Fonksiyonel Süt Olarak Organik Süt- Konvansiyonel Süt

İnsanlarda görülen kronik hastalıklar ile beslenme arasında yakın bir ilişkinin olduğu bilinmektedir. Besleyici etkileri yanısıra spesifik hedef fonksiyonlara sahip ve insan sağlığı üzerine koruyucu etkileri olan fonksiyonel gıdalar insanlardaki kronik hastalık riskini azaltabilir. Süt, çocukluk ve ergenlik döneminde, içerdiği makro ve mikro besin maddeleri nedeniyle yararlı bir içecektir. Süt bileşimi ağırlıklı olarak genetik, beslenme, mevsim, laktasyon dönemi vb. durumlardan etkilenir. Bu nedenle, özellikle sürülerin kalıtımsal yapısı ve beslenmesine bağlı olarak organik ve konvansiyonel süt arasında süt bileşenleri yönünden bazı farklılıklar vardır. Otlaklardaki mevsime bağlı değişiklikler, tahıl miktarı ve kaba yemler (taze veya konserve) organik ve konvansiyonel sütün süt yağ asidi bileşiminde değişikliklere neden olur. Ayrıca organik üretim, nişasta temelli konsantreleri ve katkıları sınırlar. Bu nedenle, organik sütteki bazı besin maddelerinin (protein, tiamin, B1 ve B2 vitaminleri, I vb.) konsantrasyonlarının konvansiyonel sütte bulunanlara göre daha düşük olması beklenebilir. Bu makalede organik ve konvansiyonel süt bileşenleri fonksiyonel süt yönünden değerlendirilmiştir.

Organic Milk Versus Conventional Milk As Functional Milk

Chronic diseases progress slowly and generally cause symptoms in middle age onward. Itis widely known that there is a close link between diets and chronic diseases in human.Foods which have specific target functions and preventive impacts on human health aswell as their basic nutritional effects are defined as functional foods. These foods maydecrease risk for chronic diseases due to having health preventive impacts on humanhealth. Milk is an useful baverage for during childhood and adolescence because of itsmacro and micro nutrients. Milk composition is affected by mainly genetic, nutrition,season, lactation stage etc. Therefore, there are some differences in milk componentsbetween organic and conventional milk because of especially heredities of herds andnutrition. Seasonal variations in pasture, amount of grains and forages (fresh orconserved) cause changes in milk fatty acid composition of organic and conventionalmilk. Furthermore, organic production regulations limit the use of starch-basedconcentrates and supplements; therefore, some nutrients’ concentrations (protein,thiamine, vitamin B1 and B2, I etc) in organic milk may be expected to be lower thanthose of conventional milk. In this paper, organic and conventional milk componentshave been reviewed in term of functional milk.

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