Past\u00f6rize edilmi\u015f s\u00fct\u00fcn i\u00e7indeki canl\u0131 organizmalar\u0131n tamam\u0131 hen\u00fcz \u00f6ld\u00fcr\u00fclmemi\u015ftir. Past\u00f6rize s\u00fct ile UHT (ultra high temperature) s\u00fct\u00fcn aras\u0131ndaki fark budur. Past\u00f6rizasyon s\u00fct\u00fcn 63 santigirat derecede yar\u0131m saat kalmas\u0131yla meydana gelir. Alternatif olarak fla\u015f past\u00f6rizasyon da tabir edilen, 73 derecede 16-21 saniye kalmas\u0131yla uygulanan i\u015flemdir. Bu past\u00f6rizasyon i\u015flemleri belirli cinsteki bakteri ve organizmalar\u0131n bertaraf\u0131nda kullan\u0131l\u0131r. Bu zararl\u0131 \u015feylerin azalmas\u0131na faydal\u0131 olur, ancak tamam\u0131n\u0131 yok etmez.
\nUHT i\u015flemi ise tamamen farkl\u0131 bir uygulamad\u0131r. UHT processinde s\u00fct s\u0131cakl\u0131k\u011f\u0131 140 santigirat derecede 1-2 saniye tutulur ve ani olarak 4 derece civar\u0131na indirilir. Bu i\u015flem esnas\u0131nda bakterilerin tamam\u0131 ve endosporlar \u00f6ld\u00fcr\u00fcl\u00fcr.
\nBu nedenle past\u00f6rize edilmi\u015f s\u00fct taze \u00e7i\u011f s\u00fct kadar do\u011fal bir s\u00fct de\u011fildir, y\u00fcksek \u0131s\u0131 nedeniyle s\u00fct\u00fcn yap\u0131s\u0131nda elbetteki baz\u0131 de\u011fi\u015fiklikler vard\u0131r. (proteinlerin de\u011fi\u015fmesi (proteinlerin denaturasyonu) ). Ancak e\u011fer s\u00fct\u00fcn kayna\u011f\u0131n\u0131 bilmiyor iseniz, sa\u011fl\u0131k ve kesin hijyen i\u00e7in tek \u00e7\u00f6z\u00fcm past\u00f6rizasyondur.<\/p>\n
(bkz: brucella)
\n(bkz: tuberkuloz)
\n(bkz: campylobacter)
\n(bkz: shigella)
\n(bkz: e. coli)
\n(bkz: listeria)
\n(bkz: salmonella)
\n….<\/p>\n
daha gider bu… bunlar i\u015flem g\u00f6rmemi\u015f \u00e7i\u011f s\u00fctten bula\u015fan hastal\u0131klardan baz\u0131lar\u0131. bir k\u0131sm\u0131 \u00f6ld\u00fcr\u00fcc\u00fc iken bir k\u0131sm\u0131 sadece g\u0131da zehirlenmesi yapar… bir k\u0131sm\u0131 kaynat\u0131l\u0131nca \u00f6l\u00fcrken bir k\u0131sm\u0131 toksin salg\u0131lad\u0131\u011f\u0131 i\u00e7in kaynatsan da i\u015fe yaramaz. arada sporlu bakterilerin yaratt\u0131klar\u0131 var. kaynat\u0131yorsun sonras\u0131nda spordan \u00e7\u0131k\u0131p kald\u0131\u011f\u0131 yerden devam ediyor falan…<\/p>\n
do\u011fru d\u00fczg\u00fcn tar\u0131m politikas\u0131 olmayan, trakya harici hastal\u0131klardan ari b\u00f6lgesi bulunmayan t\u00fcrkiye’de y\u0131llar \u00f6ncesinden yap\u0131lmas\u0131 gereken d\u00fczenlemedir.<\/p>\n
adam s\u00fct\u00fc \u015firkete satam\u0131yor neden?<\/p>\n
hayvana ila\u00e7 kullam\u0131\u015f, s\u00fct antibiyotikli, \u015firket alm\u0131yor sokakta sat\u0131yor<\/p>\n
inekte mastit var, cmt mor lapa olmu\u015f s\u00fct\u00fc satam\u0131yor, sokakta sat\u0131yor<\/p>\n
s\u00fct kesilmi\u015f i\u00e7ine \u00e7ama\u015f\u0131r sodas\u0131, hidrojen peroksit d\u00f6k\u00fcyor a\u00e7\u0131yor sokakta sat\u0131yor.<\/p>\n
su katmak \u00e7ok naif bir \u015fey a\u00e7\u0131k s\u00fct sekt\u00f6r\u00fcnde. katmayan zaten yok default ayarlar.<\/p>\n
sen sevgili dingil de k\u00f6y s\u00fct\u00fc diye, organik diye al\u0131yorsun \u00e7i\u011f s\u00fct\u00fc… al yavrum, minik ku\u015fum, zaten hi\u00e7 hasta olmad\u0131n, zaten senin ald\u0131\u011f\u0131n adam kendi s\u00fct\u00fcn\u00fc sat\u0131yor falan… uht s\u00fctten zaten yo\u011furt bile olmuyor.<\/p>\n
t\u00fcrkiye gibi veteriner saha yap\u0131lanmas\u0131n\u0131n d\u00fc\u015f\u00fck oldu\u011fu \/ olmad\u0131\u011f\u0131 \u00fclkelerde t\u00fcketilmemesi gereken ilk hayvansal \u00fcr\u00fcnd\u00fcr \u00e7i\u011f s\u00fct.<\/p>\n
brucella olursunuz, \u00e7\u00fck\u00fcn\u00fcz d\u00fc\u015fer.<\/p>\n
ya 3-5 ine\u011fi olan adamlar\u0131n kap\u0131 kap\u0131 dolan\u0131p s\u00fct\u00fcn\u00fc satmaya \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcnen naif insanlar var ne g\u00fczel… o adam\u0131n ine\u011fi g\u00fcnl\u00fck ortalama 15 lt s\u00fct verse, 5 inekten 75lt s\u00fct yapar. o adam\u0131n arac\u0131n\u0131n arkas\u0131ndaki depo ka\u00e7 litre lan bi d\u00fc\u015f\u00fcn? bu adam her g\u00fcn ka\u00e7 ki\u015fiye s\u00fct sat\u0131yor?<\/p>\n
adam 3-5 ine\u011fi olan ki\u015filerin , \u015firkete\/mand\u0131raya sat\u0131lamayan s\u00fctlerini benzer\/ \u00e7o\u011fu zaman daha d\u00fc\u015f\u00fck fiyatlardan toplay\u0131p size kakal\u0131yor a\u00e7\u0131k s\u00fct diye -normalden daha pahal\u0131ya- siz hala yok k\u00f6y kokusu yok bilmem ne… <\/p>\n Marketlerde g\u00f6rd\u00fc\u011f\u00fcn\u00fcz yo\u011furt, s\u00fct, markal\u0131 ekmek, paketli t\u00fcm g\u0131dalar yani raf \u00f6mr\u00fc uzat\u0131lan her \u00fcr\u00fcn i\u00e7in s\u00f6ylenebilecek en \u00f6nemli tek s\u00f6z\u00a0sa\u011fl\u0131m\u0131za zararl\u0131 olduklar\u0131d\u0131r\u00a0\u00a0ve bu kan\u0131tlanm\u0131\u015f ger\u00e7ektir. Bozulmayan yani i\u00e7inde organizma \u00fcremesi engellenmi\u015f, katk\u0131 kat\u0131lm\u0131\u015f\u00a0g\u0131dalar ba\u011f\u0131rsaklar\u0131m\u0131zda yer alan\u00a0faydal\u0131 bakterileri de etkiler ve onlar\u0131n da i\u015flevini aksat\u0131r. \u0130nsan v\u00fccudu bunlarla beslenmek i\u00e7in haz\u0131r de\u011fildir, bu beslenme \u00e7e\u015fidi i\u00e7in programlanmam\u0131\u015ft\u0131r. Kanser bu nedenle artar,\u00a0diabet\u00a0bu nedenle \u00e7o\u011fal\u0131r vs..<\/p>","protected":false},"excerpt":{"rendered":" \u00c7i\u011f S\u00fct Sat\u0131\u015f\u0131 Yasaklanmal\u0131 m\u0131 ? Past\u00f6rize edilmi\u015f s\u00fct\u00fcn i\u00e7indeki canl\u0131 organizmalar\u0131n tamam\u0131 hen\u00fcz \u00f6ld\u00fcr\u00fclmemi\u015ftir. Past\u00f6rize s\u00fct ile UHT (ultra high temperature) s\u00fct\u00fcn aras\u0131ndaki fark budur. Past\u00f6rizasyon s\u00fct\u00fcn 63 santigirat derecede yar\u0131m saat kalmas\u0131yla meydana gelir. Alternatif olarak fla\u015f past\u00f6rizasyon da tabir edilen, 73 derecede 16-21 saniye kalmas\u0131yla uygulanan i\u015flemdir. Bu past\u00f6rizasyon i\u015flemleri belirli cinsteki … Okumaya devam et “\u00c7i\u011f S\u00fct Sat\u0131\u015f\u0131 Yasaklanmal\u0131 m\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":[68,28,95,98,138,113,90,133,36],"class_list":["post-358","post","type-post","status-publish","format-standard","hentry","category-sut-hakkinda","tag-acik-sut","tag-cig-sut","tag-pastorize-sut","tag-sokak-sutu","tag-sut-dagitim","tag-sut-uretimi","tag-taze-sut","tag-uht-sut","tag-yogurt"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/358","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=358"}],"version-history":[{"count":5,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/358\/revisions"}],"predecessor-version":[{"id":389,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/358\/revisions\/389"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=358"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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