Milk Fat/Protein Ratio in Ketosis and Acidosis

Year 2019, Volume: 8 Issue: 3, 143 - 146, 31.12.2019

Hasan Atalay

Abstract

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

Keywords

Ketosis, Acidosis

KETOSİS ve ASİDOZİSTE SÜT YAĞ/ PROTEİN ORANI

Abstract

Bu çalışmada
İzmir ve Balıkesir yöresinde üretilen çiğ sütlerde yağ/protein oranının
belirlemek amacıyla yapılmıştır. Sütteki yağ ve protein miktarları Bentleymerkim
Nexgen Series Model 1 cihazı ile otomatik olarak yapılmıştır. İzmir damızlık
birliğine üye işletmelerden 816 adet çiğ süt numunesi, Balıkesir damızlık
birliğine üye işletmelerden 1097 adet çiğ süt numunesinin analizleri yapılarak
yağ ve protein miktarları bulunmuştur. Her bir numunenin yağ miktarı protein
miktarına bölünerek yağ/protein oranı hesaplanmıştır. İzmir damızlık birliğine
ait çiğ sütün yağ/ protein oranı 1,1058, Balıkesir damızlık birliğine ait çiğ
sütün yağ/ protein oranı 1,1035 olarak bulunmuştur. Ketozis’te süt yağ/protein
oranı yükselmekte, asidozis’te süt yağ/protein oranı düşmektedir.

Keywords

Ketozis, Asidozis

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