TY  - JOUR
T1  - Isıl işlemlerin sütün besin değeri üzerindeki etkileri
TT  - Effects of heat treatments on the nutritional value of milk
AU  - Kumral, Sena Nur
AU  - Navruz Varlı, Semra
PY  - 2025
DA  - March
Y2  - 2025
DO  - 10.3153/FH25016
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 197
EP  - 207
VL  - 11
IS  - 2
LA  - tr
AB  - Süt, birçok elzem besin öğesini içeren, büyüme ve gelişmede önemli yeri olan bir besindir. Çiğ haldeki süt birçok patojen mikroorganizma barındırabilmekte ve ciddi sağlık sorunlarına yol açabilmektedir. Sütü biyolojik risklerden korumak ve raf ömrünü uzatmak için sterilizasyon ve pastörizasyon gibi ısıl işlemlerin uygulanması gereklidir. Bu işlemler uygulanan sıcaklık-süre koşullarına bağlı olarak sütün fizikokimyasal, fonksiyonel özellikleri ve besin değerini etkilemektedir. Isıl işlemlerin besin değeri üzerine etkisi genellikle protein ve suda çözünen vitaminler ile ilişkilidir. Isıl işlem sonucunda sütte çözünebilir kalsiyum miktarının azaldığı ve kalsiyum fosfat çökeltisi oluştuğu; selenyum ve çinko gibi antioksidan mineraller üzerinde ise önemli bir değişiklik görülmediği bildirilmektedir. Son yıllarda mikrodalga, ultrasonikasyon, termosonikasyon gibi işlemler geleneksel olarak süte uygulanan ısıl işlemlere alternatif olarak gösterilmekle birlikte bu işlemlerin sütün besin değeri üzerindeki etkileri kapsamlı olarak araştırılmalıdır.
KW  - Süt
KW  - Pastörizasyon
KW  - Sterilizasyon
KW  - Besin değeri
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UR  - https://doi.org/10.3153/FH25016
L1  - https://dergipark.org.tr/en/download/article-file/4333179
ER  -