Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt

Ürünlerin üretiminde hammaddeden kaynaklanan başlangıç bakteriyel yükün azaltılması, pastörizasyon sisteminin geliştirilmesi ve üretim işlemlerinden önceki kontaminasyonun önlenmesi gibi uygulamalar raf ömrünün uzatılmasında etkilidir. Karbon dioksit doğal olarak meydana gelen bir süt bileşenidir ve kesin mekanizması henüz anlaşılamamasına rağmen, ürünlerde bazı bozulma oluşturan mikroorganizmalara karşı inhibitör etkilidir. Uygulamada kullanılan yeni CO2 teknolojileri çiğ ve pastörize sütü içeren sütçülük ürünlerinde farklılığın artırılması, raf ömrünün ve kalitenin yükseltilmesi amacıyla sürekli geliştirilmektedir. Bu çalışmada CO2 kullanılarak çiğ ve pastörize sütün kalitesinin geliştirilmesi konusunda geçmişteki ve günümüzdeki araştırmalar detaylı olarak irdelenmiştir.

Carbondioxide Application on Milk and Dairy Products- II: Raw and Pasteurized Milk (Turkish with English Abstract)

Reducing initial bacterial loads, increasing pasteurization regimes, and reducing post processing contamination have all been employed with measured success. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO2) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO2 addition through modified atmosphere packaging or direct injection as a cost-effective shelf life extension strategy is used commercially worldwide for some dairy products and is being considered for others as well. New CO2 technologies are being developed for improvements in the shelf life, quality, and yield of a diversity of dairy products, including raw and pasteurized milk, cheeses, cottage cheese, yogurt and fermented dairy beverages. Here we present a comprehensive review of past and present research related to quality improvement of such dairy products using CO2

Kaynakça

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Kaynak Göster

Bibtex @ { gida91743, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2008}, volume = {33}, pages = {303 - 310}, doi = {}, title = {Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt}, key = {cite}, author = {Dertli̇, Enes and Akın, Nihat} }
APA Dertli̇, E , Akın, N . (2008). Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt . Gıda , 33 (6) , 303-310 .
MLA Dertli̇, E , Akın, N . "Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt" . Gıda 33 (2008 ): 303-310 <
Chicago Dertli̇, E , Akın, N . "Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt". Gıda 33 (2008 ): 303-310
RIS TY - JOUR T1 - Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt AU - Enes Dertli̇ , Nihat Akın Y1 - 2008 PY - 2008 N1 - DO - T2 - Gıda JF - Journal JO - JOR SP - 303 EP - 310 VL - 33 IS - 6 SN - 1300-3070-1309-6273 M3 - UR - Y2 - 2020 ER -
EndNote %0 Gıda Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt %A Enes Dertli̇ , Nihat Akın %T Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt %D 2008 %J Gıda %P 1300-3070-1309-6273 %V 33 %N 6 %R %U
ISNAD Dertli̇, Enes , Akın, Nihat . "Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt". Gıda 33 / 6 (Aralık 2008): 303-310 .
AMA Dertli̇ E , Akın N . Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt. GIDA. 2008; 33(6): 303-310.
Vancouver Dertli̇ E , Akın N . Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt. Gıda. 2008; 33(6): 303-310.