KETOSİS ve ASİDOZİSTE SÜT YAĞ/ PROTEİN ORANI

Bu çalışmada İzmir ve Balıkesir yöresinde üretilen çiğ sütlerde yağ/protein oranının belirlemek amacıyla yapılmıştır. Sütteki yağ ve protein miktarları Bentleymerkim Nexgen Series Model 1 cihazı ile otomatik olarak yapılmıştır. İzmir damızlık birliğine üye işletmelerden 816 adet çiğ süt numunesi, Balıkesir damızlık birliğine üye işletmelerden 1097 adet çiğ süt numunesinin analizleri yapılarak yağ ve protein miktarları bulunmuştur. Her bir numunenin yağ miktarı protein miktarına bölünerek yağ/protein oranı hesaplanmıştır. İzmir damızlık birliğine ait çiğ sütün yağ/ protein oranı 1,1058, Balıkesir damızlık birliğine ait çiğ sütün yağ/ protein oranı 1,1035 olarak bulunmuştur. Ketozis’te süt yağ/protein oranı yükselmekte, asidozis’te süt yağ/protein oranı düşmektedir.

Anahtar Kelimeler:

Ketozis, Asidozis

Milk Fat/Protein Ratio in Ketosis and Acidosis

This study has been performed to determine the fat/protein ratio in raw milk produced in Izmir and Balıkesir region. Milk fat and protein levels have been analyzed automatically in Bentley Merkim Nexgen Series Model 1 device. Fat and protein levels were determined after the analysis of 816 raw milk samples from member organizations Cattle Breeders Association of Izmir and 1097 raw milk samples from member organizations Cattle Breeders Association of Balıkesir. Fat/protein ratio was calculated by dividing the fat content of each sample to the protein content. Fat/protein ratio of the raw milk belonging to Izmir Breeders Association was determined as 1,1058, while the Fat/protein ratio of the raw milk belonging to Balıkesir Breeders Association was determined as 1,1035. While milk fat/protein ratio increases in ketosis, and it decreases in acidosis.

Keywords:

Ketosis, Acidosis,

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