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Fermente Süt Ürünleri Teknolojisi I

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Fermente Süt Ürünleri Teknolojisi I 03.01.2017 ÇEŞİTLİ FERMENTE SÜT YOĞURT ÜRÜNLERİ HAZIRLAYAN: ÖĞR.GÖR.ŞEVKİ ÇETİNER SÜZME YOĞURT (strained yogurt) AYRAN 1 03.01.2017 KEFİR – ASYA ve Kuzeydoğu Avrupa ÇÖKELEK KIMIZ – ORTA ASYA SHUBAT – ORTA ASYA QATYG – ORTA ASYA 2 03.01.2017 QUARK – Almanya ve Kuzey Avrupa ASİDOFİLUSLU SÜT – KUZEY AMERİKA ve AVRUPA Kærnemælk – DANİMARKA LEBBEN – ARABİSTAN ve MISIR KİSHK – ARABİSTAN Ymer – DANİMARKA 3 03.01.2017 Boruga – DOMİNİK CUMHURİYETİ Piimä – FİNLANDİYA Viili – FİNLANDİYA kiselo mlyako – BULGARİSTAN Matsoni – GÜRCİSTAN Xynogala – YUNANİSTAN Aludttej – MACARİSTAN Sauermilch – ALMANYA 4 03.01.2017 Jocoque – MEKSİKA YAKULT – JAPONYA leche agria – Nicaragua CALPIS – JAPONYA Surmelk (kulturmelk) – NORVEÇ Tjukkmjølk– NORVEÇ Karnemelk (buttermilk) – HOLLANDA 5 03.01.2017 Lassi – PAKİSTAN Acidofilne – POLANYA Twaróg – POLANYA Dahi – PAKİSTAN Lapte acru – ROMANYA Prostokvasha– RUSYA, UKRAYNA, BELARUS Ryazhenka– RUSYA, UKRAYNA, BELARUS Lapte bătut – ROMANYA 6 03.01.2017 Varenets – RUSYA, UKRAYNA, BELARUS Blaand – İSKOÇYA Kivuguto – RUANDA Tvorog – RUSYA, UKRAYNA, BELARUS A-fil – İSVEÇ Amasi – GÜNEY AFRİKA kiselo mleko – SIRBİSTAN Filmjölk – İSVEÇ 7 03.01.2017 långfil – İSVEÇ Clabber – ABD Lacto – Zimbabwe Kiselo, mlijeko ve kefir – Bosna Hersek Urubu – Brundi Turkic countries (ayran) –Türkiye 8 03.01.2017 Kule, naoto, maziwa ve lala– Kenya Rob – Sudan Ergo – Etyopya Kaymak – Central Asia Smetana – Central & Eastern Europe kermaviili – Finlandiya mileram/kiselo vrhnje – Hırvatistan crème fraîche – Fransa kiselo 9 03.01.2017 sýrður rjómi – İzlanda Skābais ve krējums – Letonya Grietinė – Litvanya Tejföl – Macaristan crema/cream espesa – Meksika Smântână – Romanya kisela pavlaka – Sırbistan rømme – Norveç 10 03.01.2017 Ülke/Bölge Fermente ürün Ülke/Bölge Fermente ürün Ermenistan Matzoon İzlanda Skyr ve Súrmjólk Arabistan Leben, kishk Hindistan Paneer, Dahi, Lassi, Chaas, Mattha, Mishti, Doi ve Shrikhand Orta Asya Chal/Shubat, Chalap, Kumis, Qatyq, Qurt, Suzma Endonezya Dadiah Britanya Laezh-ribod İran Doogh, Kashk, Ghara Bulgaristan Kiselo mlyaka Orta Doğu Leben Çek Cumhuriyeti Kefir yada Acidofilni mleko Japonya Calpis, Yakult Danimarka Kæmemælk, Tykmælk ve Ymer Letonya Rūqušpiens, Kefirs, Skābputra Dominik Boruga Litvanya Rūqpienis, Kefyras Cumhuriyeti Makedonya Kiselomleko Estonya Soured milk ve kefir Meksika Jocoque Finlandiya Piimä ve Viili Moğolistan Airaq, Byaslaq, Taraq, Khuruud Almanya Soured milk, Quark Hollanda Karnemelk (buttermilk) Gürcistan Matsoni Nikaragua Leche agria (Soured milk) Yunanistan Xynogalo yada Xynogola Norveç Surmelk, Kulturmelk, Kefir ve Macaristan Aludttej, Yogurt ve Kefir Tiukköiølk Gräddfil – İsveç KREMADAN YAPILANLAR Ülke/Bölge Fermente ürün Ülke/Bölge Fermente ürün Burindi Urubi İsveç Filmiölk, Lånafil ve A-fil Ülke/Bölge Fermente ürün Ülke/Bölge Fermente ürün Kenya Kule naoto, Maziwa lala, Mursik Bosna Hersek Kiselo mlijeko ve kefir Dünya Geneli Sour cream Sırbistan Kisela pavlaka Etyopya Ergo ABD Clabber Orta Asya Kaymak İsveç Qräddfil Sudan Rob Zambiya Mabisi Orta ve Doğu Avrupa Smetana Pakistan Dahi ve Lassi Zimbavye Lacto Hırvatistan Mileram/Kiselo vrhnje Polonya Soured milk, kefir, buttermilk, Finlandiya Kermaviili Twaróq Fransa Crème fraîche Romanya Lapte bătut, Labte acru, kefir ve Sana İzlanda Sýrőur rjómi Rusya, Ukranya, Kefir, Prostokvasha, Ryazhenka, Belerus Varenets, Tvorog Macaristan Tejföl Ruanda Kivuquto Letonya Skābais krējums İskoçya Blaand Litvanya Qrietinė Sırbistan Kiselo mleko ve Yogurt Meksika Crema/Cream espesa Slovakya Kefir, Acidofilne mlieko Norveç Rømme Slovenya Kislo mleko Romanya Smântânâ Güney Afrika Amasi Kaynak: https://en.wikipedia.org/wiki/Fermented_milk_products 11 03.01.2017 FERMENTASYONUN TANIMI FERMENTE SÜT ÜRÜNERİ Karbonhidratların, anaerobik koşullarda çeşitli mikroorganizmalar tarafından TEKNOLOJİSİ küçük moleküllü kompanentlere parçalanmasıdır. 45 46 FERMENTE SÜT ÜRÜNLERİNİN Fermente süt ürünleri çeşitli starter kültürleri kullanarak sütten değişik BESİN DEĞERİ ve fermentasyonlar,özelliklelaktik asit Fermentasyonu sonucunda elde edilen İNSAN SAĞLIĞI AÇISINDAN ÖNEMİ farklı kıvam ve aromalara sahip süt ürünleridir. 47 48 12 03.01.2017 Protein Fermente ürünlerin ve bu arada en önemli temsilcisi olan yoğurdun bileşimi, Gıdalarla alınan proteinler kolaylıkla parçalanıp absorbe edilip, organizma hammadde olarak kullanılan sütün bileşimine benzemekle beraber az çok tarafından yararlanılıyorsa yüksek kalitededir. değişiklik gösterir. SÜT YOĞURT Su %87,4 %80-84,5 Toplam Kurumadde %12,6 %15,5-20 Yağ %3,7 %2-8 Protein %3,5 %4-8 Laktoz %4,7 %2-5 Mineral madde %0,7 %0,8-1,2 Bu farklılık yoğurt işlenirken sütün çeşitli yollarla kurumadde içeriğinin arttırılmasından ve bakteriyel fermantasyon neticesinde oluşur. 49 50 Proteinlerin kalitesi içerdikleri esansiyel Fermente süt ürünlerindeki proteinin hazmolabilirliği süt proteinine göre aminoasitlerden ileri gelmektedir. daha fazladır. Bunun nedeni ürünlerin işlenmesi sırasında protein partikül büyüklüğünde oluşan azalma, eriyebilirprotein, protein olmayan azot ve serbest aminoasit miktarındaki artıştır. 51 52 13 03.01.2017 Yoğurt proteini süt proteinine kıyasla iki misli daha kolay sindirilebilmektedir. Sütte yoğurttaki protein olmayan azot oranı %16,6 %70’in üzerinde hazmolabilirlik için 6 saat gerekirken yoğurtta bu süre gibi bir değerle (sade yoğurtta %8,2) 3 saate inmektedir. süttekinden 10 misli fazla bulunmaktadır. 53 54 Fermente ürünlere ilaveten sütteki Ca-kazeinattan ileri gelen tamponlayıcı etki ortadan kalktığından midenin pH’sı yoğurt yendikten Yağ sonra pepsinin çalıştığı optimum düzeye kolayca iner. Depo Yağ: Bunlar doymuş yağ asitlerini içerir, enerji kaynağı olarak ve önemli organların koruyucusu olarak işlevini görür. 55 56 14 03.01.2017 Strüktürel Yağ: Bunlar proteinlerleÖzellikle beyin gibi bölgelerde birlikte Fermente süt ürünlerinde bulunan yağların hazmolabilirliği süte oranla daha kolaydır. birçok hücrenin membranını oluşturur. Şöyle ki: Modern üretimde süte uygulanan Homojenizasyon işlemi yağın hazmolmasını Kolaylaştırırve 57 58 Fermentasyon sırasında süt yağının kısmen hidrolizasyonu onun süratle vücutta Laktoz yarayışlı ve kullanılabilirhale dönüşmesine yardımcı olur. İnsan beslenmesinde laktozun önemi şöyle özetlenebilir 1- Enerji kaynağı olarak kullanılır(4kcal/g) 2- Beyin ve sinir dokularının oluşumunda yeralan serebrozitlerin sentezinde bünyesinde bulunan galaktozrol oynar. 3- Gastrointestinal işlevi motive eder. 4- Barsaklarda istenmeyen mikroorganizmaların gelişimini dolaylı olarak inhibe eder. 5- Vücudun kalsiyumve fosfordan daha iyi yararlanmasını sağlar. 6- Bünyesinde bulundurduğu galaktozyardımı ile yağdan daha iyi yararlanılmasını sağlar. 7- Tipik barsak florasını geliştirici etki yapar. 59 60 15 03.01.2017 Laktaz enzimi yetersizliği nedeni ile laktoz intoleransı gösteren kişilerin fermente süt ürünlerini tolere edebildikleri bilinmektedir. Fermente süt ürünlerinde bulunan laktozun hazmolabilirliği süte oranla daha yüksektir. Çünkü fermentasyon süresince 1/3’ü veya 1/2’si hidrolize olmaktadır. 61 62 Laktik asidin birçok fizyolojik ve biyolojik fonksiyonları vardır. Bunlar: Laktik Asit Fermente süt ürünleri işlenirken laktozun fermentasyonu sonucunda 1- Fermente süt ürünlerinin kalitemuhafazasını arttırır. laktik asit miktarı artmaktadır. Yoğurtta laktik asit %0,85-0,95 oranında 2- Ürünlerin hafif ekşimsi, ferahlatıcı tat almasına katkıda bulunur. bulunmaktadır. 3- Zararlı mikroorganizmalara karşı antagonistik etki yapar. 4- Süt proteinlerini ince pıhtı şeklinde çöktürerek hazmolabilirliğini arttırır. 5- Mideden besinlerin geçişini hızlandırır. 6- Kalsiyum, fosfor ve demirden yararlanmayı arttırır. 63 64 16 03.01.2017 A vitamini,B12, C, kolin ve biotin için süte göre azalma oranlarını sırasıyla Vitamin %56, 72, 71, 95–61 olarakbelirtmektedirler. Davis (1978) yoğurdu B vitaminler fabrikası olarak tanımlarken Acott ve Labuza (1972) yoğurtta nikotinikasit hariç diğer vitaminlerin süte oranla daha az olarak bulunduğunu öne sürmektedirler. 65 66 Aslında yoğurtta bulunan vitamin miktarları bazı faktörlerden etkilenmektedir. 2- Isıl İşlem: 1- Hammadde çiğ süt karışımının vitamin içeriği: Fermente süt ürünlerinde bu arada yoğurtta kullanılan yüksek sıcaklık Yoğurda işlenirken sütün zenginleştirilmesi işleminde kullanılan yöntem süt C, B6,B12 ve folik asitte kayıplara neden olmaktadır. karışımının vitamin miktarını oldukça etkilemektedir. Örneğin süt kurumaddesinin arttırılmasında hiperfiltrasyon kullanılıyorsa vitamince zengin bir karışım elde edilmektedir. 67 68 17 03.01.2017 3- Starter kültürleri tarafından kullanılma ve üretilme: 4- Depolama: Fermentasyon sürecinde bazı vitaminler mikroorganizmalar tarafından Fermente ürünlerin tüketileceği zamana kadar geçen sürede de bir takım kullanılırken, bazıları sentezlenmektedir. vitamin kayıpları söz konusudur. Genel olarak yoğurttaki B1, B2 vitaminleri ile niasin ve folik asidin arttığı Özellikle yoğurdun depolanması sırsında folik asit ve B12’de düşmeler görülmüştür. B12 ve C vitamininin azaldığı, B6, biotin ve pantotenik asidin çok az değiştiği varsayılmaktadır. A vitamini miktarı ürünün yağ miktarına bağlı olarak değişmektedir. 69 70 Mineraller Büyümeyi Arttırıcı Etkisi Süt fermente ürünlere işlenirken uygulanan Fermente edilmemiş sütle beslenenlere oranla, yoğurtla beslenen farelerde kurumadde artışıyla minerallerde de önemli ölçüde kilo kazanıldığı ortaya konmuştur. bir miktar artış söz konusudur. Bu hipoteze bağlı olarak yoğurdun büyümeyi arttırıcı bir öğe içerdiği deneysel Burada önemli olan Ca ’un durumudur. olarak ortaya konmuş ve bu
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