baun health sci j

Balıkesir Sağlık Bilimleri Dergisi

2146-9601 2147-2238

Balıkesir University

Milk Fat/Protein Ratio in Ketosis and Acidosis

KETOSİS ve ASİDOZİSTE SÜT YAĞ/ PROTEİN ORANI

https://orcid.org/0000-0002-5744-7538

Atalay

Hasan

12 31 2019

8 3 143 146 04 16 2019 05 17 2019

2012

Balıkesir Sağlık Bilimleri Dergisi

This study hasbeen performed to determine the fat/protein ratio in raw milk produced in Izmirand Balıkesir region. Milk fat and protein levels have been analyzedautomatically in Bentley Merkim Nexgen Series Model 1 device. Fat and proteinlevels were determined after the analysis of 816 raw milk samples from memberorganizations Cattle Breeders Association of Izmir and 1097 raw milk samplesfrom member organizations Cattle Breeders Association of Balıkesir. Fat/proteinratio was calculated by dividing the fat content of each sample to the proteincontent. Fat/protein ratio of the raw milk belonging to Izmir BreedersAssociation was determined as 1,1058, while the Fat/protein ratio of the rawmilk belonging to Balıkesir Breeders Association was determined as 1,1035.While milk fat/protein ratio increases in ketosis, and it decreases inacidosis.

Bu çalışmadaİzmir ve Balıkesir yöresinde üretilen çiğ sütlerde yağ/protein oranınınbelirlemek amacıyla yapılmıştır. Sütteki yağ ve protein miktarları BentleymerkimNexgen Series Model 1 cihazı ile otomatik olarak yapılmıştır. İzmir damızlıkbirliğine üye işletmelerden 816 adet çiğ süt numunesi, Balıkesir damızlıkbirliğine üye işletmelerden 1097 adet çiğ süt numunesinin analizleri yapılarakyağ ve protein miktarları bulunmuştur. Her bir numunenin yağ miktarı proteinmiktarına bölünerek yağ/protein oranı hesaplanmıştır. İzmir damızlık birliğineait çiğ sütün yağ/ protein oranı 1,1058, Balıkesir damızlık birliğine ait çiğsütün yağ/ protein oranı 1,1035 olarak bulunmuştur. Ketozis’te süt yağ/proteinoranı yükselmekte, asidozis’te süt yağ/protein oranı düşmektedir.

Ketosis Acidosis

Ketozis Asidozis

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