![\"\"](\"http:\/\/www.sutyo.com\/wp-content\/uploads\/2018\/11\/bafra-manda-kaymak-\u00e7amurda.jpg\")
<\/p>\nYrd. Do\u00e7. Dr. Zeki G\u00dcRLER<\/p>\n
Manda \u00dcr\u00fcnleri
\nS\u00fct ve S\u00fct \u00dcr\u00fcnleri
\n\u2022 Manda s\u00fct\u00fc
\n\u2022 Afyon kayma\u011f\u0131
\n\u2022 L\u00fcle kayma\u011f\u0131
\n\u2022 Manda yo\u011furdu
\n\u2022 Dondurma
\n\u2022 Manda tereya\u011f\u0131
\n\u2022 Manda peyniri
\n\u2022 Mozzarella peyniri
\nEt ve Et \u00dcr\u00fcnleri
\n\u2022 Manda eti
\n\u2022 Sucuk
\n\u2022 Past\u0131rma<\/p>\n
<\/p>\n
Manda s\u00fct\u00fc i\u00e7eri\u011fi (%) (Naydenova L., 1993)
\nT\u00fcr Su KM Protein Ya\u011f Kazein Laktoz
\nManda 82,7 17,50 4,2 7,7 3,5 4,7
\n\u0130nek 87,6 12,40 3,5 3,4 3,0 4,6
\nKoyun 83,9 18,50 5,7 7,2 4,5 4,6
\nKe\u00e7i 86,9 13,40 3,6 4,3 3,0 4,5
\nKM: Kurumadde
\nManda ve inek s\u00fct\u00fc bile\u015fimi (Naydenova L.1993)
\n\u0130nek Manda
\nToplam kuru madde % 13 16,3
\nYa\u011f % 4,3 7,9
\nProtein % 3,6 4,2
\nLaktoz % 4,6 4,7
\nTakoferol mg\/gr % 0,31 0,33
\nKolesterol mg\/gr 3,14 0,65
\nKalsiyum mg\/100gr 165 264
\nFosfor mg\/100gr 213 208
\nMagnezyum mg\/100gr 23 307
\nPotasyum mg\/100gr 185 107
\nSodyum mg\/100gr 73 65
\nVitamin A karoten i\u00e7eren IU 30,3 33
\nVitamin C mg\/100gr 1,9 6,7
\nManda S\u00fct\u00fc ve \u00d6zellikleri
\n\u2022 Manda s\u00fct\u00fcnde;
\n\u2022 Kurumadde, ya\u011f, protein (kazein) ve mineral
\nmadde oranlar\u0131 di\u011fer \u00e7iftlik hayvanlar\u0131na g\u00f6re
\ndaha y\u00fcksektir.
\n\u2022 Bu \u00f6zelli\u011fi s\u00fct teknolojisi y\u00f6n\u00fcnden \u00e7ok
\n\u00f6nemlidir.
\n\u2022 Manda s\u00fct\u00fcn\u00fcn k\u0131ymetini y\u00fcksek ya\u011f oran\u0131 ve
\ns\u00fct \u00fcr\u00fcnlerinin y\u00fcksek kalorili olmas\u0131ndand\u0131r.
\n\u2022 Y\u00fcksek ya\u011f oran\u0131 nedeniyle \u00f6zellikle \u00e7ocuklar\u0131n
\nbeslenmesinde \u00f6nerilmektedir.
\n\u2022 Mineral bak\u0131m\u0131ndan \u00e7ok zengindir. Vitamin ve
\nmikro elementler gibi maddelerce de
\nzengindir.
\n\u2022 Manda s\u00fct\u00fc tuz i\u00e7eri\u011fi inek s\u00fct\u00fcnden azd\u0131r.
\n\u2022 Manda s\u00fct ya\u011f\u0131 bile\u015fiminde fosfolipitler ve
\ndoymu\u015f ya\u011f asitlerinin oran\u0131 daha fazla oldu\u011fu
\ni\u00e7in,
\n\u2022 Manda ya\u011flar\u0131n\u0131n k\u0131vam\u0131, donma ve erime
\nnoktalar\u0131 ile iyot say\u0131s\u0131 inek s\u00fct\u00fcne g\u00f6re bir
\nhayli farkl\u0131d\u0131r.
\n\u2022 Kolestrol miktar\u0131da inek s\u00fct\u00fcne g\u00f6re d\u00fc\u015f\u00fckt\u00fcr.
\n\u2022 Mandalar ye\u015fil yemlerle ald\u0131klar\u0131 karotenin
\ntamam\u0131n\u0131 A vitaminine \u00e7evirdikleri i\u00e7in
\ns\u00fctlerinin rengi, inek s\u00fct\u00fcne oranla daha
\nbeyazd\u0131r.
\n\u2022 Bu nedenle A vitamini y\u00f6n\u00fcnden zengindir.
\n\u2022 Fosfor i\u00e7eri\u011fi bak\u0131m\u0131ndan inek s\u00fct\u00fcn\u00fcn iki
\nkat\u0131d\u0131r.
\n\u2022 B vitamini kompleksleri ve C vitamini inek s\u00fct\u00fc
\nile ayn\u0131 d\u00fczeydedir.
\n\u2022 Ancak manda s\u00fct\u00fc ribofilavince inek s\u00fct\u00fcnden
\ndaha d\u00fc\u015f\u00fckt\u00fcr .
\nManda S\u00fct\u00fc \u00dcr\u00fcnleri
\n\u2022 Afyon Kayma\u011f\u0131:
\n\u2022 Manda s\u00fct\u00fcn\u00fcn ya\u011fl\u0131 k\u0131sm\u0131n\u0131n de\u011ferlendirilmesi ile
\nelde edilen bir s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr.
\n\u2022 Krema ve Kaymak Tebli\u011finde, Kaymak; a\u011f\u0131rl\u0131k\u00e7a en az
\n%60 oran\u0131nda s\u00fct ya\u011f\u0131 i\u00e7eren kremay\u0131
\n\u2022 Afyon kayma\u011f\u0131n\u0131 ise; manda s\u00fct\u00fcn\u00fcn tekni\u011fine uygun
\nkaynat\u0131larak 92 C’ de en az 2 dakika tutulmas\u0131 ve
\ntekni\u011fine uygun so\u011futulmas\u0131 ile elde edilen \u00fcr\u00fcn\u00fc
\nifade eder.
\n\u2022 \u015eeklinden dolay\u0131 Tabak ve L\u00fcle (Rulo) kayma\u011f\u0131 olmak
\n\u00fczere iki \u015fekilde \u015fat\u0131\u015fa sunulmaktad\u0131r.
\nTabak Kayma\u011f\u0131 L\u00fcle (Rulo) Kayma\u011f\u0131
\n\u2022 \u00dclkemizde \u00f6zellikle mandan\u0131n fazla bulundu\u011fu
\nillerimizde (Afyonkarahisar, Edirne, \u0130stanbul,
\nBursa) yap\u0131lmaktad\u0131r.
\n\u2022 \u0130nek s\u00fct\u00fcnden yap\u0131lan kaymaklar ince ve sar\u0131
\nrenkli olmaktad\u0131r.
\n\u2022 Oysaki, manda s\u00fct\u00fcnden yap\u0131lan kaymaklar
\nporselen beyaz\u0131 renginde ve kal\u0131n olmaktad\u0131r.
\n\u2022 Rand\u0131man olarak ise %8 ya\u011fl\u0131 10 l manda
\ns\u00fct\u00fcnden yakla\u015f\u0131k 1,0-1.20 kg kaymak elde
\nedilmektedir.
\n\u2022 Kaymak yap\u0131m\u0131 geleneksel y\u00f6ntemle yakla\u015f\u0131k
\nolarak 32 saat s\u00fcrmektedir.
\n\u2022 Kaymak, belirli bir \u00fcretim standard\u0131 olmayan
\nk\u00fc\u00e7\u00fck aile i\u015fletmelerinde yap\u0131lmaktad\u0131r.
\n\u2022 Bu durum baz\u0131 hijyen sorunlar\u0131n\u0131 ortaya
\n\u00e7\u0131karmaktad\u0131r.
\n\u2022 Bu sorunlar ise \u00fcr\u00fcn\u00fcn raf \u00f6mr\u00fcn\u00fc k\u0131saltmakla
\nberaber halk sa\u011fl\u0131\u011f\u0131 sorunlar\u0131na yol
\na\u00e7abilmektedir.
\n\u2022 Yeterli hijyenik ko\u015fullarda \u00fcretilmeyen kayma\u011f\u0131n
\nraf \u00f6mr\u00fcn\u00fcn k\u0131sa olmas\u0131 \u00fcr\u00fcn\u00fcn pazarlanmas\u0131n\u0131
\nzorla\u015ft\u0131rarak \u00fcretimin miktar\u0131n\u0131n d\u00fc\u015f\u00fck d\u00fczeyde
\nolmas\u0131na neden olmaktad\u0131r.
\n\u2022 Manda s\u00fct\u00fcn\u00fcn yeterli d\u00fczeyde bulunmamas\u0131
\nkaymak \u00fcretiminde inek s\u00fct\u00fc kullan\u0131m\u0131na neden
\nolmu\u015ftur.
\n\u2022 Bundan dolay\u0131 esas manda kayma\u011f\u0131 giderek yok
\nolmaya ba\u015flam\u0131\u015ft\u0131r.
\n\u2022 B\u00fct\u00fcn bu olumsuzluklar sonucunda manda say\u0131s\u0131
\ngiderek azalmaktad\u0131r.
\n\u2022 Manda s\u00fct\u00fcn\u00fcn daha iyi de\u011ferlendirilmesine
\ny\u00f6nelik bir \u00fcr\u00fcn, Mozzarella peyniri:
\n\u2022 \u0130talyan\u0131n manda s\u00fct\u00fcnden yap\u0131lan en me\u015fhur
\npeynir \u00e7e\u015fidinden biridir.
\n\u2022 Pasta-filata grubu yum\u015fak tipte (su oran\u0131 %45
\nfazla olan) bir peynirdir.
\n\u2022 Peynir \u00fcretimi, telemenin asitlenmesinden
\nsonara (ph 4,9) s\u0131cak suda ha\u015flan\u0131rken
\nyo\u011frularak ger\u00e7ekle\u015ftirilir.
\n\u2022 Daha sonra elle veya makina ile \u015fekillendirilir.
\n\u2022 \u015eekillendirme i\u015fleminden sonra so\u011fuk suda
\nbekletilir.
\n\u2022 Bu i\u015flemin arkas\u0131ndan %2\u2019lik tuzlu salamura
\nsuyu i\u00e7erisinde farkl\u0131 b\u00fcy\u00fckl\u00fckteki
\nambala\u015flarda sat\u0131\u015fa sunulur.
\n\u2022 Rand\u0131man yakla\u015f\u0131k olarak 5 l s\u00fctten 1,0 kg
\npeynir elde edilir.
\n\u2022 Bu peynir ba\u015fl\u0131ca pizza yap\u0131m\u0131nda kullan\u0131ld\u0131g\u0131
\n\u011fibi bir \u00e7ok yemek ve salatalarda da yer
\nalmaktad\u0131r.
\n\u2022 Mozzarella \u00fcretimi s\u0131ras\u0131nda olu\u015fan peynir alt\u0131
\nsuyundan ise Ricotta ad\u0131nda bir \u00e7e\u015fit lor peyniri
\nelde edilmektedir.
\n\u2022 Bu \u00fcr\u00fcn de \u00e7ok k\u0131ymetli olup \u00e7ok iyi bir pazar\u0131
\nbulunmaktad\u0131r.
\nMozzarela Peyniri Ricotta Peyniri
\n\u2022 Bu s\u00fct \u00fcr\u00fcnlerin yan\u0131 s\u0131ra;
\n\u2022 Manda yo\u011furdu
\n\u2022 Manda tereya\u011f\u0131
\n\u2022 Dondurma
\n\u2022 Kaymakl\u0131 lokum gibi \u00e7e\u015fitli \u00fcr\u00fcnlerin
\n\u00fcretimlerinde kullan\u0131lmaktad\u0131r.
\nManda Eti ve \u00dcr\u00fcnleri
\n\u2022 Manda Eti
\n\u2022 Manda eti kimyasal i\u00e7eri\u011fi, besin de\u011feri ve tad\u0131
\nbak\u0131m\u0131ndan s\u0131\u011f\u0131r etine benzemektedir.
\n\u2022 Mandalar\u0131n g\u00f6\u011f\u00fcs kenarlar\u0131nda daha fazla ya\u011f
\nbirikir, adaleler aras\u0131na ise daha az ya\u011f birikir.
\n\u2022 Manda eti, s\u0131\u011f\u0131r etine g\u00f6re biraz daha koyu
\nk\u0131rm\u0131z\u0131d\u0131r.
\n\u2022 Mandan\u0131n ya\u011flar\u0131 beyazd\u0131r, s\u0131\u011f\u0131r\u0131n ise sar\u0131ms\u0131
\nrenktedir. Malaklar\u0131n eti daha a\u00e7\u0131k renktedir.
\n\u2022 Halk aras\u0131nda manda etinin tad\u0131 ve besin
\nde\u011ferinin s\u0131\u011f\u0131r etine g\u00f6re d\u00fc\u015f\u00fck oldu\u011fu
\nsan\u0131lmaktad\u0131r .
\n\u2022 Bunun nedeni mandan\u0131n yayg\u0131n oldu\u011fu \u00e7o\u011fu
\n\u00fclkelerde eskiden mandan\u0131n g\u00fcc\u00fcnden
\nyararlan\u0131l\u0131yor olu\u015fu sebebiyle etinin sert, kuru
\nve kalitesiz oldu\u011fu \u00f6n yarg\u0131s\u0131d\u0131r.
\n\u2022 E\u011fer mandalar eti i\u00e7in beslenip ve k\u00fc\u00e7\u00fck ya\u015fta
\nkesilirse eti s\u0131\u011f\u0131r etinden daha lezzetli olur.
\nManda ve s\u0131\u011f\u0131r etinin bile\u015fenleri (100 gr) (Soysal,2006)
\nBile\u015fen Manda S\u0131\u011f\u0131r
\nKalori (kcal) 131.0 289.0
\nProtein (gr) 26.8 24.0
\nYa\u011f (gr) 1.8 21.0
\nKolesterol (gr) 61.0 90.0
\nMineral (mg) 641.8 584.0
\nVitamin (mg) 21.0 18.5
\n\u2022 Manda eti, daha d\u00fc\u015f\u00fck kolestrol, ya\u011f ve kalori
\nde\u011ferleri ile inek etine g\u00f6re \u00fcst\u00fcnl\u00fck
\nsa\u011flamaktad\u0131r.
\n\u2022 Manda eti taze et olarak kullan\u0131ld\u0131g\u0131 gibi sucuk,
\nsalam ve past\u0131rma \u00fcretiminde
\nkullan\u0131lmaktad\u0131r.
\n\u2022 Bunlar\u0131n ba\u015f\u0131nda sucuk \u00fcretimi gelmektedir.
\n\u2022 Sucuk hamuruna %10-30 oran\u0131nda kat\u0131lmas\u0131
\n\u00fcr\u00fcn\u00fcn lezzet, aroma ve ren\u011fini olumlu y\u00f6nde
\netkilemektedir.
\n\u2022 Ayr\u0131ca, sucugun fermentasyon s\u00fcresini
\nk\u0131saltmaktad\u0131r.
\n\u2022 Sonu\u00e7 olarak,
\n\u2022 T\u00fcrkiye\u2019de gelinen bu noktada,
\n\u2022 Manda yeti\u015ftiricili\u011fi adeta yok olmu\u015ftur. T\u00fcrkiye\u2019de
\nmevcut durumun tersine \u00e7evrilebilmesi i\u00e7in,
\n\u2022 \u0130talya\u2019da manda s\u00fct\u00fcnden \u00fcretilen ve D\u00fcnya\u2019ca me\u015fhur
\nolan Mozzarella peyniri gibi, manda \u00fcr\u00fcnleri
\n\u00e7e\u015fitlendirilmeli, marka olabilecek \u00fcr\u00fcnler i\u00e7in
\nara\u015ft\u0131rma kurulu\u015flar\u0131 taraf\u0131ndan projeler olu\u015fturulmal\u0131
\nve bu projeler \u00f6ncelikli destek kapsam\u0131na al\u0131nmal\u0131d\u0131r.
\n\u2022 Ayr\u0131ca, manda yeti\u015ftiricili\u011fi yapan k\u00fc\u00e7\u00fck \u00f6l\u00e7ekli
\ni\u015fletmelerin i\u015fletme \u00f6l\u00e7e\u011fini b\u00fcy\u00fctme \u00e7abalar\u0131na ve
\nmandadan elde edilen \u00fcr\u00fcnlerin (et, s\u00fct, kaymak, deri
\ngibi) piyasada hak etti\u011fi fiyata sat\u0131lmas\u0131na devlet
\ntaraf\u0131ndan gerekli te\u015fvik ve destekler sa\u011flanmal\u0131d\u0131r.
\n\u2022 Halk\u0131n bilin\u00e7lendirilmesi yoluyla da manda
\n\u00fcr\u00fcnlerine olan talebin canland\u0131r\u0131lmas\u0131
\ngerekmektedir.
\n\u2022 Kayma\u011f\u0131n raf \u00f6mr\u00fcn\u00fc art\u0131rmaya y\u00f6nelik
\n\u00e7al\u0131\u015fmalar yap\u0131lmal\u0131d\u0131r.
\n\u2022 \u00d6zellikle s\u00fct ve kaymak gibi \u00fcr\u00fcnlerin organik
\nmarka halinde etiketlenerek g\u0131da g\u00fcvenli\u011fine
\nuygun \u015fekilde de\u011fer fiyat\u0131na pazarlabilmesine
\n\u00e7al\u0131\u015f\u0131lmal\u0131d\u0131r.<\/p>\n
Kaynak: manda s\u00fct\u00fc<\/a><\/p>","protected":false},"excerpt":{"rendered":" Manda \u00dcr\u00fcnlerini Ekonomik De\u011feri Nas\u0131l Art\u0131r\u0131labilir Yrd. Do\u00e7. Dr. Zeki G\u00dcRLER Manda \u00dcr\u00fcnleri S\u00fct ve S\u00fct \u00dcr\u00fcnleri \u2022 Manda s\u00fct\u00fc \u2022 Afyon kayma\u011f\u0131 \u2022 L\u00fcle kayma\u011f\u0131 \u2022 Manda yo\u011furdu \u2022 Dondurma \u2022 Manda tereya\u011f\u0131 \u2022 Manda peyniri \u2022 Mozzarella peyniri Et ve Et \u00dcr\u00fcnleri \u2022 Manda eti \u2022 Sucuk \u2022 Past\u0131rma Manda s\u00fct\u00fc i\u00e7eri\u011fi (%) … Okumaya devam et “Manda \u00dcr\u00fcnlerini Ekonomik De\u011feri Nas\u0131l Art\u0131r\u0131labilir”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[78],"tags":[252,172,242,241,73,74],"class_list":["post-1126","post","type-post","status-publish","format-standard","hentry","category-sut","tag-bafra-manda","tag-manda","tag-manda-eti","tag-manda-kaymak","tag-manda-sutu","tag-manda-yogurdu"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=1126"}],"version-history":[{"count":1,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1126\/revisions"}],"predecessor-version":[{"id":1128,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1126\/revisions\/1128"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=1126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=1126"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=1126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}