Yıl 2019, Cilt 0 , Sayı 22, Sayfalar 1 - 11 2019-07-30

Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi

Oktay YERLİKAYA [1] , Özer KINIK [2]


Özet

Amaç: Sağlıklı memeden sağılan çiğ süt genellikle mikroorganizma içermemekle birlikte, sağımdan itibaren pek çok olumsuz dış faktöre maruz kalmaktadır. Çiğ süt tüketimi nedeniyle meydana gelebilen riskler çoğunlukla mikrobiyolojik içeriğinden kaynaklanmaktadır. Çiğ süt kaynaklı ve pastörizasyon prosesindeki eksiklikler ile ilgili riskler, ayrıca uygun olmayan ekipman, kötü hijyen ya da insan kaynaklı hatalar nedeniyle oluşan pastörizasyon sonrası kontaminasyonlar da sorun yaratabilmektedir. Günümüzde her geçen gün yerleşen bir eğilim olan doğal halde tüketim eğilimleri nedeniyle; çiğ süt tüketimi, bazı bölgelerde popüler hale gelmeye başlamıştır. Bu görüş ısıl işlem teknolojilerinin sütün besleyici ve sağlığa yararlı bileşenlerine zarar verebildiği, hatta istenmeyen bazı olumsuz etkilere yol açtığı inancından kaynaklanmaktadır. Böyle bir inanışa karşın yüksek besleyici özellikleri yanında nötrala yakın pH’sı ve yüksek su aktivitesi değeri ile çiğ süt farklı mikroorganizmaların gelişimi için de mükemmel bir ortamdır. Bu nedenle hem mikrobiyal açıdan güvenliği sağlamak, hem de sütün raf ömrünü uzatmak amacıyla süte ısıl işlem uygulanmaktadır.

Sonuç: Bu bilgiler ışığı altında hazırlanan bu derlemede, çiğ süt tüketiminin yarar ve zararları ile süte uygulanan ısıl işlemlerin besleyici özellikler yanında mikrobiyal özelliklere etkisi irdelenerek ele alınmaya çalışılmıştır.

Abstract

Objective: Raw milk milked from a healthy mammary usually contains no microorganisms; however it is exposed to many negative external factors since the milking. Risks due to raw milk consumption are mostly caused by microbiological factors. Risks associated with raw milk and shortcomings in the pasteurization process, and additionally improper equipment, poor hygiene or human based errors may cause contaminations after pasteurization. Due to the current natural consumption trends, raw milk consumption has become very popular in some areas.  This trend is based on the idea that heat treatment technologies may harm the nutritious and beneficial ingredients in milk and even cause some negative effects. On the other hand, in spite of its nutritional properties, almost neutral pH and high water activity, milk is a perfect environment for the development of raw milk microorganisms. Therefore, both for providing microbiological safety and extending the shelf-life of the milk, heat treatment is applied to milk.

Results: In the light of this information, this review aims to discuss the positive and negative effects of raw milk consumption, the effects of heat treatment applied to the milk on the microbiological and nutritional properties of milk.   

Çiğ Süt, Pastörizasyon, UHT Tekniği, Sterilizasyon, Süt Kalitesi, Gıda Güvenliği
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Bölüm Gıda ve Yem Bilimi Teknolojisi Dergisi
Yazarlar

Orcid: 0000-0002-1532-4687
Yazar: Oktay YERLİKAYA (Sorumlu Yazar)
Kurum: Ege Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, 35100, Bornova-İZMİR, TÜRKİYE
Ülke: Turkey


Orcid: 0000-0002-5811-9851
Yazar: Özer KINIK
Kurum: Ege Üniversitesi, Ziraat Fakültesi, Süt Teknolojisi Bölümü, 35100, Bornova-İZMİR, TÜRKİYE
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 30 Temmuz 2019

Bibtex @derleme { bursagida600915, journal = {Gıda ve Yem Bilimi Teknolojisi Dergisi}, issn = {1303-3107}, address = {}, publisher = {Bursa Gıda ve Yem Kontrol Merkez Araştırma Enstitüsü}, year = {2019}, volume = {0}, pages = {1 - 11}, doi = {}, title = {Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi}, key = {cite}, author = {YERLİKAYA, Oktay and KINIK, Özer} }
APA YERLİKAYA, O , KINIK, Ö . (2019). Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi. Gıda ve Yem Bilimi Teknolojisi Dergisi , 0 (22) , 1-11 . Retrieved from https://dergipark.org.tr/tr/pub/bursagida/issue/47614/600915
MLA YERLİKAYA, O , KINIK, Ö . "Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi". Gıda ve Yem Bilimi Teknolojisi Dergisi 0 (2019 ): 1-11 <https://dergipark.org.tr/tr/pub/bursagida/issue/47614/600915>
Chicago YERLİKAYA, O , KINIK, Ö . "Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi". Gıda ve Yem Bilimi Teknolojisi Dergisi 0 (2019 ): 1-11
RIS TY - JOUR T1 - Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi AU - Oktay YERLİKAYA , Özer KINIK Y1 - 2019 PY - 2019 N1 - DO - T2 - Gıda ve Yem Bilimi Teknolojisi Dergisi JF - Journal JO - JOR SP - 1 EP - 11 VL - 0 IS - 22 SN - 1303-3107- M3 - UR - Y2 - 2019 ER -
EndNote %0 Gıda ve Yem Bilimi Teknolojisi Dergisi Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi %A Oktay YERLİKAYA , Özer KINIK %T Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi %D 2019 %J Gıda ve Yem Bilimi Teknolojisi Dergisi %P 1303-3107- %V 0 %N 22 %R %U
ISNAD YERLİKAYA, Oktay , KINIK, Özer . "Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi". Gıda ve Yem Bilimi Teknolojisi Dergisi 0 / 22 (Temmuz 2019): 1-11 .
AMA YERLİKAYA O , KINIK Ö . Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi. Gıda ve Yem Bilimi Teknolojisi Dergisi. 2019; 0(22): 1-11.
Vancouver YERLİKAYA O , KINIK Ö . Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi. Gıda ve Yem Bilimi Teknolojisi Dergisi. 2019; 0(22): 11-1.