İçme Sütü Üretiminde ESL (Extended Shelf Life) Teknolojisinin Kullanımı

Year 2017, Volume: 21 Issue: 2, 247 - 258, 19.06.2017

Naciye Ünver Şerafettin Çelik

https://doi.org/10.29050/harranziraat.321185

Cited By: 2

Abstract

Günümüzde içme sütü üretim teknolojisinde, en çok
bilinen ve uygulanan ısıl işlemler pastörizasyon ve UHT teknolojisidir.
Pastörizasyonla kısa ömürlü ancak taze bir ürün elde edilirken; UHT ile uzun
ömürlü ancak duyusal olarak beğeni düzeyi daha düşük bir ürün elde
edilmektedir. Bu bağlamda ESL teknolojisi, pastörize süte göre daha uzun ömürlü
ve duyusal olarak tüketiciye daha cazip bir ürün sunmak amacıyla geliştirilmiş
yeni bir yöntemdir. Bu yöntem; mikrofiltrasyon, baktofügasyon, vurgulu
elektriksel alan, yüksek basınç uygulaması gibi işlemleri de içerisinde
bulundurabilmektedir. Bu yöntem ile hijyenik şartlarda paketlenen süt,
buzdolabı sıcaklığında muhafaza edildiği sürece pastörize süte oranla daha uzun
raf ömrüne sahip olmaktadır. Mikrobiyolojik riskin azaltılması ve raf ömrünün
uzatılması açısından bu teknik, düşük yoğunluklu ısıl işlemle birlikte
kullanılmalıdır. Düşük yoğunluklu ısıl işlem uygulaması; protein denatürasyonu,
vitamin parçalanması, Maillard reaksiyonu gibi istenmeyen oluşumların düzeyini
de azaltmaktadır. Bu teknoloji ile 45-60 güne kadar muhafaza edilebilen ve
duyusal olarak pastörize süte daha yakın bir ürün elde edilmektedir. Bu
çalışmada amaç, içme sütü üretiminde ESL teknolojisinin uygulanabilirliğini
incelemek ve bu teknolojiyi diğer ısıl işlemlere göre ve kendi içinde
değerlendirmektir.

Keywords

Baktofügasyon, ESL süt, Mikrofiltrasyon, Pastörizasyon, UHT

Application of ESL (Extended Shelf Life) Technology in Drinking Milk Production

Abstract

Nowadays pasteurization and
UHT are the best known and most commonly used technologies in milk production.
While products which have shorter shelf life and fresh taste are obtained by
using pasteurization, products which have longer shelf life but less desirable
taste are obtained by UHT technology. ESL technology is a new method which was
developed to obtain a longer shelf life product than pasteurized milk and
better sensory quality product than UHT milk. ESL milk includes technologies
such as microfiltration, bactofugation, pulsed electric fields, high pressure
processing.  In this process milk
packaged under hygienic conditions has a longer shelf life than pasteurized
milk as long as it has stored under refrigerated conditions.  This technique should be used with low
intensity heat treatment in order to minimize microbial risk and prolong the
shelf life. This gentle heat treatment reduces the undesired reactions such as
protein denaturation, vitamin degradation and Maillard reactions. Product which
has a shelf life between 45-60 days and similar sensory characteristics with
pasteurized milk is obtained owing to this technology. The objective of the
study is to examine applicability of ESL technology in the field of milk
production, evaluate and compare with traditionally heat treatments and itself.

Keywords

Bactofugation, ESL milk, Microfiltration, Pasteurization, UHT

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