Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları

Serap Göncü; Özgül Anitaş

Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları

Öz

It has a very important role that the sensory characteristics of the milk flavor are to be preferred by the consumer. The typical milk flavor is the result of the delicate balance of a large number of compounds present at very low concentrations. Milk tastes depend on the relationship between the animal and its enviroment as a result of the metabolism of the animal in the body. For this reason, variations in the smell and taste of milk should be expected. In the formation of the flavor of the milk, there is a significant share of the balance between milk sugar (lactose), milk fat and mineral substances. The flavors of milk products consist of very large amounts of alcohol, aldehyde, dicarbonyl, short chain fatty acids, methyl, ketone, lactose and phenolic compounds and sulfur compounds. The main causes of taste and odor changes in raw milk quality are changes in milk milk enzyme activity, microorganisms or somatic cells lipolysis, proteolysis result of the environment or metabolic activity resulting in the digestive system and milk passing substances

In this study, we will focus on different milk smell problems produced in dairy farms and prevention ways will summarized.

Anahtar Kelimeler

İşletmeler,Süt,Koku,Problem

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Hayvansal Üretim (Diğer)

Bölüm

Derleme

Yazarlar

Serap Göncü ^*
Türkiye

Özgül Anitaş
Türkiye

Yayımlanma Tarihi

24 Aralık 2018

Gönderilme Tarihi

13 Temmuz 2018

Kabul Tarihi

26 Aralık 2018

Yayımlandığı Sayı

Yıl 2018 Cilt: 1 Sayı: 2

IZ

https://izlik.org/JA33EK27FZ

Kaynak Göster

RIS / Bibtex

APA

Göncü, S., & Anitaş, Ö. (2018). Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. International Journal of Eastern Mediterranean Agricultural Research, 1(2), 66-90. https://izlik.org/JA33EK27FZ

AMA

1.Göncü S, Anitaş Ö. Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. IJEMAR. 2018;1(2):66-90. https://izlik.org/JA33EK27FZ

Chicago

Göncü, Serap, ve Özgül Anitaş. 2018. “Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları”. International Journal of Eastern Mediterranean Agricultural Research 1 (2): 66-90. https://izlik.org/JA33EK27FZ.

EndNote

Göncü S, Anitaş Ö (01 Aralık 2018) Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. International Journal of Eastern Mediterranean Agricultural Research 1 2 66–90.

IEEE

[1]S. Göncü ve Ö. Anitaş, “Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları”, IJEMAR, c. 1, sy 2, ss. 66–90, Ara. 2018, [çevrimiçi]. Erişim adresi: https://izlik.org/JA33EK27FZ

ISNAD

Göncü, Serap - Anitaş, Özgül. “Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları”. International Journal of Eastern Mediterranean Agricultural Research 1/2 (01 Aralık 2018): 66-90. https://izlik.org/JA33EK27FZ.

JAMA

1.Göncü S, Anitaş Ö. Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. IJEMAR. 2018;1:66–90.

MLA

Göncü, Serap, ve Özgül Anitaş. “Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları”. International Journal of Eastern Mediterranean Agricultural Research, c. 1, sy 2, Aralık 2018, ss. 66-90, https://izlik.org/JA33EK27FZ.

Vancouver

1.Serap Göncü, Özgül Anitaş. Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. IJEMAR [Internet]. 01 Aralık 2018;1(2):66-90. Erişim adresi: https://izlik.org/JA33EK27FZ