Süt Ürünlerinin Mikro Yapısının Oluşumunda Süt Proteinlerinin Önemi

Year 2019, Volume: 33 Issue: 2, 355 - 374, 02.12.2019

Tuğçe Özdemir , Tülay Özcan

Abstract

Yüksek besin değerine sahip süt ürünlerinin özelliklerinin belirlenmesinde oluşan jelin mikro yapısının incelenmesi oldukça önemlidir. Mikro yapı çalışmaları, yoğurdun iç görünüşü hakkında verdiği sonuçların yanı sıra katılık, yumuşaklık, esneklik ve serum ayrılması gibi fiziksel özellikler hakkında da bilgiler sağlamaktadır. Aynı şekilde peynir, bileşim faktörlerine, işleme teknikleri ve depolama koşulları sırasındaki değişikliklere bağlı olarak aynı peynir çeşidinde bile farklılıklara neden olan karmaşık bir makro ve mikro yapıya sahiptir. Mikro yapı ayrıca dondurmanın ve diğer süt bazlı ürünlerin kalite parametrelerini de belirlemektedir. Bu yüzden, süt ürünlerinde mikro yapı ve kaliteyi neyin belirlediğini anlayabilmek için, işlem sırasında oluşan fiziksel ve kimyasal mekanizmaların anlaşılması gerekmektedir.

Keywords

Dondurma, mikro yapı, peynir, süt proteini, tekstür, yoğurt

The Importance of Milk Proteins on the Formation of Microstructure of Dairy Product

Abstract

It is very important to examine the microstructure of gel in determining the properties of milk products with high nutritional value. Micro structuring studies provide information on physical properties such as firmness, softness, resilience and serum separation, as well as the results of the internal appearance of the yogurt. In the same way, cheese has a complex macro and micro structure that causes differences, even within the same variety of cheese, which depend on compositional factors, their changes during processing techniques and storage conditions. Microstructure also identifies quality parameters of ice cream and other dairy based products. Therefore, in order to understand what determines dairy products microstructure and quality, it is necessary to have an understanding of the physical and chemical mechanisms that occur during processing.

Keywords

Cheese, ice cream, milk proteins, microstructure, texture, yoğurt.

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