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

Yıl 2020, Cilt: 3 Sayı: 2, 138 - 148, 31.12.2020

Öz

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.

Kaynakça

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Toplam 93 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme
Yazarlar

Filiz Yangılar 0000-0001-6447-2419

Yayımlanma Tarihi 31 Aralık 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 3 Sayı: 2

Kaynak Göster

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. Aralık 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, sy. 2 (Aralık 2020): 138-48.
EndNote Yangılar F (01 Aralık 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, c. 3, sy. 2, ss. 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 (Aralık 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, c. 3, sy. 2, 2020, ss. 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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