{"id":252,"date":"2024-07-24T16:24:50","date_gmt":"2024-07-24T16:24:50","guid":{"rendered":"http:\/\/www.sutyo.com\/?p=252"},"modified":"2024-07-24T16:24:50","modified_gmt":"2024-07-24T16:24:50","slug":"sut_urunleri_imalati","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/sut_urunleri_imalati\/","title":{"rendered":"S\u00fct \u00dcr\u00fcnleri \u0130malat\u0131"},"content":{"rendered":"

S\u00fct \u00dcr\u00fcnleri \u0130malat\u0131<\/h1>\n

T\u00fcrk G\u0131da Kodeksi<\/a>ne G\u00f6re S\u00fct ve S\u00fct \u00dcr\u00fcnleri \u0130malat\u0131 ve Tan\u0131mlar\u0131 a\u015fa\u011f\u0131da anlat\u0131lm\u0131\u015ft\u0131r.<\/p>\n

Koyula\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct<\/strong>: Ya\u011fl\u0131, ya\u011f\u0131 k\u0131smen veya tamamen al\u0131nm\u0131\u015f s\u00fctten veya bu \u00fcr\u00fcnlerin kar\u0131\u015f\u0131m\u0131ndan suyun k\u0131smi olarak uzakla\u015ft\u0131r\u0131lmas\u0131 ile elde edilen, i\u00e7ine s\u00fcttozu ve\/veya krema kat\u0131labilen, \u015fekerli veya \u015fekersiz s\u0131v\u0131 \u00fcr\u00fcn\u00fc,<\/p>\n

S\u00fcttozu:<\/strong> Ya\u011fl\u0131, ya\u011f\u0131 k\u0131smen veya tamamen al\u0131nm\u0131\u015f s\u00fctten, kremadan veya bu \u00fcr\u00fcnlerin kar\u0131\u015f\u0131m\u0131ndan suyun uzakla\u015ft\u0131r\u0131lmas\u0131 ile elde edilen ve son \u00fcr\u00fcnde nem i\u00e7eri\u011finin a\u011f\u0131rl\u0131k\u00e7a en fazla %5 oran\u0131nda oldu\u011fu kat\u0131 \u00fcr\u00fcn\u00fc,”<\/p>\n

S\u00fct retentat\u0131: Ya\u011fl\u0131, yar\u0131m ya\u011fl\u0131 veya ya\u011fs\u0131z s\u00fctten ultrafiltrasyonla s\u00fct proteinleri ve s\u00fct ya\u011f\u0131n\u0131n konsantre edilmesiyle elde edilen s\u0131v\u0131 \u00fcr\u00fcn\u00fc,<\/p>\n

S\u00fct permeat\u0131: Ya\u011fl\u0131, yar\u0131m ya\u011fl\u0131 ve ya\u011fs\u0131z s\u00fctten ultrafiltrasyonla s\u00fct proteinleri ve s\u00fct ya\u011f\u0131n\u0131n ayr\u0131lmas\u0131yla elde edilen s\u0131v\u0131 \u00fcr\u00fcn\u00fc,<\/p>\n

Laktoz: Normal olarak, susuz laktoz miktar\u0131, kuru maddede a\u011f\u0131rl\u0131k\u00e7a %99′ dan az olmayan peyniralt\u0131 suyundan elde edilen ve susuz formda veya bir molek\u00fcl kristalizasyon suyu i\u00e7eren veya her iki formun kar\u0131\u015f\u0131m\u0131 \u015feklinde olabilen s\u00fct\u00fcn do\u011fal bir bile\u015fenini<\/p>\n

ifade eder.<\/p>\n

Koyula\u015ft\u0131r\u0131lm\u0131\u015f S\u00fctlere Ait Ya\u011f ve Kuru Madde Oranlar\u0131<\/p>\n

S\u00fct Ya\u011f\u0131
\n(A\u011f\u0131rl\u0131k\u00e7a, %)
\nS\u00fct Kuru Maddesi
\n(A\u011f\u0131rl\u0131k\u00e7a, %)
\nKoyula\u015ft\u0131r\u0131lm\u0131\u015f Ya\u011fs\u0131z S\u00fct
\nS\u00fct Ya\u011f\u0131\u22641
\nEn az 20
\nKoyula\u015ft\u0131r\u0131lm\u0131\u015f Yar\u0131m Ya\u011fl\u0131 S\u00fct
\n1<S\u00fct Ya\u011f\u0131\u22647,5 En az 20 Koyula\u015ft\u0131r\u0131lm\u0131\u015f Tam Ya\u011fl\u0131 S\u00fct S\u00fct Ya\u011f\u0131 >7,5
\nEn az 25
\nKoyula\u015ft\u0131r\u0131lm\u0131\u015f Y\u00fcksek Ya\u011fl\u0131 S\u00fct
\nS\u00fct Ya\u011f\u0131\u226515
\nEn az 26,5
\n\u015eekerli Koyula\u015ft\u0131r\u0131lm\u0131\u015f Ya\u011fs\u0131z S\u00fct
\nS\u00fct Ya\u011f\u0131\u22641
\nEn az 24
\n\u015eekerli Koyula\u015ft\u0131r\u0131lm\u0131\u015f Yar\u0131m Ya\u011fl\u0131 S\u00fct
\n1<S\u00fct Ya\u011f\u0131\u22648 En az 24 \u015eekerli Koyula\u015ft\u0131r\u0131lm\u0131\u015f Tam Ya\u011fl\u0131 S\u00fct S\u00fct Ya\u011f\u0131 >8
\nEn az 28
\nS\u00fcttozlar\u0131n\u0131n Bile\u015fimi<\/p>\n

S\u00fct Ya\u011f\u0131 (A\u011f\u0131rl\u0131k\u00e7a,%)
\nNem Miktar\u0131* (A\u011f\u0131rl\u0131k\u00e7a, %)
\nYa\u011fs\u0131z S\u00fcttozu
\nS\u00fct Ya\u011f\u0131?1,5
\nEn fazla % 5
\nYar\u0131m Ya\u011fl\u0131 S\u00fcttozu
\n1,5 <S\u00fct Ya\u011f\u0131 ?26
\nEn fazla % 5
\nTam Ya\u011fl\u0131 S\u00fcttozu
\n26 <S\u00fct Ya\u011f\u0131 ? 42 En fazla % 5 Y\u00fcksek Ya\u011fl\u0131 S\u00fcttozu S\u00fct Ya\u011f\u0131>42
\nEn fazla % 5<\/p>\n

* S\u00fct kuru maddesi ve ya\u011fs\u0131z s\u00fct kuru maddesi, laktozun kristalizasyon suyunu da i\u00e7ermektedir.<\/p>\n

Fermente s\u00fct \u00fcr\u00fcn\u00fc: S\u00fct\u00fcn uygun mikroorganizmalar taraf\u0131ndan fermentasyonu ile pH de\u011ferinin koag\u00fclasyona yol a\u00e7acak veya a\u00e7mayacak \u015fekilde d\u00fc\u015f\u00fcr\u00fclmesi sonucu olu\u015fan ve i\u00e7ermesi gereken mikroorganizmalar\u0131 yeterli say\u0131da, canl\u0131 ve aktif olarak bulunduran s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/p>\n

Yo\u011furt: Fermentasyonda spesifik olarak Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus\u2019 un simbiyotik k\u00fclt\u00fcrlerinin kullan\u0131ld\u0131\u011f\u0131 fermente s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/p>\n

Asidofiluslu s\u00fct: Fermentasyonda spesifik olarak Lactobacillus acidophilus k\u00fclt\u00fcr\u00fcn\u00fcn kullan\u0131ld\u0131\u011f\u0131 fermente s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/p>\n

Kefir: Fermentasyonda spesifik olarak Lactobacillus kefiri, Leuconostoc, Lactococcus ve Acetobacter cinslerinin de\u011fi\u015fik su\u015flar\u0131 ile laktozu fermente eden (Kluyveromyces marxianus) ve etmeyen mayalar\u0131 (Saccharomyces unisporus, Saccharomyces cerevisiae ve Saccharomyces exiguus) i\u00e7eren starter k\u00fclt\u00fcrler ya da kefir tanelerinin kullan\u0131ld\u0131\u011f\u0131 fermente s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/p>\n

K\u0131m\u0131z: Fermentasyonda spesifik olarak Lactobacillus delbrueckii subsp. bulgaricus ve Kluyveromyces marxianus k\u00fclt\u00fcrlerinin kullan\u0131ld\u0131\u011f\u0131 fermente s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/p>\n

Ayran: Yo\u011furda su kat\u0131larak veya kuru maddesi ayarlanan s\u00fcte Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus\u2019 un k\u00fclt\u00fcrleri kat\u0131larak haz\u0131rlanan fermente s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/p>\n

Konsantre fermente s\u00fct \u00fcr\u00fcnleri: Protein oran\u0131 fermentasyondan \u00f6nce veya sonra en az %5,6 oran\u0131na y\u00fckseltilmi\u015f s\u00fczme yo\u011furt veya torba yo\u011furdu, k\u0131\u015f yo\u011furdu, labneh, tuzlu yo\u011furt, kurut gibi fermente s\u00fct \u00fcr\u00fcnlerini,<\/p>\n

Toz\/kurutulmu\u015f fermente s\u00fct \u00fcr\u00fcnleri: Nem oran\u0131 %5\u2019in alt\u0131nda olan yo\u011furt tozu gibi fermente s\u00fct \u00fcr\u00fcnlerini,<\/p>\n

\u00c7e\u015fnili fermente s\u00fct \u00fcr\u00fcnleri: A\u011f\u0131rl\u0131k\u00e7a en fazla %50\u2019si kadar \u015feker ve\/veya tatland\u0131r\u0131c\u0131, meyve ve sebzeler ve bunlar\u0131n sular\u0131, p\u00fcreleri, pulplar\u0131 ve bunlardan \u00fcretilen preparatlar ve konserveler, tah\u0131llar, bal, \u00e7ikolata, sert kabuklu yemi\u015fler, kahve, baharat ve di\u011fer taklit ve ta\u011f\u015fi\u015fe neden olmayan lezzet verici g\u0131dalar gibi s\u00fct bazl\u0131 olmayan bile\u015fenler i\u00e7eren kompozit s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/p>\n

Fermentasyon sonras\u0131 \u0131s\u0131l i\u015flem g\u00f6rm\u00fc\u015f fermente s\u00fct \u00fcr\u00fcn\u00fc: Fermentasyonu \u0131s\u0131l i\u015flemle durdurulmu\u015f s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/p>\n

Yo\u011furt ve Ayran \u0130\u00e7in Ya\u011f Oranlar\u0131<\/p>\n

Ya\u011f Oran\u0131
\nTam ya\u011fl\u0131 yo\u011furt
\ns\u00fct ya\u011f\u0131 \u2265 % 3,8
\nYar\u0131m ya\u011fl\u0131 yo\u011furt
\n% 2 > s\u00fct ya\u011f\u0131 \u2265 % 1,5
\nYa\u011fs\u0131z yo\u011furt
\ns\u00fct ya\u011f\u0131 \u2264 % 0,5
\n%….. ya\u011fl\u0131 yo\u011furt
\nTam ya\u011fl\u0131, yar\u0131m ya\u011fl\u0131 ve ya\u011fs\u0131z yo\u011furt s\u0131n\u0131flar\u0131 d\u0131\u015f\u0131nda kalan s\u00fct ya\u011f\u0131<\/p>\n

Tam ya\u011fl\u0131 ayran
\ns\u00fct ya\u011f\u0131 \u2265 % 1,8
\nYar\u0131m ya\u011fl\u0131 ayran
\n% 1,2 > s\u00fct ya\u011f\u0131 \u2265 % 0,8
\nYa\u011fs\u0131z ayran
\ns\u00fct ya\u011f\u0131 \u2264 % 0,5
\n%….. ya\u011fl\u0131 ayran
\nTam ya\u011fl\u0131, yar\u0131m ya\u011fl\u0131 ve ya\u011fs\u0131z ayran s\u0131n\u0131flar\u0131 d\u0131\u015f\u0131nda kalan s\u00fct ya\u011f\u0131
\n\u00dcr\u00fcn \u00d6zellikleri<\/p>\n

Fermente S\u00fct \u00dcr\u00fcn\u00fc
\nYo\u011furt
\nAsidofiluslu S\u00fct
\nAyran
\nKefir
\nK\u0131m\u0131z
\nS\u00fct Proteini*<\/p>\n

(A\u011f\u0131rl\u0131k\u00e7a %)
\nEn az 2,7
\nEn az 3,0
\nEn az 2,7
\nEn az 2,0
\nEn az 2,7
\n–
\nS\u00fct ya\u011f\u0131
\n(A\u011f\u0131rl\u0131k\u00e7a %)
\nEn fazla 10
\nEn fazla 15
\nEn fazla 15
\n–
\nEn fazla 10
\nEn fazla 10
\nTitrasyon asitli\u011fi
\n(Laktik asit olarak a\u011f\u0131rl\u0131k\u00e7a %)
\nEn az 0,3
\nEn az 0,6
\nEn fazla 1,5
\nEn az 0,6<\/p>\n

En az 0,5
\nEn fazla 1,0
\nEn az 0,6
\nEn az 0,7
\nEtanol
\n(% hacim\/a\u011f\u0131rl\u0131k)
\n–
\n–
\n–
\n–
\n–
\nEn az 0,5
\nToplam Spesifik Mikroorganizma
\n(kob\/g)
\nEn az 107
\nEn az 107
\nEn az 107
\nEn az 106
\nEn az 107
\nEn az 107
\nEtikette Belirtilen
\nToplam \u0130lave
\nMikroorganizma (kob\/g) **
\nEn az 106
\nEn az 106
\nEn az 106
\nEn az 106
\nEn az 106
\nEn az 106
\nMayalar (kob\/g)
\n–
\n–
\n–
\n–
\nEn az 104
\nEn az 104<\/p>\n

* S\u00fct Proteini; Kjeldahl metodu ile belirlenen toplam azot miktar\u0131 x 6.38<\/p>\n

** Bu Tebli\u011f kapsam\u0131nda yer alan \u00fcr\u00fcnlerin \u00fcretiminde bu tebli\u011fin tan\u0131mlar ba\u015fl\u0131kl\u0131 4 \u00fcnc\u00fc maddesinde belirtilen starter k\u00fclt\u00fcrlere ilave olarak eklenen di\u011fer starter ve\/veya yan k\u00fclt\u00fcrler<\/p>\n

\u00c7e\u015fnili fermente s\u00fct \u00fcr\u00fcnlerinde yukar\u0131da verilen kriterler \u00fcr\u00fcnde kullan\u0131lan fermente s\u00fct \u00fcr\u00fcn\u00fc miktar\u0131 ile orant\u0131l\u0131 olarak hesaplanmal\u0131d\u0131r. Ancak s\u00fct proteini en az % 2,7 olmal\u0131d\u0131r.<\/p>\n

S\u00fct ya\u011f\u0131: S\u00fctten elde edilen ya\u011f\u0131,<\/p>\n

S\u00fct ya\u011f\u0131 esasl\u0131 s\u00fcr\u00fclebilir \u00fcr\u00fcn: Sadece s\u00fct ve\/veya s\u00fct \u00fcr\u00fcnlerinden elde edilen, ana bile\u015feni ya\u011f olan, temel olarak ya\u011f i\u00e7inde su em\u00fclsiyonu tipinde, \u015fekillendirilebilir, 20 \u00b0C s\u0131cakl\u0131kta kat\u0131 yap\u0131da olan \u00fcr\u00fcn\u00fc,<\/p>\n

Sadeya\u011f: S\u00fct ve\/veya s\u00fct \u00fcr\u00fcnlerinden elde edilen, su ve ya\u011fs\u0131z kuru madde unsurlar\u0131n\u0131n tamam\u0131na yak\u0131n b\u00f6l\u00fcm\u00fc uzakla\u015ft\u0131r\u0131lm\u0131\u015f, a\u011f\u0131rl\u0131k\u00e7a en az %99 oran\u0131nda s\u00fct ya\u011f\u0131 i\u00e7eri\u011fine sahip \u00fcr\u00fcn\u00fc,<\/p>\n

S\u00fct ya\u011f\u0131 esasl\u0131 s\u00fcr\u00fclebilir \u00fcr\u00fcnler piyasaya sunulu\u015f ve bile\u015fimlerine g\u00f6re;<\/p>\n

Tereya\u011f\u0131: A\u011f\u0131rl\u0131k\u00e7a en az %80, en fazla %90 oran\u0131nda s\u00fct ya\u011f\u0131, en fazla %2 oran\u0131nda ya\u011fs\u0131z s\u00fct kuru maddesi ve en fazla %16 oran\u0131nda su i\u00e7eri\u011fine sahip \u00fcr\u00fcn\u00fc,<\/p>\n

D\u00f6rtte \u00fc\u00e7 ya\u011fl\u0131 tereya\u011f\u0131: A\u011f\u0131rl\u0131k\u00e7a en az %60, en fazla %62 oran\u0131nda s\u00fct ya\u011f\u0131 i\u00e7eri\u011fine sahip \u00fcr\u00fcn\u00fc,<\/p>\n

Yar\u0131m ya\u011fl\u0131 tereya\u011f\u0131: A\u011f\u0131rl\u0131k\u00e7a en az %39, en fazla % 41oran\u0131nda s\u00fct ya\u011f\u0131 i\u00e7eri\u011fine sahip \u00fcr\u00fcn\u00fc,<\/p>\n

“%….” s\u00fct ya\u011f\u0131 esasl\u0131 s\u00fcr\u00fclebilir \u00fcr\u00fcn: A\u015fa\u011f\u0131daki oranlarda s\u00fct ya\u011f\u0131 i\u00e7eri\u011fine sahip \u00fcr\u00fcnleri;<\/p>\n

– S\u00fct ya\u011f\u0131 i\u00e7eri\u011fi a\u011f\u0131rl\u0131k\u00e7a %10 dan fazla %39 dan az<\/p>\n

– S\u00fct ya\u011f\u0131 i\u00e7eri\u011fi a\u011f\u0131rl\u0131k\u00e7a %41 den fazla %60 dan az<\/p>\n

– S\u00fct ya\u011f\u0131 i\u00e7eri\u011fi a\u011f\u0131rl\u0131k\u00e7a %62 den fazla %80 den az<\/p>\n

Yay\u0131k tereya\u011f\u0131: \u00dcretiminde hammadde olarak yo\u011furt kullan\u0131lmas\u0131yla elde edilen tereya\u011f\u0131n\u0131,<\/p>\n

\u00c7e\u015fnili tereya\u011f\u0131: Tereya\u011f\u0131na \u00e7e\u015fitli baharat, meyve ve sebzeler, bal ve\/veya di\u011fer g\u0131da maddeleri kat\u0131larak \u00e7e\u015fnilendirilmesi ile elde edilen, tat ve koku d\u0131\u015f\u0131ndaki di\u011fer \u00f6zellikleri tereya\u011f\u0131 i\u00e7in verilen \u00f6zellikleri ta\u015f\u0131yan ve son \u00fcr\u00fcnde s\u00fct ya\u011f\u0131 oran\u0131 a\u011f\u0131rl\u0131k\u00e7a en az %75 olan \u00fcr\u00fcn\u00fc,<\/p>\n

\u00c7e\u015fnili tereya\u011f\u0131 kar\u0131\u015f\u0131m\u0131: Tereya\u011f\u0131na \u00e7e\u015fitli baharat, meyve ve sebzeler, bal ve\/veya di\u011fer g\u0131da maddeleri kat\u0131larak \u00e7e\u015fnilendirilmesi ile elde edilen, tat ve koku d\u0131\u015f\u0131ndaki di\u011fer \u00f6zellikleri tereya\u011f\u0131 i\u00e7in verilen \u00f6zellikleri ta\u015f\u0131yan ve son \u00fcr\u00fcnde s\u00fct ya\u011f\u0131 oran\u0131 a\u011f\u0131rl\u0131k\u00e7a en az %62, en fazla % 75 olan \u00fcr\u00fcn\u00fc, ifade eder.<\/p>\n

\u00c7i\u011f S\u00fct Hijyeni ve Sa\u011fl\u0131k Gereklilikleri<\/h1>\n

\u00c7\u0130\u011e S\u00dcT H\u0130JYEN\u0130 VE SA\u011eLIK GEREKL\u0130L\u0130KLER\u0130<\/a><\/p>\n

(Hayvansal G\u0131dalar \u0130\u00e7in \u00d6zel Hijyen Y\u00f6netmeli\u011fine g\u00f6re)<\/p>\n

ON\u00dc\u00c7\u00dcNC\u00dc B\u00d6L\u00dcM<\/p>\n

\u00c7i\u011f S\u00fct, Kolostrum, S\u00fct \u00dcr\u00fcnleri ve<\/p>\n

Kolostrum Bazl\u0131 \u00dcr\u00fcnler<\/p>\n

\u00c7i\u011f s\u00fct ve kolostrumun birincil \u00fcretimine ili\u015fkin gereklilikler<\/p>\n

MADDE 53 \u2013 (1) \u00c7i\u011f s\u00fct\u00fc ve kolostrumu \u00fcreten ve\/veya toplayan g\u0131da i\u015fletmecisi; \u00e7i\u011f s\u00fct ve kolostrum \u00fcretimindeki sa\u011fl\u0131k gerekliliklerine, s\u00fct ve kolostrum \u00fcreten hayvanc\u0131l\u0131k i\u015fletmelerinin hijyen gerekliliklerine, \u00e7i\u011f s\u00fct ve kolostrum i\u00e7in belirlenen kriterlere uymak zorundad\u0131r.<\/p>\n

\u00c7i\u011f s\u00fct ve kolostrum \u00fcretimindeki sa\u011fl\u0131k gereklilikleri<\/p>\n

MADDE 54 \u2013 (1) \u00c7i\u011f s\u00fct ve kolostrum a\u015fa\u011f\u0131da belirtilen hayvanlardan elde edilir:<\/p>\n

a) S\u00fct ve kolostrum arac\u0131l\u0131\u011f\u0131yla insanlara ge\u00e7ebilecek herhangi bir bula\u015f\u0131c\u0131 hastal\u0131k belirtisi g\u00f6stermeyen.<\/p>\n

b) Genel sa\u011fl\u0131k durumu iyi, s\u00fct\u00fcn ve kolostrumun bula\u015fmas\u0131na neden olabilecek hastal\u0131k belirtisi g\u00f6stermeyen, \u00f6zellikle ak\u0131nt\u0131l\u0131 herhangi bir genital enfeksiyonu, ishal ve ate\u015fle seyreden ba\u011f\u0131rsak enfeksiyonu veya tan\u0131mlanabilir bir meme yang\u0131s\u0131 olmayan.<\/p>\n

c) S\u00fct\u00fc ve kolostrumu etkileyebilecek herhangi bir meme yaras\u0131 olmayan.<\/p>\n

\u00e7) Canl\u0131 Hayvanlar ve Hayvansal \u00dcr\u00fcnlerde Belirli Maddeler ile Bunlar\u0131n Kal\u0131nt\u0131lar\u0131n\u0131n \u0130zlenmesi \u0130\u00e7in Al\u0131nacak \u00d6nlemlere Dair Y\u00f6netmelik h\u00fck\u00fcmlerinde kullan\u0131m\u0131na m\u00fcsaade edilmeyen madde veya \u00fcr\u00fcnler uygulanmam\u0131\u015f ve izin verilmeyen uygulamaya maruz b\u0131rak\u0131lmam\u0131\u015f.<\/p>\n

d) \u0130zinli veteriner t\u0131bbi \u00fcr\u00fcnleri kullan\u0131ld\u0131\u011f\u0131nda, bu \u00fcr\u00fcnler i\u00e7in tavsiye edilen kal\u0131nt\u0131 ar\u0131nma s\u00fcresinin tamamland\u0131\u011f\u0131 g\u00f6zlemlenen.<\/p>\n

(2) \u00c7i\u011f s\u00fct ve kolostrum, t\u00fcberk\u00fcloz ve bruselloz a\u00e7\u0131s\u0131ndan a\u015fa\u011f\u0131daki \u015fartlar\u0131 ta\u015f\u0131yan hayvanlardan elde edilir:<\/p>\n

a) Bruselloz a\u00e7\u0131s\u0131ndan \u00e7i\u011f s\u00fct ve kolostrum;<\/p>\n

1) Kanun ve 3\/4\/2009 tarihli ve 27189 say\u0131l\u0131 Resm\u00ee Gazete\u2019de yay\u0131mlanan Bruselloz ile M\u00fccadele Y\u00f6netmeli\u011fine g\u00f6re brusellozdan ari veya resmi olarak ari olan bir s\u00fcr\u00fcye ait inek, koyun, ke\u00e7ilerden elde edilir.<\/p>\n

2) Bruselloz \u015f\u00fcpheli di\u011fer t\u00fcr hayvanlar i\u00e7in, hastal\u0131\u011f\u0131n d\u00fczenli olarak kontrol edildi\u011fi s\u00fcr\u00fclere ait hayvanlardan elde edilir.<\/p>\n

b) T\u00fcberk\u00fcloz a\u00e7\u0131s\u0131ndan, \u00e7i\u011f s\u00fct ve kolostrum;<\/p>\n

1) 5996 say\u0131l\u0131 Kanun ve 2\/4\/2009 tarihli ve 27188 say\u0131l\u0131 Resm\u00ee Gazete\u2019de yay\u0131mlanan S\u0131\u011f\u0131r Bovine T\u00fcberk\u00fclozu Y\u00f6netmeli\u011fine g\u00f6re t\u00fcberk\u00fclozdan ari olan bir s\u00fcr\u00fcye ait inek, mandalardan elde edilir.<\/p>\n

2) T\u00fcberk\u00fcloz \u015f\u00fcpheli di\u011fer t\u00fcr hayvanlar i\u00e7in, hastal\u0131\u011f\u0131n d\u00fczenli olarak kontrol edildi\u011fi s\u00fcr\u00fclere ait hayvanlardan elde edilir.<\/p>\n

c) E\u011fer ke\u00e7iler, ineklerle birlikte tutuluyorsa, ke\u00e7iler t\u00fcberk\u00fcloz i\u00e7in muayene ve test edilir.<\/p>\n

(3) Bu maddenin ikinci f\u0131kras\u0131nda yer alan \u015fartlar\u0131 kar\u015f\u0131lamayan hayvanlardan elde edilen \u00e7i\u011f s\u00fct, Bakanl\u0131\u011f\u0131n izni ve a\u015fa\u011f\u0131daki ko\u015fullar\u0131 sa\u011flamas\u0131 \u015fart\u0131 ile;<\/p>\n

a) T\u00fcberk\u00fcloz veya bruselloz testlerine pozitif reaksiyon g\u00f6stermeyen ve bu hastal\u0131klar\u0131n herhangi bir belirtisini ta\u015f\u0131mayan inekler veya mandalardan elde edilen \u00e7i\u011f s\u00fct, alkali fosfataz testine negatif reaksiyon g\u00f6sterecek bir \u0131s\u0131l i\u015fleme tabii tutulduktan sonra,<\/p>\n

b) Bruselloz testlerine pozitif reaksiyon g\u00f6stermeyen veya onaylanm\u0131\u015f bir eradikasyon program\u0131n\u0131n par\u00e7as\u0131 olarak bruselloza kar\u015f\u0131 a\u015f\u0131lanan ve bu hastal\u0131\u011f\u0131n herhangi bir belirtisini g\u00f6stermeyen koyun ve ke\u00e7ilerden elde edildi\u011finde; en az 2 ayl\u0131k bir olgunla\u015fma s\u00fcresine sahip olan peynirlerin \u00fcretiminde veya alkali fosfataz testine negatif reaksiyon g\u00f6sterecek bir \u0131s\u0131l i\u015fleme tabii tutulduktan sonra,<\/p>\n

c) T\u00fcberk\u00fcloz veya bruselloz testlerine pozitif reaksiyon vermeyen ve bu hastal\u0131klar\u0131n herhangi bir belirtisini g\u00f6stermeyen, bu maddenin ikinci f\u0131kras\u0131n\u0131n (a) bendinin (2) nci alt bendinde veya bu maddenin ikinci f\u0131kras\u0131n\u0131n (b) bendinin (2) nci alt bendinde yer alan kontrollerden sonra bruselloz veya t\u00fcberk\u00fcloz belirlenmi\u015f bir s\u00fcr\u00fcye ait di\u011fer t\u00fcr hayvanlar\u0131n di\u015filerinden elde edildi\u011finde; g\u00fcvenli\u011fini sa\u011flayacak bir i\u015flem uygulanm\u0131\u015fsa,<\/p>\n

kullan\u0131l\u0131r.<\/p>\n

(4) Bu maddenin birinci, ikinci ve \u00fc\u00e7\u00fcnc\u00fc f\u0131kralar\u0131ndaki \u015fartlara uyumlu olmayan, 5996 say\u0131l\u0131 Kanun ve Bruselloz ile M\u00fccadele Y\u00f6netmeli\u011fi ile S\u0131\u011f\u0131r Bovine T\u00fcberk\u00fclozu Y\u00f6netmeli\u011fine g\u00f6re \u00f6zellikle tuberk\u00fcloz veya bruselloz testlerine pozitif reaksiyon g\u00f6steren hayvanlardan elde edilen \u00e7i\u011f s\u00fct ve kolostrum insan t\u00fcketimi i\u00e7in kullan\u0131lamaz.<\/p>\n

(5) Di\u011fer hayvanlar\u0131n s\u00fct\u00fcnde ve kolostrumunda herhangi bir menfi etkiden ka\u00e7\u0131nmak i\u00e7in bu maddenin birinci ve ikinci f\u0131kralar\u0131nda bahsedilen hastal\u0131klar\u0131n herhangi biriyle enfekte olan veya enfekte oldu\u011fundan \u015f\u00fcphe edilen hayvanlar etkili bir \u015fekilde izole edilir.<\/p>\n

S\u00fct ve kolostrum \u00fcreten hayvanc\u0131l\u0131k i\u015fletmelerinin hijyeni<\/p>\n

MADDE 55 \u2013 (1) Tesis ve ekipmanlar\u0131n a\u015fa\u011f\u0131daki gerekliliklere uyumu sa\u011flan\u0131r:<\/p>\n

a) Sa\u011f\u0131m ekipman\u0131 ile \u00e7i\u011f s\u00fct ve kolostrumun muamele edildi\u011fi, depoland\u0131\u011f\u0131 veya so\u011futuldu\u011fu birimler, s\u00fct\u00fcn ve kolostrumun bula\u015fma riskini en aza indirecek \u015fekilde konumland\u0131r\u0131l\u0131r ve in\u015fa edilir.<\/p>\n

b) \u00c7i\u011f s\u00fct\u00fcn ve kolostrumun depoland\u0131\u011f\u0131 tesisler; zararl\u0131 canl\u0131lara kar\u015f\u0131 korunur ve hayvanlar\u0131n bar\u0131nd\u0131\u011f\u0131 yerlerden yeterli \u015fekilde ayr\u0131l\u0131r. Tesislerde bu maddenin ikinci f\u0131kras\u0131nda yer alan \u015fartlar\u0131n kar\u015f\u0131lanmas\u0131 gerekti\u011finde uygun so\u011futma ekipman\u0131 bulunur.<\/p>\n

c) \u00c7i\u011f s\u00fct ve kolostrumla temas eden s\u00fct\u00fcn sa\u011f\u0131m\u0131, toplanmas\u0131 veya ta\u015f\u0131nmas\u0131 i\u00e7in kullan\u0131lan kaplar, g\u00fc\u011f\u00fcmler, tanklar gibi t\u00fcm ekipman\u0131n y\u00fczeyleri; bak\u0131ml\u0131, kolay temizlenebilir, gerekti\u011finde dezenfekte edilebilir olmal\u0131 ve sa\u011flam bir \u015fekilde uygun ko\u015fullarda muhafaza edilmelidir. Bu ama\u00e7la p\u00fcr\u00fczs\u00fcz, y\u0131kanabilir ve toksik olmayan malzeme kullan\u0131l\u0131r.<\/p>\n

\u00e7) \u00c7i\u011f s\u00fct ve kolostrumla temas eden t\u00fcm y\u00fczeyler, kullan\u0131mdan sonra temizlenir ve gerekli durumlarda dezenfekte edilir. \u00c7i\u011f s\u00fct ve kolostrumun nakliyesinde kullan\u0131lan konteyner ve tanklar, her nakilden veya y\u00fckleme ve bo\u015faltma zaman aral\u0131\u011f\u0131n\u0131n \u00e7ok k\u0131sa oldu\u011fu her seri nakilden sonra, t\u00fcm hallerde ise g\u00fcnde en az bir defa tekrar kullan\u0131mdan \u00f6nce uygun bir \u015fekilde temizlenir ve dezenfekte edilir.<\/p>\n

(2) S\u00fct sa\u011f\u0131m, toplama ve ta\u015f\u0131ma s\u0131ras\u0131nda a\u015fa\u011f\u0131daki gerekliliklere uyum sa\u011flan\u0131r:<\/p>\n

a) Sa\u011f\u0131m, a\u015fa\u011f\u0131daki hususlar sa\u011flanarak hijyenik bir \u015fekilde y\u00fcr\u00fct\u00fcl\u00fcr;<\/p>\n

1) Sa\u011f\u0131ma ba\u015flamadan \u00f6nce, meme u\u00e7lar\u0131, memeler ve civar\u0131 temizlenir.<\/p>\n

2) Her bir hayvandan al\u0131nan s\u00fct ve kolostrum, sa\u011f\u0131m\u0131 yapan ki\u015fi taraf\u0131ndan veya otomatik sa\u011f\u0131m\u0131n oldu\u011fu durumlarda uluslararas\u0131 kabul g\u00f6rm\u00fc\u015f ba\u015fka bir y\u00f6ntem kullanarak duyusal veya fiziko-kimyasal anormal bulgular bak\u0131m\u0131ndan kontrol edilir. Bu kontrol sonucunda s\u00fct ve kolostrumda anormal bulgular\u0131n g\u00f6r\u00fclmesi halinde s\u00fct veya kolostrum insan t\u00fcketimi i\u00e7in kullan\u0131lamaz.<\/p>\n

3) Meme hastal\u0131\u011f\u0131 klinik belirtileri g\u00f6steren hayvanlardan al\u0131nan s\u00fct ve kolostrum, veteriner hekim aksine g\u00f6r\u00fc\u015f bildirmedik\u00e7e insan t\u00fcketimi i\u00e7in kullan\u0131lamaz.<\/p>\n

4) Kal\u0131nt\u0131lar\u0131 s\u00fcte ge\u00e7me olas\u0131l\u0131\u011f\u0131 olan t\u0131bbi tedavi g\u00f6ren hayvanlar, izlenebilirlik i\u00e7in kaydedilir ve belirlenen kal\u0131nt\u0131 ar\u0131nma s\u00fcresince bu hayvanlardan elde edilen s\u00fct ve kolostrum insan t\u00fcketimi i\u00e7in kullan\u0131lmaz.<\/p>\n

5) Sadece Sa\u011fl\u0131k Bakanl\u0131\u011f\u0131 taraf\u0131ndan izinli meme \u0131slat\u0131c\u0131lar\u0131 ve spreyleri kullan\u0131l\u0131r.<\/p>\n

6) Kolostrum ayr\u0131 sa\u011f\u0131l\u0131r ve \u00e7i\u011f s\u00fctle kar\u0131\u015ft\u0131r\u0131lmaz.<\/p>\n

b) Sa\u011f\u0131mdan hemen sonra s\u00fct ve kolostrum, bula\u015fmay\u0131 \u00f6nlemek i\u00e7in uygun \u015fekilde tasarlanm\u0131\u015f ve uygun donan\u0131ma sahip temiz bir yerde muhafaza edilir ve ayr\u0131 depolan\u0131r.<\/p>\n

1) Sa\u011f\u0131mdan hemen sonra s\u00fct so\u011futmaya al\u0131n\u0131r, g\u00fcnl\u00fck toplanacaksa 8 \u00b0C\u2019den fazla olmayan s\u0131cakl\u0131klara, g\u00fcnl\u00fck toplanmayacaksa 6 \u00b0C\u2019den fazla olmayan s\u0131cakl\u0131klara hemen so\u011futulur.<\/p>\n

2) Sa\u011f\u0131mdan hemen sonra kolostrum so\u011futmaya al\u0131n\u0131r, g\u00fcnl\u00fck toplanacaksa 8 \u00b0C\u2019den fazla olmayan s\u0131cakl\u0131klara, g\u00fcnl\u00fck toplanmayacaksa 6 \u00b0C\u2019den fazla olmayan s\u0131cakl\u0131klara hemen so\u011futulur veya dondurulur.<\/p>\n

c) Nakliye s\u00fcresince so\u011fuk zincir muhafaza edilir ve i\u015fleme tesisine vard\u0131\u011f\u0131ndaki s\u00fct ve kolostrumun s\u0131cakl\u0131\u011f\u0131 10 \u00b0C\u2019den fazla olamaz.<\/p>\n

\u00e7) E\u011fer s\u00fct, bu Y\u00f6netmeli\u011fin 56 nc\u0131 maddesinin birinci f\u0131kras\u0131nda \u00f6ng\u00f6r\u00fclen kriterleri kar\u015f\u0131l\u0131yorsa a\u015fa\u011f\u0131daki durumlarda bu f\u0131kran\u0131n (b) ve (c) bentlerinde yer alan s\u0131cakl\u0131k gerekliliklerine uyulmas\u0131 gerekmez:<\/p>\n

1) S\u00fct sa\u011f\u0131mdan sonra 2 saat i\u00e7inde i\u015flenecekse, veya<\/p>\n

2) Belirli s\u00fct \u00fcr\u00fcnlerinin \u00fcretimine ili\u015fkin teknolojik sebeplerle daha y\u00fcksek bir s\u0131cakl\u0131k gerekli ise ve bu duruma Bakanl\u0131k taraf\u0131ndan izin verilmi\u015fse.<\/p>\n

(3) \u00c7al\u0131\u015fanlar\u0131n hijyeni i\u00e7in a\u015fa\u011f\u0131daki gerekliliklere uyum sa\u011flan\u0131r:<\/p>\n

a) \u00c7i\u011f s\u00fct ve kolostrum sa\u011f\u0131m\u0131n\u0131 ve\/veya ilgili i\u015flemleri ger\u00e7ekle\u015ftiren ki\u015filer; uygun ve temiz k\u0131yafetler giymelidir.<\/p>\n

b) Sa\u011f\u0131m\u0131 yapan ve\/veya ilgili i\u015flemleri ger\u00e7ekle\u015ftiren ki\u015filer, i\u015flemden \u00f6nce ellerini y\u0131kamal\u0131, i\u015flem boyunca temiz tutmal\u0131 ve ki\u015fisel temizli\u011fine azami \u00f6zeni g\u00f6stermelidir. Bu ama\u00e7la, sa\u011f\u0131m ve muamele yerinin yak\u0131n\u0131nda i\u015flemi ger\u00e7ekle\u015ftiren ki\u015finin elini ve kolunu y\u0131kayabilece\u011fi uygun d\u00fczenek bulunur.<\/p>\n

\u00c7i\u011f s\u00fct ve kolostrum i\u00e7in gereklilikler<\/p>\n

MADDE 56 \u2013 (1) \u00c7i\u011f s\u00fct ve kolostrum i\u00e7in a\u015fa\u011f\u0131daki gereklilikler sa\u011flan\u0131r:<\/p>\n

a) S\u00fct ve s\u00fct \u00fcr\u00fcnlerinin kalitesine ili\u015fkin kriterler, \u00f6zel bir mevzuat ile belirlenmi\u015f ise ilgili h\u00fck\u00fcmleri uygulan\u0131r.<\/p>\n

b) S\u00fct \u00fcreten hayvanc\u0131l\u0131k i\u015fletmelerinden rastgele \u00f6rnekleme ile toplanan temsili say\u0131daki s\u00fct numunelerinin bu f\u0131kran\u0131n (c) ve (\u00e7) bentlerinde belirtilen h\u00fck\u00fcmlere uygunlu\u011fu kontrol edilir. Bu kontroller a\u015fa\u011f\u0131dakilerden herhangi biri taraf\u0131ndan veya onlar ad\u0131na y\u00fcr\u00fct\u00fclebilir.<\/p>\n

1) S\u00fct \u00fcreten hayvanc\u0131l\u0131k i\u015fletmecileri,<\/p>\n

2) S\u00fct\u00fc toplayan veya i\u015fleyen g\u0131da i\u015fletmecileri,<\/p>\n

3) G\u0131da i\u015fletmecileri gruplar\u0131,<\/p>\n

4) Ulusal veya b\u00f6lgesel kontrol plan\u0131 kapsam\u0131nda Bakanl\u0131k.<\/p>\n

c) S\u00fct \u00fcreten hayvanc\u0131l\u0131k i\u015fletmecisi ve g\u0131da i\u015fletmecisi a\u015fa\u011f\u0131daki gerekliliklere uyar.<\/p>\n

1) S\u00fct \u00fcreten hayvanc\u0131l\u0131k i\u015fletmecisi, \u00e7i\u011f s\u00fct\u00fcn Ek-1\u2019deki kriterleri kar\u015f\u0131lamas\u0131n\u0131 sa\u011flamak i\u00e7in prosed\u00fcrleri uygulamaya koyar.<\/p>\n

2) \u0130nek d\u0131\u015f\u0131nda di\u011fer t\u00fcrlerden elde edilen \u00e7i\u011f s\u00fct herhangi bir \u0131s\u0131l i\u015flem i\u00e7ermeyen s\u00fct \u00fcr\u00fcnlerinin \u00fcretimi i\u00e7in kullan\u0131lacaksa, g\u0131da i\u015fletmecisi, kullan\u0131lan \u00e7i\u011f s\u00fct\u00fcn Ek-2\u2019deki kriteri kar\u015f\u0131lad\u0131\u011f\u0131n\u0131 temin edecek prosed\u00fcrleri uygulamaya koyar.<\/p>\n

\u00e7) G\u0131da i\u015fletmecisi, bu bendin (1) ve (2) numaral\u0131 alt bentlerinde belirtilen \u00e7i\u011f s\u00fct\u00fcn piyasaya arz\u0131n\u0131 engellemek i\u00e7in Canl\u0131 Hayvanlar ve Hayvansal \u00dcr\u00fcnlerde Belirli Maddeler ile Bunlar\u0131n Kal\u0131nt\u0131lar\u0131n\u0131n \u0130zlenmesi \u0130\u00e7in Al\u0131nacak \u00d6nlemlere Dair Y\u00f6netmelik h\u00fck\u00fcmlerine ayk\u0131r\u0131 olmayan prosed\u00fcrleri olu\u015fturur ve uygulamaya koyar.<\/p>\n

1) G\u0131da kodeksi veteriner ila\u00e7lar\u0131 maksimum kal\u0131nt\u0131 limitleri mevzuat\u0131nda yer alan maddelerin herhangi biri a\u00e7\u0131s\u0131ndan, mevzuatta verilen maksimum kal\u0131nt\u0131 limitlerini a\u015fan miktarda antibiyotik kal\u0131nt\u0131s\u0131 i\u00e7eriyorsa \u00e7i\u011f s\u00fct piyasaya sunulamaz.<\/p>\n

2) Toplam antibiyotik kal\u0131nt\u0131lar\u0131n\u0131n toplam\u0131, herhangi izin verilen de\u011feri a\u015f\u0131yorsa, \u00e7i\u011f s\u00fct piyasaya sunulamaz.<\/p>\n

d) \u00c7i\u011f s\u00fct bu f\u0131kran\u0131n (c) ve (\u00e7) bentlerine uygun olmad\u0131\u011f\u0131nda, g\u0131da i\u015fletmecisi Bakanl\u0131\u011f\u0131 bilgilendirir ve durumu d\u00fczeltmek i\u00e7in \u00f6nlemler al\u0131r.<\/p>\n

S\u00fct \u00fcr\u00fcnleri ve kolostrum bazl\u0131 \u00fcr\u00fcnlere ili\u015fkin gereklilikler<\/p>\n

MADDE 57 \u2013 (1) S\u00fct \u00fcr\u00fcnleri ve kolostrum bazl\u0131 \u00fcr\u00fcnlerin \u00fcretiminde kullan\u0131lacak \u00e7i\u011f s\u00fct ve kolostrum i\u00e7in a\u015fa\u011f\u0131daki s\u0131cakl\u0131k gerekliliklerine uyulur:<\/p>\n

a) G\u0131da i\u015fletmecisi, \u00e7i\u011f s\u00fct ve kolostrumu \u00fcretim tesisine kabul\u00fcnde,<\/p>\n

1) S\u00fct\u00fcn 6 \u00b0C veya alt\u0131na h\u0131zla so\u011futulmas\u0131n\u0131,<\/p>\n

2) Kolostrumun 6 \u00b0C veya alt\u0131na h\u0131zla so\u011futulmas\u0131n\u0131 veya dondurulmas\u0131n\u0131,<\/p>\n

i\u015flenene kadar bu s\u0131cakl\u0131kta muhafazas\u0131n\u0131 sa\u011flar.<\/p>\n

b) G\u0131da i\u015fletmecisi \u00e7i\u011f s\u00fcte so\u011futma i\u015flemini sadece;<\/p>\n

1) Sa\u011f\u0131mdan hemen sonra i\u015flenecekse veya,<\/p>\n

2) \u00dcretim tesisine 4 saat i\u00e7inde kabul edilerek i\u015flenecekse veya,<\/p>\n

3) Belirli s\u00fct \u00fcr\u00fcnleri veya kolostrum bazl\u0131 \u00fcr\u00fcnlerin, \u00fcretimine ili\u015fkin teknolojik sebeplerle daha y\u00fcksek bir s\u0131cakl\u0131k gerekli ise ve bu duruma Bakanl\u0131k taraf\u0131ndan izin verilmi\u015fse<\/p>\n

(2) \u00c7i\u011f s\u00fct, kolostrum, s\u00fct \u00fcr\u00fcnleri veya kolostrum bazl\u0131 \u00fcr\u00fcnlere uygulanacak olan \u0131s\u0131l i\u015flem i\u00e7in a\u015fa\u011f\u0131daki gerekliliklere uyulur:<\/p>\n

a) G\u0131da i\u015fletmecisi, \u00e7i\u011f s\u00fct, kolostrum, s\u00fct \u00fcr\u00fcnleri veya kolostrum bazl\u0131 \u00fcr\u00fcnleri \u0131s\u0131l i\u015fleme tabii tutarken, G\u0131da Hijyeni Y\u00f6netmeli\u011finin 20 nci maddesinde yer alan gereklilikleri sa\u011flar ve \u00f6zellikle a\u015fa\u011f\u0131da tan\u0131mlanan i\u015flemlerden birini kulland\u0131\u011f\u0131nda, belirtilen de\u011ferlere uyar.<\/p>\n

1) Past\u00f6rizasyon; en az 72 \u00b0C\u2019de 15 saniye uygulanan k\u0131sa s\u00fcreli y\u00fcksek s\u0131cakl\u0131k veya en az 63 \u00b0C\u2019de 30 dakika uygulanan uzun s\u00fcreli d\u00fc\u015f\u00fck s\u0131cakl\u0131k veya e\u015fde\u011fer etkiyi sa\u011flayan di\u011fer zaman-s\u0131cakl\u0131k ko\u015fullar\u0131n\u0131n kombinasyonunu i\u00e7eren ve bu uygulamalardan hemen sonra alkali fosfataz testi yap\u0131ld\u0131\u011f\u0131nda \u00fcr\u00fcnlerin negatif reaksiyon g\u00f6sterdi\u011fi i\u015flemdir.<\/p>\n

2) Ultra y\u00fcksek s\u0131cakl\u0131k\/UHT; k\u0131sa s\u00fcreli y\u00fcksek s\u0131cakl\u0131\u011f\u0131n aral\u0131ks\u0131z ak\u0131\u015f\u0131n\u0131 i\u00e7eren 135 \u00b0C\u2019den az olmayan uygun s\u0131cakl\u0131k-zaman kombinasyonunda aseptik olarak kapat\u0131lm\u0131\u015f ambalajlarda, oda s\u0131cakl\u0131\u011f\u0131nda muhafaza edildi\u011finde i\u015flenmi\u015f \u00fcr\u00fcnde canl\u0131 mikroorganizma veya geli\u015fim kabiliyetine sahip sporlar\u0131n olmad\u0131\u011f\u0131n\u0131 ve uygulanan \u0131s\u0131l i\u015flemin yeterlili\u011fini g\u00f6steren, kapal\u0131 ambalajlar\u0131n 30 \u00b0C\u2019de 15 g\u00fcn veya 55 \u00b0C\u2019de 7 g\u00fcn ink\u00fcbasyonundan veya farkl\u0131 bir y\u00f6ntemin uygulanmas\u0131ndan sonra \u00fcr\u00fcnlerin mikrobiyolojik olarak stabil kald\u0131\u011f\u0131n\u0131 garanti eden i\u015flemdir.<\/p>\n

b) G\u0131da i\u015fletmecisi, s\u00fct ve kolostrumu \u0131s\u0131l i\u015fleme tabii tutup, tutmayaca\u011f\u0131na karar verirken a\u015fa\u011f\u0131daki hususlar\u0131 dikkate al\u0131r;<\/p>\n

1) G\u0131da Hijyeni Y\u00f6netmeli\u011finde yer alan tehlike analizi ve kritik kontrol noktalar\u0131\/HACCP ilkeleri uyar\u0131nca geli\u015ftirilen prosed\u00fcrlere uyar.<\/p>\n

2) G\u0131da \u0130\u015fletmelerinin Kay\u0131t ve Onay \u0130\u015flemlerine Dair Y\u00f6netmelik ile Hayvansal G\u0131dalar\u0131n Resmi Kontrollerine \u0130li\u015fkin \u00d6zel Kurallar\u0131 Belirleyen Y\u00f6netmeli\u011fe uygun olarak i\u015fletmelerin onaylanmas\u0131 veya kontrollerin ger\u00e7ekle\u015ftirilmesi s\u0131ras\u0131nda Bakanl\u0131k\u00e7a istenen ilave \u015fartlara uyar.<\/p>\n

(3) S\u00fct \u00fcr\u00fcnleri \u00fcreten i\u015fletmelerde kullan\u0131lacak olan \u00e7i\u011f ve \u0131s\u0131l i\u015flem g\u00f6rm\u00fc\u015f inek s\u00fct\u00fc i\u00e7in a\u015fa\u011f\u0131daki gerekliliklere uyulur:<\/p>\n

a) S\u00fct \u00fcr\u00fcnleri \u00fcreten g\u0131da i\u015fletmecisi, tehlike analizi ve kritik kontrol noktalar\u0131\/HACCP ilkelerine dayal\u0131 prosed\u00fcrlerde belirlenmi\u015f kabul s\u00fcresi a\u015f\u0131ld\u0131\u011f\u0131nda, \u0131s\u0131l i\u015flem uygulanmadan hemen \u00f6nce a\u015fa\u011f\u0131da belirtilen kriterleri sa\u011flamak i\u00e7in gerekli prosed\u00fcrleri uygular.<\/p>\n

1) S\u00fct \u00fcr\u00fcnlerinin haz\u0131rlanmas\u0131nda kullan\u0131lacak \u00e7i\u011f inek s\u00fct\u00fc 30 \u00b0C\u2019de her mililitrede 300.000\u2019den az koloni say\u0131s\u0131na sahip olmal\u0131d\u0131r.<\/p>\n

2) S\u00fct \u00fcr\u00fcnleri \u00fcretiminde kullan\u0131lacak \u0131s\u0131l i\u015flem g\u00f6rm\u00fc\u015f inek s\u00fct\u00fc 30 \u00b0C\u2019de her mililitrede 100.000\u2019den az koloni say\u0131s\u0131na sahip olmal\u0131d\u0131r.<\/p>\n

b) Bu f\u0131kran\u0131n (a) bendinde yer alan kriterlerin kar\u015f\u0131lanmad\u0131\u011f\u0131 durumda s\u00fct \u00fcr\u00fcnleri \u00fcreten g\u0131da i\u015fletmecisi Bakanl\u0131\u011f\u0131 bilgilendirir ve bu durumu d\u00fczeltmek i\u00e7in tedbir al\u0131r.<\/p>\n

S\u00fct ve s\u00fct \u00fcr\u00fcnleri ile kolostrum ve kolostrum bazl\u0131 \u00fcr\u00fcnlerin ambalajlanmas\u0131<\/p>\n

MADDE 58 \u2013 (1) T\u00fcketime sunulan ambalajlar\u0131n kapat\u0131lmas\u0131, s\u0131v\u0131 s\u00fct \u00fcr\u00fcnleri ile kolostrum bazl\u0131 \u00fcr\u00fcnlere son \u0131s\u0131l i\u015flemin uyguland\u0131\u011f\u0131 yerde dolumdan hemen sonra bula\u015fmay\u0131 \u00f6nleyecek \u015fekilde kapatma ara\u00e7lar\u0131yla ger\u00e7ekle\u015ftirilir. Kapatma sistemi, a\u00e7\u0131ld\u0131ktan sonra \u00fcr\u00fcn\u00fcn a\u00e7\u0131lm\u0131\u015f oldu\u011funun kolayca anla\u015f\u0131lmas\u0131n\u0131 sa\u011flayacak \u015fekilde tasarlan\u0131r.<\/p>\n

S\u00fct ve s\u00fct \u00fcr\u00fcnleri ile kolostrum ve kolostrum bazl\u0131 \u00fcr\u00fcnlerin etiketlenmesi<\/p>\n

MADDE 59 \u2013 (1) S\u00fct ve s\u00fct \u00fcr\u00fcnleri ile kolostrum ve kolostrum bazl\u0131 \u00fcr\u00fcnlerin etiketlenmesi g\u0131da kodeksi etiketleme mevzuat h\u00fck\u00fcmlerine uygun olmal\u0131d\u0131r. Silinmeyecek \u015fekilde i\u015faretlenmi\u015f olan ve bu nedenle herhangi bir etiket ta\u015f\u0131mayan tekrar kullan\u0131labilen cam \u015fi\u015feler ve en geni\u015f y\u00fczeyi 10 cm2 den k\u00fc\u00e7\u00fck olan ambalaj veya kaplar hari\u00e7 olmak \u00fczere bu h\u00fck\u00fcmlere ek olarak;<\/p>\n

a) \u00c7i\u011f s\u00fct\u00fcn etiketinde \u201c\u00e7i\u011f s\u00fct\u201d ibaresi,<\/p>\n

b) Prosesinde \u0131s\u0131l i\u015flem veya fiziksel veya kimyasal herhangi bir i\u015flemin bulunmad\u0131\u011f\u0131 \u00e7i\u011f s\u00fctten elde edilen \u00fcr\u00fcnlerin etiketlerinde \u201c\u00e7i\u011f s\u00fctten \u00fcretilmi\u015ftir\u201d ibaresi,<\/p>\n

c) Kolostrumun etiketinde \u201ckolostrum\u201d ibaresi,<\/p>\n

\u00e7) Kolostrumdan elde edilen \u00fcr\u00fcnlerin etiketinde \u201ckolostrumdan elde edilmi\u015ftir\u201d ibaresi, yer almal\u0131d\u0131r.<\/p>\n

(2) Bu maddenin birinci f\u0131kras\u0131nda yer alan gereklilikler son t\u00fcketiciye arz edilen \u00fcr\u00fcnlere uygulan\u0131r. Etiketleme terimi \u00fcr\u00fcn ile birlikte sunulan ve \u00fcr\u00fcn\u00fc ilgilendiren ambalaj, dok\u00fcman, uyar\u0131 gibi bilgi ve belgeleri de i\u00e7erir.<\/p>\n

Tan\u0131mlama i\u015fareti<\/p>\n

MADDE 60 \u2013 (1) Bu b\u00f6l\u00fcmdeki \u00fcr\u00fcnler i\u00e7in bu Y\u00f6netmeli\u011fin 8 inci maddesinde yer alan \u015fartlara istisna olarak, ambalaj veya paket \u00fczerindeki i\u015fletmenin onay numaras\u0131n\u0131n yerini g\u00f6steren referans, tan\u0131mlama i\u015fareti yerine ge\u00e7ebilir.<\/p>\n

(2) G\u0131da i\u015fletmecisinin s\u00fct \u00fcr\u00fcnleri \u00fcreten veya yeniden ambalajlayan birden fazla i\u015fletmesi var ise; \u00fcretim veya yeniden ambalajlaman\u0131n yap\u0131ld\u0131\u011f\u0131 i\u015fletmenin tan\u0131mlama i\u015faretinin a\u00e7\u0131k bir \u015fekilde i\u015faretlenmesi \u015fart\u0131yla, etikette di\u011fer i\u015fletmelere ait tan\u0131mlama i\u015faretleri de yer alabilir.<\/p>\n

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S\u00fct ve s\u00fct \u00fcr\u00fcnleri \u00fcretim miktarlar\u0131 2014\u00a0 ile 2015 y\u0131llar\u0131 aras\u0131nda pek bir fark olmam\u0131\u015ft\u0131r. 2015 T\u00dc\u0130K verilerine g\u00f6re S\u00fct ve s\u00fct \u00fcr\u00fcnleri \u00fcretiminin \u00e7o\u011funlu\u011funu %34 ile i\u00e7me s\u00fct\u00fc , %29\u2019unu yo\u011furt, %16\u2019s\u0131n\u0131 inek peyniri ve %16\u2019s\u0131n\u0131 ayran olu\u015fturmaktad\u0131r.<\/p>\n<\/div>\n<\/div>\n

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\"1\"<\/div>\n<\/figure>\n<\/div>\n
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\"2\"<\/div>\n<\/figure>\n<\/div>\n
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Kaynak: TU\u0130K 2016<\/p>\n

\u0130\u00e7me S\u00fct\u00fc \u00dcretimi<\/strong><\/h5>\n<\/div>\n<\/div>\n
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\"3\"<\/div>\n<\/figure>\n<\/div>\n
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T\u00dc\u0130K verilerine g\u00f6re 2015 y\u0131l\u0131nda \u00fclkemizde i\u00e7me s\u00fct\u00fc \u00fcretim miktar\u0131\u00a0 1 378 524 ton olarak hesaplanm\u0131\u015ft\u0131r. Bir \u00f6nceki sene i\u00e7me s\u00fct\u00fc \u00fcretim miktar\u0131 %4 artm\u0131\u015ft\u0131r. Bu miktar, i\u00e7erisinde yaln\u0131zca sanayide \u0131s\u0131l i\u015flem g\u00f6rm\u00fc\u015f ve paketlenmi\u015f kutu s\u00fctleri kapsamaktad\u0131r.<\/p>\n

\u0130\u00e7me s\u00fct\u00fcn\u00fcn \u00fcr\u00fcn \u00fcretim\u00a0 miktarlar\u0131 ve de\u011fi\u015fim oranlar\u0131, 2014 \u2013 2015<\/strong><\/p>\n<\/div>\n<\/div>\n

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\"tablo1\"<\/div>\n<\/figure>\n<\/div>\n
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S\u00fct\u00fcn oda s\u0131cakl\u0131\u011f\u0131nda saklanabilmesi amac\u0131yla normal depolama \u015fartlar\u0131nda bozulmaya neden olacak t\u00fcm mikroorganizmalar\u0131 ve sporlar\u0131 yok eden ve s\u00fcte 135-150\u00a0 oC \u2018de 2-6 saniye s\u00fcreyle \u0131s\u0131l i\u015flem uyguland\u0131\u011f\u0131 UHT (Ultra High Temperature) teknolojisi \u00fclkemizde en yayg\u0131n olarak \u00fcretilen i\u00e7me s\u00fct\u00fc tekni\u011fidir. Piyasaya s\u00fcr\u00fclen i\u00e7me s\u00fctlerinin i\u00e7erisinde \u00e7o\u011funlukla 1 litrelik karton \u00a0ambalajlarda olan UHT S\u00fct, 846.816 ton ile sanayi \u00fcretiminin % 61,4\u2019\u00fcn\u00fc olu\u015fturmaktad\u0131r. Ge\u00e7en seneyle k\u0131yasland\u0131\u011f\u0131nda %22\u2019lik bir art\u0131\u015f olmu\u015ftur.\u00a0\u00a0 T\u00dc\u0130K 2015 istatistiklerine g\u00f6re past\u00f6rize tam ya\u011fl\u0131 s\u00fct \u00fcretiminde %4,9 d\u00fc\u015f\u00fc\u015f g\u00f6zlemlenirken, past\u00f6rize yar\u0131m ya\u011fl\u0131 s\u00fct \u00fcretiminde %572,4 gibi \u00e7ok b\u00fcy\u00fck bir art\u0131\u015f kaydedilmi\u015ftir.<\/p>\n<\/div>\n<\/div>\n

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Peynir \u00dcretimi<\/strong><\/h5>\n<\/div>\n<\/div>\n
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\"peynir\"<\/div>\n<\/figure>\n<\/div>\n
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Kaynak: T\u00dc\u0130K 2016<\/p>\n

\u00a0<\/strong><\/p>\n

\u00dcretimi modern i\u015fleme tesislerinde ve mand\u0131ralarda ger\u00e7ekle\u015ftirilen temel s\u00fct \u00fcr\u00fcnlerinden olan peynir, \u00fclkemizde kahvalt\u0131 k\u00fclt\u00fcr\u00fcnde \u00f6nemli bir yere sahiptir. \u00c7e\u015fitli kaynaklara g\u00f6re d\u00fcnyada toplam 2000-4000 aras\u0131nda peynir \u00e7e\u015fidi oldu\u011fu belirtilirken, Kafkas \u00dcniversitesi taraf\u0131ndan yap\u0131lan bir ara\u015ft\u0131rmaya g\u00f6re T\u00fcrkiye\u2019de 193 \u00e7e\u015fit peynir \u00fcretimi ger\u00e7ekle\u015ftirilmektedir.<\/p>\n

T\u00dc\u0130K verilerine g\u00f6re 2015 y\u0131l\u0131nda \u00fclkemizde peynir \u00fcretim miktar\u0131 665 580 ton olarak hesaplanm\u0131\u015ft\u0131r. Bir \u00f6nceki sene i\u00e7me s\u00fct\u00fc \u00fcretim miktar\u0131 %5,5 artm\u0131\u015ft\u0131r. \u00dclkemizde \u00fcretilen toplam peynir miktar\u0131n\u0131n %95,7\u2019si (637 284 ton)inek s\u00fct\u00fcnden elde edilmektedir. Kalan 28 296 tonluk \u00fcretim miktar\u0131 ise koyun, ke\u00e7i, manda ve kar\u0131\u015f\u0131k s\u00fctlerden elde edilen peynirleri kapsamaktad\u0131r.\u00a0 \u0130nek peyniri \u00fcretiminde\u00a0 %9,6\u2019l\u0131k, koyun peynir \u00fcretiminde %259,2\u2019lik art\u0131\u015f olurken, ke\u00e7i peyniri \u00fcretiminde %48,3, manda peyniri \u00fcretiminde %3,4 ve kar\u0131\u015f\u0131k s\u00fctten elde edilen peynir \u00fcretiminde %46,4 azalma g\u00f6zlemlenmi\u015ftir.<\/p>\n<\/div>\n<\/div>\n

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\"tablo2\"<\/div>\n<\/figure>\n<\/div>\n
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\"tablo3\"<\/div>\n<\/figure>\n<\/div>\n
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Ayr\u0131ca Yumu\u015fak peynir \u00fcretiminde %20,3, orta yumu\u015fakl\u0131ktaki peynir \u00fcretiminde %6,6 ve sert peynir \u00fcretiminde %54,5 art\u0131\u015f olurken, orta sertlikte peynir \u00fcretiminde %10,3, extra sert peynir \u00fcretiminde %74,4 ve kesilmi\u015f s\u00fctten elde edilen peynir \u00fcretiminde ise %68 oran\u0131nda azalma g\u00f6zlemlenmi\u015ftir. En fazla \u00fcretimi olan %36,7 oran\u0131yla orta yumu\u015fakl\u0131ktaki peynirlerdir.<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong><\/p>\n

Yo\u011furt ve Ayran \u00dcretimi<\/strong><\/h5>\n

Yo\u011furt ve ayran \u00fcretim miktarlar\u0131 her y\u0131l art\u0131\u015f g\u00f6stermektedir. Yo\u011furt \u00fcretimi 2015 y\u0131l\u0131nda bir \u00f6nceki y\u0131la g\u00f6re %2 artarak 1.122.941 ton olmu\u015ftur.<\/p>\n

\u00d6zellikle yaz aylar\u0131nda \u00fcretiminde art\u0131\u015f g\u00f6r\u00fclen ayran ise 2015 y\u0131l\u0131ndaki toplam \u00fcretim miktar\u0131 bir \u00f6nceki y\u0131la g\u00f6re % 4,5 artarak 626.774 ton olmu\u015ftur.<\/p>\n<\/div>\n<\/div>\n

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\"4\"<\/div>\n<\/figure>\n<\/div>\n
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Kaynak: TU\u0130K 2016<\/p>\n

\u00a0\u00a0\u00a0\u00a0<\/strong><\/p>\n

S\u00fcttozu, Peynir alt\u0131 Suyu ve Kaymak \u00dcretimi<\/strong><\/h5>\n

S\u00fcttozu; ya\u011fl\u0131, ya\u011f\u0131 k\u0131smen veya tamamen al\u0131nm\u0131\u015f s\u00fctte, kremadan veya bu \u00fcr\u00fcnlerin kar\u0131\u015f\u0131m\u0131nda suyun uzakla\u015ft\u0131r\u0131lmas\u0131 ile elde edilen ve son \u00fcr\u00fcnde nem i\u00e7eri\u011finin a\u011f\u0131rl\u0131k\u00e7a en fazla %5 oran\u0131nda oldu\u011fu kat\u0131 \u00fcr\u00fcnd\u00fcr.(Tebli\u011fNo:2008\/51)<\/p>\n

\u00c7ikolata, bisk\u00fcvi ve pasta yap\u0131m\u0131nda, dondurma ve \u015fekerleme imalat\u0131nda , haz\u0131r \u00e7orbalar ile kurutulmu\u015f haz\u0131r \u00fcr\u00fcnlerin yap\u0131m\u0131nda hayvan mamalar\u0131nda ve kozmetik \u00fcr\u00fcnler de dahil olmak \u00fczere pek \u00e7ok sekt\u00f6rde kullan\u0131lmaktad\u0131r.<\/p>\n<\/div>\n<\/div>\n

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\"5\"<\/div>\n<\/figure>\n<\/div>\n
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Kaynak: TU\u0130K 2016<\/p>\n

2015 y\u0131l\u0131nda toplam s\u00fcttozu \u00fcretimi bir \u00f6nceki y\u0131la g\u00f6re % 13 azalma olmu\u015f\u00a0 112.175 ton olarak hesaplanm\u0131\u015ft\u0131r. 2014 y\u0131l\u0131nda 51.135 ton olan tam ya\u011fl\u0131 s\u00fcttozu \u00fcretimi,2015 y\u0131l\u0131nda 46.206 ton; 77.716 ton olan ya\u011fs\u0131z s\u00fcttozu ise 2015 y\u0131l\u0131nda 65.912 ton olmu\u015ftur.<\/p>\n<\/div>\n<\/div>\n

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\"tablo4\"<\/div>\n<\/figure>\n<\/div>\n
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Peynir alt\u0131 suyu, peynir ve kazein \u00fcretimi esnas\u0131nda \u00e7\u00f6keltiden s\u00fcz\u00fclerek elde edilen proteince zengin bir \u00fcr\u00fcnd\u00fcr. Peynir alt\u0131 suyu \u00f6nceki d\u00f6nemlerde yaln\u0131zca at\u0131k olarak de\u011ferlendirilmi\u015f ve organik madde i\u00e7eri\u011fi nedeniyle \u00e7evre kirlili\u011fi sorunuyla kar\u015f\u0131la\u015f\u0131lm\u0131\u015ft\u0131r. Eskiden sadece hayvan g\u0131das\u0131 veya g\u00fcbre olarak s\u0131v\u0131 halde kullan\u0131labilen peynir al\u0131 suyu g\u00fcn\u00fcm\u00fczde kurutma, konsantre etme veya fermantasyon gibi geli\u015fen teknolojik imkanlarla g\u0131da sekt\u00f6r\u00fcn\u00fcn farkl\u0131 alanlar\u0131nda kullan\u0131lmaktad\u0131r. G\u0131dalar\u0131n \u00f6zellikle protein de\u011feri ba\u015fta olmak \u00fczere besin de\u011ferini y\u00fckseltmek i\u00e7in, bebek mamalar\u0131nda, bisk\u00fcvide , \u00e7ikolatada, i\u015flenmi\u015f et \u00fcr\u00fcnlerinde , hamur i\u015fi ve ekmek yap\u0131m\u0131 gibi pek \u00e7ok alanda kullan\u0131labilmektedir.<\/p>\n<\/div>\n<\/div>\n

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\"tablo5\"<\/div>\n<\/figure>\n<\/div>\n
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Kaymak \u00dcretimi,2015 y\u0131l\u0131nda bir \u00f6nceki seneye g\u00f6re %3,1 artarak, 32 097 ton olarak hesaplanm\u0131\u015ft\u0131r. \u00dcretilen toplam kaymak miktar\u0131n\u0131n %88,3\u2019\u00fcn\u00fc ya\u011f i\u00e7eri\u011fi %29\u2019dan fazla olan kaymaklar olu\u015ftururken, kalan \u00fcretim miktar\u0131 ya\u011f i\u00e7eri\u011fi %29\u2019dan az olan kaymaklard\u0131r.<\/p>\n<\/div>\n<\/div>\n

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\"tablo6\"<\/div>\n<\/figure>\n<\/div>\n
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Tereya\u011f ve Koyula\u015ft\u0131r\u0131lm\u0131\u015f (konsantre) S\u00fct \u00dcretimi<\/strong><\/h5>\n

Tereya\u011f\u0131, ham maddesi temel olarak s\u00fct ya\u011f\u0131 (krema) olan, s\u00fct ya\u011f\u0131n\u0131n konsantre hale getirilmesi ve sonras\u0131nda olgunla\u015ft\u0131r\u0131l\u0131p yay\u0131klanmas\u0131 ile elde edilen, taze ya da fermente krema ya da direkt s\u00fctten ede edilen en az %82 ya\u011f oran\u0131na sahip bir s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr. Tereya\u011f\u0131 hayvansal bir ya\u011fd\u0131r. Di\u011fer s\u00fct ve s\u00fct \u00fcr\u00fcnlerinde\u00a0 oldu\u011fu gibi tereya\u011f\u0131 \u00fcretimimizde de her ge\u00e7en y\u0131l art\u0131\u015f olmaktad\u0131r.<\/p>\n

2013 y\u0131l\u0131nda 41.515 ton olan tereya\u011f\u0131 \u00fcretimimiz, T\u00dc\u0130K verilerine g\u00f6re 2014 yakla\u015f\u0131k %9,5 oran\u0131nda art\u0131\u015f g\u00f6stermi\u015f,2015 y\u0131l\u0131nda %11,6 art\u0131\u015f g\u00f6stererek 51.789 tona ula\u015fm\u0131\u015ft\u0131r.<\/p>\n<\/div>\n<\/div>\n

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\"6\"<\/div>\n<\/figure>\n<\/div>\n
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Kaynak: T\u00dc\u0130K 2016<\/p>\n

Koyula\u015ft\u0131r\u0131lm\u0131\u015f (konsantre)s\u00fct, ilgili mevzuatta, \u201cYa\u011fl\u0131, ya\u011f\u0131 k\u0131smen veya tamamen al\u0131nm\u0131\u015f s\u00fctten veya bu \u00fcr\u00fcnlerin kar\u0131\u015f\u0131m\u0131ndan suyun do\u011frudan k\u0131smi olarak uzakla\u015ft\u0131r\u0131lmas\u0131 ile elde edilen, i\u00e7ine s\u00fcttozu ve \/veya krema kat\u0131labilen, \u015fekerli veya \u015fekersiz s\u00fct \u00fcr\u00fcn\u00fc\u201d \u015feklinde tan\u0131mlanm\u0131\u015ft\u0131r\u00a0 ve \u00f6zelli\u011fine g\u00f6re a\u011f\u0131rl\u0131k\u00e7a %1-15 aras\u0131nda s\u00fct ya\u011f\u0131na sahiptir. T\u00dc\u0130K taraf\u0131ndan yay\u0131nlanan koyula\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct istatistiklerine g\u00f6re 2014 y\u0131l\u0131 toplam\u00a0 \u00fcretim miktar\u0131 4.705 ton iken 2015 y\u0131l\u0131nda %17 oran\u0131nda artarak hesaplanm\u0131\u015ft\u0131r.<\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

S\u00fct \u00dcr\u00fcnleri \u0130malat\u0131 T\u00fcrk G\u0131da Kodeksine G\u00f6re S\u00fct ve S\u00fct \u00dcr\u00fcnleri \u0130malat\u0131 ve Tan\u0131mlar\u0131 a\u015fa\u011f\u0131da anlat\u0131lm\u0131\u015ft\u0131r. Koyula\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct: Ya\u011fl\u0131, ya\u011f\u0131 k\u0131smen veya tamamen al\u0131nm\u0131\u015f s\u00fctten veya bu \u00fcr\u00fcnlerin kar\u0131\u015f\u0131m\u0131ndan suyun k\u0131smi olarak uzakla\u015ft\u0131r\u0131lmas\u0131 ile elde edilen, i\u00e7ine s\u00fcttozu ve\/veya krema kat\u0131labilen, \u015fekerli veya \u015fekersiz s\u0131v\u0131 \u00fcr\u00fcn\u00fc, S\u00fcttozu: Ya\u011fl\u0131, ya\u011f\u0131 k\u0131smen veya tamamen al\u0131nm\u0131\u015f s\u00fctten, kremadan … Okumaya devam et “S\u00fct \u00dcr\u00fcnleri \u0130malat\u0131”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","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":[2],"tags":[28,19,112,20,54,100,99,90,388,36],"class_list":["post-252","post","type-post","status-publish","format-standard","hentry","category-sut-hakkinda","tag-cig-sut","tag-koy-tereyag","tag-mandiralar","tag-peynir","tag-sut-urunleri","tag-sut-urunleri-imalati","tag-sut-ve-sut-urunleri","tag-taze-sut","tag-tereyag-kulturu","tag-yogurt"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/252","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=252"}],"version-history":[{"count":1,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/252\/revisions"}],"predecessor-version":[{"id":253,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/252\/revisions\/253"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}