Medine İSPİR, Pınar PEKER AKALIN, Filiz KAZAK, Nuri BAŞPINAR

Keçi Sütünde Isıl İşlem Sonrası Melatonin Seviyeleri: Toplam Protein İlişkisi

Bu çalışmada, pastörizasyon (72 °C'de 15 saniye) ve kaynatma işlemlerinin (100 °C'de 5 dakika) keçi sütü melatonin ve toplam protein seviyeleri üzerindeki etkilerinin araştırılması amaçlanmıştır. Çalışmada Hatay ilinde özel bir çiftliğe ait 20 adet sağlıklı keçiden alınan sütler kullanılmıştır. Her bir süt örneği çiğ süt, pastörizasyon işlemi (72 °C'de 15 saniye) ve kaynatma işlemi (100 °C'de 5 dakika) için eşit şekilde bölünmüş, 3 grup oluşturulmuştur. Sütlerin melatonin düzeyleri ticari ELISA kiti ile, toplam protein düzeyleri spektrofotometrik olarak manuel yöntemlerle belirlenmiştir. Kaynatılmış süt örneklerinde (4.20 ± 0.39 pg ml-1) melatonin seviyelerinin, çiğ süt (3.19 ± 0.25 pg ml-1) örneklerine kıyasla yüksek olduğu belirlenmiştir (P

Melatonin Levels After Heat Treatment in Goat Milk: Relation of Total Protein

Objective of this study was to investigate the effects of pasteurization (15 seconds at 72 °C) and boiling processes (5 minutes at 100 °C) on goat milk melatonin and total protein levels. The milk of 20 healthy goats obtained from a private goat farm were used as materials. Each milk sample was divided into 3 for raw milk, for pasteurization and for boiling process. Melatonin levels in raw, pasteurized and boiled milk were determined with commercial ELISA kit while total protein levels were determined spectrophotometricly by manual methods. Melatonin levels in boiled milk samples (4.20±0.39 pg ml-1) increased (P

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