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

Yıl 2019, Sayı: 22, 1 - 11, 30.07.2019

Oktay Yerlikaya , Özer Kınık

Öz

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.   

Anahtar Kelimeler

Çiğ Süt, Pastörizasyon, UHT Tekniği, Sterilizasyon, Süt Kalitesi, Gıda Güvenliği

Kaynakça

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