Isıl işlemlerin sütün besin değeri üzerindeki etkileri

Öz

Süt, birçok elzem besin öğesini içeren, büyüme ve gelişmede önemli yeri olan bir besindir. Çiğ haldeki süt birçok patojen mikroorganizma barındırabilmekte ve ciddi sağlık sorunlarına yol açabilmektedir. Sütü biyolojik risklerden korumak ve raf ömrünü uzatmak için sterilizasyon ve pastörizasyon gibi ısıl işlemlerin uygulanması gereklidir. Bu işlemler uygulanan sıcaklık-süre koşullarına bağlı olarak sütün fizikokimyasal, fonksiyonel özellikleri ve besin değerini etkilemektedir. Isıl işlemlerin besin değeri üzerine etkisi genellikle protein ve suda çözünen vitaminler ile ilişkilidir. Isıl işlem sonucunda sütte çözünebilir kalsiyum miktarının azaldığı ve kalsiyum fosfat çökeltisi oluştuğu; selenyum ve çinko gibi antioksidan mineraller üzerinde ise önemli bir değişiklik görülmediği bildirilmektedir. Son yıllarda mikrodalga, ultrasonikasyon, termosonikasyon gibi işlemler geleneksel olarak süte uygulanan ısıl işlemlere alternatif olarak gösterilmekle birlikte bu işlemlerin sütün besin değeri üzerindeki etkileri kapsamlı olarak araştırılmalıdır.

Anahtar Kelimeler

• Süt
• Pastörizasyon
• Sterilizasyon
• Besin değeri

Effects of heat treatments on the nutritional value of milk

Abstract

Milk is a food that contains many essential nutrients and has an important role in growth and development. Raw milk can harbor many pathogenic microorganisms and cause serious health problems. Heat treatments such as sterilization and pasteurization are necessary to protect milk from biological risks and extend its shelf life. These processes affect the physicochemical, functional properties and nutritional value of milk depending on the temperature and time conditions applied. The effect of heat treatment on nutritional value is generally associated with protein and water-soluble vitamins. It is reported that the amount of soluble calcium in milk decreases and calcium phosphate precipitate is formed as a result of heat treatment, while there is no significant change in antioxidant minerals such as selenium and zinc. In recent years, processes such as microwave, ultrasonication and thermosonication have been shown as alternatives to the traditional heat treatment of milk, but the effects of these processes on the nutritional value of milk should be extensively investigated.

Keywords

• Milk
• Pasteurization
• Sterilization
• Nutritional value

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