Doğal Antioksidanlar ve Süt ve Süt Ürünlerinde Kullanımı

Antioksidanlar, yağların otooksidasyonunu yavaşlatan maddelerdir. Günümüzde endüstriyel işlemlerde gıdaların depolama stabilitelerini artırmak için çoğunlukla sentetik antioksidanlar kullanılmaktadır. Fakat sentetik antioksidanları toksisiteleri nedeniyle kullanımları giderek azalmaktadır. Bu yüzden sentetik antioksidanlara alternatif olarak doğal antioksidanlara ilgi her geçen gün artmaktadır. Oksidasyona duyarlı olan lipit içerikli ürünler olan süt, süt tozu ve tereyağının biberiye, askorbik asit gibi doğal antioksidan kullanımıyla hem ürünlerin raf ömrü arttırılmakta hem de duyusal kaliteleri geliştirilmektedir. Çalışmamızda doğal antioksidanların süt ve süt ürünlerindeki kullanımına yer verilecektir.

Natural Antioxidants and Usage in Dairy Products

Antioxidants are substances which slow autooxidation of fats. Nowadays the storage stability of foods to improve industrial processes often used synthetic antioxidants. But the use of synthetic antioxidants is decreasing due to toxicity. Therefore natural antioxidants interest as alternative to synthetic antioxidants is increasing everyday. Which are sensitive to lipid oxidation products containing milk, milk powder and butter in the use of natural anti-oxidant such as rosemary, ascorbic acid as well as increased shelf life and sensory quality of products being developed. In our study the use of natural antioxidants in dairy products will be given.

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