Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları

Yıl 2018, Cilt: 1 Sayı: 2, 66 - 90, 24.12.2018

Serap Göncü , Özgül Anitaş

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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