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

Year 2020, Volume: 3 Issue: 2, 138 - 148, 31.12.2020

Filiz Yangılar

Abstract

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.

Keywords

Enzim, jelleşme, UHT süt, raf ömrü, tüketici

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