Dondurularak ve Püskürterek Kurutulmuş Süt Tozlarının Bazı Mikrobiyolojik ve Fizikokimyasal Özelliklerinin Karşılaştırılması

Bu çalışmada dondurularak ve püskürterek kurutulan süt tozlarının bazı mikrobiyolojik ve fizikokimyasalözellikleri depolama süresi boyunca araştırılmıştır. İlk olarak sütler iki gruba ayrılmıştır. İlk grup süt dondurarakkurutucu ile ikinci grup ise püskürtmeli kurutucu ile kurutulmuştur. Oda sıcaklığında, depolamanın 2., 4.ve6.günlerinde toplam aerofilik mezofilik bakteri, maya-küf, toplam koliform ve fekal koliform, nem, hunter renkanalizi, su aktivitesi, pH analizleri yapılmıştır. Su absorplama indeksi, suda çözünme indeksi analizleridepolamanın yalnızca 2.gününde; protein ve mikroskopik analizler depolamanın yalnızca 6.günündegerçekleştirilmiştir. Dondurarak kurutma ile üretilen örneklerin nem, su aktivitesi, mikrobiyolojik analiz, L değerive su absorplama indeksi sonuçları bütün depolama günleri için püskürterek kurutma ile üretilen örneklerindeğerlerinden daha düşük olarak bulunmuştur. Dondurarak kurutulan örneklerin mikrobiyolojik kalitesinin dahaiyi olduğu saptanmıştır. Elde edilen sonuçlar düşünüldüğünde dondurarak kurutma ile üretilen süt tozlarının odasıcaklığında daha uzun raf ömrüne sahip olabileceği düşünülmüştür.

Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder

In this research, some microbiological and physicochemical properties of milk powder produced by freeze dryer and spray dryer were determined during the storage period. Firstly, milks were divided into two groups. First group was dryed with freeze dryer. Second group was dryed with spray dryer. Total aerobic mesophilic bacteria, mouldyeast, total coliform and fecal coliform, moisture, hunter colour determination, water activity, pH analyses were performed in 2., 4. and 6. days of storage at room temperatures. Water absorption index, water solubility index analysis were performed only on the 2nd day of storage; protein and microscopic analyzes were performed only on the 6th day of storage. Moisture, water activity, microbiological analysis, L value and water absorption index values of freeze dryed milk powders were found lower than spray dryed samples in all days of storage. Microbiological quality of freeze dryed milk powder is better. It was thaught that the milk powder produced by freeze drying may have a longer shelf life at room temperature.

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