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UHT İşlemin Süt Bileşenleri ve Jelleşme Üzerine Etkileri, Piyasası ve Tüketici Beklentileri

Year 2020, Volume: 3 Issue: 2, 138 - 148, 31.12.2020

Filiz Yangılar

Abstract

Süt çok yönlü bir besin olarak vücudumuzun ihtiyacı olan besin öğelerinin hemen hemen büyük bir çoğunluğunu karşılayabilecek kadar değerli bir üründür. Bu elzem besin öğelerinden en iyi istifade şekli ise içme sütü olarak tüketilmesidir. Diğer taraftan bu kadar önemli bir gıda grubunun besin öğelerinden maksimum fayda sağlamanın yolu sütün bozulmamış olmasıdır. Süt ve ürünlerinin raf ömürlerinin uzatılmasında patojen mikroorganizmaların ve bozulmadan sorumlu mikrofloranın inaktivasyonu yapılmaktadır. Bu amaçla süt için muhafaza tekniklerinden birisi olan sterilizasyon (Ultra High Temperature, UHT) işlemi eskiden beri uygulanmaktadır. Ancak uygulanan bu ısıl işlem sonucunda besinsel kayıp, maillard reaksiyonunun neden olduğu esmerleşme ve aromada istenmeyen olumsuzluklar ortaya çıkmaktadır. Ayrıca UHT sütlerin hammaddesinde doğal olarak yer alan plazmin ve bakteri faaliyeti ile oluşan proteinazlar jel oluşumuna neden olarak organoleptik açıdan da sorun oluşturabilmektedirler. UHT sütteki jel yapının oluşumunda kazein miselleri, yağ molekülleri ve proteinler etkili olmaktadır. Bu durum ransit tat ve raf ömrünün olumsuz etkilenmesini sağlamaktadır. Bu incelemede insan beslenmesinin yanı sıra gıda endüstrisinin de önemli bir hammaddesini oluşturan sütün depolama süresince jelleşme sorununun ve buna neden olan faktörlerin literatürler göz önünde bulundurularak değerlendirilmesi hedeflenmiştir.

Keywords

Enzim jelleşme UHT süt raf ömrü tüketici

References

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Year 2020, Volume: 3 Issue: 2, 138 - 148, 31.12.2020

Filiz Yangılar

Abstract

References

  • Adams, D.M., Barach, J.T., Speck, M.L., 1975. Heat resistant proteases produced in milk by psychrotrophic bacteria of dairy origin. Journal of Dairy Science, 58(6): 828-834.
  • Adams, D.M., Barach, J.T., Speck, M.L., 1976. Effect of psychrotrophic bacteria from raw milk on milk proteins and stability of milk proteins to ultrahigh temperature treatment. Journal of Dairy Science, 59(5): 823-827.
  • Ahmetoğlu, N., 2011. Bacillus cereus KG5'in proteaz enzimi üzerine çalışmalar (Master's thesis). Dicle Üniversitesi Fen Bilimleri Enstitüsü, 175 s.
  • Andrews, A.T., Cheeseman, G.C., 1972. Properties of aseptically packed ultra-high-temperature milk. II. Molecular weight changes of the casein components during storage. Journal of Dairy Research, 39(3), 395–408.
  • Anema, S.G., 2019. Age gelation, sedimentation, and creaming in UHT Milk: a review. Comprehensive Reviews in Food Science and Food Safety, 18(1): 140-166. Annandarajah, C., Grewell, D., Talbert, J.N., Raman, D.R., Clark, S. 2018. Batch thermosonication for the reduction of plasmin activity in skim milk. Journal of Food Processing and Preservation, 42(5): 13616.
  • Anonim, 2018. Dünyada ve Türkiyede Süt Sektör İstatistikleri: 2018 Süt Raporu. Ulusal Süt Konseyi, http://www.ulusalsutkonseyi.org.tr (Erişim: 10.10.2019).
  • Anonim, 2020a. http://www.gidateknolojisi.com.tr/haber/2012/10/insan-sagligi-ve-urun-kalitesi-acisindan-cig-sut-kalitesi-ve-hijyeninin-onemi. (Erişim Tarihi: 01.02.2020). Anonim, 2020b. https://ulusalsutkonseyi.org.tr/wp-content/uploads/Sut_Raporu_2018_Web_Kapakli.pdf (Erişim Tarihi: 02.05.2020).
  • Baglinière, F., Matéos, A., Tanguy, G., Jardin, J., Briard-Bion, V., Rousseau, F., ... & Humbert, G., 2013. Proteolysis of ultra high temperature-treated casein micelles by AprX enzyme from Pseudomonas fluorescens F induces their destabilisation. International Dairy Journal, 31(2): 55-61.
  • Banik, R.M., Prakash, M. 2004. Laundry detergent compatibility of the alkaline protease from Bacillus cereus. Microbiological Research, 159(2): 135-140.
  • Bastian, E.D., Brown, R.J., 1996. Plasmin in milk and dairy products: an update. International Dairy Journal, 6: 435-457.
  • Bimbo, F., Bonanno, A., Liu, X., Viscecchia, R. 2016. Hedonic analysis of the price of UHT-treated milk in Italy. Journal of Dairy Science, 99: 1095-1102.
  • Burton, H., 1988. Ultra-High-Temperature Processing of Milk and Milk Products,Elsevier Applied Science Publishers Ltd., London, 77(104): 264-266.
  • Chavan, R.S., Chavan, S.R., Khedkar, C.D., Jana, A.H., 2011. UHT milk processing and effect of plasmin activity on shelf life: a review. Comprehensive Reviews in Food Science and Food Safety, 10(5): 251-268.
  • Chen, L., Coolbear, T., Daniel, R.M., 2004. Characteristics of proteinases and lipases produced by seven Bacillus sp. isolated from milk powder production lines. International Dairy Journal, 14(6): 495-504.
  • Cockburn, M.J., 2001. The aggregation of beta-lactoglobulin and alpha-lactalbumin: Studies of compositional and temperature effects during the early stages of heating, 1341-1341.
  • Constantin, A.M., Csatlos, C., 2010. Research on the influence of microwave treatment on milk composition. Bulletin of the Transilvania University of Brasov. Forestry, Wood Industry, Agricultural Food Engineering. Series II, 3, 157.
  • Dalgleish, D.G., Senaratne, V., Francois, S., 1997. Interactions between α-lactalbumin and β-lactoglobulin in the early stages of heat denaturation. Journal of Agricultural and Food Chemistry, 45(9): 3459-3464.
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There are 93 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review
Authors

Filiz Yangılar 0000-0001-6447-2419

Publication Date December 31, 2020
Published in Issue Year 2020 Volume: 3 Issue: 2

Cite

APA Yangılar, F. (2020). UHT İşlemin Süt Bileşenleri ve Jelleşme Üzerine Etkileri, Piyasası ve Tüketici Beklentileri. Bayburt Üniversitesi Fen Bilimleri Dergisi, 3(2), 138-148.
AMA Yangılar F. UHT İşlemin Süt Bileşenleri ve Jelleşme Üzerine Etkileri, Piyasası ve Tüketici Beklentileri. Bayburt Üniversitesi Fen Bilimleri Dergisi. December 2020;3(2):138-148.
Chicago Yangılar, Filiz. “UHT İşlemin Süt Bileşenleri Ve Jelleşme Üzerine Etkileri, Piyasası Ve Tüketici Beklentileri”. Bayburt Üniversitesi Fen Bilimleri Dergisi 3, no. 2 (December 2020): 138-48.
EndNote Yangılar F (December 1, 2020) UHT İşlemin Süt Bileşenleri ve Jelleşme Üzerine Etkileri, Piyasası ve Tüketici Beklentileri. Bayburt Üniversitesi Fen Bilimleri Dergisi 3 2 138–148.
IEEE F. Yangılar, “UHT İşlemin Süt Bileşenleri ve Jelleşme Üzerine Etkileri, Piyasası ve Tüketici Beklentileri”, Bayburt Üniversitesi Fen Bilimleri Dergisi, vol. 3, no. 2, pp. 138–148, 2020.
ISNAD Yangılar, Filiz. “UHT İşlemin Süt Bileşenleri Ve Jelleşme Üzerine Etkileri, Piyasası Ve Tüketici Beklentileri”. Bayburt Üniversitesi Fen Bilimleri Dergisi 3/2 (December 2020), 138-148.
JAMA Yangılar F. UHT İşlemin Süt Bileşenleri ve Jelleşme Üzerine Etkileri, Piyasası ve Tüketici Beklentileri. Bayburt Üniversitesi Fen Bilimleri Dergisi. 2020;3:138–148.
MLA Yangılar, Filiz. “UHT İşlemin Süt Bileşenleri Ve Jelleşme Üzerine Etkileri, Piyasası Ve Tüketici Beklentileri”. Bayburt Üniversitesi Fen Bilimleri Dergisi, vol. 3, no. 2, 2020, pp. 138-4.
Vancouver Yangılar F. UHT İşlemin Süt Bileşenleri ve Jelleşme Üzerine Etkileri, Piyasası ve Tüketici Beklentileri. Bayburt Üniversitesi Fen Bilimleri Dergisi. 2020;3(2):138-4.
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