KEÇİ VE KOYUN SÜTLERİNİN KİMYASAL BİLEŞİMLERİ

Year 2015, Volume: 40 Issue: 6, 363 - 371, 01.12.2015

Zerrin Yüksel Önür

Abstract

Keçi ve koyun sütlerinin bileşimlerinin hayvanın ırkı, coğrafya, beslenme, yaş ve mevsimsel faktörlerebağlı olarak geniş bir aralıkta değişim gösterdiği bilinmektedir. Koyun sütü, keçi ve inek sütüne kıyasladaha yüksek kuru madde içeriğine sahiptir. Keçi, koyun ve inek sütünde bulunan kazein fraksiyonlarıaynıdır. Ancak keçi ve koyun sütü kazein misellerinin ortalama çapları, hidrasyon ve mineralizasyondüzeyleri inek sütündekinden farklılıklar göstermektedir. Keçi ve koyun sütleri, inek sütünde olduğugibi, basit ve kompleks lipitler ile yağda çözünen bileşenleri bulundurmaktadır. En küçük yağ globülçapına sahip süt koyun sütüdür ve bunu keçi ve inek sütleri izlemektedir. Keçi sütünün protein olmayanazot miktarı, inek sütüne kıyasla, daha yüksektir. İnek sütü ile karşılaştırıldığında, özellikle koyunsütleri üzerine yapılan araştırmaların ve literatür bilgisinin sınırlı olduğu görülmektedir. Bu derlemede,keçi ve koyun sütünün kimyasal karakteristikleri ve bileşimi ile ilgili bilgilere yer verilmiştir

Keywords

Keçi sütü, koyun sütü, kimyasal bileşim, proteinler, lipitler

CHEMICAL COMPOSITION OF GOAT AND SHEEP MILK

Abstract

It is known that the compositions of goat and sheep milk vary depending on factors such as animalbreed, location, and way of nutrition, age and seasonal changes. Sheep milk contains higher levels oftotal solids than goat and cow milk. Casein fractions in goat, sheep and cow milk are same. However,casein micelles in goat and sheep milk differ in average diameter, hydration and mineralization fromthose of cow milk. As is the case with cow’s milk, goat and sheep milk have simple and complex lipids,and liposoluble compounds. The average fat globule size is smallest in sheep milk followed by goatand cow milk. Non-protein nitrogen contents of goat milk are higher compared to cow milk. It hasbeen found out that the researches and published articles on especially sheep milk, when compared tocow milk, are less limited. In this review, information related chemical characteristics and compositionof goat and sheep milk is given

Keywords

Goat milk, sheep milk, chemical composition, proteins, lipids

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