPHD GLQ ODSWHOH RPRJHQL]DW QX VH PDL VHSDU XQHL GHSR]LW UL vQGHOXQJDWH (ILFLHQ D RPRJHQL] ULL VH DSUHFLD] GXS SULQ H[DPHQ PLFURVFRSLF vQDLQWH L GXS RPRJHQL]DUH QXP UkQGX VH JOREXOHOH GH JU VLPH FX GLDPHWUXO PDL PDUH GH  X

rsare a 1 u . Ca urmare,

VSRQWDQ OD VXSUDID D OLFKLGXOXL FKLDU vQ FRQGL LD

*UDGXO GH RPRJHQL]DUH VH FDOFXOHD]

Gradul de omogenizare =

n care:a - HVWH FRQ LQXWXO GH JU VLPH DO VWUDWXOXL VXSHULRU GH ODSWH GLQ UHFLSLHQWH vQ b - FRQ LQXWXO GH JU VLPH DO ODSWHOXL vQ UHFLSLHQW vQ 

ab 100 a

UHOD LD

Q LQGXVWULD ODSWHOXL VH RPRJHQL]HD] 3ULQ RPRJHQL]DUH VH DPHOLRUHD] LPSUHVLD F

ODSWHOH GH FRQVXP VWHULOL]DW ODSWHOH FRQFHQWUDW L DOWHOH

ODSWHOH SUDI DPHVWHFXULOH SHQWUX vQJKH DW  VPkQWkQ

DVSHFWXO L JXVWXO SURGXVXOXL /DSWHOH RPRJHQL]DW DUH R IDSWXOXL F P VXU JOREXOHOH PLFL VXQW ELQH L VXEVWDQ HOH SURWHLFH

FXORDUH PDL DOE  YLVFR]LWDWH PDL PDUH JXVW SOLQ DUPRQLRV 3URGXVHOH ODFWDWH RPRJHQL]DWH GDX DX XQ FRQ LQXW PDL ULGLFDW GH JU VLPH GDWRULW GH RPRJHQL]DUH DIHFWHD] vQWU R

percepute de papilele gustative.

3URFHVXO VF ]kQGX

RDUHFDUH

-le stabilitatea.
PDL UHSHGH GkQG XQ FRDJXO PDL PRDOH L ILQ vQVXLUL FDUH vQ SHGLDWULH vQ RPRJHQL]DWRDUH FRPSXVH GLQWU R SRPS D JU VLPLL L SURWHLQHORU vO UHFRPDQG

/DSWHOH RPRJHQL]DW FRDJXOHD] DO WXUL GH R GLJHVWLELOLWDWH XRDU SLVWRQ FDUH UHIXOHD]

FX -o fant IRDUWH vQJXVW  Presiunea de omogenizare depinde de produs: pentru laptele de consum este de 100200kgf/cm3; pentru iaurt 160 kgf/cm3.
ODSWHOH OD R SUHVLXQH ULGLFDW  SULQWU Q FD]XO SURGXVHORU FX FRQ LQXW ULGLFDW GH JU VLPH VH SUDFWLF RPRJHQL]DUHD vQ GRX

Q SUDFWLF  RPRJHQL]DUHD VH UHDOL]HD]

trepte. Astfel amestecul pentru QJKH DW VH RPRJHQL]HD] 2 WUHDSW L GH -50 kgf/cm vQ WUHDSWD D GRX 
/DSWHOH RPRJHQL]DW HVWH IRDUWH VXVFHSWLELO OD

OD SUHVLXQHD GH  NJIFP DSDUL LD JXVWXOXL GH

n prima
GDWRULW

R[LGDW

GLVWUXJHULL PHPEUDQHL OLSRSURWHLFH L VHQVLELOL]DUHD OD DF LXQHD OLSD]HL 6H UHFRPDQG

LQDFWLYDUHD

lipazei prin pasteurizare.

3H GH DOW SDUWH SURFHVXO GH RPRJHQL]DUH HVWH IDYRUL]DW GH WHPSHUDWXUD SUDJXO RSWLP OHJDW GLUHFW GH SDVWHXUL]DWRU IL

fiind cca. 600C.

'LQ FRQVLGHUHQWHOH DU WDWH RPRJHQL]DWRUXO VH PRQWHD]

ind

DOLPHQWDW FX ODSWH SUHvQF O]LW vQ UHFXSHUDWRUXO LQVWDOD LHL GH SDVWHXUL]DUH

5.9. Pasteurizarea
3DVWHXUL]DUHD DD FXP V D DU WDW vQ FDSLWROXO ,9 DUH FD VFRS SULQFLSDO LJLHQL]DUHD PDWHULHL

prime.
3URFHGHHOH GH SDVWHXUL]DUH VXQW DOHVH vQ IXQF LH GH SURGXVHOH FH XUPHD] D IL IDEULFDWH L

au fost descrise la larg anterior.

Q PRG RELQXLW vQ LQGXVWULD ODSWHOXL VXQW SUDFWLFDWH XUP WRDUHOH SURFHGHH

3DVWHXUL]DUHD WHPSHUDWXU

MRDV

vQ

YDQ

FRQVWkQG

vQ

vQF O]LUHD

PHQ LQHUHD

ODSWHOXL

OD

GH PLQLP 

C WLPS GH FHO SX LQ  PLQXWH

3DVWHXUL]DUHD vQDOW

vQ LQVWDOD LL GH SDVWHXUL]DUH FX SO FL FRQVWkQG vQ vQF O]LUHD ODSWHOXL

la temperatura de minim 720C timp de minim 15 secunde (procedeul HTST).

FLUHD
ODSWHOXL vQ FD]XO XUPHD] vQWRWGHDXQD vQ RSHUD LHL GH SDVWHXUL]DUH VH SUDFWLF R U FLUH WHPSHUDWXUD GH SkQ OD U FLUH

 5
5 FLUHD $VWIHO

ILLQG FRQGL LRQDW

GH LQVWDOD LD GH SDVWHXUL]DUH L GH GHVWLQD LD ODSWHOXL SDVWHXUL]DW SDVWHXUL] ULL YDQ  WHPSHUDWXUD

FRUHVSXQ] WRDUH ID]HL XUP WRDUH GH SUHOXFUD L SURIXQG SkQ OD WHPSHUDWXUD GH 

re a laptelui.
R U FLUH UDSLG

Q FD]XO SURFHGHXOXL +676 LQVWDOD LLOH GH SDVWHXUL]DUH FX SO FL VH DVLJXU

-4 C.

5.11. Depozitarea
/DSWHOH SDVWHXUL]DW HYDFXDW GLQ LQVWDOD LD GH SDVWHXUL]DUH GH OD WHPSHUDWXUD  GHSR]LWDW vQ WDQFXUL L]RWHUPH DD QXPLWH WDQFXUL WDPSRQ SkQ OD XUP WRDUHD SUHOXFUDUH VSHFLILF SURGXVXOXL FH XUPHD] D IL IDEULFDW

-40C este
GH

RSHUD LH

 /$37( '( &21680 , 352'86( /$&7$7( $&,'(

6.1. Laptele de consum

0DWHULD SULP R FRQVWLWXLH ODSWHOH FUXG LQWHJUDO FRUHVSXQ] WRU 67$6 

-61. Procesul

WHKQRORJLF FXSULQGH XUP WRDUHOH ID]H SULQFLSDOH

5HFHS LD FDOLWDWLY

L FDQWLWDWLY

D PDWHULHL SULPH

Filtrare.
5 FLUH L GHSR]LWDUH IDFXOWDWLY

&XU

LUH

Normalizarea laptelui se face la coQ LQXWXO fabricat.

3DVWHXUL]DUHD vQ DSDUDWH FX SO FL

GH

JU VLPH

FRUHVSXQ] WRU

VRUWLPHQWXOXL

5 FLUHD ODSWHOXL SDVWHXUL]DW OD WHPSHUDWXUD GH 

-40C.

Depozitarea laptelui pasteurizat n tancuri.

$PEDODUHD ODSWHOXL GH FRQVXP VH UHDOL]HD] EXWHOLL GH VWLFO vQ

bidoane de 25 l capacitate pentru consumuri colective;

vQFKLVH FX FDSVXOH GH DOXPLQLX VDX FXWLL GH FDUWRQ FRPSOH[ RSHUD LXQLL GH VS O VH DFRUG DWHQ LH VSHFLDO

ambalaje nerecuperabile - SXQJL GH SROLHWLOHQ

FkW L D QDYHWHORU

Q FD]XO IRORVLULL DPEDODMHORU GH VWLFO DWkW D EXWHOLLORU GH VWLFO $FHVWD VH UHDOL]HD]

are

vQ LQVWDOD LL GH VS ODUH SUHY ]XWH FX FRPSDUWLPHQWH

GH VS ODUH FX

GHWHUJHQ L OD WHPSHUDWXUD GH 

-650& L GH FO
LL

WLUH FO WLUHD , OD 

C 420& FO

WLUHD

a II-a la 30-

350& L FO

WLUHD FX DS

UHFH IRORVLQG VXEVWDQ H FKLPLFH XWLOL]DWH FXUHQW SHQWUX VS ODUH vQ

6ROX LD GH VS ODUH VH SUHSDU

LQGXVWULD ODSWHOXL FX XUP WRDUHOH SURSULHW

SXWHUH PDUH GH XGDUH L S WUXQGHUH SXWHUH GH VROXELOL]DUH L HPXOVLRQDUH

putere de saponificDUH D JU putere de dedurizare;

VLPLORU

SXWHUH GH GHIORFXUDUH D VXEVWDQ HORU SURWHLFH SXWHUH GH VF GHUH D WHQVLXQLL VXSHUILFLDOH VH UHDOL]HD] PHFDQLF PDLQLOH

PEXWHOLHUHD ODSWHOXL L FDSVXODUHD EXWHOLLORU VH VWLFO

respective fiind montate n flux cX LQVWDOD LD GH VS

DOLPHQWDWH FX IROLH GH SROLHWLOHQ SROLHWLOHQ HVWH OLSDQW VXE IRUP

ODUH

$PEDODUHD vQ DPEDODMH GH WLS SLHUGXW QHUHFXSHUDELOH VH IDFH vQ SXQJL GH SROLHWLOHQ FRQIHF LRQDWH VLPXOWDQ FX RSHUD LXQHD GH DPEDODUH 0DLQLOH IRORVLWH VXQW UHODWLY VLPSOH L VXQW GH URO  D PDLQLL )ROLD GH SHQWUX vQFKLGHUHD ORQJLWXGLQDO L WUDQVYHUVDO OD XQXO GLQ FDSHWH VXGXU WUDQVYHUVDO 'LVSR]LWLYXO GH GR]DUH D ODSWHOXL HVWH DPSODVDW OD SDUWHD VXSHULRDU VXE IRUP GH WXE VXGDW SXQJLL XUPHD] RSHUD LXQHD GH GR]DUH D ODSWHOXL D GRX

DPEDODMXOXL VLPXOWDQ FX W LHUHD L vQGHS UWDUHD SXQJLL

6.2. Iaurtul
(VWH XQ SURGXV SURDVS W IDEULFDW GLQ ODSWH GH YDF JU VLPH FX DGDRV GH ODSWH SUDI GHJUHVDW L ]DK U QRUPDOL]DW OD XQ FRQ LQXW GH 

Procesul tehnolRJLF FXSULQGH XUP

5HFHS LD FDOLWDWLY L FDQWLWDWLY

WRDUHOH ID]H SULQFLSDOH

D ODSWHOXL

Filtrare.
5 FLUH L GHSR]LWDUH IDFXOWDWLY

&XU

LUH

1RUPDOL]DUH OD XQ FRQ LQXW GH JU VLPH GH 

,QWURGXFHUHD ODSWHOXL vQ YDQ

FX SHUH L GXEOL L DJLWDWRUL

unde se face dizolvarea laptelui



SUDI GHJUHVDW vQ SURSRU LH GH 

L ]DK U vQ SURSRU LH GH 

Pasteurizarea amestecului la temperatura de 950C timp de 20 minute.

5 FLUHD DPHVWHFXOXL SkQ OD WHPSHUDWXUD GH 

- 450 C.
VDX DOFRROLF GXS FD]

$G XJDUHD GH FRORUDQ L L DURPH VXE IRUP

GH VROX LH DSRDV

QV PkQ DUHD FX PDLD SHQWUX LDXUW vQ SURSRU LH GH 

-1,5 %.

$PEDODUHD SURGXVXOXL vQ UHFLSLHQ L ERUFDQH VDX SDKDUH QHUHFXSHUDELOH

Termostatarea produsului la 42- 450C timp de 2-3 ore. Termostatarea se FRQVLGHU WHUPLQDW FkQG DFLGLWDWHD SURGXVXOXL D DWLQV - 950T.
5 FLUHD SURGXVXOXL vQ GRX 5 FLUHD SkQ 5 FLUHD SURIXQG HWDSH OD WHPSHUDWXUD GH  OD 

- 220C timp de 3-4 ore -80C n camere frigorifice.

- 4 C.
OD OLYUDUH OD WHPSHUDWXUD GH 

'HSR]LWDUHD SURGXVXOXL SkQ

 /DSWHOH E

WXW
SULQ IHUPHQWD LH ODFWLF 

Este un produs lactat acid IDEULFDW GLQ ODSWH GH YDF

5HFHS LD FDOLWDWLY L FDQWLWDWLY D ODSWHOXL

3URFHVXO WHKQRORJLF GH IDEULFD LH FXSULQG XUP WRDUHOH ID]H SULQFLSDOH

Filtrare.
5 FLUH L GHSR]LWDUH IDFXOWDWLY

&XU

LUH

1RUPDOL]DUHD IDEULFDW GXS

ODSWHOXL

VH

IDFH

OD

FRQ LQXWXO

GH

JU VLPH

FRUHVSXQ] WRU

VRUWLPHQWXOXL

FXP XUPHD] 

extra - sana -

JU VLPH JU VLPH

ODSWH E WXW WLS ,,

ODSWH E WXW GLHWHWLF

 JU VLPH se prepar

GLQ ODSWH VPkQWkQLW FX 

JU VLPH

3DVWHXUL]DUHD ODSWHOXL VH UHDOL]HD] 3HQWUX vPEXQ W

vQ LQVWDOD LL GH SDVWHXUL]DUH vQF O]LUHD OD WHPSHUDWXUD GH 

LUHD FRQVLVWHQ HL VH UHFRPDQG

- 950&

PHQ LQHUHD OD DFHDVW

WHPSHUDWXUD  PLQXWH Q FD]XO ODSWHOXL E WXW GLHWHWLF DVLJXUDUHD VXEVWDQ HL

XVFDWH VH IDFH SULQ DG XJDUH GH ODSWH SUDI GHJUHVDW

5 FLUHD ODSWHOXL OD WHPSHUDWXUD GH vQV PkQ DUH UHVSHFWLY 

- 280C.

QV PkQ DUHD ODSWHOXL OD WHPSHUDWXUD GH 

- 280&

SULQ LQWURGXFHUHD vQ MHW VXE LUH D XQHL

canWLW L GH - PDLD GH SURGXF LH 0DLDXD GH SURGXF LH SHQWUX ODSWHOH E

WXW HVWH IRUPDW

GLQ VWUHSWRFRFL DFLGLILDQ L L

DURPDWL]DQ L VWUHSWRFRFFXV ODFWLV VWUHSWRFRFFXV FUHPRULV

)HUPHQWDUHD ODSWHOXL VH IDFH vQ YDQHOH GH vQV PkQ DUH VDX vQ UHFLSLHQWH G

e livrare n
DPEDODMH

camere termostat, la temperatura de 280C 300C timp de 10-14 ore.

$PEDODUHD ODSWHOXL E WXW VH SRDWH IDFH vQ EXWHOLL GH VWLFO  ELGRDQH VDX 3ULQ FRQYHQ LD vQWUH S U L VH PDL SRW IRORVL L DOWIHO GH DPEDODMH

nerecuperabile.

FermentaUHD

VH FRQVLGHU

WHUPLQDW

FkQG DFLGLWDWHD ODSWHOXL D DWLQV  HOLPLQDUH GH ]HU

- 900T iar

FRDJXOXO RE LQXW DUH FRQVLVWHQ D FUHPRDV  GHQV  I U

5 FLUHD FRDJXOXOXL VH IDFH OD WHPSHUDWXUD GH 

- 80C. peratura de 2- 80C.

'HSR]LWDUHD ODSWHOXL E WXW vQ FDPHUH IULJRULILFH OD WHP

7. SMNTNA Principii generale

6PkQWkQD DUH FRPSR]L LD DVHP Q WRDUH FX D ODSWHOXL VLQJXUD GLIHUHQ D FRQVWkQG vQ IDSWXO F DUH XQ FRQ LQXW PDL ULGLFDW vQ JU VLPH L GHFL PDL PXOW 3URSULHWDWHD FHD PDL LPSRUWDQW VPkQWkQD IOXLG JUDV  &RQVLVWHQ D VPkQWkQLL HVWH GHWHUPLQDW DWkW PDL GHQVH FX FkW L GH FRQ LQXWXO GH JU VLPH GDU L GH DO L IDFWRUL IRUPDUHD GH DJORPHU UL GH JOREXOH FX PLFL SURSULHWDWH LL PHQ LQHUHD HL OD IULF  VDX FDUH UHFRPDQG VXQW PDL P ULPHD JOREXOHORU GH JU VLPH FDUH GHWHUPLQ JOREXOHOH VXEVWDQ XVFDW WRWDO  ILLQG RE LQXW

din lapte integral prin procesul de smntnire sau normalizare.

D VPkQWkQLL HVWH FRQVLVWHQ D FRQVXPDWRUXO FRQVLGHUkQG FD FD DYkQG XQ FRQ LQXW UHGXV GH JU VLPH L DSUHFLLQG VPkQWkQD FRQVLVWHQW

omogenizarea smntnii pHQWUX P

WHPSHUDWXUD LQIOXHQ HD] WHPSHUDWXU 6PkQWkQD VPkQWkQ IRUP GH VSXP GH VF ]XW  FRQVXP VH SRDWH

ULUHD FRQVLVWHQ HL

DFLGLWDWHD VPkQWkQLL FRQWULEXLH GH DVHPHQHD OD ULGLFDUHD YLVFR]LW

GLUHFW FRQVLVWHQ D VPkQWkQLL VH UHFRPDQG SUH]HQWD VXE IRUP GH VPkQWkQ

GXOFH

IHUPHQWDW  6PkQWkQD GXOFH OD UkQGXO HL VH SRDWH SUH]HQWD VXE IRUP IULF E WXW  L DUH XQ FRQ LQXW GH JU VLPH GH SHVWH  VPkQWkQD GXOFH VXE IRUP VXE GHQXPLUHD GH VPkQWkQ IOXLG

IOXLG

VDX VXE

 VPkQWkQ

IHUPHQWDW

GH FRQVXP VH SRDWH IDEULFD L FX XQ FRQ LQXW PDL UHGXV GH JU VLPH 'H PHQ LRQDW F   JU VLPH FXQRVFXW SHQWUX FDIHD

- minimum 20%.
FX FRQ LQXW GH 

SRDWH IL IDEULFDW

3DVWHXUL]DUHD VPkQWkQLL GHVWLQDW

FRQVXPXOXL VH IDFH vQ LQVWDOD LL GH SDVWHXUL]DUH FX SO FL WHPSHUDWXU HVWH WLPS GH  GH VHFXQGH GH VODED FRQGXFWLELOLWDWH WHUPLF GHWHUPLQDW

la temperaturi de 90- 95
7HPSHUDWXUD WHUPLF

& FX PHQ LQHUH OD DFHDVW GH WUDWDPHQW

ULGLFDW

D JU VLPLL FDUH DVLJXU

R RDUHFDUH SURWHF LH D PLFURRUJDQLVPHORU GH DF LXQHD WHPSHUDWXULL DVLJXU R GLVWUXJHUH FRUHVSXQ] WRDUH DWkW D

ridicate. Regimul de pasteurizare de 90- 950&

PLFURRUJDQLVPHORU FkW L D HQ]LPHORU PHQ LQkQG FDOLW

LOH LQL LDOH DOH VPkQWkQLL GH R U FLUH XQ SURGXV

Pasteurizarea smntnii dulci se face la temperaturi mai joase: la 850& XUPDW 0 SURIXQG OD  C. ,QVWUXF LXQL WHKQRORJLFH 6PkQWkQD SHQWUX DOLPHQWD LH IHUPHQWDW HVWH
SURDVS W IDEULFDW GLQ VPkQWkQ GXOFH SDVWHXUL]DW  IHUPHQWDW

FX PDLHOH GH IHUPHQ L VHOHF LRQD L

7 3URFHVXO WHKQRORJLF FXSULQGH XUP

5HFHS LD FDOLWDWLY L FDQWLWDWLY D PDWHULHL

WRDUHOH ID]H SULQFLSDOH

prime.
HVWH VPkQWkQD GXOFH RE LQXW GLQ V vQWUXQHDVF XUP WRDUHOH 

0DWHULD

SULP VDX

SHQWUX

VPkQWkQD FDUH

GH

FRQVXP

QRUPDOL]DUH

VPkQWkQLUH

WUHEXLH

caracteristici

minimale
FRQ LQXW GH JU VLPH PLQLPXP  DFLGLWDWH PD[LP 

UHVSHFWLY PLQLP 

T.

1RUPDOL]DUHD OD FRQ LQXWXO GH JU VLPH FRUHVSXQ] WRU VRUWLPHQWXOXL

Pasteurizarea smntnii la temperatura de 90- 950& vQ DSDUDWH FX SO

5 FLUHD VPkQWkQLL OD WHPSHUDWXUD GH vQV PkQ DUH 

FL

- 260&

L WUHFHUHD vQ YDQD GH

fermentare.
5 FLUHD VPkQWkQLL VH IDFH vQ SULPD ID] WHKQRORJLF H[LVW RPRJHQL]DWRU OD WHPSHUDWXUD GH  & GDF

vQ OLQLD

Omogenizarea smntnii se face la temperatura de 700& L SUHVLXQHa de 160 kgf/cm2. 0 5 FLUHD OD WHPSHUDWXUD GH vQV PkQ DUH - 26 & L WUHFHUHD vQ YDQD GH fermentare.
VPkQWkQLL FX PDLD GH IHUPHQ L VHOHF LRQD L VSHFLILFL VUHSWRFRFFXV

QV PkQ DUHD VSHFLILF

FUHPRULV VWUHSWRFRFFXV FLWURYRUXV L VWUHSWRFRFFXV SDUDFLWURYRUXV FDUH SURG

uc aroma

GLDFHWLO vQ SURSRU LH GH -5%. Amestecarea timp de 10-15 minute pentru distribuirea maielei n masa de
OD DWLQJHUHD DFLGLW LL GH 

VPkQWkQ 

Fermentarea la temperatura de 25- 260& SkQ corespunde fazei de maturare biochiPLF 

5 FLUHD VPkQWkQLL OD 

- 600T care

- 60C.

Ambalarea. Depozitarea la temperatura de 2- 40C, 18- RUH WLPS vQ FDUH DUH ORF PDWXUDUHD IL]LF
7LPSXO GH GHSR]LWDUH OD UHFH HVWH GHWHUPLQDW GH FUHWHUHD YLVFR]LW LL DFLGLW LL SURGXVXOXL FDUH OD OLYUDUH WUHEXLH V DWLQJ PD[LP   L

T.

3LHUGHULOH GH IDEULFD LH RULHQWDWLYH vQUHJLVWUDWH OD IDEULFDUHD VPkQWkQLL GH FRQVXP VXQW SUH]HQWDWH vQ WDEHOHOH XUP WRDUH

2SHUD LD D 1RUPDOL]DUHD SDVWHXUL]DUHD L U FLUHD VPkQWkQLL vQ  LQVWDOD LL I U

Tabelul nr.16 Pierderi % 0,15 1,50

dezodorizare
EQF O]LUHD VPkQWkQLL OD  U FLUH YDQ  OD WHPSHUDWXUD GH

- 920&

PHQ LQHUHD VPkQWkQLL vQF O]LWH vQ YDQH LQFOXVLY RSHUD LD GH XPSOHUH

vQV PkQ DUH

golire 0,20 0,10 0,05 0,10 0,15 0,15 0,15 0,20 0,15 0,20 0,20 0,30

c) Omogenizarea smntnii
G 5 FLUHD L PDWXUDUHD VPkQWkQLL SHQWUX VPkQ H $PEDODUHD VPkQWkQLL IHUPHQWDW

tna de consum

SHQWUX DOLPHQWD LH vQ

- bidoane 25 l - bidoane 5-10 l - DPEDODMH GH VWLFO

-1,0 l manual mecanic - DPEDODMH GH VWLFO GH -0,41 l manual mecanic - ambalaje de carton sau material plastic de 0,2-0,25 kg manual mecanic - ambalaje de carton sau material plastic de 0,10 kg manual mecanic
&RQGL LLOH GH FDOLWDWH SHQWUX SURGXVXO VPkQWkQ DVWIHO SHQWUX DOLPHQWD LH IHUPHQWDW  VXQW FXSULQVH vQ 67$6   L VH SUH]LQW



VPkQWkQ

3URSULHW

L RUJDQROHSWLFH

Tabelul nr.17 Caracteristici

$VSHFW L FRQVLVWHQ 2PRJHQ  6PkQWkQ IOXLG  GXOFH DJORPHU UL GH 6PkQWkQ 2PRJHQ  DJORPHU UL GH IHUPHQWDW YkVFRDV  JU VLPH VDX I U GH I U JU VLPH VDX VXEVWDQ H SURWHLFH

VXEVWDQ H SURWHLFH

Culoare
*XVW L PLURV

$OE

SkQ

OD DOE J OEXLH XQLIRUP

'XOFHDJ VPkQWkQ

FX

DURP

VSHFLILF

GH

3O FXW VSHFLILF

DURPDW GH

VODE

DFULRU ODFWLF 

SURDVS W  QX VH DGPLWH JXVW

IHUPHQWD LH

L PLURV VWU LQ

QX VH DGPLWH JXVW L PLURV VWU LQ

 )ULFD VPkQWkQD GXOFH

(VWH XQ SURGXV SURDVS W IDEULFDW GLQ VPkQWkQ GXOFH SDVWHXUL]DW 

Procesul tehnologic FXSULQGH XUP

5HFHS LD FDOLWDWLY L FDQWLWDWLY 0DWHULD SULP

WRDUHOH ID]H SULQFLSDOH

D PDWHULHL SULPH HVWH VPkQWkQD GXOFH RE LQXW SULQ QRUPDOL]DUH VDX  JU VLPH L DFLGLWDWH PD[LP

SHQWUX IULF

VPkQWkQLUH FX XQ FRQ LQXW GH 

T.

Pasteurizarea la temperatura de 850& vQ DSDUDWH FX SO

5 FLUH OD WHPSHUDWXUD GH 

FL

C.

Ambalare.

 Depozitarea produsului la temperatura de 2- 80C.

3LHUGHULOH GH IDEULFD LH RULHQWDWLYH vQUHJLVWUDWH OD IDEULFDUHD SURGXVXOXL )ULF VXQW FHOH SUHY ]XWH LQ WDEHOXO QU VPkQWkQ IHUPHQWDW  SFW D L E G L G GXS FD] OD FDUH VH DGDXJ

pierderile de ambalare:
2SHUD LD

Ambalare n bidoane 25 l Ambalare n bidoane 5-10 l

Pierderi % 5 10

8. Untul 8.1. Principii generale

Potrivit normei FAO/OMS, untul este definit ca un produs gras derivat exclusiv din
ODSWH FDUH WUHEXLH V VXEVWDQ XVFDW FRQ LQ PLQLP  vQ JUHXWDWH PDWHULH JUDV L FHO PXOW  vQ JUHXWDWH QHJUDV SURYHQLQG GLQ ODSWH VXQW DXWRUL]D L FD DGLWLYL SHQWUX XQW Q FRQIRUPLWDWH FX DFHHDL QRUP

clorura de sodiu; culturile de microorganisme lactice;

FRORUDQ L YHJHWDOL SHQWUX IDEULFDUHD XQWXOXL HVWH VPkQWkQD FDUH VH SUH]LQW VXE IRUPD XQHL

0DWHULD SULP 'XS

HPXOVLL GH JU VLPH vQ SODVP  RULJLQH VPkQWkQD SRDWH IL LQGXVWULDO GH IDEULF  VDX GH FROHFWDUH GH IHUP  L VH U FLUHD OXL VXE  RE LQH SULQ VPkQWkQLUHD VDX QRUPDOL]DUHD ODSWHOXL Q FD]XO vQ FDUH ODSWHOH VH VPkQWkQHWH OD IHUP  VH UHFRPDQG LPHGLDW GXS DFLGLW LL 3HQWUX XQ XQW GH EXQ VH R PDWHULH SULP FDOLWDWH VH UHFRPDQG VPkQWkQLUHD ODSWHOXL vQ IDEULF  DVLJXUkQGX

LHLUHD GLQ VHSDUDWRU SHQWUX D HYLWD GH]YROWDUHD PLFURRUJDQLVPHORU L FUHWHUHD

FX LQGLFL IL]LFR FKLPLFL FRUHVSXQ] WRUL

8.2.Principalele faze tehnologice GH IDEULFDUH D XQWXOXL VXQW XUP

Pasteurizarea smntnii

WRDUHOH

Tratamentul termic al smntnii are ca scop:

GLVWUXJHUHD PLFURIORUHL SDWRJHQH SURGXF WRDUH GH WXEHUFXOR]  IHEU D GRYHGLW F XQWXO SRDWH FRQVWLWXL R VXUV DIWRDV HWF GHRDUHFH V

GH WUDQVPLWHUH D EROLORU LQIHF LRDVH

distrugerea germenilor nedorL L drojdii, mucegaiuri; inactivarea enzimelor;

vQGHS UWDUHD VXEVWDQ HORU YRODWLOH FDUH LQIOXHQ HD] FRQGXFWLELOLWDWHD WHUPLF UHGXV QHJDWLY PLURVXO VPkQWkQLL WRDUHOH R

La stabilirea temperaturii de pasteurizare s-DX DYXW vQ YHGHUH XUP

RDUHFDUH SURWHF LH PLFURRUJDQLVPHORU

D VPkQWkQLL FRPSDUDWLY FX FHD D ODSWHOXL FDUH DVLJXU

unele lipaze microbiene au temperaturi de inactivare n jur de 850C.

([SHULHQ D SUDFWLF D GHPRQVWUDW F WHPSHUDWXUD GH SDVWHXUL]DUH D VPkQWkQLL WUHEXLH V ILH Q PRG FXUHQW SHQWUX SDVWHXUL]DUHD VPkQWkQLL VH IRORVHVF LQVWDOD LL GH SDVWHXUL]DUH FX

de 92- 950C cu mHQ LQHUH  VHFXQGH

SO FL FDUH vQ FLUFXLW VXQW SUHY ]XWH FX GH]RGRUL]DWRU

Smntna din sectorul de pasteurizare trece n recipientul de dezodorizare unde sub un vid SRWHQ LDO VH HOLPLQ
'XS PLURVXULOH VWU LQH GH]RGRUL]DUH VPkQWkQD UHYLQH vQ FLUFXLWXO QRUPDO DO SDVWHXUL]DWRUXOXL

FLUHD VPkQWkQLL GXS SDVWHXUL]DUH VPkQWkQD WUHEXLH U FLW SHQWUX D VH SUHvQWkPSLQD DSDUL LD

,PHGLDW

gustului de fiert sau seos-uleLV pasteurizare.

Maturarea smntnii

2SHUD LXQHD VH UHDOL]HD]

vQ VHFWRUXO GH U FLUH DO LQVWDOD LHL GH

0DWXUDUHD FRQVWLWXLH SURFHVXO IL]LF L ELRFKLPLF OD FDUH HVWH VXSXV FUHD FRQGL LL RSWLPH GH GHVI XUDUH D SURFHVXOXL GH EDWHUH D X 3URFHVXO GH PDWXUDUH FXSULQGH GRX 0DWXUDUHD IL]LF VF ]XW FDUDFWHUL]DW ID]H

VPkQWkQD SHQWUX D

ntului.

SULQ U FLUHD VPkQWkQLL L PHQ LQHUHD HL OD WHPSHUDWXU SDVWHXUL]DUH ILH GXS ID]D GH PDWXUDUH

FX VFRSXO VROLGLILF ULL XQHL S U L GLQ JU VLPH UHVSHFWLY FULVWDOL]DUHD DFHVWHLD )D]D GH PDWXUDUH IL]LF DUH ORF ILH LPHGLDW GXS GXOFH VH DSOLF

ELRFKLPLF  2UGLQHD GHSLQGH GH SURFHGHXO GH PDWXUDUH IRORVLW /D WLSXO GH XQW GLQ VPkQWkQ QXPDL PDWXUDUHD IL]LF 

0DWXUDUHD ELRFKLPLF

DFLGLILHUHD VPkQWkQLL L IRUP

are ca scop: area aromei untului;

LUHD UDQGDPHQWXOXL vQ XQW UHGXFHUHD SLHUGHULORU GH OD WHPSHUDWXUD GH GH]YRO IHUPHQ L GH VHOHF LRQD L L L DFLGLWDWH

LQKLEDUHD GH]YROW ULL PLFURIORUHL G XQ WRDUH VFXUWDUHD SHULRDGHL GH EDWHUH L vPEXQ W JU VLPH vQ ]DUD Q ID]D GH PDWXUDUH ELRFKLPLF  VPkQWkQD HVWH DGXV

tare a

PLFURIORUHL GLDFHWLOODFWLV

VSHFLILFH ODFWLV

L L

VH GH

vQV PkQ HD] DFLGLWDWH L

FX

PDLHOH

GH

VSHFLILFL

VWUHSWRFRFFXV

VWUHSWRFRFFXV

FUHPRULV DURP 

SURGXF WRUL VWUHSWRFRFFXV

VWUHSWRFRFFXV SDUDFLWURYRUXV

SURGXF WRU

FLWURYRUXV

SURGXF WRUL GH DURP  3URSRU LD GH PDLD DG XJDW YDULD] vQ OLPLWH ODUJL  

 vQ IXQF LH GH SURFHGHXO GH

PDWXUDUH DSOLFDW WHPSHUDWXUD GH PDWXUDUH RVFLOkQG L HD vQ IXQF LH GH SURFHGHX vQWUH  JHQHUDO GXUDWD PDWXU ULL QX WUHEXLH V DWLQV R DQXPLW OLPLW GH DFLGLWDWH  Q FD]XO PDWXU ULL GH VFXUW GHS HDVF - - 4507ILLQG XUPDW RUH L HVWH vQWUHUXSW GH U FLUH

- 250C n
L

FkQG VPkQWkQD D

GXUDW

DFLGLWDWHD VH UHDOL]HD] GXS IRUPXOD

SULQ DG XJDUHD XQHL FDQWLW

importante de maia. CantitDWHD GH PDLD QHFHVDU

S(As1 As) , Cm = Am As1 n care: Cm FDQWLWDWHD GH PDLD QHFHVDU kg; FDQWLWDWHD GH VPkQWkQ VXSXV PDWXU ULL kg; S As1 = aciditatea smntnii maturate 0T; 0 As DFLGLWDWHD LQL LDO D VPkQWkQii T; 0 Am = aciditatea maielei T.

VH FDOFXOHD]

5 FLUHD VPkQWkQLL DUH UROXO GH D HYLWD VXSUDIHUPHQWDUHD IDYRUL]kQG WRWRGDW EDFWHULLORU SURGXF WRDUH GH DURP DFHDVW WHPSHUDWXU  VPkQWkQD U PkQH SkQ OD EDWHUH

DFWLYLWDWHD

FDUH DX WHPSHUDWXUL RSWLPH GH GH]YROWDUH PDL VF ]XWH /D

metre, care permit dirijarea procesului de maturare. Capacitatea vanelor este n general de la 5000 la 20000 l.

0DWXUDUHD VPkQWkQLL DUH ORF vQ YDQH YHUWLFDOH FX SHUH L GXEOL L DJLWDWRUL SUHY ]XWH FX S+

 )DEULFDUHD SURSULX ]LV

D X

ntului
VXQW SDU LDO DOHJHUHD

Baterea smntnii
(VWH ID]D vQ FDUH VXE DJLWDUH PHFDQLF  JOREXOHOH GH JU VLPH GLQ VPkQWkQ

sparte apoi aglomerate producndu-VH

XQWXOXL VXE IRUP GH EREL H OHFLWLQ

WRWRGDW

vQGHS UWDUHD

SHOLFXOHL

SURWHFWRDUH

L FHOHODOWH VXEVWDQ H WUHFkQG vQ ]DUD vQ JU VLPH GHFL JU VLPHD QHJUDV 

n timpul baterii se produce o inversare de faze transformnd smntna care este o

HPXOVLH GH JU VLPH vQ SODVP  vQ XQW FDUH HVWH R HPXOVLH GH SODVP IRUPHD] ID]D FRQWLQX vQ FDUH VH DIO GLVSHUVDWH DSD L VXEVWDQ D XVFDW

FRPSOHW

6S ODUHD XQWXOXL EDWHUH ]DUD HVWH HYDFXDW  EREXO GH XQW HVWH VS ODW SHQWUX vQGHS UWDUHD FkW PDL

'XS

D ]DUHL vQ YHGHUHD RE LQHULL XQXL XQW GH FDOLWDWH FX FRQVHUYDELOLWDWH ULGLFDW  3UDFWLF SULQ vQ PRG KRW UkWRU DVXSUD FRQVLVWHQ HL XQWXOXL 6H

SURFHVXO GH VS ODUH VH XUP UHWH vQORFXLUHD ]DUHL GLQ PDVD XQWXOXL FX DS  7HPSHUDWXUD DSHL GH VS ODUH LQIOXHQ HD] UHFRPDQG IRORVLUHD GH DS GH VS ODUH U FLW OD 

- 80& vQ WLPSXO YHULL L OD -13 0C iarna.

Malaxarea untului
3ULQ DFHDVW FkW PDL XQLIRUP ID] VH XUP UHWH OHJDUHD EREXOXL GH XQW vQWU R PDV

FRPSDFW  UHSDUWL]DUHD

D DSHL vQ PDVD GH JU VLPH L HOLPLQDUHD H[FHVXOXL GH DS  SURFHGHH GH IDEULFDUH D XQWXOXL

6H FXQRVF GRX

procedeul discontinuu, n care utilajul principal este putineiul malaxor. Aici are loc baterea,
VS ODUHD EROXOXL L PDOD[DUHD &DSDFLWDWHD SXWLQHLHORU YDULD] vQ JHQHUDO vQWUH   O L VXQW FRQVWUXLWH GLQ R HO

inoxidabil.
D XQWXOXL Q SULQFLSLX vQWU-o EREXO GH XQW acestea n amestec cu zara trece n primul compartiment de malaxare unde are loc separarea ]DUHL L SULPD VS ODUH DSRL vQ DO GRilea compartiment de malaxare unde are loc o a doua DVHPHQHD LQVWDOD LH VPkQWkQD LQWU vQWU XQ FLOLQGUX GH EDWHUH XQGH VH IRUPHD] VS ODUH FX DS HVWH GRWDW VXE IRUP U FLW VXE SUHVLXQH VH UHDOL]HD] vQWU XQ DO WUHLOHD FRPSDUWLPHQW VXE YLG ,QVWDOD LD SURFHGHXO FRQWLQXX IRORVHWH LQVWDOD LL GH IDEULFDUH FRQWLQX

Malaxarea propriu-]LV
GH EDQG

FX GLVSR]LWLY GH GR]DUH L UHJODUH D XPLGLW FRQWLQX  FRPSDFW

LL XQWXOXL 8QWXO HVWH HYDFXDW GLQ LQVWDOD LH VSUH EXQF UXO PDLQLL GH DPEDODW

FDUH SDWH IL GLULMDW

8.4. Ambalarea untului

0RGXO vQ FDUH VH IDFH DPEDODUHD XQWXOXL L PDWHULDOXO GH DPEDODM GHWHUPLQ P VXU FDOLWDWHD L FRQVHUYabilitatea acestuia. Ambalarea se face n vrac VXE IRUP GH EORF vQ O ]L GH OHPQ VDX FXWLL preambalat n pachete de dimensiuni mici 15-250 g ambalat n cutii de carton. 0DWHULDOXO GH DPEDODM IRORVLW WUHEXLH V WUDQVPLW XQWXOXL FRPSRQHQWHOH VDOH L V vQ PDUH

GH FDUWRQ VDX QX

ILH LPSHUPHDELO OD JU VLPL L XPLGLWDWH V

QX LQIOXHQ H]H LQGLFLL VHQ]RULDOL DL SURGXVXOXL

&RQGL LLOH GH FDOLWDWH SHQWUX SURGXVXO 8QW GH YDF VXQW FRPSXVH vQ 67$6   L VH

SUH]LQW

DVWIHO

3URSULHW

L RUJDQROHSWLFH

Tabelul nr.18
Caracteristici Culoare
VHF LX

Unt extra De la alb-J

Unt superior Tipul A

OD JDOEHQ GHVFKLV XQLIRUP L vQ VHF LXQH

8QW GH PDV

Tipul B
vQ WRDW $OE VDX JDOEHQ FX OXFLX VODE VDX PDW &X SLF WXUL LFL L UDUH GH DS WXOEXUH FX UHSDUWL]DWH JROXUL GH VDWLVI F WRU DHU PLFL L 0DVD RQFWXRDV  SX LQ RDV

OEXLH SkQ

PDVD FX OXFLX FDUDFWHULVWLF OD VXSUDID

Aspect ne
&RQVLVWHQ D

6XSUDID D FRQWLQX  I U LPSXULW L

SLF WXUL

&X UDUH SLF WXUL GH DS

YL]LELOH GH DS  JROXUL GH DHU VDX

limpede, goluri de aer

PLFL DFFLGHQWDOH L I U LPSXULW

rare
PDL SX LQ GH VXILFLHQW

0DV

RQFWXRDV  FRPSDFW  RPRJHQ  QHVI UkPLFLRDV

la temperatura de 10120C
3O FXW FX DURP I U ELQH H[SULPDW  &X DURP I U VDWLVI F

FRPSDFW  vQ VHF LXQH PDL RPRJHQ  SX LQ XQVXURDV QHVI UkPLFL

Miros

&X

DURP

VSHFLILF 

PDL I U

QXDQ H VWU LQH GH DURP

WRDUH

QXDQ H

SX LQ

SURQXQ DW 

VWU LQH GH DURP

QXDQ H VWU LQH GH DURP VSHFLILF

Gust

3O FXW

DURPDW

VSHFLILF

GH

XQW

6DWLVI F WRU DURPDW I U

Slab aromat, specific de

XQW I U QXDQ H VWU LQH

SURDVS W I U

JXVW VWU LQ

de unt, suficient de
JXVW VWU LQ

9. BRNZETURI 9.1. Principii generale

%UkQ]HWXULOH UHSUH]LQW R IRUP GH FRQVHUYDUH D ODSWHOXL SULQ FRDJXODUHD LL GH DS DFHVWXLD GDU L GH VFXUJHUHD ]HUXOXL L vQ JHQHUDO PDWXUDUHD DFHVWXLD &RQVHUYDUHD SURGXVXOXL HVWH DVLJXUDW DFLGLILHUHD UH]XOWDW SXWUHIDF LH %UkQ]HWXULOH QX WUHEXLH V QX QXPDL GH PLFRUDUHD FDQWLW GLQ IHUPHQWD LD ODFWLF  DFLGLILHUH FDUH vPSLHGLF ILH FRQVLGHUDWH QXPDL R IRUP ULGLFDW GH]YROWDUHD EDFWHULLORU GH GH FRQVHUYDUH D ODSWHOXL FL

HOH VXQW SURGXVH DOLPHQWDUH FX R YDORDUH QXWULWLY

L FDUDFWHULVWLFL RUJDQROHSWLFH ELQH FRUHVSXQG

definite pentru fiecare sortiment n parte.

+RW UkWRDUH vQ FDOLWDWHD SURGXVXOXL ILQLW HVWH PDWHULD SULP  FDUH WUHEXLH V DWkW RUJDQROHSWLF L IL]LFR FKLPLF FkW L GLQ SXQFW GH YHGHUH PLFURELRORJLF

Q FHHD FH SULYHWH FDUDFWHULVWLFLOH IL]LFR vQ FD]HLQD FDUH GHWHUPLQ vQ PRG GLUHFW

FKLPLFH SUHSRQGHUHQW HVWH FRQ LQXWXO ODSWHOXL GH IDEULFD LH *U VLPHD GHS HWH vQ

UDQGDPHQWXO

JHQHUDO YDORULOH QHFHVDUH L FD XUPDUH ODSWHOH HVWH VXSXV XQXL SURFHV GH QRUPDOL]DUH /DFWR]D VXIHU IHUPHQWD LH ODFWLF FX IRUPDUH GH DFLG ODFWLF FDUH DUH XQ URO GHRVHELW vQ SURFHVXO GH SHQWUX IDEULFDUHD EUkQ]HWXULORU FDOLWDWHD WUHEXLH V SURYLQ ILQLW FDUH GH GH 1X OD VH

maturare al brnzeturilor. De asemenea, laptele folosit

DQLPDOH V Q WRDVH ODSWHOH FX FX UHFRPDQG

DQWLELRWLFH EDFWHULL IRDUWH

FRPSURPLWH

SURGXVXOXL

XWLOL]DUHD ODSWHOXL SURYHQLW GH OD DQLPDOH KU QLWH FX IXUDMH vQVLOR]DWH GHRDUHFH GH FHOH EXWLULFH &ORVWULGLXP SHQWUX R W\UREXLULFXP UHXLW SURYRDF EUkQ]HWXUL

mai multe orL HVWH LQIHFWDW balonarea brnzeturilor.

0LFURIORUD FXQRVFkQG F ODSWHOXL

HVWH

LPSRUWDQW

SURGXF LH

SURFHVXO GH PDWXUDUH HVWH LQIOXHQ DW GLUHFW GH PLFURRUJDQLVPHOH GLQ PDWHULD SULP

FkW L GH FHOH SURYHQLWH GLQ PDLHOH GH SURGXF LH DG XJDWH


XUP WRDUHOH

3ULQFLSDOHOH

ID]H

WHKQRORJLFH

GH

IDEULFD LH

a brnzeturilor sunt

 Normalizarea laptelui

OD

XQ

FRQ LQXW

GH

JU VLPH

FDUDFWHULVWLFL

SURGXVXOXL

ILQLW

XUP ULW 6FRSXO QRUPDOL] ULL HVWH DVLJXUDUHD XQHL FRPSR]L LL FRQVWDQWH D SURGXVXOXL

finit. Omogenizarea laptelui

HVWH SUDFWLFDW

vQ LQGXVWULD EUkQ]HWXULORU FX VFRSXO UHGXFHULL

SLHUGHULORU GH JU VLPH vQ ]HU GHFL FUHWHUHD UDQGDPHQWXOXL L vPSLHGLFDUHD H[XG ULL

gU VLPLL vQ WLPSXO GHSR]LW ULL OD WHPSHUDWXUL PDL ULGLFDWH Pasteurizarea laptelui VH LPSXQH GLQ FRQVLGHUHQWH LJLHQLFH L WHKQLFH Regimul de pasteurizare practicat n fabricile de brnzeturi este pasteurizarea 0 0 0 MRDV - 65 C timp de 20- PLQ vQ YDQ VDu pasteurizarea la 71 ..74 & vQ LQVWDOD LL GH pasteurizare.
Q FD]XO IDEULF ULL EUkQ]HWXULORU FX vQJOREDUHD GH DOEXPLQ VH UHFRPDQG SULQ H[FHS LH

pasteurizarea laptelui a 85 C timp de 10- PLQXWH FX VFRSXO SUHFLSLW

$FHDVW 3UHJ SUHJ WLUH FRQVW WL

ULL DOEXPLQHL L JOREXOLQHL

rea laptelui pentru nchegare.

vQ DG XJDUHD PDLHORU GH FXOWXUL SXUH D V UXULORU GH FDOFLX L D ODSWHOXL GLVWUXV SULQ vQF O]LUH

HYHQWXDO D D]RWD LORU 0DLHOH GH FXOWXUL SXUH vQORFXLHVF PLFURIORUD LQL LDO SUDFWLFDW vQ FRQGL LL VSHFLILFH GH WHPSHUDWXU FRQVLGHU PDWXUDW OD R DQXPLW $GDRVXO GH FORUXU L GHWHUPLQ GHWHUPLQkQG WUDQVIRUP UL FRQVWDQWH L GRULWH vQ ODSWH FRDJXO L EUkQ]D $GDRVXO GH PDLDOH HVWH vQ WLPS PDWXUDUHD ODSWHOXL /DSWHOH VH VRUWL YDORDUH D DFLGLW LL FDUH HVWH FDUDFWHULVWLF

mentului fabricat.
LUHD GH VROX LH

GH FDOFLX vQ ODSWHOH SDVWHXUL]DW HVWH QHFHVDU SHQWUX vPEXQ W VXE IRUP

SURFHVXOXL GH FRDJXODUH L D FRQVXPXOXL VSHFLILF FD UH]XOWDW DO RE LQHULL XQXL FRDJXO PDL IHUP L HYLWDUHD SU IXLULL DFHVWXLD vQ WLPSXO SUHOXFU ULL &ORUXUD GH FDOFLX VH DG XJ  vQ SURSRU LH GH   J FORUXU GH FDOFLX FULVWDOLQ OD  O ODSWH

$]RWDWXO GH SRWDVLX DG XJDW ODSWHOXL SDVWHXUL]DW SUHYLQH EDORQDUHD EUkQ]HWXULORU SURYRFDW GH EDFWHULLOH GLQ JUXS SDVWHXUL]DUHD FROL DHURJHQH IRORVLUHD D]RWDWXOXL GH SRWDVLX GDF vQ LQVWDOD LL GH SDVWHXUL]DUH VH DVLJXU  FX FDS GH UHFLUFXODUH FX SUHY ]XWH

Nu HVWH QHFHVDU

FRUHFW

IXQF LRQDUH DXWRPDW  IRORVLUHD GH FXOWXUL VHOHF LRQDWH DFWLYH

Coagularea laptelui
/DSWHOH DVWIHO SUHJ WLW

HVWH

DGXV

OD

WHPSHUDWXUD

GH

vQFKHJDUH

VSHFLILF

VRUWLPHQWXOXL YD DYHD R SDVW

IDEULFDW &X FkW WHPSHUDWXUD GH vQFKHJDUH HVWH PDL MRDV

FX DWkW EUkQ]D RE LQXW D F UXL DFWLYLWDWH

mai moale.
&RDJXODUHD VH UHDOL]HD] Q SUDFWLF FX FKHDJ FKLPR]LQ  RSWLP HVWH OD

temperatura de 410&

UDUHRUL VH OXFUHD]

OD DFHDVW

WHPSHUDWXU

GHRDUHFH vQ DFHVWH

FRQGL LL FRDJXODUHD HVWH SUHD UDSLG

L GHVKLGUDWDUHD FRDJXOXOXL SUHD SXWHUQLF  /LPLWHOH FXUHQWH vQ IXQF LH GH SXWHUHD GH vQFKHJDUH D FX VRUWLPHQWXO GH EUkQ]  /D 

de coagulare a laptelui sunt cuprinse ntre 250 L 0C. CantiWDWHD GH FKHDJ QHFHVDU FRDJXO ULL VH GHWHUPLQ
DFHVWXLD DFLGLWDWHD ODSWHOXL L GXUDWD FRDJXO ULL vQ EUkQ]HWXULOH FX SDVW PRDOH FRDJXODUHD HVWH GH OXQJ GXUDW

UDSRUW

-70 minute, iar ceOH FX SDVW

WDUH

coagularea are loc n timp de 10-30 minute.

&DOFXOXO SHQWUX VWDELOLUHD QHFHVDUXOXL GH VROX LH GH FKHDJ VH IDFH IRORVLQG IRUPXOD

C=

LxS , Tx 600

n care: C FDQWLWDWHD GH VROX LH GH FKHDJ QHFHVDU litri; L = cantitatea de ODSWH SUHJ WLW SHQWUX vQFKHJDUH litri; S = timpul n care a avut loc coagularea probei (secunde minute); T WLPSXO vQ FDUH WUHEXLH V VH UHDOL]H]H vQFKHJDUHD

3URED FRDJXO ULL VH IDFH DVWIHO SUHJ WLW GHWHUPLQ SHQWUX FRDJXODUH L R SDUWH

VH LQWURGXF vQWU XQ SDKDU GH ODERUDWRU

 S U L

ODSWH

VROX LH

GH

FKHDJ

DPHVWHFkQG

UHSHGH

H[DFW GXUDWD GH FRDJXODUH D ODSWHOXL WLPS vQ FDUH VH PHQ LQH SDKDUXO vQWU XQ YDV FX DS FRQIRUP LQVWUXF LXQLORU GH XWLOL]DUH DOH ILUPHL SURGXF WRDUH GH VROX LH SUHSDUDW

-3 secunde. Se -

la temperatura laptelui din cazan.

6ROX LD GH FKHDJ VH SUHSDU &KHDJXO VH DGDXJ VXE LUH SHVWH WRDW RSUHWH DJLWDUHD O VXE IRUP FX  PLQXWH vQDLQWHD IRORVLULL vQ MHW DGDRVXO VROX LHL GH FKHDJ VH VXSUDID D ODSWHOXL DPHVWHFkQG FRQWLQXX 'XS

aptelui pentru coagulare.

FX DMXWRUXO XQHL EDJKHWH GH SODVWLF vQ ID D EDJKHWHL L

6WDELOLUHD PRPHQWXOXL ILQDO DO FRDJXO ULL VH DSUHFLD]

VDX R HO LQR[LGDELO VH XUP UHWH GHVSULQGHUHD FRDJXOXOXL vQ OLQLH GUHDSW

eliminarea de zer limpede de culoare galben verzuie.

Prelucrarea coagulului
6FRSXO SUHOXFU ULL VRUWLPHQWXOXL IDEULFDW 3URFHVXO FRDJXOXOXL HVWH HOLPLQDUHD D ]HUXOXL ]HUXOXL GHSLQGH vQ FDQWLWDWH PDL FRUHVSXQ] WRDUH PDUH P VXU GH

GH HOLPLQDUH

vQ FHD

WHPSHUDWXUD GH SUHOXFUDUH L P ULPHD EREXOXL GH 3UH]HQ D DOEXPLQHL GHWHUPLQ

coagul.
ILHF UXL VRUWLPHQW Q JHQHUDO SHQWUX L vQF O]LUHD D ,,

IRUPDUHD XQXL FRDJXO PRDOH OD WHPSHUDWXUL PDL MRDVH LDU SHQWUX EUkQ]HWXULOH VHPLWDUL L

7HPSHUDWXUD GH SUHOXFUDUH D FRDJXOXL HVWH VSHFLILF EUkQ]HWXULOH PRL FRDJXOXO VH SUHOXFUHD] WDUL FRDJXOXO VH SUHOXFUHD] Q SULPD ID]

OD WHPSHUDWXUL PDL ULGLFDWH L VH SUDFWLF

-a (38-550C).
SHQWUX

D SUHOXFU ULL VH vQWRDUFH FX DMXWRUXO F XXOXL VWUDWXO GH OD VXSUDID

XQLIRUPL]DUHD WHPSHUDWXULL Q ID]D XUP WRDUH DUH ORF P UXQ LUHD SURSULX ]LV

vQ SDUWLFXOH GH

GLPHQVLXQL YDULDELOH vQ IXQF LH GH VRUWLPHQW $FHVWH SDUWLFXOH GH FRDJXO SRDUW 3HQWUX %UkQ]HWXULOH FX FRQ LQXW ULGLFDW GH DS OLSVHWH LDU SHQWUX EUkQ]HWXULOH WDUL P UXQ LUHD HVWH PDL DYDQVDW

QXPHOH GH ERE

GLPHQVLXQHD EREXOXL HVWH PDUH XQHRUL P UXQ LUHD SHQWUX D IDYRUL]D H[SXO]DUHD

zerului.
3HQWUX D VH P UL YLWH]D GH HOLPLQDUH D ]HUXOXL VH SUDFWLF VH IDFH VXE DPHVWHFDUH FRQWLQX vQF O]LW GXS FD] VXQW EUkQ]HWXUL OD FDUH VH SUDFWLF vQF O]LUHD PDVHL GH ERE FDUH SULQ vQF O]LUHD PDQWDOHL YDQHL SUHOXFUDUH VDX DGDRV GH ]HU FX DS VS ODUHD EREXOXL GH FD OD vQFHSXWXO

vQF O]LULL D ,, D vQ VFRSXO SUHYHQLULL VXSUDDFLGXO ULL EUkQ] SURDVS W GH YDF HVWH VHSDUDUHD PHFDQLF

Un procedeu modern de separare a zerului, aplicat la fabricarea unor sortimente de

IRORVLQG VHSDUDWRUXO GH FRDJXO 6H UHDOL]HD]  R D ]HUXOXL GLQWU XQ FRDJXO PRDOH RE LQXW SULQ FRDJXODUH OHQW

VHSDUDUH FRQWLQX HYDFXDW

WRED VHSDUDWRUXOXL EUkQ]D ILLQG HOLPLQDW PDL ULGLFDW GHFkW EUkQ]D SURDVS W

SULQ SDWUX DMXWDMH L FROHFWDW

-20 ore), n vQWU-un bazin inelar apoi

GLQ VHSDUDWRU 3URFHVXO GH VHSDUDUH HVWH FRQWLQXX LDU SURGXVXO RE LQXW DUH R XPLGLWDWH WUDGL LRQDO 

Formarea brnzeturilor
Q SULQFLSDO VH GHRVHEHVF GRX

)RUPDUHD EUkQ]HWXULORU VH SRDWH IDFH GXS SURFHGHH

PDL PXOWH SURFHGHH IXQF LH GH VRUWLPHQW

prin turnare - FRDJXOXO P UXQ LW VH LQWURGXFH vQ IRUPH vPSUHXQ FX ]HUXO formarea din masa de bob - FRQVW vQ GHSXQHUHD DFHVWXLD SH IXQGXO YDQHL SUHVDUH VXE
L FRUHVSXQ] WRDUH P ULPLL IRUPHORU IRORVLWH L LQWURGXFHUHD EXF LORU GH FD

]HU W LHUHD vQ EXF

n forme.
)RUPHOH VXQW F SWXLWH FX VHGLOH SHQWUX D VH IDYRUL]D HOLPLQDUHD ]HUXOXL

Presarea brnzeturilor
DXWRSUHVDUH VDX XWLOL]kQG R IRU

3UHVDUHD DUH UROXO GH D IDYRUL]D

HOLPLQDUHD

VXUSOXVXOXL GH

]HU L D DVLJXUD

FRQGL LLOH

QHFHVDUH PDWXU ULL 3UHVDUHD EUkQ]HWXULORU VH SRDWH UHDOL]D VXE JUHXWDWHD SURSULH D PDVHL GH FD GH SUHVDUH D F UHL YDORDUHD YDULD] IXQF LH GH VRUWLPHQW (ILFLHQ D SURFHVXOXL HVWH LQIOXHQ DW GH WHPSHUDWXUD L DFLGLWDWHD PDVHL GH FD

UDUHD EUkQ]HWXULORU UHJOHD] DFWLYLWDWHD PLFURRUJDQLVPHORU FRPSOHWHD] SURFHVXO GH GHVKLGUDWDUH HWH JXVWXO EUkQ]HWXULORU

6 UDUHD

IDYRUL]kQG IRUPDUHD FRMLL L vPEXQ W

3 WUXQGHUHD V ULL vQ SDVWD DUH ORF SULQWU P ULPHD EXF LL GXUDWD

-un proces de difuziune, simultan eliminndu-se n

H[WHULRU R SDUWH GLQ DS  3URFHVXO GH V UDUH HVWH LQIOXHQ DW GH FRQFHQWUD LD VDUDPXULL WHPSHUDWXUD 6XQW FXQRVFXWH PDL PXOWH SURFHGHH GH V UDUH V UDUHD XVFDW V UDUHD vQ VDUDPXU V UDUHD vQ SDVW DLE R DQXPLW JUDQXOD LH vQ FD]XO V U ULL XVFDWH 

&ULVWDOHOH GH VDUH WUHEXLH V SHQWUX D VH HYLWD IRUPDUHD GH FUXVW

-2 mm)

SH VXSUDID D EUkQ]HWXULORU

Maturarea brnzeturilor Maturarea brnzeturilor este ansamblul de fenomene chimice, microELRORJLFH

HQ]LPDWLFH FDUH DVLJXU SURGXVXOXL WRWDOLWDWHD FDUDFWHULVWLFLORU RUJDQROHSWLFH

VSHFLILFH

sortimentului.
3URFHVXO GH PDWXUDUH DUH ORF vQ DQXPLWH FRQGL LL GH PLFURFOLPDW XQ WLPS PDL PXOW VDX PDL SX LQ vQGHOXQJDW vQ UDSRUW FX VRUWLPHQWXO IDEULFDW WLPS vQ FDUH SULQFLSDOLL FRPSRQHQ L ODFWR]D VXEVWDQ HOH SURWHLFH L JU VLPLOH VXIHU /DFWR]D HVWH IHUPHQWDW R VHULH GH WUDQVIRUP UL vQ DFLG ODFWLF vQ WRWDOLWDWH vQ SULPHOH  ]LOH GH PDWXUDUH Q

FRQWLQXDUH DFLGXO ODFWLF VXE LQIOXHQ D XQRU PLFURRUJD *U VLPHD VXIHU FDUH DVLJXU

nisme este transformat n acid propionic,

DFLG DFHWLF L ELR[LG GH FDUERQ FRQWULEXLQG OD IRUPDUHD DURPHL L GHVHQXOXL SDVWHL PRGLILF UL PDL LPSRUWDQWH vQ VSHFLDO vQ FD]XO EUkQ]HWXULORU FX PXFHJDL GH DFL]L JUDL L JOLFHULQ L vQ ID]D XUP WRDUH GH DOGHKLGH L FHWRQH R KLGUROL] HQ]LPDWLF FX IRUPDUHD GH FX IRUPDUH vQ SULPD HWDS

XQ JXVW SDUWLFXODU DFHVWRU EUkQ]HWXUL

6XEVWDQ HOH SURWHLFH vQ WLPSXO PDWXU ULL VXIHU UHOD LH GLUHFW Q FX GXUDWD PDWXU ULL PDWXU ULL EUkQ]HWXULOH VXQW VXSXVH

FRPSXL PDL VLPSOL L XRUL GLJHVWLELOL *UDGXO GH WUDQVIRUPDUH D VXEVWDQ HORU SURWHLFH HVWH vQ WLPSXO XQRU WUDWDPHQWH L vQJULMLULL VSHFLDOH

vQWRDUFHUH VS O UL FX VROX LL FX 

-3% sare.
SURFHVHOH vQ FDUH ELRFKLPLFH VH FRQWLQX DX ORF I U vQWUHUXSHUH ELRFKLPLFH GLQ FDUH

Depozitarea brnzeturilor Brnzeturile sunt produsH vQ FDUH

PRPHQWXO PDWXU ULL ODSWHOXL FH XUPHD] FRQGL LL GHSR]LWHOH GH EUkQ]HWXUL VXQW

D IL SUHOXFUDW SkQ VSD LL

FkQG EUkQ]D HVWH FRQVXPDW  Q DFHVWH SURFHVHOH

trebuiesc reduse la minimum.

$FHVWH FRQGL LL VH VLJXU GH GHSR]LWDUH PDL UHGXVH L SULQ PLFURFOLPDW PDL

WHPSHUDWXUL L XPLGLWDWH YDULDELOH IXQF LH GH WHPSHUDWXUL WDUH SRW IL SH FkQG EUkQ]HWXULOH FX SDVW

VRUWLPHQWXO GHSR]LWDW Q JHQHUDO EUkQ]HWXULOH FX SDVWD PRDOH L IRUPDW PLF QHFHVLW XPLGLWDWH PDUH GHSR]LWDWH OD WHPSHUDWXUL FHYD PDL ULGLFDWH L XPLGLWDWH UHODWLY PDL VF ]XW 

 %UkQ]HWXUL FX SDVW

%UkQ]HWXULOH FX SDVW

RS

ULW
FDFDYDOXUL DX R WHKQRORJLH VSHFLILF FH VH

RS ULW 

GHQXPLWH

caracterizea]

SULQ GRX

ID]H GLVWLQFWH

IDEULFDUHD FDXOXL IDEULFDUHD FDFDYDOXOXL IRORVLW OD IDEULFDUHD FDXOXL SHQWUX FDFDYDO R FRQVWLWXLH ODSWHOH GH RDLH ID]HOH SULQFLSDOH DOH VDX DPHVWHFXO DFHVWRUD

0DWHULD SULP ODSWHOH GH YDF SkQ

3UHOXFUDUHD FDXOXL XUPHD]

tehnologiei generale a brnzeturilor

OD SUHJ WLUHD FDXOXL SHQWUX RS ULUH

OD ID]D GH IRUPDUH D FDXOXL vQ FRQWLQXDUH VH SURFHGHD]

FDUH FRQVW

vQ PDWXUDUHD DFLGLILHUHD DFHVWXLD L W LHUHD vQ IHOLL SHQWUX IDEULFDUHD FDFDYDOXOXL HVWH ID]D GH RS ULUH vQF O]LW )HOLLOH OD  GH FD VH vQ DS

&DUDFWHULVWLFD I U PDV

introduc ntr-XQ FR PHWDOLF VDX GH QXLHOH FDUH VH LPHUVHD]

VDUH )HOLLOH GH FD VH DPHVWHF XQGH XUPHD] vQ FR SkQ vQGHS UWDUHD DHUXOXL 8UPHD] SkQ]  'XS U FLUH FDUH GXUHD]  IRUPDUHD PDQXDO

- 750C cu sau

VH RE LQH R SDVW

RPRJHQ  $FHDVWD VH WUHFH SH R

ID]D GH SUHOXFUDUH D SDVWHL IU PkQWDUH SHQWUX XQLIRUPL]DUHD FRQVLVWHQ HL L L LQWURGXFHUHD SDVWHL vQ IRUPH F SWXLWH FX

 RUH FDFDYDOXO HVWH WUHFXW OD PDWXUDUH &RQGL LLOH L

GXUDWD PDWXU ULL VXQW VSHFLILFH VRUWLPHQWXOXL IDEULFDW

 &DFDYDOXO 'REURJHD (VWH XQ VRUWLPHQW GH EUkQ] FX SDVW RS ULW IDEULFDW GLQ ODSWH GH RDLH ID]H GLVWLQFWH

3URFHVXO WHKQRORJLF GH IDEULFD LH FXSULQGH GRX

IDEULFDUHD FDXOXL

fabrLFDUHD FDFDYDOXOXL
L FDQWLWDWLY D PDWHULHL SULPH

)DEULFDUHD FDXOXL SHQWUX FDFDYDO

5HFHS LD FDOLWDWLY &XU LUHD ODSWHOXL

3UHJ WLUHD ODSWHOXL SHQWUX vQFKHJDUH

QF O]LUHD ODSWHOXL OD WHPSHUDWXUD GH 

- 350C.
WLPS GH 

nchegarea laptelui cu cheag la temperaWXUD LQGLFDW Prelucrarea coagulului.

-50 minute.

QWRDUFHUHD VWUDWXOXL VXSHUILFLDO DO FRDJXOXOXL FX F XXO 7 LHUHD FRDJXOXOXL FX KDUID vQ FRORDQH FX ODWXUD GH FFD  PP / VDUHD FRDJXOXOXL vQ UHSDXV WLPS GH FFD  PLQXWH

7 LHUHD

FRDJXOXOXL

FX 

KDUID

SkQ

OD

GLPHQVLXQHD

EREXOXL

GH

PD] UH

RSHUD LXQHD GXUHD]

- 15 minute.

0 OD WHPSHUDWXUD GH - 42 C. Ridicarea temperaturii se face n timp de cca. 40 minute. Amestecarea masei de coagul cca. 20 minute pentru uscarea bobului.
QF O]LUHD D ,, D SkQ

(YDFXDUHD SDU LDO

D ]HUXOXL

)RUPDUHD FDXOXL

7 LHUHD FDXOXL vQ FD]DQ FX DMXWRUXO F XXOXL vQ EXF

L GH 

-10 kg.
RUL JUHXWDWHD

7UHFHUHD EXF GH VHGLO FDXOXL

LORU GH FD SH VHGLO

SH FULQWD SHQWUX VFXUJHUHD ]HUXOXL

3H R SkQ]

VH WUHFH FDXO UH]XOWDW GLQ 

- 270 litri de lapte.

HJDO FX GH GRX

3UHVDUHD FDXOXL WLPS GH  PLQXWH FX R IRU 7 LHUHD FDXOXL vQ  EXF

L vQ FUXFH SH FULQWD vQ VFRSXO HOLPLQ ULL FkW PDL

FRPSOHWH D ]HUXOXL OHJDUHD VHGLOHL L FRQWLQXDUHD SUHV ULL

FDXOXL FXSULQV vQWUH 

0DWXUDUHD FDXOXL SkQ

OD DFLGLWDWHD GH 

- 20007

vQ PDV  FX S+

-ul de prelucrare a

-5, iar umiditatea 42-44%.

)DEULFDUHD FDFDYDOXOXL

7 LHUHD FDXOXL vQ IHOLL GH  2S ULUHD FDXOXL

-4 mm grosime.
V DLE XQ FRQ LQXW GH  VDUH GH EXF W ULH L GH

3UHJ WLUHD DSHL SHQWUX RS ULUHD FDXOXL

Apa SHQWUX RS ULUH WUHEXLH temperatura de 73- 740C.

2S ULUHD VH IDFH vQ FRXUL GH QXLHOH D XQHL FDQWLW FDFDYDO FFD  NJ

L HFKLYDOHQWH FX R URDW

2S ULUHD GXUHD]



-  VHFXQGH L GXS

ILHFDUH RS ULUH VH DGDXJ VH PHQ LQ FRQVWDQW 

vQ DS

VDUH

GH EXF W ULH DVWIHO vQFkW FRQFHQWUD LD V

6FXUJHUHD DSHL GH RS ULUH L SUHVDUHD XRDU

D FDXOXL VH IDFH vQ FR

)RUPDUHD UR LL

3UHOXFUDUHD SDVWHL SH PDV 

,QWURGXFHUHD SDVWHL vQ IRUPH F SWXLWH FX SkQ] SH R PDV

XPH]LW

vQ SUHDODELO L DH]DWH

DFRSHULW

FX SkQ] 

Zvntarea timp de cca. 18 ore. Q SULPD RU VH H[HFXW -4 ntoarceri.

L PDUFDUHD

6FRDWHUHD UR LORU GLQ IRUP 0DWXUDUHD FDFDYDOXOXL

Maturarea timp de 11-12 zile, la temperatura de 18- 200C. n prLPHOH WUHL ]LOH vQWRDUFHUHD UR LORU VH IDFH GH GRX RUL
DH]DWH FkWH XQD

SH ]L UR LOH ILLQG

Q XUP WRDUHOH  ]LOH VH IRUPHD] GRX

FRORDQH GH GRX

UR L 5R LOH VH vQWRUF OD

]LOH IRUPHD] FRORDQH GLQ FkWH  UR L L VH SURFHGHD] OD WHUJHUHD L

Maturarea la temperatura de 16- 180C, timp de 60 zile.

6H

LQWURGXFHUHD UR LORU OD LQWHUYDO GH 

-4 zile. FDUERQDW GH VRGLX XUPDW GH UHFH FRQFHQWUD LH   FORUXU

3UHJ WLUHD UR LORU SHQWUX OLYUDUH

6S ODUHD UR LORU GH FDFDYDO FX VROX LH   FO WLUH FX DS UHFH L R VS ODUH FX VDUDPXU

de sodiu).

=YkQWDUHD UR LORU WLPS GH   RUH 5R LOH VXSXVH ]YkQW ULL VXQW DH]DWH vQ

FUXFH

LDU

WHPSHUDWXUD

vQ

VDOD

GH

]YkQWDUH

YD

DVLJXUD

U FLUHD

UR LORU

OD

temperatura de maturare.

3DUDILQDUHD UR LORU OD WHPSHUDWXUD GH 

40- 1500& FX DPHVWHF GH SDUDILQ

L

L 

20% cerezina. Depozitarea la temperatura de 4- 80C.

 JU VLPH 3URSULHW

Q WLPSXO GHSR]LW ULL UR LOH GH FDFDYDO VXQW DH]DWH vQ FRORDQH GH   EXF

&RQVXPXO VSHFLILF RULHQWDWLY SHQWUX FDFDYDOXO 'REURJHD HVWH GH  OO ODSWH GH

oaie cu

WL RUJDQROHSWLFH

Tabelul nr.19
Caracteristici organoleptice Aspect exterior
&RQGL LL GH DGPLVLELOLWDWH &RDMD VDX VXSUDID D QHWHG  FXUDW  I U SHWH VDX FU S WXUL GH FXORDUH DOE JDOEHQ SkQ OD SHQWUX EUkQ]HWXULOH GHVFKLV SHQWUX GLQ SkQ ODSWH SkQ FXWH VDX JROXUL I U OD FHQXLX GH YDF 

Metode de verificare J OEXLH SkQ OD vQ OEXLH GLQ

pentru brnzeturile din lapte de oaie, alb-J

FHQXLH SHQWUX EUkQ]HWXULOH DPHVWHF L GH FXORDUH JDOEHQ EUXQ

DOE J OEXLH

ODSWH

OD EUXQ  XQHRUL F DIXPDWH 5R LOH

GLIHULWH EXF UR L DYL]DW VDX

vQFUXVWD LL

EUkQ]HWXULOH

VDX

LOH SRW IL DFRSHULWH EXF L FX

FX R SHOLFXO

SURWHFWRDUH XQLIRUP  FX XRDUH XUPH GH

FRQIRUP GLVSR]L LLORU VDQLWDUH vQ YLJRDUH 6H DGPLW XQVRDUH GHQLYHO UL  FX XUPH LVDX SHWH PLFL GH GLQ ORW PDVD 6H

U ]XLUH L FU S WXUL OD VXSUDID

PXFHJDL GH FXORDUH YHUGH OD XQ QXP U GH PD[LP 

Culoare

'H OD DOE EXF LORU

OD JDOEHQ vQ

GHVFKLV XQLIRUP

vQ WRDW

DGPLWH LQWHQVLILFDUH FXORULL JDOEHQH F WUH PDUJLQLOH UR LORU L

special pentru brnzeturile afumate; cele

SUH]LQW SLJPHQWD LH VSHFLILF SURGXVXOXL GH

FRQGLPHQWDWH

condimentare folosit.

$VSHFW vQ VHF LXQH

3DVWD FXUDW  FRPSDFW  RPRJHQ  I U UDUH L PLFL RFKLXUL GH IHUPHQWDUH

XUPH GH PXFHJDL FX 6H DGPLW UDUH JROXU

SR i 6345-1995

DOXQJLWH GH IRUPDUH L SUHVDUH LQFOX]LXQL GH JU VLPH L JUXQML

de tirozina.
&RQVLVWHQ 3DVWD ILQ  RQFWXRDV  XRU HODVWLF  OD UXSHUH VH GHVIDFH vQ IkLL 3O FXW FDUDFWHULVWLF EUkQ]HWXULORU FX SDVW RS ULW SURYHQLWH

Miros

din lapte fum. Gust

3O FXW

GH RDLH ODSWH GH YDF

VDX ODSWH vQ DPHVWHF I U PLURV VSHFLILF GH

PLURV VWU LQ %UkQ]HWXULOH DIXPDWH SUH]LQW

FX

DURP GLQ

VSHFLILF GH GH JXVW V UDW XRU

EUkQ]HWXULORU ODSWH IXP GH 6H I U GH JXVW

FX

SDVW VDX

RS ULW ODSWH vQ

SURYHQLWH DIXPDWH

ODSWH

RDLH

YDF VWU LQ

amestec, potrivit
SUH]LQW

%UkQ]HWXULOH JXVW XRU

DGPLWH

picant.
 %UkQ]HWXUL vQ VDUDPXU
%UkQ]HWXULOH vQ VDUDPXU VXQW vQ JHQHUDO VRUWLPHQWH GH EUkQ]HWXUL FX SDVW PRDOH DO F URU

SURFHV GH IDEULFD LH VH GHRVHEHWH GH DO FHORUODOWH EUkQ]HWXUL vQ ID]D GH SUHOXFUDUH D FRDJXOXOXL L vQ ID]D GH PDWXUDUH L GHSR]LWDUH D EUkQ]HL

 %UkQ]

WHOHPHD vQ VDUDPXU GRX IDEULFDW GLQ ODSWH GH YDF  ODSWH GH RDLH ODSWH GH

(VWH XQ VRUWLPHQW GH EUkQ] ELYROL VDX DPHVWHF GH ODSWH GH YDF %UkQ]D WHOHPHD VH IDEULF

L ODSWH GH RDLH SURFHGHH RELQXLW L FX vQJOREDUH GH DOEXPLQ 

GXS

3URFHVXO WHKQRORJLF GH IDEULFD LH FXSULQGH XUP WRDUHOH ID]H SULQFLSDOH

5HFHS LD FDOLWDWLY

L FDQWLWDWLY

a materiei prime.

&XU

LUH

a laptelui .
OD XQ FRQ LQXW GH JU VLPH FRUHVSXQ] WRU VRUWLPHQWXOXL

Normalizarea laptelui fabricat. Pasteurizarea laptelui

/DSWHOH VH SDVWHXUL]HD]

FX SO MRDV

- 680C timp de 20-30 minute sau n aparate FL OD - 74 & FRQIRUP SUHVFULS LLORr furnizorului utilajului) Este de preferat pasteurizarea
OD WHPSHUDWXUD GH 

L GH GXUDW  GHRDUHFH LQWHUYLQ FHOH PDL VODEH PRGLILF UL vQ FRPSR]L LD L SURSULHW

LOH

laptelui.
/DSWHOH WUDWDW FKLPLF OD WHPSHUDWXUD GH PDL VXV VH U FHWH OD WHPSHUDWXUD GH vQFKHJDUH

caUH vQ UDSRUW FX WHPSHUDWXUD vQF

/DSWHOH GH YDF 

SHULL GH FFD  SUHOXFU ULL vQ

C), poate fi de 32- 360C.

WHOHPHD FX vQJOREDUH GH DOEXPLQ VH

GHVWLQDW

EUkQ]

vQF O]HWH OD WHPSHUDWXUD GH  & VH PHQ LQH WLPS GH   PLQXWH L VH U FHWH OD WHPSHUDWXUD

de nchegare de 40- 440C.

QDLQWH GH vQFKHJDUH SHQWUX ILHFDUH  OLWUL ODSWH VH DGDXJ  VROX LH GH FORUXU SkQ GH FDOFLX GH  & SUHSDUDW GH FDOFLX FULVWDOL]DW 3UHJ WLUHD ODSWHOXL SHQWUX vQFKHJDUH

60-80 ml dintr-R
ILDUW L U FLW

DVWIHO vQWU

-un vas de 2 litri

OD

VH LQWURGXFH FRQ LQXWXO XQXL ERUFDQ GH FORUXU GH DS

OD FDUH V D DG XJDW FDQWLWDWHD

OD YROXPXO GH  OLWUL VDX  ERUFDQH FX FORUXU

GH FDOFLX FULVWDOL]DW

un bidon de 10 litri.

0,1- OLWUL PDLD SHQWUX EUkQ]

WHOHPHD VDX LDXUW FX DFLGLW

&DQWLWDWHD GH FKHDJ QHFHVDU  SHQWUX D FRDJXOD ODSWHOH Q FD]XO EUkQ]HL WHOHPHD GH YDF

SURFHGHXOXL RELQXLW LDU OD SURGXVXO FX vQJOREDUH GH DOEXPLQ SD OkQJ FDQWLW LOH GH FORUXU GH FDOFLX L PDLD

ate de 100- 1150T. vQ WLPS GH -70 minute n cazul vQ -50 minute.

ILDUW L U FLW vQ

FX vQJOREDUH GH DOEXPLQ  VH LQWURGXF L DFLG FORUKLGULF

 OLWUL VROX LH GH DFLG FORUKLGULF OD  7 SUHSDUDW SULQ GLOXDUHD FX DS LL ODSWHOXL SDVWHXUL]DW FX XQ JUDG 7RUQHU DLE R DFLGLWDWH GH 

raport de cca 1 parte acid clorhidric la 100-

YHGHUHD ULGLF ULL DFLGLW

S U L GH DS  RE LQkQG DVWIHO VROX LD

de 1%) n

/DSWHOH SDVWHXUL]DW vQDLQWH GH vQFKHJDUH WUHEXLH V

- 250T.

Scoaterea coagulului
'XS GXS GRX PHWRGH R SUHDODELO

vQFKHJDUHD ODSWHOXL VH vQWRDUFH VWUDWXO VSHFLDO GH FRDJXO FFD 

cm) cu scala, n

YHGHUHD XQLIRUPL] ULL WHPSHUDWXULL L D JU VLPLL 6FRDWHUHD FRDJXOXOXL GLQ FD]DQ VH SRDWH IDFH  'XS W LHUHD RUL]RQWDO SH SkQ]D GH VHGLO W LHUH FX KDUID vQ FD]DQ SH GRX GLUHF LL SHUSHQGLFXODUH VH FRQWLQX VXE IRUP GH VRO]L

SHQWUX RE LQHU SkQ

 &X VFDOD VXE IRUP

ea unei prisme cu latura de 2-3 cm. GH IHOLL FX vQ O LPHD GH -  FP FDUH VH DHD]

OD XPSOHUHD FKHQDUXOXL vQ UHSDXV FFD  PLQXWH SHQWUX VHSDUDUHD ]HUXOXL

&RDJXOXO DVWIHO W LDW VH ODV FDUH PDVD GH FRDJXO HVWH VFRDV

limpede de

FXORDUH JDOEHQ YHU]XLH DSRL HVWH VFRV SDU LDO GLQ FD]DQ SULQ VLIRQDUH VDX FX DMXWRUXO VFDIHL GXS SH FULQWD FX VFDID XVFDW vQ ]HU 7 LHUHD FRDJXOXOXL FX KDUID vQ FD]DQ L FX FX LWXO PXOWLODPHODU SH SkQ]  VH IDFH vQFHW SHQWUX D HYLWD SLHUGHULOH GH VXEVWDQ

&RDJXOXO DH]DW SH VHGLO  GXS GRX

Prelucrarea coagulului pe crinta

SULPD PHWRG

YD IL SUHOXFUDW SULQWU R VLQJXU

W LHUH FX

UXSHUL vQ YHGHUHD HOLPLQ ULL ]HUXOXL L IRUPDUHD FDXOXL LDU FHO DH]DW GXS Q FD]XO IRORVLULL VHPLQ HORU GH QHJULOLFD

D GRXD PHWRG 

va fi prelucrat prin 2- W

LHUL UXSHUL L SUHV UL VXFFHVLYH OD LQWHUYDOH GH FFD  PLQXWH

Negellia sativa

DFHVWHD VH SRW SUHV UD GXS WHOHPHD FRDJXOXO DH]DW GLQ FFD  L GLQ FFD 

XOWLPD W LHUH D FRDJXOXOXL 3HQWUX D RE LQH GLQWU WUHEXLH V SURYLQ OLWUL ODSWH GH YDF /D

-o

SkQ]

 FDOXSXUL XQLIRUPH GH EUkQ]

GLQ FFD  OLWUL ODSWH GH YDF  SHQWUX EUkQ]D WHOHPHD RELQXLW SHQWUX EUkQ]D WHOHPHD VXSHULRDU FDXOXL VH YD IRORVL VDX FX vQJOREDUH GH DOEXPLQ  DVLJXU PHWDOLF FDUH  SHQWUX EUkQ]D WHOHPHD GH RDLH VDX GH ELYROL FKHQDUXO

OLWUL ODSWH GH RDLH VDX ELYROL IRUPDUHD

XQLIRUPLWDWHD

GLPHQVLXQLORU OD FDOXSXULOH GH EUkQ] 

3UHVDUHD FDXOXL L IRUPDUHD FDOXSXULORU GH EUkQ] DuS FHOH - SUHOXFU UL DOH FRDJXOXOXL SH VHGLOD PDVD IRUPDW metalic, evitndu-VH IRUPDUHD FXWHORU 6H XQLIRUPL]HD] FRDJXOXOXL VH
SDWUX FRO XUL SHQWUX D DVLJXUD FDOXSXUL GH EUkQ] VHGLO SH ID D VXSHULRDU NJ GXS FFD  PLQXWH R DOW D FDOXSXOXL GH FD 6H DHD] JUHXWDWH GH  NJ L GXS

VH DHD] SUHVHD]

vQ FKHQDUXO PDQXDO FHOH SkQ]D GH L D FkWH

GH IRUPDW XQLIRUP DSRL VH DHD] FFD  PLQXWH DOWH GRX

FDSDFXO PHWDOLF VH SXQH R JUHXWDWH GH  JUHXW GH FD SUHVDW VH RE LQ  FDOXSXUL FX ODWXUD SRWDELO 

 NJ FDUH VH PHQ LQ FFD 

-80 minute. Din blocXO

de 11 cm.
&DOXSXULOH RE LQXWH VH DHD] DSURSLDWH XQD GH DOWD SH FULQWD VH VWURSHVF FX DS VH PHQ LQ WLPS FFD  PLQXWH L VH WUHF OD VDUDPXUDUH 3UHOXFUDUHD FRDJXOXOXL SH FULQWD UHVSHFWLY QXP UXO GH W LHUL SUHFXP L SUHVDUHD QHFHVDU  YD IL DVWIHO GLULMDW XPLGLW L FX FFD  vQFkW V VLJXUH HOLPLQDUHD XQHL FDQWLW L FkW PDL PDUL GH ]HU L UHDOL]DUHD XQHL PDL PDUH GHFkW FRQ LQXWXO GH XPLGLWDWH SUHY ]XW SHQWUX SURGXVXO ILQLW

UDUHD XPHG

&DOXSXULOH GH EUkQ]

VH LQWURGXF vQWU XQ ED]LQ FX VDUDPXU  HYHQWXDO OD QDYHWH GLQ PHWDO

brnzei telemea -

VDX PDWHULDO SODVWLF 'XUDWD GH V UDUH D EXF EUkQ]

LORU GH EUkQ] HVWH GH - RUH FRQFHQWUD LD saramurii 18-20%, temperatura 15- 180C, aciditate 20- 300T. La interval de 6-7 ore calupurile de VH vQWRUF OD vQFHSXW DWkW OD LQWURGXFHUH FkW L OD vQWRDUFHUH SH ID D VXSHULRDU VH SUHVDU

10- ERDEH GH VDUH FX JUDQXOD LD GH -5 mm.

6 UDUHD XVFDW

UDUHD XVFDW

cca. 10- RUH FDOXSXULOH GH EUkQ]

VDUH JUXQMRDV  Q FD]XO vQ FDUH GRULP V VH SUHOXQJHWH FX vQF 6 UDUHD XVFDW 

jgheab, navete din metal sau din material plastic, timp de -6 ore. Att SH VXSUDID D FkW L VXE FDOXSXULOH GH EUkQ] VH SUHVDU SHQWUX ILHFDUH EXFDW FkWH -15 granule de
ILLQG DH]DWH VWUkQV XQD GH DOWD VH vQWRUF GXS RE LQHP R EUkQ] vQ DPEDODMH FX XPLGLWDWH PDL VF ]XW  ID]D GH V UDUH XVFDW GLQ PDWHULDO SODVWLF VDX EXWRDLH  RUH FX vQF VH SUHVHD] FFD  RUH

VH IDFH SH FULQWD

D EUkQ]HL WHOHPHD

-12 ore.
vQ DPEDODM GH SODVWLF L GXS  VWUDWXUL L FX VDUH JUXQMRDV  FFD 

VH FRQWLQX

(primele 12 ore, n stratXUL GH EUkQ] SarDPXU

VDUDPXU WHOHPHD ILLQG FRPSOHWHD]

 VWUDWXUL OD EXWRDLH 6XE L SHVWH ILHFDUH VWUDW GH EUkQ] VDUH SHQWUX DPEDODMH GLQ PDWHULDO SODVWLF L FFD  PDPD DFHDVWD VH S VWUHD] FRQVHUYDQWXO FX VDUDPXU SUHSDUDW

-30 g

-60 g pentru butoaie.

VXE GHQXPLUHD GH LQVXILFLHQW  VH FkQG VDUDPXUD PDP HVWH

vQ FXWLL GLQ PDWHULDO SODVWLF VDX vQ EXWRDLH HVWH FXQRVFXW SURGXVXOXL Q FD]XO

vQ FRQWLQXDUH SHQWUX PDWXUDUHD L S VWUDUHD OD IULJ D EUkQ]HL

GLQ ]HU vQV PkQ DW FX PDLD GH ]HU SDVWHXUL]DW FX DFLGLWDWHD L VH FRQWUROHD] GDF DFHVWHD VXQW GDF

FRQFHQWUD LD V ULL DSURSLDW

GH DFHHD VDUDPXULL RULJLQDOH VDUDPXUD PDPD GLQ DPEDODMH L GH]LQIHFWDWH LDU OD EXWRDLH VH PDL SROLHWLOHQ FRQWURODWH vQ FRQWUROHD] LDU

nainte de a se introduce brnza telemea n ambalaje,

FRUHVSXQ] WRDUH FXUDWH ELQH VS ODWH

dogele sunt bine strnse.

%XWRDLHOH VXSHULRDU D VH F SWXHVF FX VDFL SHVWH GLQ SUHDODELO PDUJLQHD UHGXV VDFXOXL VH U VIUkQJH EXWRL Q FD]XO FkQG VSD LXO GH PDWXUDUH HVWH PDUJLQHD VXSHULRDU 'XS SURDVS W D VDFXOXL VH U VIUkQJH vQ EXWRL vQ DPEDODMH WLPS GH  GH RUH EUkQ]D WHOHPHD HVWH FRQVLGHUDW UHSUH]LQW GDWD GH IDEULFD LH D EUkQ]HL FUXGH SURDVS W  DQDOL]HOH GH ODERUDWRU D DQXOXL VH FkQW UHWH L VH HIHFWXHD]

V UDUHD XVFDW

VDX FUXG ]LXD UHVSHFWLY

marcndu-VH FX ]LXD FDOHQGDULVWLF

]LOQLF GH IDEULFD LH

SHQWUX D GHWHUPLQD SURFHQWXO GH XPLGLWDWH FRQ LQXWXO GH JU VLPH GH VDUH L DFLGLWDWH 'DWHOH

respeFWLYH VH vQVFULX vQ UHJLVWUXO GH ODERUDWRU LDU FDQWLWDWHD FX FRQ LQXWXO GH XPLGLWDWH vQ UDSRUWXO
Maturarea brnzei telemea
%UkQ]D WHOHPHD DPEDODW

vQ FXWLL GLQ SROLHWLOHQ

VDX vQ EXWRDLH VH S VWUHD]

vQ VDUDPXU

din zer pentru fazD GH PDWXUDUH FDUH GXUHD] FFD  ]LOH OD R WHPSHUDWXU GH - 160C. Faza de maturare la temperatura de 14- 160& SHQWUX EUkQ]D WHOHPHD GHVWLQDW H[SRUWXOXL SRDWH IL UHGXV 0 0 GXS  ]LOH OD -10 C, n cazul cnd brnza telemea are peste 150 7 L SURGXVXO finit are graficul
GH OLYUDUH GH SHVWH  OXQL GH OD GDWD IDEULFD LHL Q FD]XO FkQG WHPSHUDWXUD vQF SHULL HVWH PDL ULGLFDW  ID]D GH PDWXUDUH VH VFXUWHD] VH P UHWH Q WLPSXO PDWXU ULL EUkQ]D WHOHPHD WUHEXLH V FD]XO FkQG HVWH V QHFHVDU VH IDF FRPSOHW UL FX ILH DFRSHULW GLQ vQ SHUPDQHQW FX VDUDPXU  Q FX PDLD GH ]HU VDUDPXU ]HU vQV PkQ DW L GDF WHPSHUDWXUD HVWH PDL PLF  SHULRDGD GH PDWXUDUH

SDVWHXUL]DW DYkQG DFHODL FRQ LQXW GH VDUH L DFHHDL DFLGLWDWH FX FHD RULJLQDO  3HQWUX FD EUkQ]D

telemea
FXWLLOH

VWHD vQ SHUPDQHQ PDWHULDO SODVWLF

VXE VDUDPXU FX EXRQXO

vQ WLPSXO PDWXU ULL HVWH QHFHVDU V LDU vQ FD]XO EXWRL

VH DH]H JU WDUH

VDX SO FX H GHDVXSUD VWUDWXOXL VXSHULRU GH EUkQ]  3HVWH JU WDUH VH IL[HD] GH GHVI FXW FDSDFXOXL VH VWUkQJH VDFXO SHVWH JU WDU

FDSDFHOH UHVSHFWLYH OD

ului, nainte de fixarea

Q WLPSXO PDWXU ULL OD LQWHUYDOXO PD[LP GH  ]LOH VH IDFH DPHVWHFDUHD VDUDPXULL SULQ

ntoarcere de cte 3  RUL D DPEDODMHORU SOLQH FX EUkQ] L VDUDPXU FX EXRQXO GH OD FDSDF strns &X RFD]LD DFHVWHL RSHUD LXQL VH FRQWUROHD] VWDUHD vQ FDUH VH J VHVF DPEDODMHOH FX EUkQ] WHOHPHD SHQWUX D FRQVWDWD GDF QX OLSVHWH VDUDPXUD L GDF vQ FD]XUL L]RODWH QX V-a format
PXFLODJLX VDX PXFHJDL SH VXSUDID D FDOXSXULORU GH EUkQ] Q FD]XO FkQG VDUDPXUD HVWH LQVXILFLHQW  VH VDX SH SO FL JU WDUH HWF FRPSOHWD LDU FkQG DFHDVWD SUH]LQW SUHSDUDW YD GHIHFWH VH YD vQORFXL &RPSOHWDUHD VDX vQORFXLUHD VDUDPXULL VH YD IDFH WRW FX VDUDPXU GLQ ]HU vQV PkQ DW FX FDUDFWHULVWLFL DVHP Q WRDUH FHOHL RU GDF HVWH QHFHVDU VH YRU VS OD FDOXSXULOH GH EUkQ] FX VDUDPXU FXUDW 

iginale din ambalaje. De asemenea,

 %UkQ]HWXUL IU

PkQWDWH

%UkQ]HWXULOH IU PkQWDWH VXQW VRUWLPHQWH IDEULFDWH GLQ FD GH RDLH PDWXUDW VDX DPHVWHF GH FD GH RDLH L FD GH YDF 

BRNZ DORNA
IU PkQWDW IDEULFDW GLQ DPHVWHF GH FD GH YDF FX EUkQ] GH RDLH L FX DGDRV GH XQW GH RDLH VDX GH YDF 

(VWH XQ VRUWLPHQW GH EUkQ] IU PkQWDW

3URFHVXO WHKQRORJLF GH IDEULFD LH FXSULQGH XUP WRDUHOH ID]H SULQFLSDOH  5HFHS LD FDOLWDWLY  &XU LUHD FDXOXL L FDQWLWDWLY D PDWHULHL SULPH

 7 LHUHD FDXOXL vQ IHOLL  0 FLQDUHD FDXOXL SULQ :ROI  3UHJ WLUHD DPHVWHFXOXL FRQIRUP UH HWHL

6. Amestecarea componentelor n malaxor.

 $PEDODUHD vQ SXWLQL GH OHPQ F SWXLWH FX KkUWLH SHUJDPHQW VDX VDFL GH SROLHWLOHQ  6H HOLPLQ DHUXO GLQ PDVD EUkQ]HL vQ WLPSXO DPEDO ULL

8. Depozitarea n camere frigorifice curate dezinfectate, deratizate la temperatura de 40 8 & L XPLGLWDWH UHODWLY -85%. Consumul specific orientativ pentru EUkQ]
&RQGL LLOH GH FDOLWDWH SHQWUX EUkQ] 'RUQD HVWH GH  NJW SURGXV ILQLW 'RUQD VXQW FXSULQVH vQ 6WDQGDUGHOH GH SURGXV vQ

vigoare.

9.6. Brnzeturi topite

%UkQ]HWXULOH WRSLWH VXQW RE LQXWH SULQ P UXQ LUHD DPHVWHFDUHD WRSLUHD L HPXOVLRQDUHD

sXE DF LXQHD F

OGXULL L D DJHQ LORU HPXOJDWRUL D XQHLD VDX PDL PXOWRU VRUWLPHQWH GH EUkQ]  IRORVLW OD IDEULFDUHD EUkQ]HWXULORU WRSLWH HVWH IRUPDW vQ SULQFLSDO GLQ ODSWH SUDI VPkQWkQ  XQW HWF HWF GH DPHVWHFXUL FX S+ vQ

0DWHULD SULP

GLIHULWH VRUWLPHQWH GH EUkQ]HWXUL IHUPHQWDWH SUHFXP L FD SURDVS W %UkQ]HWXULOH GHVWLQDWH SUHOXFU ULL WUHEXLH V DURPD FDUDFWHULVWLF

ILH OLSVLWH GH GHIHFWH GH JXVW L PLURV FX

ELQH SURQXQ DW  SRW DYHD GHIHFWH IL]LFH GH GHVHQ IRUP VXE IRUP

&D HPXOJDWRUL VH IRORVHVF vQ JHQHUDO V UXUL GH VRGLX DOH DFLGXOXL FLWULF WDUWULF RUWR L PHWDSLURIRVIRULF SUHFXP L SROLIRVID L $FHVWH V UXUL VH XWLOL]HD]

caracteristici amestecului supus topirii.

Q IXQF LH GH FRQ LQXWXO GH JU VLPH vQ VXEVWDQ XVFDW  EUkQ]HWXULOH WRSLWH VH FODVLILF

mai multe tipuri: tip 75 FUHP tip 60 FUHP tip 50 - creme

H[WUD GXEO

tip 45 foarte grase tip 40 grase tip 30 trei sferturi grase tip 20 semigrase
PDWHULHL SUL FRQVW vQ FXU LUHD EUkQ]HWXULORU VXSXVH WRSLULL vQGHS UWDUHD L PDQXDO VDX

7HKQRORJLD GH IDEULFD LH FXSULQVH FkWHYD ID]H VSHFLILFH SUHJ WLUHD

me

S U LORU QHFRUHVSXQ] WRDUH VS ODUHD FHORU FX FRDM

VXE LUH XUPDW

GH W LHUH vQ EXF

mecanizat;
P UXQ LUHD EUkQ]HWXULORU SULQ PDLQL GH WRFDW WLS :ROI WUHFHUHD SULQ YDOWXUL FXWWHU VDX PRDU FRORLGDO 

amestecarea componentelor n malaxor;

WRSLUHD vQ LQVWDOD LL VSHFLDOH VXE YLG SRU LRQDUHD L DPEDODUHD EUkQ]HL WRSLWH XUPDW GH U FLUH

Se deosebesc trei tipuri de tehnologii de fabricare a brnzeturilor topite: I U DGDRVXUi; cu adaosuri; afumate.
%UkQ]HWXUL WRSLWH I U DGDRVXUL

3URFHVXO WHKQRORJLF GH IDEULFDUH FXSULQGH XUP WRDUHOH ID]H SULQFLSDOH 5HFHS LD PDWHULHL SULPH 0DWHULD SULP GHVWLQDW WRSLULL WUHEXLH V FRUHVSXQG FRQGL LLORU GH FDOLWDWH LPSXVH GH

standardele n vigoare pentru produsele respective.

3UHJ WLUHD PDWHULHL SULPH &XU LUHD VS ODUHD L GHFRMLUHD EUkQ]HWXULORU VXSXVH WRSLULL

0 UXQ LUHD 7UHFHUHD EUkQ]HWXULORU VXSXVH WRSLULL SULQ :ROI YDOW L FXWWHU vQ IXQF LH GH VRUWLPHQWXO

fabricat).
3UHJ WLUHD DPHVWHFXOXL FRQIRUP UH HWHL VSHFLILFH VRUWLPHQWXOXL $PHVWHFDUHD vQ PDOD[RU D FRPSRQHQ LORU WLPS GH FFD  PLQXWH SHQWUX RPRJHQL]DUHD

amestecului.
7RSLUHD DPHVWHFXOXL VH IDFH vQ LQVWDOD LL VSHFLDOH SHQWUX WRSLW EUkQ]HWXUL vQ SUH]HQ D V ULL GH

topire, a c
LQVWDOD L

UXL WLS YDULD]

vQ IXQF LH GH S+

-ul amestecului supus topirii.

Q FD]XO XWLOL] ULL LQVWDOD LLORU GH WRSLUH FX VWHULOL]DUH SDUDPHWULL YRU IL FDUDFWHULVWLFL DFHVWHL

Q FD]XO vQ FDUH WRSLUHD QX VH SRDWH IDFH LPHGLDW DPHVWHFXO SRDWH IL S VWUDW OD

temperatura de

4- 80C timp de maximum 10 ore. Evacuarea amestecului din oala de topire.

3RU LRQDUHD L DPEDODUHD EUkQ]HL WRSLWH 5 FLUHD UDSLG vQ WLPS GH  PLQXWH SkQ $PEDODUHD vQ O ]L Depozitarea.

OD 

C.

Brnzeturi topite cu adaosuri

GH IDEULFDUH D EUkQ]HWXULORU WRSLWH FX DGDRVXUL XUPHD] ID]HOH RELQXLWH vQ ID]D GH PDOD[DUH VDX vQ RDOD GH WRSLUH VSUH VIkULWXO

Tehnologia

SHQWUX EUkQ]HWXUL WRSLWH FX GHRVHELUHD F

RSHUD LHL GH WRSLUH VH UHDOL]HD]

produse lactate - lapte praf, zer dulce concentrat; VPkQWkQ  SURGXVH GLQ FDUQH VDX SHWH OHJXPH FUXGH VDX FRQVHUYDWH JRJRDUL vQ R HW FDVWUDYH L vQ R HW FLXSHUFL SDVW condimente SLSHU PXWDU ERLD FKLPLRQ P UDU HWF

DPHVWHFXO FX DGDRVXUL OH UHVSHFWLYH $FHVWHD SR

t fi:

GH WRPDWH

Brnzeturi topite afumate

WRSLWH DIXPDWH VH IDEULF GXS WHKQRORJLD RELQXLW  FX XUP WRDUHOH

%UkQ]HWXULOH

deosebiri:

0 UXQ LUHD EUkQ]HWXULORU IHUPHQWDWH FDUH LQWU

vQ FRPSR]L LD DPHVWHFXOXL VH UHDOL]HD]

QXPDL

la Wolf. Afumarea timp de 4 ore cu fum rece a brnzetuULORU P Trecerea brnzeturilor afumate prin cutter.

UXQ LWH DH]DWH SH UDIWXUL

3UHJ WLUHD DPHVWHFXOXL FRQIRUP UH HWHL VSHFLILFH VRUWLPHQWXOXL Q FRQWLQXDUH VH UHVSHFW DFHDVW ID]HOH RELQXLWH DOH WHKQRORJLHL GH IDEULFD LH GH IXP VH SRW IDEULFD L SULQ IRORVLUHD XQRU V UXUL GH WRSLUH SURGXVXOXL WHKQRORJLD RELQXLW  %UkQ]HWXULOH WRSLWH FX DURP

VSHFLDOH FDUH FRQIHU

DURP

Q DFHVW FD] SURFHVXO GH IDEULFD LH XUPHD]

&RQGL LLOH GH FDOLWDWH SHQWUX EUkQ]HWXULOH WRSLWH VXQW FXSULQVH vQ VWDQGDUGHOH GH SU

odus n

vigoare. 10. CONSERVE DE LAPTE

0HWRGD SULQFLSDO $FHDVW PHWRG GH FRQVHUYDUH DSOLFDW GH FRQVHUYDUH VH vQ LQGXVWULH HVWH FRQVHUYDUHD SULQ GHVKLGUDWDUH SH vQVXLUHD PLFURRUJDQLVPHORU GH D VH DUH  5HGXFHUHD XPLGLW LL ODSWHOXL VXE  ED]HD]

dezvolta numai n medii cu umiditate relativ ULGLFDW

FD HIHFW UHGXFHUHD L FKLDU vQFHWDUHD DFWLYLW SURGXVH FRQFHQWUDWH FX SkQ OD 

LL YLWDOH D PLFURRUJDQLVPHORU DS  vQWUH  L   VXIHUH LOH LQL LDOH DOH ODSWHOXL V

Q IXQF LH GH JUDGXO GHVKLGUDWDUH D SURGXVXOXL VH GHRVHEHVF SURGXVH XVFDWH D F URU XPLGLWDWH HVWH FXSULQV

Q WLPSXO SURFHVXOXL GH XVFDUH VH XUP UHWH FD SURSULHW PRGLILF UL PLQLPH 3URFHGHHOH GH XVFDUH DSOLFDWH SH VFDU XVFDUHD vQ SHOLFXO ODUJ

vQ LQGXVWULH VXQW

SH YDOWXUL VXE DVSHFWXO

uscarea prin pulverizare.

FRQGXFH OD UHDOL]DUHD XQXL SURGXV GH FDOLWDWH LQIHULRDU VLPH FRQIHU  D JXVWXOXL JXVW SURQXQ DW GH ILHUW L D DVSHFWXOXL ODSWHOXL XQ DVSHFW GH XOHLRV vQ SXOYHUL]DUHD ODSWHOXL vQ SLF WXUL IRDUWH ILQH

8VFDUHD vQ SHOLFXO VROXELOLW

LL FDUH QX GHS HWH 

reconstituit (modificarea structurii globulHORU GH JU

3ULQFLSLXO XVF ULL SULQ SXOYHUL]DUH FRQVW

ntr-R

FDPHU

VSHFLDO

GH XVFDUH vQ FDUH VH LQWURGXFH XQ FXUHQW GH DHU FDOG L XVFDW Q DFHVWH RE LQXW DYkQG VROXELOLWDWH ULGLFDW   L XQ DVSHFW L FXORDUH

FRQGL LL HYDSRUDUHD DSHL VH SURGXFH IRDUWH UHSHGH DVWIHO vQFkW WHPSHUDWXUD vQ SLF WXUD GH ODSWH QX GHS HWH 

-540& ODSWHOH XVFDW

UHFHS LD

FRUHVSXQ] WRDUH SURSULHW

L VXSHULRDUH FDOLWDWLY ODSWHOXL SUDI RE LQXW SULQ FDOLWDWLY L FDQWLWDWLY GH VXEVWDQ D PDWHULHL XVFDW SULPH QHJUDV

uscarea pe valturi.
DFRUGkQGX VH

)D]HOH WHKQRORJLFH SUHOLPLQDUH XVF ULL

DWHQ LH

GHRVHELW

FRQ LQXWXOXL

FDUDFWHULVWLFLORU

microbiologice;
U FLUH L GHSR]LWDUH LQWHUPHGLDU  FXU LUH FHQWULIXJDO 

QRUPDOL]DUHD

ODSWHOXL

SHQWUX

FD

SURGXVXO

XVFDW

FRUHVSXQG

FRPSR]L LHL

dorite.
6WDELOLUHD FRQ LQXWXOXL GH JU VLPH GLQ ODSWH QRUPDOL]DW VH IDFH GXS XUP WRDUHD IRUPXO 

Gln =
n care: Gln Glp Sun Slp

Gl p Su n Sl p

,


FRQ LQXWXO GH JU VLPH GLQ ODSWH QRUPDOL]DW  FRQ LQXWXO GH JU VLPH vQ ODSWH SUDI FRQ LQXWXO GH VXEVWDQ FRQ LQXWXO GH VXEVWDQ XVFDW XVFDW

-%;
vQ ODSWHOH VXSXV QRUPDOL] ULL GLQ ODSWHOH SUDI

QHJUDV QHJUDV

-%;

-%.

Pasteurizarea laptelui la 71-740& vQ DSDUDWH FX SO FL Concentrarea laptelui HVWH SURFHGHXO SULQ FDUH VH HOLPLQ
FRQFHQWUDW

R SDUWH GLQ DSD GLQ ODSWH SURGXVXO ,QVWDOD LLOH IRORVLWH VXQW FX

VXEVWDQ multiplu efect (n general 3 trepte de concHQWUDUH VXE

FX LQVWDOD LD GH XVFDUH XVFDUHD ODSWHOXL FRQFHQWUDW VH UHDOL]HD]

DYkQG

XQ

FRQ LQXW

GH

 

XVFDW 

YLG )XQF LRQDUHD DFHVWRUD WUHEXLH V

ILH VLQFURQL]DW

vQWU R FDPHU

GH XVFDUH WXUQ GH XVFDUH vQ FDUH

laptele este pulverizat printr-XQXO GLQ XUP pulverizare cu injector;

SXOYHUL]DUH SQHXPDWLF  SXOYHUL]DUH FHQWULIXJDO 

WRDUHOH SURFHGHH

3DUWLFXOHOH GH ODSWH FRQFHQWUDW LQWU WHPSHUDWXU YDULD] vQWUH 

vQ FRQWDFW FX XQ FXUHQW GH DHU FDOG XVFDW D F UXL

- 1700C. Particulele de lapte praf cad la baza turnului de uscare de unde laptele praf este evacuat spre ambalare.
$HUXO IRORVLW OD XVFDUH HVWH ILOWUDW L UHLQWURGXV vQ FLUFXLW

999

17(%

5, '( $872(9$/8$5(

1.

&DUH HVWH VXFFHVLXQHD RSHUD LLORU WHKQRORJLFH JHQHUDOH DORFDWH ODSWHOXL GH FRQVXP"

2. Ce componente trofice speciILFH DUH ODSWHOH vQ FRQVWLWX LD OXL" 3. 4.

Q FH PRG DF LRQHD] 'DWRULW GLIHULWHOH PLFURRUJDQLVPH OD UHDOL]DUHD SURGXVHORU ODFWDWH DFLGH" UDSRUWXO GLQWH GLIHUL LL FRQVWLWXHQ L DL

F URU UHDF LL ELRFKLPLFH VH VFKLPE

EUkQ]HWXULORU vQ UDSRUW FX PDWHULD SULP

laptele?