Mikrofiltrasyon Uygulamasının Çiğ Sütün Mikrobiyel Kalitesine Etkisi

Sütte laktik asit bakterileri daha fazla olmasına karşın, Listeria, Brucella, Mycobacterium, Staphylococcus, EscherichiacoliO157:H7ve Salmonellacinsi patojen bakterilerin de varlığı muhtemeldir. Süt yüksek besin değerine sahip bileşenler içermesi ve dolayısıyla mikroorganizma gelişimi ve çoğalması için uygun ortam olması nedenleriyle, içerdiği mikroorganizma popülasyonları insan sağlığını tehdit edecek sayılara kısa süre içinde ulaşabilmektedirler. Bu nedenle sütün tüketilmeden önce mikrobiyel açıdan güvenli hale getirilmesi oldukça önemli bir konudur. Bu amaçla uygulanabilecek tekniklerden biri olan mikrofiltrasyon işlemi, basınç etkisiyle sütün belirli çaplarda gözeneklere sahip membranlardan geçirilmesi sonucu sütten mikroorganizmaların fiziksel olarak ayrılmasını sağlamaktadır. Mikrofiltrasyon uygulanan sütün mikroorganizma yükü ile ilgili yapılan çalışmalar sütteki mikroorganizma sayısının, kullanılan membranların gözenek çapları, sütün başlangıç mikroorganizma yükü, sıcaklık ve basınç gibi çalışma koşullarına bağlı olarak genellikle azaldığını göstermiştir. Mikrofiltrasyonda kullanılacak membranlar amaca yönelik olarak seçilmektedir. Gözenek çapı 1,4 μm olan membranların pastörizasyon etkisine, 0,2 μm gözenek çapına sahip membranların ise sterilizasyon etkisine sahip olduğu bilinmektedir. Bu nedenle uygun membran seçimi mikrofiltrasyon uygulaması için oldukça önemlidir. Mikrofiltrasyonun, içme sütlerinde raf ömrünün uzatılması, yüksek sıcaklıklara dayanabilen ve sütte bozulmalara neden olabilecek bakteri sporlarının uzaklaştırılması, sütün doğal bileşenlerine zarar vermeden peynir gibi bazı süt ürünlerine işlenmesi üzerine etkilerini ortaya koymak amacıyla farklı araştırmalar yapılmıştır. Bu çalışmalar,çiğ süt veya diğer süt ürünlerinin üretiminde ısıl işlem uygulanması nedeniyle özellikle çiğ sütten elde edilen peynirlerin tüketilmesi durumunda halk sağlığı açısından risk oluşturan ve gıda zehirlenmelerine neden olabilecek patojen mikroorganizmaların sütün doğal yapısında bir değişiklik yaratmadan uzaklaştırılmasına imkân tanıyan bir teknik hakkında bilgi vermeleri açısından önemlidir.

The Influence of Microfiltration on Raw Milk Quality

Although the milk’s predominant microflora consists of lactic acid bacteria, it is probable that pathogenic bacteria such as Listeria, Brucella, Mycobacterium, Staphylococcus, Escherichia coliO157: H7 and Salmonella are also present. Due to the fact that milk contains components with high nutritional value and therefore suitable for the growth of microorganisms, the microorganism populations in the milk can reach to the numbers that can threat human health in a short time. Therefore, it is very important to ensure the microbial safety of the milk before it is consumed. Microfiltration, one of the techniques that can be used for this purpose, physically separates the microorganisms from the milk by passing the milk through the membranes having pores with certain diameters by the effect of pressure. Studies on the microorganism load of milk that microfiltration is used showed that the number of microorganisms in milk generally decreases depending on the working conditions such as pore diameters of the membranes, the initial microorganism load of milk, temperature and pressure.The membranes used in microfiltration technique are chosen according to the purpose. It is known that membranes with a pore diameter of 1,4 μm cause a pasteurization effect and membranes with a pore diameter of 0,2 μm cause a sterilization effect. Therefore, the choice of suitable membrane is very important for microfiltration application. Several studies have been done on the effect of microfiltration on extension of shelf life in drinking milk, the removal of bacterial spores which can withstand high temperatures and can cause milk deterioration of milk, the production of dairy products like cheese without damaging the natural components of milk. These researches are important in terms ofproviding information on a technique that allows the removal of pathogen microorganisms which cause a risk for public health and can cause food poisoning in case of consumption of raw milk and raw milk cheeses, without any change in the natural structure of milk.

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