Çiğ ve UHT Sütlerinde Kimyasal Parametre Değişimlerinin Tespiti

Yıl 2020, Cilt: 9 Sayı: 1, 1 - 6, 13.03.2020

Mustafa Güçlü Sucak , Ahmet Özkaya , Oğuz Ağyar , Eray Yılmaz

https://doi.org/10.17798/bitlisfen.526747

Cited By: 1

Öz

Bu çalışmada, çiğ ve ticari UHT inek
sütlerinin biyokimyasal parametreleri yönünden karşılaştırılması amaçlandı. Bu amaçla,  süt numunelerinin mineral ve kimyasal bileşen
parametre seviyeleri,  sırasıyla
İndüklenmiş Eşleşmiş Plazma Atomik Emisyon Spektrofotometresi ve Foss Electrik süt
analizörü cihazları kullanılarak ölçüldü. Doğal inek çiğ sütleri Muş
Bölgesinden temin edilirken, ticari amaçla üretilen UHT sütleri Adıyaman
ilindeki yerel marketlerden temin edildi. UHT sütleri tam yağlı ve yarım yağlı
olarak iki gruba ayrıldı. Çiğ süt minerallerinden kalsiyum, demir, mangan ve
fosfor düzeylerinin ticari sütlere göre daha yüksek çıktığı belirlendi. Ayrıca,
çiğ süt kimyasal parametrelerinden yağsız kuru madde, yağ ve protein düzeylerinin
de daha yüksek çıktığı gözlendi. Sonuçlarımıza göre ticari inek sütlerin besinsel
düzeylerindeki azalmanın insan sağlığını etkileyebilecek oranda olmadığını düşünmekteyiz.

Anahtar Kelimeler

Çiğ inek sütü, mineral, ticari süt, protein

Kaynakça

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