Psikrotrof Bakterilerin Çiğ Süt ve Süt Ürünleri Kalitesine Etkisi

Çiğ sütün işlenmesi sırasında mikrobiyal populasyonun özellikleri sütün raf ömrünü, duyusal kalitesini, bozulmasını ve çiğ sütten elde edilecek verimi önemli derecede etkilemektedir. Günümüzde süt sektöründe yaygın bir uygulama çiğ sütün işlenmeden önce soğukta saklanmasıdır ve bu durum psikrotrof bakterilerin gelişimini kolaylaştırmaktadır. Bu yüzden soğutulmuş sütte bu bakterilerin sayısı çiğ sütün soğutulmadan önceki mikrobiyal popülasyonundan %10 daha fazladır. Psikrotrof bakteriler genellikle süt ve ürünlerinde bozulmalara neden olabilen ekstrasellüler ya da intrasellüler sıcaklığa dayanıklı enzimler (proteaz, lipaz ve fosfolipazlar) oluşturmaya yeteneklidirler. Ayrıca bu bakterilerin bazı türleri bozulmalara sebep olmalarının yanında antibiyotiklere karşı direnç gösterirler ve/veya toksin üretirler. Psikrotrof bakteriler günümüzde süt endüstrisinde bozulmalara ve önemli ekonomik kayıplara sebep olan önemli bir problem olarak karşımıza çıkmaktadır. Bu makalede psikrotrof bakterilerin çiğ süt ve son ürün kalitesine etkisi incelenecektir.

Effect of Psychrotrophic Bacteria on Quality of Raw Milk and Dairy Products

During the processing of raw milk, characteristics of microbial population affect significantly shelf life, organoleptic quality and yields of raw milk. At the present time cold storage before processing of raw milk is a common treatment and this case improves psychrotrophic bacterial growth. Therefore, their count in cold milk may become more than their ideal limit of 10 % of the initial raw milk microbial population. Psychrotrophic bacteria are able to form extracellular or intracellular termoresistant enzymes that cause spoilage of milk and dairy products. Also, some species of psychrotrophic bacteria resist to antibiotics and/or produce toxins. Today psychrotrophic bacteria cause problems of spoilage and significant economic losses. In this review, the effect of psychrotrophic bacteria on the quality of raw milk and dairy products is presented.

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