{"id":968,"date":"2009-03-12T15:55:01","date_gmt":"2009-03-12T12:55:01","guid":{"rendered":"http:\/\/politeknik.org.tr\/\/?p=968"},"modified":"2013-11-07T18:19:45","modified_gmt":"2013-11-07T15:19:45","slug":"ziraat-muehendisleri-odas-yourtta-kalite-dueueyor","status":"publish","type":"post","link":"https:\/\/eonmeet.com\/pol\/ziraat-muehendisleri-odas-yourtta-kalite-dueueyor\/","title":{"rendered":"Ziraat M\u00fchendisleri Odas\u0131: Yo\u011furtta Kalite D\u00fc\u015f\u00fcyor"},"content":{"rendered":"<p align=\"center\"><strong>YO\u011eURTTA KAL\u0130TE D\u00dc\u015e\u00dcYOR !..<\/strong><\/p>\n<p align=\"center\"><strong>Tar\u0131m ve K\u00f6yi\u015fleri Bakanl\u0131\u011f\u0131\u2018n\u0131n 16 \u015eubat 2009 tarihinde yay\u0131mlad\u0131\u011f\u0131 Tebli\u011f\u2018de yo\u011furttaki protein oran\u0131 %4 \u2018ten %3 \u2018e d\u00fc\u015f\u00fcyor&#8230; <\/strong><\/p>\n<p align=\"right\"><strong>11 Mart 2009<\/strong><\/p>\n<p>Yo\u011furt; bile\u015fimce zenginle\u015ftirilmi\u015f s\u00fcte ilave edilen Lactobacillus delbrueckii subsp. bulgaricus ve Streptococcus thermophilus bakterilerinin laktik asit fermentasyonu sonucu olu\u015fan fermente bir s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr. <\/p>\n<p>Yo\u011furt \u00fcretiminde bir\u00e7ok i\u015flem basama\u011f\u0131 vard\u0131r. Bunlar i\u00e7erisinde en \u00f6nemlilerinden birisi de s\u00fct\u00fcn toplam ya\u011fs\u0131z kurumadde i\u00e7eri\u011finin art\u0131r\u0131lmas\u0131d\u0131r. Kurumadde art\u0131r\u0131m\u0131n\u0131n temel gerek\u00e7esi; elde edilen yo\u011furdun fiziksel ve duyusal niteliklerinin arzu edilen d\u00fczeyde olmas\u0131n\u0131 sa\u011flamakt\u0131r. K\u0131saca belirtmek gerekirse su salmayan ve belirli bir k\u0131vamda olan yo\u011furt elde etmek i\u00e7in bu gerekli bir i\u015flemdir. <\/p>\n<p>Ya\u011fs\u0131z s\u00fct kurumaddesini olu\u015fturan temel bile\u015fenlerden biri laktoz di\u011feri ise s\u00fct proteinidir. Ya\u011fs\u0131z kurumadde art\u0131r\u0131m\u0131nda laktoz d\u00fczeyinin art\u0131r\u0131lmas\u0131n\u0131n pratikte \u00e7ok fazla \u00f6nemi yoktur. Esas olan protein oran\u0131n\u0131n art\u0131r\u0131lmas\u0131d\u0131r. \u00c7\u00fcnk\u00fc; yo\u011furdun kabul edilebilir bir reolojik ve duyusal \u00f6zelli\u011fe sahip olabilmesi ve depolama s\u00fcresi boyunca bu niteliklerini koruyabilmesi ancak s\u00fct protein oran\u0131ndaki art\u0131\u015fla sa\u011flanabilmektedir. Proteinler \u00fcr\u00fcn\u00fcn beslenme y\u00f6n\u00fcnden de\u011feri yan\u0131nda s\u00fct\u00fcn jelle\u015fme mekanizmas\u0131nda da \u00f6nemli bir role sahiptir. Bu y\u00fczden yo\u011furtlar\u0131n protein i\u00e7eri\u011fi \u00f6nemli bir kalite kriteri olarak kodekslerde yer almaktad\u0131r.<\/p>\n<p>Ya\u011fs\u0131z s\u00fct kurumaddesi i\u00e7eri\u011finin yo\u011furt \u00fcretiminde art\u0131r\u0131lmas\u0131; hem protein i\u00e7eri\u011finde bir art\u0131\u015fa neden olmas\u0131 hem de yo\u011furt k\u0131vam\u0131nda etkili olan yo\u011furt toplam kurumaddesinin artmas\u0131n\u0131 sa\u011flamas\u0131 nedeniyle \u00f6nemlidir. Bir\u00e7ok \u00fclkede yo\u011furt \u00fcretiminde kullan\u0131lan inek s\u00fctlerinin kurumadde i\u00e7eriklerinin standardizasyonu yasal d\u00fczenlemeler ile zorunlu hale getirilmi\u015ftir.<\/p>\n<p>Fermente s\u00fctler tebli\u011finde de ayn\u0131 gerek\u00e7elerden hareketle yo\u011furtlarda bulunmas\u0131 gereken en az s\u00fct proteini oran\u0131 %4 ya\u011fs\u0131z kurumadde oran\u0131 da %12 olarak belirlenmi\u015ftir. Sanayide yo\u011furt \u00fcretiminde bu de\u011ferleri sa\u011flamak amac\u0131yla genel olarak 2 yol izlenir. Bunlardan birincisi, s\u00fct\u00fcn vakum evaporasyon tekni\u011fi ile koyula\u015ft\u0131r\u0131lmas\u0131, ikincisi ise s\u00fcte ya\u011fs\u0131z s\u00fct tozu ilavesidir (s\u00fct tozu bir katk\u0131 maddesi de\u011fildir, do\u011fal bir s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr).<\/p>\n<p>Durum b\u00f6yle iken s\u00fct ya\u011fs\u0131z kurumadde oran\u0131n\u0131n kodekste bir spesifikasyon olmaktan \u00e7\u0131kar\u0131lmas\u0131 ve protein oran\u0131n\u0131n %4 den %3\u2018e d\u00fc\u015f\u00fcr\u00fclmesin mant\u0131\u011f\u0131n\u0131 anlamak m\u00fcmk\u00fcn de\u011fildir. Konuyla ilgili uzmanlardan olu\u015fan alt komisyonda onaylanmayan b\u00f6yle bir de\u011fi\u015fikli\u011fin \u00fcst komisyonda onaylanmas\u0131 ise b\u00fcy\u00fck bir skandald\u0131r. <\/p>\n<p>Ortada bilimsel ger\u00e7ekler dururken kodekste b\u00f6yle bir d\u00fczenlemeye gidilmesi, ba\u015fta t\u00fcketicilerin ma\u011fduriyetine neden olacak ve yo\u011furt kalitesini d\u00fc\u015f\u00fcrecektir. Kodekste yap\u0131lan yeni d\u00fczenleme ile yap\u0131lacak yo\u011furtlar \u00e7orba k\u0131vam\u0131nda olacakt\u0131r. Bu durumda yap\u0131lan a\u00e7\u0131klamalar\u0131n aksine yo\u011furtlarda protein yerine \u00e7ok de\u011fi\u015fik katk\u0131lar\u0131n kullan\u0131lmas\u0131na neden olacak ve hileleri art\u0131racakt\u0131r.<\/p>\n<p>Kamuoyuna sayg\u0131lar\u0131m\u0131zla duyururuz&#8230;<\/p>\n<p><strong>Dr. G\u00f6khan G\u00dcNAYDIN<\/strong><\/p>\n<p><strong>Ba\u015fkan <\/strong><\/p>\n<p><strong>(Y\u00f6netim Kurulu ad\u0131na) <\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"YO\u011eURTTA KAL\u0130TE D\u00dc\u015e\u00dcYOR !..\nTar\u0131m ve K\u00f6yi\u015fleri Bakanl\u0131\u011f\u0131\u2018n\u0131n 16 \u015eubat 2009 tarihinde yay\u0131mlad\u0131\u011f\u0131 Tebli\u011f\u2018de yo\u011furttaki protein oran\u0131 %4 \u2018ten %3 \u2018e d\u00fc\u015f\u00fcyor&#8230;\n","protected":false},"author":5,"featured_media":40571,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[2010],"tags":[],"class_list":{"0":"post-968","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-basin-aciklamalari"},"acf":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/posts\/968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/comments?post=968"}],"version-history":[{"count":0,"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/posts\/968\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/media\/40571"}],"wp:attachment":[{"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/media?parent=968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/categories?post=968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eonmeet.com\/pol\/wp-json\/wp\/v2\/tags?post=968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}