Süt Yağının Toza Dönüştürülmesi ve Krema Tozu

Year 2019, Volume: 17 Issue: 1, 72 - 80, 26.03.2019

Ahsen Burçin Himmetağaoğlu Zafer Erbay Mustafa Çam

https://doi.org/10.24323/akademik-gida.544661

Cited By: 1

Abstract

Süt yağı, tereyağı ve
krema gibi bazı süt ürünlerinin ana maddesi olmasının yanı sıra, çeşitli süt
ürünlerinde de kalite artırıcı bir bileşendir. Dünya çapında artan süt üretimi
ve tüketicilerin beslenme alışkanlıklarının değişmesiyle yağ içeriği düşük ürünlere
artan eğilim, süt yağı ve tereyağında üretim fazlasının oluşmasına neden
olmuştur. Süt yağının raf ömrü kısadır ve oksidasyona karşı dayanıksızdır. Oda
koşullarında tereyağı olarak depolandığında yaklaşık 4 hafta, buzdolabı
koşullarında ise yaklaşık 6 ay bozulmadan saklanabilmektedir. Ancak soğukta
depolama seçeneği çok maliyetlidir ve süt yağının kurutulması önemli bir
dayandırma alternatifi olarak öne çıkmaktadır. Süt yağı püskürtmeli kurutma
yöntemi ile toz forma dönüştürülebilmektedir. Ancak kurutulmuş halde dahi süt ve ürünlerinin
tozlarında yağ oksidasyonu ve Maillard reaksiyonu gibi olumsuz değişiklikler
gözlenebilmektedir. Mikroenkapsülasyon yöntemiyle, kolayca bozulabilen
gıdaların korunması, çevresel faktörlere daha dayanıklı, daha kararlı ürünlerin
elde edilmesi mümkündür. Bu çalışmada, süt yağının toza dönüştürülmesinin önemi
ile krema tozu ve üretimi açıklanmış, süt yağının toza dönüştürülmesi alanında
yapılmış bilimsel çalışmalar özetlenmiştir.

Keywords

Süt yağı, Krema tozu, Mikroenkapsülasyon, Püskürtmeli kurutma

Converting Milk Fat into Powder and Cream Powder

Abstract

Milk fat is the main component and a quality-enhancing
ingredient for dairy products such as cream and butter. The increase in worldwide
milk production and demand of reduced fat products due to changing of dietary
habits, create a surplus of butter and milk fat supply. Milk fat is highly
perishable with a short shelf life. Butter is stable at room temperature for
about 4 weeks and about 6 months at low refrigeration temperature. However,
cold storage is expensive compared to drying and drying becomes a low-cost alternative.
Milk fat can be transformed into powder form by spray drying. However, even in
dried form, some undesired changes such as fat oxidation and Maillard reaction
may occur in dairy powders. Through the microencapsulation technique, stable
and durable products can be obtained. In this study, the importance of converting
milk fat into powder form and cream powder production are explained, and
scientific studies on in the field of conversion of milk fat into powder are summarized.

Keywords

Milk fat, Cream powder, Microencapsulation, Spray drying

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