Özge GÖKÇE, Ahmet KÜÇÜKÇETİN, Firuze ERGİN

UHT İçme Sütlerinde Jelleşme Sorunu: Çiğ Süt Özelliklerinin ve İşlem Değişkenlerinin Etkisi

Sütün raf ömrünü uzatmak için endüstride kullanılan en yaygın ısıl işlem UHT (Ultra High Temperature-Çok YüksekSıcaklık) işlemidir. Ancak, depolama sırasında enzimatik ve fiziksel etkilere bağlı olarak gelişen jel oluşumu UHT içmesütlerinin raf ömrünü kısaltmaktadır. Hayvanı enfeksiyonlara karşı korumada görev alan somatik hücrelerin artmasıylasütün ısıl stabilitesi azalmaktadır. Ayrıca, UHT işleminde kullanılan direkt ve endirekt sistemler ile sıcaklık-sürenormları, UHT sütte jel oluşumunu etkilemektedir. Son yıllarda, UHT sütlerde jel oluşumunu engellemeye yönelikyüksek basınçlı homojenizasyon, mikrofiltrasyon, ultrases, gaz enjeksiyonu gibi yüksek sıcaklıklarda ısıl işlemgerektirmeyen uygulamaların da etkinliği incelenmiştir. Bu derlemede, UHT içme sütlerinde meydana gelenjelleşmenin oluşumunu etkileyen işlem değişkenleri hakkında bilgi verilmesi amaçlanmaktadır.

The Age Gelation Problem in UHT Milk: Effect of Process Parameters

The most prevalent heat treatment method used in the industry to extend shelf life of milk is UHT (Ultra High Temperature) process. However, the gel formation developed depending on enzymatic and physical effects during the storage shortens the shelf life of the UHT milk. The thermal stability of milk decreases with the increase of somatic cells which take part in protecting animals against infections. Besides, direct and indirect systems used in the heat treatment and temperature-time norms of heat treatment affect the formation of gel in UHT milk. In recent years, to prevent the gel formation in UHT milk, efficiency of applications, which do not require heat treatment at high temperatures, such as high-pressure homogenization, microfiltration, ultrasound and gas injection has been investigated. In this review, it is aimed to give information about the process parameters affecting gelation formation in UHT milk.

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