{"id":679,"date":"2024-09-21T04:26:22","date_gmt":"2024-09-21T04:26:22","guid":{"rendered":"http:\/\/www.sutyo.com\/?p=679"},"modified":"2024-09-21T04:26:22","modified_gmt":"2024-09-21T04:26:22","slug":"fermente_sut_urunleri","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/fermente_sut_urunleri\/","title":{"rendered":"Fermente S\u00fct \u00dcr\u00fcnleri"},"content":{"rendered":"

fermente s\u00fct \u00fcr\u00fcnleri i\u00e7in bulunan akademik makaleler
\nCheese and fermented milk foods – \u200eKosikowski – Al\u0131nt\u0131lanma say\u0131s\u0131: 1508
\nMicrobes from raw milk for fermented dairy products – \u200eWouters – Al\u0131nt\u0131lanma say\u0131s\u0131: 379
\n\u2026 of milk products fermented by Bifidobacterium longum \u2026 – \u200eXiao – Al\u0131nt\u0131lanma say\u0131s\u0131: 293
\n\u00dcr\u00fcn Mikroorganizmalar Limitler (1)
\nKefir E. coli (2) <3
\nYo\u011furt, meyveli vb. yo\u011furtlar, ayran ve di\u011fer fermente s\u00fct \u00fcr\u00fcnleri Koliform bakteriler (2) 9
\nMaya (probiyotik kullan\u0131lanlar hari\u00e7) 102
\nK\u00fcf 102
\nT\u00fcrk G\u0131da Kodeksi Fermente S\u00fct \u00dcr\u00fcnleri Tebli\u011fi … – Resmi Gazete<\/p>\n

Fermente s\u00fct \u00fcr\u00fcnleri – Tetra Pak
\nFermente s\u00fct \u00fcr\u00fcnleri i\u00e7in i\u015fleme uygulamalar\u0131. T\u00fcketiciler yeni tat deneyimleri arad\u0131\u011f\u0131ndan, son yirmi y\u0131ld\u0131r say\u0131s\u0131z geleneksel fermente s\u00fct \u00fcr\u00fcn\u00fc canland\u0131r\u0131lm\u0131\u015f …
\n\u00dclkemizde \u00dcretilen Fermente S\u00fct \u0130\u00e7eceklerine Bir Bak\u0131\u015f – Akademik G\u0131da
\nFermente s\u00fct \u00fcr\u00fcnleri s\u00fctteki laktozun ba\u015fta laktik asit bakterileri olmak \u00fczere baz\u0131 mikroorganizmalar taraf\u0131ndan fermente edilmesi sonucu elde edilen farkl\u0131 …
\nT\u00fcrk G\u0131da Kodeksi Fermente S\u00fct \u00dcr\u00fcnleri Tebli\u011fi … – Resmi Gazete
\n16 \u015eub 2009 – \u011f) \u00c7e\u015fnili fermente s\u00fct \u00fcr\u00fcnleri: A\u011f\u0131rl\u0131k\u00e7a en fazla %50’si kadar \u015feker ve\/veya tatland\u0131r\u0131c\u0131, meyve ve sebzeler ve bunlar\u0131n sular\u0131, p\u00fcreleri, …
\nFermente S\u00fct \u00dcr\u00fcn\u00fc, Yo\u011furt, Kefir, K\u0131m\u0131z ve Ayran\u0131 Tan\u0131mlar\u0131 – Tuncay …
\n20 \u015eub 2010 – Fermente s\u00fct \u00fcr\u00fcn\u00fc: S\u00fct\u00fcn uygun mikroorganizmalar taraf\u0131ndan … Kaynak: T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi Fermente S\u00fct \u00dcr\u00fcnleri Tebli\u011fi Resmi …
\nDi\u011fer Fermente S\u00fct \u00dcr\u00fcnleri – G\u00fcncel Gastroenteroloji<\/p>\n

Di\u011fer Fermente S\u00fct \u00dcr\u00fcnleri. (B\u0130YOYO\u011eURT-PROB\u0130YOT\u0130K YO\u011eURT). Ali \u00d6ZDEN. Ankara \u00dcniversitesi T\u0131p Fak\u00fcltesi, Gastroenteroloji Bilim Dal\u0131, Ankara.
\nGIDA TEKNOLOJ\u0130S\u0130 FERMENTE S\u00dcT \u00dcR\u00dcNLERI \u00dcRET\u0130M\u0130
\nPage 1. T.C.. M\u0130LL\u00ce E\u0120\u0130T\u0130M BAKANLI\u011eI. GIDA TEKNOLOJ\u0130S\u0130. FERMENTE S\u00dcT \u00dcR\u00dcNLERI \u00dcRET\u0130M\u0130. Bu mod\u00fcl, mesleki ve teknik e\u011fitim …
\ns\u00fct teknolojisi
\nermente s\u00fct \u00fcr\u00fcnleri nelerdir? Yo\u011furt; Lactobacillus delbrueckii subsp. bulgaricus ve Streptococcus thermophilus bakterilerinin laktik asit fermantasyonu ile.
\nfermente s\u00fct \u00fcr\u00fcnleri ile ilgili g\u00f6rseller
\nfermente s\u00fct \u00fcr\u00fcnleri ile ilgili g\u00f6rsel sonucu
\nfermente s\u00fct \u00fcr\u00fcnleri ile ilgili g\u00f6rsel sonucu
\nfermente s\u00fct \u00fcr\u00fcnleri ile ilgili g\u00f6rsel sonucu
\nfermente s\u00fct \u00fcr\u00fcnleri ile ilgili g\u00f6rsel sonucu
\nfermente s\u00fct \u00fcr\u00fcnleri ile ilgili g\u00f6rsel sonucu
\nfermente s\u00fct \u00fcr\u00fcnleri i\u00e7in di\u011fer resimler
\nG\u00f6rseller hakk\u0131nda k\u00f6t\u00fcye kullan\u0131m bildirin
\nFermente s\u00fct \u00fcr\u00fcnlerine d\u00fczenleme geliyor Fermente S\u00fct \u00dcr\u00fcnleri …
\n10 Kas 2016 – Fermente s\u00fct \u00fcr\u00fcnlerine d\u00fczenleme geliyor G\u0131da Tar\u0131m ve Hayvanc\u0131l\u0131k Bakanl\u0131\u011f\u0131, T\u00fcrk G\u0131da Kodeksi Fermente S\u00fct \u00dcr\u00fcnleri Tebli\u011fi Tasla\u011f\u0131n\u0131 …
\nFermente S\u00fct \u00dcr\u00fcnleri Teknolojisi I
\n3 Oca 2017 – Fermente s\u00fct \u00fcr\u00fcnleri \u00e7e\u015fitli starter k\u00fclt\u00fcrleri kullanarak s\u00fctten de\u011fi\u015fik …. Fermente s\u00fct \u00fcr\u00fcnlerinde bu arada yo\u011furtta kullan\u0131lan y\u00fcksek s\u0131cakl\u0131k.
\nFermente S\u00fct \u0130\u00e7ece\u011fi: Kefir – Gastronomi – Sa\u011fl\u0131k | Apelasyon
\nFermente s\u00fct i\u00e7ecekleri d\u00fcnyada genellikle y\u00f6resel \u00fcretim y\u00f6ntemleri ile \u00fcretilmekte ve t\u00fcketilmektedir. Bu \u00fcr\u00fcnlerin i\u00e7erisinde en \u00e7ok tan\u0131nanlardan biri olan …
\nTGK Fermente S\u00fct \u00dcr\u00fcnleri Tebli\u011f Tasla\u011f\u0131 G\u00f6r\u00fc\u015fe A\u00e7\u0131lm\u0131\u015ft\u0131r.
\n9 Kas 2016 – TGK Fermente S\u00fct \u00dcr\u00fcnleri Tebli\u011f Tasla\u011f\u0131 G\u00f6r\u00fc\u015fe A\u00e7\u0131lm\u0131\u015ft\u0131r. \u200bt\u0131klay\u0131n\u0131z … Ar\u015fiv \u00b7 Kullan\u0131c\u0131 Giri\u015fi \u00b7 Bilgi Edinme \u00b7 Biyog\u00fcvenlik \u00b7 e-Devlet …
\nFermente S\u00fct \u00dcr\u00fcnleri Teknolojisi \u2013 Foodelphi.com
\nFermente s\u00fctler tebli\u011finde yer alan \u00fcr\u00fcnler;. \u2022Yo\u011furt. \u2022Asidofiluslu s\u00fct. \u2022K\u0131m\u0131z. \u2022Ayran. \u2022Kefir. ayr\u0131ca;. \u2022Konsantre fermente s\u00fct \u00fcr\u00fcnleri. \u2022Toz-kurutulmu\u015f fermente …
\nFermente S\u00fct \u00dcr\u00fcnleri Teknolojisi ( \u00d6\u011fr.G\u00f6r. Nihal KANAT …
\nFermente s\u00fct \u00fcr\u00fcnleri \u00fcretiminin temel amac\u0131 oda s\u0131cakl\u0131\u011f\u0131nda h\u0131zl\u0131 bir \u015fekilde bozulan s\u00fct\u00fcn muhafaza s\u00fcresini uzatmakt\u0131r. S\u00fct \u00e7e\u015fitli organizmalar\u0131n yard\u0131m\u0131yla …
\nFermente s\u00fct \u00fcr\u00fcnlerine d\u00fczenleme geliyor | Ambalajl\u0131 S\u00fct ve S\u00fct …
\n10 Kas 2016 – T\u00fcrk G\u0131da Kodeksi Fermente S\u00fct \u00dcr\u00fcnleri Tebli\u011fi ile fermente s\u00fct \u00fcr\u00fcnlerinin tekni\u011fine uygun ve hijyenik olarak \u00fcretilmesini, haz\u0131rlanmas\u0131n\u0131, …
\nFermente s\u00fct \u00fcr\u00fcnleri, s\u00fct\u00fcn ba\u015fta laktik asit bakterileri …
\n400’den fazla yo\u011furt ve yo\u011furt benzeri fermente s\u00fct \u00fcr\u00fcn\u00fc bulunmaktad\u0131r (Kurmann … Fermente s\u00fct \u00fcr\u00fcnleri i\u00e7erisinde yo\u011furttan sonra en \u00e7ok bilinen kefir, eski …
\nFermente S\u00fct \u00dcr\u00fcnlerinin S\u0131n\u0131fland\u0131r\u0131lmas\u0131
\nFermente s\u00fct \u00fcr\u00fcnleri \u00fcretiminin temel amac\u0131 oda s\u0131cakl\u0131\u011f\u0131nda h\u0131zl\u0131 bir \u015fekilde bozulan s\u00fct\u00fcn muhafaza s\u00fcresini uzatmakt\u0131r. S\u00fct \u00e7e\u015fitli organizmalar\u0131n yard\u0131m\u0131yla …
\nFERMENTE S\u00dcT \u00dcR\u00dcNLER\u0130 TEKNOLOJ\u0130S\u0130 Yrd. Do\u00e7. Dr. Tuba \u015eANLI …
\n2 Fermente s\u00fct \u00fcr\u00fcnleri, s\u00fct\u00fcn ba\u015fta laktik asit bakterileri olmak \u00fczere belirli mikroorganizmalar taraf\u0131ndan fermente edilmesi sonucu elde edilen farkl\u0131 k\u0131vam …
\nResmi Gazete; tarih 03. 09. 2001, say\u0131 – \u0130stanbul Sa\u011fl\u0131k M\u00fcd\u00fcrl\u00fc\u011f\u00fc
\nsa\u011flamak \u00fczere \u00fcr\u00fcn \u00f6zelliklerini belirlemektir. Kapsam. Madde 2- Bu Tebli\u011f fermente s\u00fctleri, konsantre fermente s\u00fctleri, s\u00fct bazl\u0131 fermente \u00fcr\u00fcnleri ve \u0131s\u0131l.
\nFERMENTE S\u00dcT \u00dcR\u00dcNLER\u0130 | SOLVER K\u0130MYA – K\u0130MYA …
\nwww.solverkimya.com\/site\/makaleler\/gida-urunleri…\/fermente-sut-urunleri.html
\nPeynir fermente s\u00fct \u00fcr\u00fcnlerinin \u00e7o\u011funda oldu\u011fu gibi laktik asit fermantasyonu sonucu olu\u015fan bir \u00fcr\u00fcnd\u00fcr. Peynir \u00fcretimi genellikle iki \u00f6nemli a\u015famay\u0131 i\u00e7erir:
\nfermente s\u00fct \u00fcr\u00fcnleri ile ilgili aramalar
\nfermente s\u00fct ne demek
\nfermente s\u00fct \u00fcr\u00fcnleri ders notlar\u0131
\nfermente s\u00fct \u00fcr\u00fcnleri ne demek
\nfermente s\u00fct \u00fcr\u00fcnleri pdf
\nfermente s\u00fct \u00fcr\u00fcnleri megep
\nfermente s\u00fct \u00fcr\u00fcnleri tebli\u011fi 2014
\nfermente s\u00fct \u00fcr\u00fcnleri tebli\u011fi 2016
\n\u00e7i\u011f s\u00fct ve isil i\u015flem g\u00f6rm\u00fc\u015f i\u00e7me s\u00fctleri tebli\u011fi<\/p>\n

\n\n\n\n
\n
\n\n\n\n\n\n
\n

16 \u015eubat 2009 PAZARTES\u0130<\/b><\/span><\/p>\n<\/td>\n

\n

Resm\u00ee Gazete<\/span><\/b><\/p>\n<\/td>\n

\n

Say\u0131 : 27143<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

TEBL\u0130\u011e<\/span><\/b><\/p>\n<\/td>\n<\/tr>\n

\n

Tar\u0131m ve K\u00f6yi\u015fleri<\/span>
\nBakanl\u0131\u011f\u0131ndan:<\/u><\/span><\/span><\/p>\n

T\u00dcRK GIDA KODEKS\u0130 <\/span><\/b><\/span><\/p>\n

FERMENTE S\u00dcT \u00dcR\u00dcNLER\u0130 TEBL\u0130\u011e\u0130<\/span><\/b><\/span><\/a><\/p>\n

(TEBL\u0130\u011e NO: 2009\/25)<\/span><\/b><\/span><\/p>\n

Ama\u00e7<\/span><\/b><\/span><\/p>\n

MADDE 1 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011fin amac\u0131; fermente
\ns\u00fct \u00fcr\u00fcnlerinin tekni\u011fine uygun ve hijyenik<\/span> olarak
\n\u00fcretilmesini, haz\u0131rlanmas\u0131n\u0131, i\u015flenmesini, ambalajlanmas\u0131n\u0131, muhafazas\u0131n\u0131,
\ndepolanmas\u0131n\u0131, ta\u015f\u0131nmas\u0131n\u0131 ve pazarlanmas\u0131n\u0131 sa\u011flamak i\u00e7in \u00fcr\u00fcn
\n\u00f6zelliklerini belirlemektir.<\/span><\/span><\/p>\n

Kapsam<\/span><\/b><\/span><\/p>\n

MADDE 2 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f fermente s\u00fct
\n\u00fcr\u00fcnlerini, konsantre<\/span> fermente s\u00fct \u00fcr\u00fcnlerini,
\n\u0131s\u0131l i\u015flem g\u00f6rm\u00fc\u015f fermente s\u00fct \u00fcr\u00fcnlerini ve bu \u00fcr\u00fcnleri baz alan kompozit<\/span> s\u00fct \u00fcr\u00fcnlerini kapsar.<\/span><\/span><\/p>\n

Dayanak<\/span><\/b><\/span><\/p>\n

MADDE 3 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f, 27\/5\/2004<\/span> tarihli ve 5179 say\u0131l\u0131 G\u0131dalar\u0131n \u00dcretimi,
\nT\u00fcketimi ve Denetlenmesine Dair Kanun H\u00fckm\u00fcnde Kararnamenin De\u011fi\u015ftirilerek
\nKabul\u00fc Hakk\u0131nda Kanun\u2019un 7 nci<\/span> ve 8 inci
\nmaddelerine dayan\u0131larak haz\u0131rlanm\u0131\u015ft\u0131r.<\/span><\/span><\/p>\n

Tan\u0131mlar<\/span><\/b><\/span><\/p>\n

MADDE 4 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f\u2019 de ge\u00e7en; <\/span><\/span><\/p>\n

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

b) Yo\u011furt: Fermentasyonda<\/span>
\nspesifik<\/span> olarak Streptococcus<\/span>
\nthermophilus<\/span> ve Lactobacillus<\/span>
\ndelbrueckii<\/span> subsp<\/span>. bulgaricus<\/span>\u2019 un simbiyotik<\/span> k\u00fclt\u00fcrlerinin
\n<\/span>kullan\u0131ld\u0131\u011f\u0131<\/span> fermente s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/span><\/span><\/p>\n

c) Asidofiluslu<\/span>
\ns\u00fct: Fermentasyonda<\/span> spesifik<\/span>
\nolarak Lactobacillus<\/span> acidophilus<\/span>
\nk\u00fclt\u00fcr\u00fcn\u00fcn kullan\u0131ld\u0131\u011f\u0131 fermente s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/span><\/span><\/p>\n

\u00e7) Kefir: Fermentasyonda<\/span>
\nspesifik olarak Lactobacillus<\/span> kefiri, Leuconostoc<\/span>, Lactococcus<\/span><\/span> ve<\/span> Acetobacter<\/span> cinslerinin de\u011fi\u015fik su\u015flar\u0131<\/span>
\nile laktozu fermente eden (Kluyveromyces<\/span> marxianus<\/span>) ve etmeyen mayalar\u0131 (Saccharomyces<\/span>
\nunisporus<\/span>, Saccharomyces<\/span>
\ncerevisiae<\/span> ve Saccharomyces<\/span>
\nexiguus<\/span>) i\u00e7eren starter<\/span>
\nk\u00fclt\u00fcrler ya da kefir tanelerinin
\n<\/span>kullan\u0131ld\u0131\u011f\u0131 fermente s\u00fct \u00fcr\u00fcn\u00fcn\u00fc,<\/span><\/span><\/p>\n

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

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

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

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

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

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

ifade<\/span>
\neder.<\/span><\/span><\/p>\n

Hammadde ve \u00fcr\u00fcn \u00f6zellikleri<\/span><\/b><\/span><\/p>\n

MADDE 5 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131ndaki
\nfermente s\u00fct \u00fcr\u00fcnlerinin \u00f6zellikleri a\u015fa\u011f\u0131da verilmi\u015ftir:<\/span><\/span><\/p>\n

a) Fermente s\u00fct \u00fcr\u00fcnlerinin
\n\u00fcretiminde mevzuata uygun s\u00fct ve\/veya s\u00fct \u00fcr\u00fcn\u00fc kullan\u0131lmal\u0131d\u0131r.<\/span><\/span><\/p>\n

b) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerde rekonstit\u00fcsyon<\/span> ve rekombinasyon<\/span> i\u015fleminde, mevzuata uygun i\u00e7me suyu
\nkullan\u0131lmal\u0131d\u0131r. <\/span><\/span><\/p>\n

c) Bu Tebli\u011f kapsam\u0131ndaki
\n\u00fcr\u00fcnler; kendilerine has tat, koku ve yap\u0131ya sahip olmal\u0131d\u0131r. <\/span><\/span><\/p>\n

\u00e7) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerin \u00fcretiminde bu Tebli\u011fin tan\u0131mlar ba\u015fl\u0131kl\u0131 4 \u00fcnc\u00fc maddesinde
\nbelirtilen starter<\/span> k\u00fclt\u00fcrlere ilave olarak di\u011fer starter<\/span> k\u00fclt\u00fcrler ve\/veya yan k\u00fclt\u00fcrlerde
\nkullan\u0131labilir.<\/span><\/span><\/p>\n

d) Sadece fermentasyon<\/span>
\nsonras\u0131 \u0131s\u0131l i\u015flem g\u00f6rm\u00fc\u015f fermente s\u00fct \u00fcr\u00fcnlerinde ve \u00e7e\u015fnili fermente s\u00fct
\n\u00fcr\u00fcnlerinde jelatin<\/span> ve ni\u015fasta kullan\u0131labilir.<\/span><\/span><\/p>\n

e) Yo\u011furt ve ayran Ek\u20131\u2019 de yer
\nalan ya\u011f oranlar\u0131na uygun olmal\u0131d\u0131r. <\/span><\/span><\/p>\n

f) Fermente s\u00fct \u00fcr\u00fcnleri spesifik<\/span> mikroorganizmalar\u0131 raf \u00f6mr\u00fc sonuna kadar canl\u0131,
\naktif ve Ek\u20132\u2019 de belirtilen say\u0131da i\u00e7ermelidir. Ancak fermentasyon<\/span>
\nsonras\u0131 \u0131s\u0131l i\u015flem g\u00f6rm\u00fc\u015f fermente s\u00fct \u00fcr\u00fcnlerinde bu h\u00fck\u00fcm aranmaz. <\/span><\/span><\/p>\n

g) Ek\u20132\u2019 de yer alan spesifik<\/span> mikroorganizmalar\u0131 canl\u0131, aktif ve belirtilen
\nsay\u0131da sa\u011flamayan fermentasyon<\/span> sonras\u0131 \u0131s\u0131l i\u015flem
\ng\u00f6rm\u00fc\u015f fermente s\u00fct \u00fcr\u00fcnleri spesifik \u00fcr\u00fcn tan\u0131mlar\u0131yla
\nadland\u0131r\u0131lamaz. <\/span><\/span><\/p>\n

\u011f) Konsantre fermente s\u00fct
\n\u00fcr\u00fcnleri hari\u00e7 olmak \u00fczere fermente s\u00fct \u00fcr\u00fcnlerinin \u00fcretiminde fermentasyondan<\/span> sonra serum uzakla\u015ft\u0131r\u0131lamaz. <\/span><\/span><\/p>\n

h) Meyveli yo\u011furtlarda meyve
\nmiktar\u0131 en az % 6 olmal\u0131d\u0131r. Ancak; meyve suyunda sitrik asit cinsinden a\u011f\u0131rl\u0131k\u00e7a
\nen az % 2,5 oran\u0131nda titre edilebilir asit bulunduran meyveler ve tropik
\nmeyve ilaveli yo\u011furtlarda bu oran en az % 2 olmal\u0131d\u0131r. <\/span><\/span><\/p>\n

\u0131) Ayran ve tuzlu yo\u011furt en
\nfazla % 1 oran\u0131nda tuz i\u00e7erebilir. <\/span><\/span><\/p>\n

i) Bu Tebli\u011f kapsam\u0131ndaki
\n\u00fcr\u00fcnlere s\u00fct ya\u011f\u0131 haricinde ya\u011f bile\u015feni ilave edilemez. Ancak \u00e7e\u015fnili fermente s\u00fct \u00fcr\u00fcnlerinde
\ni\u00e7erdi\u011fi \u00e7e\u015fni maddesine ba\u011fl\u0131 olarak eser miktarda s\u00fct ya\u011f\u0131 d\u0131\u015f\u0131nda ya\u011f
\nbulunabilir.<\/span><\/span><\/p>\n

j) Bu Tebli\u011f kapsam\u0131ndaki
\n\u00fcr\u00fcnlere ait di\u011fer \u00f6zellikler Ek-2\u2019de verilmi\u015ftir.<\/span><\/span><\/p>\n

Katk\u0131 maddeleri<\/span><\/b><\/span><\/p>\n

MADDE 6 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerde kullan\u0131lan katk\u0131 maddeleri, 25\/8\/2002<\/span>
\ntarihli ve 24857 say\u0131l\u0131 Resm\u00ee Gazete\u2019de yay\u0131mlanan T\u00fcrk G\u0131da
\nKodeksi-G\u0131dalarda Kullan\u0131lan Renklendiriciler Tebli\u011fi, 21\/9\/2006 tarihli ve
\n26296 say\u0131l\u0131 Resm\u00ee Gazete\u2019de yay\u0131mlanan T\u00fcrk G\u0131da Kodeksi-G\u0131da Maddelerinde
\nKullan\u0131lan Tatland\u0131r\u0131c\u0131lar Tebli\u011fi ve 22\/5\/2008 tarihli ve 26883 say\u0131l\u0131
\nResm\u00ee Gazete\u2019de yay\u0131mlanan T\u00fcrk G\u0131da Kodeksi-Renklendiriciler ve Tatland\u0131r\u0131c\u0131lar
\nD\u0131\u015f\u0131ndaki G\u0131da Katk\u0131 Maddeleri Tebli\u011fi\u2019nde yer alan h\u00fck\u00fcmlere uygun
\nolmal\u0131d\u0131r.<\/span><\/span><\/p>\n

Aroma maddeleri<\/span><\/b><\/span><\/p>\n

MADDE 7 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerde T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi\u2019nin G\u0131da Aroma Maddeleri
\nb\u00f6l\u00fcm\u00fcne uygun do\u011fal ve\/veya do\u011fala \u00f6zde\u015f aroma<\/span>
\nmaddeleri kullan\u0131labilir.<\/span><\/span><\/p>\n

Bula\u015fanlar<\/span><\/b><\/span><\/p>\n

MADDE 8 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnler 17\/5\/2008<\/span> tarihli ve 26879 say\u0131l\u0131
\nResm\u00ee Gazete\u2019de yay\u0131mlanan T\u00fcrk G\u0131da Kodeksi G\u0131da Maddelerinde Bula\u015fanlar\u0131n
\nMaksimum Limitleri Hakk\u0131nda Tebli\u011f\u2019de yer alan h\u00fck\u00fcmlere uygun olmal\u0131d\u0131r.<\/span><\/span><\/p>\n

Pestisit<\/span> kal\u0131nt\u0131lar\u0131<\/span><\/b><\/span><\/p>\n

MADDE 9 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerdeki pestisit<\/span> kal\u0131nt\u0131 miktarlar\u0131, 29\/7\/2008<\/span> tarihli ve 26951 m\u00fckerrer say\u0131l\u0131 Resm\u00ee
\nGazete\u2019de yay\u0131mlanan T\u00fcrk G\u0131da Kodeksi G\u0131da Maddelerinde Bulunmas\u0131na \u0130zin
\nVerilen Pestisitlerin<\/span> Maksimum Kal\u0131nt\u0131 Limitleri
\nTebli\u011fi\u2019nde yer alan h\u00fck\u00fcmlere uygun olmal\u0131d\u0131r.<\/span><\/span><\/p>\n

Veteriner ila\u00e7lar\u0131 tolerans d\u00fczeyleri<\/span><\/b><\/span><\/p>\n

MADDE 10 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131ndaki
\n\u00fcr\u00fcnlerde bulunabilecek veteriner ila\u00e7lar\u0131 kal\u0131nt\u0131 d\u00fczeyleri 28\/4\/2002<\/span> tarihli ve 24739 say\u0131l\u0131 Resm\u00ee Gazete\u2019de
\nyay\u0131mlanan T\u00fcrk G\u0131da Kodeksi Hayvansal K\u00f6kenli G\u0131dalarda Veteriner \u0130la\u00e7lar\u0131
\nMaksimum Kal\u0131nt\u0131 Limitleri Tebli\u011fi\u2019nde yer alan h\u00fck\u00fcmlere uygun olmal\u0131d\u0131r.<\/span><\/span><\/p>\n

Hijyen<\/span><\/b><\/span><\/p>\n

MADDE 11 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnler T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi\u2019nin G\u0131da Hijyeni b\u00f6l\u00fcm\u00fcnde yer
\nalan genel kurallara uygun olarak \u00fcretilmelidir. Bu genel kurallara ek
\nolarak; Ek-3\u2019de yer alan mikrobiyolojik kriterlere<\/span>
\nuygun olmal\u0131d\u0131r.<\/span><\/span><\/p>\n

\u0130\u015fyeri \u00f6zellikleri<\/span><\/b><\/span><\/p>\n

MADDE 12 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131ndaki
\n\u00fcr\u00fcnleri \u00fcreten i\u015fyerleri, T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi\u2019nin G\u0131da Maddeleri
\n\u00dcreten \u0130\u015fyerlerinin Ta\u015f\u0131mas\u0131 Gereken \u00d6zellikler b\u00f6l\u00fcm\u00fcnde yer alan genel
\nkurallara uygun olmal\u0131d\u0131r.<\/span><\/span><\/p>\n

Ambalajlama, etiketleme ve i\u015faretleme<\/span><\/b><\/span><\/p>\n

MADDE 13 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnler; T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi\u2019nin Ambalajlama \u2013 Etiketleme ve
\n\u0130\u015faretleme B\u00f6l\u00fcm\u00fcnde ve 25\/8\/2002<\/span> tarihli ve 24857
\nsay\u0131l\u0131 Resm\u00ee Gazete\u2019de yay\u0131mlanan T\u00fcrk G\u0131da Kodeksi G\u0131da Maddelerinin Genel
\nEtiketleme ve Beslenme Y\u00f6n\u00fcnden Etiketleme Kurallar\u0131 Tebli\u011finde yer alan h\u00fck\u00fcmlere
\nuygun olmal\u0131d\u0131r. Bu kurallara ek olarak; <\/span><\/span><\/p>\n

a) Fermentasyondan<\/span>
\nsonra \u0131s\u0131l i\u015flem g\u00f6rm\u00fc\u015f fermente s\u00fct \u00fcr\u00fcnleri \u201cIs\u0131l \u0130\u015flem G\u00f6rm\u00fc\u015f Fermente
\nS\u00fct \u00dcr\u00fcn\u00fc\u201d olarak adland\u0131r\u0131l\u0131r. <\/span><\/span><\/p>\n

b) \u00c7e\u015fnili fermente s\u00fct
\n\u00fcr\u00fcnlerine eklenen \u00e7e\u015fni maddesinin ad\u0131 spesifik<\/span>
\n\u00fcr\u00fcn ismi ile birlikte \u00e7ilekli yo\u011furt, naneli ayran gibi kullan\u0131lmal\u0131d\u0131r. <\/span><\/span><\/p>\n

c) Sadece aroma<\/span>
\nmaddeleri kullan\u0131larak \u00fcretilmi\u015f olan fermente s\u00fct \u00fcr\u00fcnlerinde kullan\u0131lan
\naroma maddesinin ad\u0131 spesifik \u00fcr\u00fcn ismi ile birlikte kullan\u0131lmal\u0131d\u0131r. <\/span><\/span><\/p>\n

\u00e7) \u00dcretiminde \u015feker ve\/veya
\ntatland\u0131r\u0131c\u0131 kullan\u0131larak \u00fcretilen \u00fcr\u00fcnlerde \u201c\u015feker ilave edilmi\u015ftir\u201d veya
\n\u201c\u2026 ile tatland\u0131r\u0131lm\u0131\u015ft\u0131r\u201d veya \u201c\u015feker ilave edilmi\u015f ve \u2026<\/span>
\nile<\/span> tatland\u0131r\u0131lm\u0131\u015ft\u0131r\u201d ifadesi \u00fcr\u00fcn ismi ile ayn\u0131
\ny\u00fczde ve okunabilecek b\u00fcy\u00fckl\u00fckte etikette yer almal\u0131d\u0131r.<\/span><\/span><\/p>\n

d) \u00c7e\u015fnili fermente s\u00fct
\n\u00fcr\u00fcnleri hari\u00e7 olmak \u00fczere; T\u00fcrk G\u0131da Kodeksi G\u0131da Maddelerinin Genel
\nEtiketleme ve Beslenme Y\u00f6n\u00fcnden Etiketleme Kurallar\u0131 Tebli\u011finde Besin
\n\u00d6\u011feleri ile \u0130lgili Beyan Tablosunda yer alan ya\u011f bile\u015fenine ili\u015fkin
\nbeyanlar yo\u011furt ve ayran i\u00e7in ge\u00e7erli de\u011fildir. Yo\u011furt ve ayran ya\u011f i\u00e7eri\u011fi
\ny\u00f6n\u00fcnden Ek-1\u2019de yer alan s\u0131n\u0131fa g\u00f6re adland\u0131r\u0131lmal\u0131d\u0131r. <\/span><\/span><\/p>\n

e) S\u00fct ya\u011f\u0131 i\u00e7eri\u011fi %1,5\u2019dan
\ndaha d\u00fc\u015f\u00fck olan yo\u011furtlar ve s\u00fct ya\u011f\u0131 i\u00e7eri\u011fi % 0,8\u2019den daha d\u00fc\u015f\u00fck olan
\nayranlar i\u00e7in \u201cya\u011f\u0131 azalt\u0131lm\u0131\u015f\u201d veya benzeri ifadeler kullan\u0131labilir. <\/span><\/span><\/p>\n

f) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerin i\u00e7erdi\u011fi s\u00fct ya\u011f\u0131 miktar\u0131 k\u00fctle veya hacmin y\u00fczdesi olarak
\netiketin \u00f6n y\u00fcz\u00fcnde kolay g\u00f6r\u00fclebilir yer ve boyutta belirtilmelidir.<\/span><\/span><\/p>\n

g) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerin i\u00e7erdi\u011fi protein miktar\u0131 \u201c% \u2026.<\/span>\u201d
\nolarak etiketin \u00f6n y\u00fcz\u00fcnde kolay g\u00f6r\u00fclebilir yer ve boyutta
\nbelirtilmelidir.<\/span><\/span><\/p>\n

\u011f) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerin \u00fcretiminde kullan\u0131lan homojenizasyon<\/span>,
\nkaymak olu\u015fturma gibi baz\u0131 i\u015flemler \u00fcr\u00fcn ad\u0131 ile birlikte kullan\u0131l\u0131r. <\/span><\/span><\/p>\n

h) Bu Tebli\u011f kapsam\u0131nda yer
\nalan ve tek bir hayvan t\u00fcr\u00fcne ait s\u00fct\u00fcn y\u00fczde y\u00fcz kullan\u0131ld\u0131\u011f\u0131 \u00fcretimlerde
\ns\u00fct\u00fcn ait oldu\u011fu hayvan t\u00fcr\u00fc \u00fcr\u00fcn ad\u0131 ile birlikte kullan\u0131labilir. <\/span><\/span><\/p>\n

Ta\u015f\u0131ma ve depolama<\/span><\/b><\/span><\/p>\n

MADDE 14 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerin ta\u015f\u0131nmas\u0131 ve depolanmas\u0131, T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi\u2019nin
\nG\u0131dalar\u0131n Ta\u015f\u0131nmas\u0131 ve Depolanmas\u0131 b\u00f6l\u00fcm\u00fcnde yer alan kurallar ile 16\/5\/1986<\/span> tarih ve 19109 say\u0131l\u0131 Resm\u00ee Gazete\u2019de
\nyay\u0131mlanan 3285 say\u0131l\u0131 Hayvan Sa\u011fl\u0131\u011f\u0131 ve Zab\u0131tas\u0131 Kanunu ve 15\/3\/1989 tarih
\nve 20109 say\u0131l\u0131 Resm\u00ee Gazete\u2019de yay\u0131mlanan Hayvan Sa\u011fl\u0131\u011f\u0131 ve Zab\u0131tas\u0131
\nY\u00f6netmeli\u011fi\u2019ne uygun olmal\u0131d\u0131r.<\/span><\/span><\/p>\n

Numune alma ve analiz y\u00f6ntemleri<\/span><\/b><\/span><\/p>\n

MADDE 15 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnlerden T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi\u2019nin Numune Alma ve Analiz
\nMetotlar\u0131 b\u00f6l\u00fcm\u00fcnde belirtilen kurallara uygun olarak numune al\u0131nacak ve
\nuluslararas\u0131 kabul g\u00f6rm\u00fc\u015f analiz metotlar\u0131 uygulanacakt\u0131r.<\/span><\/span><\/p>\n

Tescil ve denetim<\/span><\/b><\/span><\/p>\n

MADDE 16 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f kapsam\u0131nda yer
\nalan \u00fcr\u00fcnleri \u00fcreten ve satan i\u015fyerleri; tescil ve izin, ithalat i\u015flemleri,
\nkontrol ve denetim s\u0131ras\u0131nda bu Tebli\u011f h\u00fck\u00fcmlerine uymak zorundad\u0131r. Bu
\nh\u00fck\u00fcmlere uymayan i\u015fyerleri hakk\u0131nda gerekli i\u015flemler, 27\/5\/2004<\/span>
\ntarihli ve 5179 say\u0131l\u0131 G\u0131dalar\u0131n \u00dcretimi, T\u00fcketimi ve Denetlenmesine Dair
\nKanun H\u00fckm\u00fcnde Kararnamenin De\u011fi\u015ftirilerek Kabul\u00fc Hakk\u0131nda Kanun
\nh\u00fck\u00fcmlerine g\u00f6re, Tar\u0131m ve K\u00f6yi\u015fleri<\/span> Bakanl\u0131\u011f\u0131
\ntaraf\u0131ndan yap\u0131l\u0131r.<\/span><\/span><\/p>\n

Y\u00fcr\u00fcrl\u00fckten kald\u0131r\u0131lan mevzuat<\/span><\/b><\/span><\/p>\n

MADDE 17 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f ile 3\/9\/2001<\/span> tarihli ve 24512 say\u0131l\u0131 Resm\u00ee Gazete\u2019de
\nyay\u0131mlanan T\u00fcrk G\u0131da Kodeksi Fermente S\u00fctler Tebli\u011fi y\u00fcr\u00fcrl\u00fckten kald\u0131r\u0131lm\u0131\u015ft\u0131r.<\/span><\/span><\/p>\n

Uyum zorunlulu\u011fu<\/span><\/b><\/span><\/p>\n

GE\u00c7\u0130C\u0130 MADDE 1 \u2013 <\/span><\/b><\/span>(1) Halen
\nfaaliyet g\u00f6steren ve bu Tebli\u011f kapsam\u0131ndaki \u00fcr\u00fcnleri \u00fcreten ve satan
\ni\u015fyerleri bu Tebli\u011f\u2019in yay\u0131m\u0131 tarihinden itibaren bir y\u0131l i\u00e7inde bu Tebli\u011f
\nh\u00fck\u00fcmlerine uymak zorundad\u0131r. Ancak bu Tebli\u011fin 5 inci maddesinin birinci
\nf\u0131kras\u0131n\u0131n (e) bendi ile 13 \u00fcnc\u00fc maddesinin birinci f\u0131kras\u0131n\u0131n (d) bendinin
\nuygulanmas\u0131na bu Tebli\u011fin yay\u0131m\u0131 tarihinden itibaren on sekizinci ay\u0131n
\nsonunda ba\u015flan\u0131lacakt\u0131r.<\/span><\/span><\/p>\n

Y\u00fcr\u00fcrl\u00fck<\/span><\/b><\/span><\/p>\n

MADDE 18 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f yay\u0131m tarihinde
\ny\u00fcr\u00fcrl\u00fc\u011fe girer.<\/span><\/span><\/p>\n

Y\u00fcr\u00fctme<\/span><\/b><\/span><\/p>\n

MADDE 19 \u2013 <\/span><\/b><\/span>(1) Bu Tebli\u011f h\u00fck\u00fcmlerini
\nTar\u0131m ve K\u00f6yi\u015fleri<\/span> Bakan\u0131 y\u00fcr\u00fct\u00fcr.<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

EK\u20131<\/span><\/p>\n

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

\u00a0<\/span><\/p>\n<\/td>\n

\n

Ya\u011f Oran\u0131<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Tam ya\u011fl\u0131 yo\u011furt<\/span><\/p>\n<\/td>\n

\n

s\u00fct<\/span><\/span>
\nya\u011f\u0131 \u2265 % 3,8 <\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Yar\u0131m ya\u011fl\u0131 yo\u011furt<\/span><\/p>\n<\/td>\n

\n

% 2
\n<\/span>> s\u00fct ya\u011f\u0131 \u2265 % 1,5<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Ya\u011fs\u0131z yo\u011furt<\/span><\/p>\n<\/td>\n

\n

s\u00fct<\/span><\/span>
\nya\u011f\u0131 \u2264 % 0,5<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

%…..<\/span>
\nya\u011fl\u0131<\/span> yo\u011furt<\/span><\/p>\n<\/td>\n

\n

Tam ya\u011fl\u0131, yar\u0131m ya\u011fl\u0131 ve ya\u011fs\u0131z yo\u011furt
\ns\u0131n\u0131flar\u0131 d\u0131\u015f\u0131nda kalan s\u00fct ya\u011f\u0131<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

\u00a0<\/span><\/p>\n<\/td>\n

\n

\u00a0<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Tam ya\u011fl\u0131 ayran<\/span><\/p>\n<\/td>\n

\n

s\u00fct<\/span><\/span>
\nya\u011f\u0131 \u2265 % 1,8<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Yar\u0131m ya\u011fl\u0131 ayran<\/span><\/p>\n<\/td>\n

\n

% 1,2
\n<\/span>> s\u00fct ya\u011f\u0131 \u2265 % 0,8<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Ya\u011fs\u0131z ayran<\/span><\/p>\n<\/td>\n

\n

s\u00fct<\/span><\/span>
\nya\u011f\u0131 \u2264 % 0,5<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

%…..<\/span>
\nya\u011fl\u0131<\/span> ayran<\/span><\/p>\n<\/td>\n

\n

Tam ya\u011fl\u0131, yar\u0131m ya\u011fl\u0131 ve ya\u011fs\u0131z ayran
\ns\u0131n\u0131flar\u0131 d\u0131\u015f\u0131nda kalan s\u00fct ya\u011f\u0131<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/span><\/b><\/p>\n

EK \u2013 2<\/span><\/b><\/p>\n

\u00dcr\u00fcn \u00d6zellikleri<\/span><\/b><\/p>\n\n\n\n\n\n\n\n\n\n\n
\n

\u00a0<\/span><\/p>\n<\/td>\n

\n

Fermente S\u00fct \u00dcr\u00fcn\u00fc<\/span><\/b><\/p>\n<\/td>\n

\n

Yo\u011furt<\/span><\/b><\/p>\n<\/td>\n

\n

Asidofiluslu<\/span><\/b><\/span> S\u00fct <\/span><\/b><\/p>\n<\/td>\n

\n

Ayran<\/span><\/b><\/p>\n<\/td>\n

\n

Kefir<\/span><\/b><\/p>\n<\/td>\n

\n

K\u0131m\u0131z<\/span><\/b><\/p>\n<\/td>\n<\/tr>\n

\n

S\u00fct
\nProteini*<\/span><\/h1>\n

(A\u011f\u0131rl\u0131k\u00e7a %)
\n<\/span><\/b><\/p>\n<\/td>\n

\n

En az 2,7<\/span><\/p>\n<\/td>\n

\n

En az 3,0<\/span><\/p>\n<\/td>\n

\n

En az 2,7<\/s><\/span><\/p>\n<\/td>\n

\n

En az 2,0<\/span><\/p>\n<\/td>\n

\n

En az 2,7<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

S\u00fct ya\u011f\u0131<\/span><\/b><\/p>\n

(A\u011f\u0131rl\u0131k\u00e7a %)<\/span><\/b><\/p>\n<\/td>\n

\n

En fazla 10<\/span><\/p>\n<\/td>\n

\n

En fazla 15<\/span><\/p>\n<\/td>\n

\n

En fazla 15<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

En fazla 10<\/span><\/p>\n<\/td>\n

\n

En fazla 10<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Titrasyon<\/span><\/b><\/span> asitli\u011fi<\/span><\/b><\/p>\n

(Laktik asit
\nolarak a\u011f\u0131rl\u0131k\u00e7a %)<\/span><\/b><\/p>\n<\/td>\n

\n

En az 0,3<\/span><\/p>\n<\/td>\n

\n

En az 0,6<\/span><\/p>\n

En fazla 1,5<\/span><\/p>\n<\/td>\n

\n

En az 0,6<\/span><\/p>\n

\u00a0<\/span><\/p>\n<\/td>\n

\n

En az 0,5<\/span><\/p>\n

En fazla 1,0<\/span><\/p>\n<\/td>\n

\n

En az 0,6<\/span><\/p>\n<\/td>\n

\n

En az 0,7<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Etanol <\/span><\/b><\/p>\n

(%
\nhacim\/a\u011f\u0131rl\u0131k)<\/span><\/b><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

En az 0,5<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Toplam
\nSpesifik Mikroorganizma <\/span><\/b><\/p>\n

(kob<\/span>\/g)<\/span><\/b><\/p>\n<\/td>\n

\n

En az 107<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 107<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 107<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 106<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 107<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 107<\/sup><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Etikette
\nBelirtilen<\/span><\/b><\/p>\n

Toplam \u0130lave <\/span><\/b><\/p>\n

Mikroorganizma
\n(kob<\/span>\/g) **<\/span><\/b><\/p>\n<\/td>\n

\n

En az 106<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 106<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 106<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 106<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 106<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 106<\/sup><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Mayalar (kob<\/span>\/g)<\/span><\/b><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

–<\/span><\/p>\n<\/td>\n

\n

En az 104<\/sup><\/span><\/p>\n<\/td>\n

\n

En az 104<\/sup><\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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

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

\u00a0<\/span><\/p>\n

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

\u00a0<\/span><\/h2>\n

EK\u20133<\/span><\/h2>\n

Fermente S\u00fct \u00dcr\u00fcnlerine Ait Mikrobiyolojik De\u011ferler<\/span><\/b><\/p>\n\n\n\n\n\n\n\n\n\n\n\n
\n

\u00dcr\u00fcn<\/span><\/b><\/p>\n<\/td>\n

\n

Mikroorganizmalar<\/span><\/b><\/p>\n<\/td>\n

\n

Numune alma plan\u0131<\/span><\/b><\/s><\/p>\n<\/td>\n

\n

Limitler (1<\/sup>)<\/span><\/b><\/s><\/p>\n<\/td>\n<\/tr>\n

\n

n<\/span><\/b><\/span><\/b><\/p>\n<\/td>\n

\n

c<\/span><\/b><\/span><\/b><\/p>\n<\/td>\n

\n

m<\/span><\/b><\/span><\/b><\/p>\n<\/td>\n

\n

M<\/span><\/b><\/p>\n<\/td>\n<\/tr>\n

\n

Kefir<\/span><\/p>\n<\/td>\n

\n

Koliform<\/span><\/span> bakteriler (2<\/sup>)<\/span><\/p>\n<\/td>\n

\n

5<\/span><\/p>\n<\/td>\n

\n

2<\/span><\/p>\n<\/td>\n

\n

9<\/span><\/p>\n<\/td>\n

\n

95<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

K\u00fcf <\/span><\/p>\n<\/td>\n

\n

5<\/span><\/p>\n<\/td>\n

\n

2<\/span><\/p>\n<\/td>\n

\n

102<\/sup><\/span><\/p>\n<\/td>\n

\n

103<\/sup><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

E. coli<\/span> <\/span><\/i>(2<\/sup>)<\/span><\/p>\n<\/td>\n

\n

5<\/span><\/p>\n<\/td>\n

\n

0<\/span><\/p>\n<\/td>\n

\n

<3<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Yo\u011furt, meyveli vb.
\nyo\u011furtlar, ayran ve di\u011fer fermente s\u00fct \u00fcr\u00fcnleri<\/span><\/p>\n<\/td>\n

\n

Koliform<\/span><\/span> bakteriler (2<\/sup>)<\/span><\/p>\n<\/td>\n

\n

5<\/span><\/p>\n<\/td>\n

\n

2<\/span><\/p>\n<\/td>\n

\n

9<\/span><\/p>\n<\/td>\n

\n

95<\/span><\/p>\n<\/td>\n<\/tr>\n

\n

Maya <\/span>(probiyotik<\/span> kullan\u0131lanlar hari\u00e7)<\/span><\/p>\n<\/td>\n

\n

5<\/span><\/p>\n<\/td>\n

\n

2<\/span><\/p>\n<\/td>\n

\n

102<\/sup><\/span><\/p>\n<\/td>\n

\n

103<\/sup><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

K\u00fcf<\/span><\/p>\n<\/td>\n

\n

5<\/span><\/p>\n<\/td>\n

\n

2<\/span><\/p>\n<\/td>\n

\n

102<\/sup><\/span><\/p>\n<\/td>\n

\n

103<\/sup><\/span><\/p>\n<\/td>\n<\/tr>\n

\n

E. coli<\/span> <\/span><\/i>(2<\/sup>)<\/span><\/p>\n<\/td>\n

\n

5<\/span><\/p>\n<\/td>\n

\n

0<\/span><\/p>\n<\/td>\n

\n

<3<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

(1<\/sup>) :<\/span><\/b> Aksi belirtilmedik\u00e7e limit kob<\/span>\/g-mL olarak
\nde\u011ferlendirilir.<\/span><\/p>\n

(2<\/sup>) :<\/span><\/b> EMS (<\/span>En Muhtemel Say\u0131) y\u00f6ntemi<\/span><\/span><\/p>\n

\u00a0<\/span><\/b><\/p>\n

n<\/span><\/b><\/span> : <\/span><\/b>Partiden, ba\u011f\u0131ms\u0131z ve rasgele<\/span> se\u00e7ilen numune
\nsay\u0131s\u0131n\u0131,<\/span><\/p>\n

c<\/span><\/b><\/span> : <\/span><\/b>m ve M aras\u0131nda olmas\u0131na izin verilen maksimum numune say\u0131s\u0131n\u0131 (M
\nde\u011feri ta\u015f\u0131yabilecek en fazla numune say\u0131s\u0131n\u0131)<\/span><\/p>\n

m<\/span><\/b><\/span> :<\/span><\/b>
\n(n-c) say\u0131daki numunede bulunabilecek en fazla mikrobiyolojik de\u011feri,<\/span><\/p>\n

M<\/span><\/b> :<\/b>
\nc say\u0131daki numunenin bu de\u011feri a\u015fmas\u0131 halinde uygunsuz olup kabul edilemez
\noldu\u011funu g\u00f6steren mikroorganizma say\u0131s\u0131n\u0131<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>","protected":false},"excerpt":{"rendered":"

fermente s\u00fct \u00fcr\u00fcnleri i\u00e7in bulunan akademik makaleler Cheese and fermented milk foods – \u200eKosikowski – Al\u0131nt\u0131lanma say\u0131s\u0131: 1508 Microbes from raw milk for fermented dairy products – \u200eWouters – Al\u0131nt\u0131lanma say\u0131s\u0131: 379 \u2026 of milk products fermented by Bifidobacterium longum \u2026 – \u200eXiao – Al\u0131nt\u0131lanma say\u0131s\u0131: 293 \u00dcr\u00fcn Mikroorganizmalar Limitler (1) Kefir E. coli (2) … Okumaya devam et “Fermente S\u00fct \u00dcr\u00fcnleri”<\/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":[2],"tags":[321,115,54],"class_list":["post-679","post","type-post","status-publish","format-standard","hentry","category-sut-hakkinda","tag-probiyotik-tereyag","tag-sut-islemek","tag-sut-urunleri"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/679","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=679"}],"version-history":[{"count":1,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/679\/revisions"}],"predecessor-version":[{"id":680,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/679\/revisions\/680"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=679"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}