{"id":811,"date":"2023-07-11T04:26:21","date_gmt":"2023-07-11T04:26:21","guid":{"rendered":"http:\/\/www.sutyo.com\/?p=811"},"modified":"2023-07-11T04:26:21","modified_gmt":"2023-07-11T04:26:21","slug":"sut_analizleri","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/sut_analizleri\/","title":{"rendered":"S\u00fct Analizleri"},"content":{"rendered":"

S\u00fct Birli\u011fimiz b\u00fcnyesinde yer alan S\u00fct Analizleri laboratuarlar\u0131nda yap\u0131lan s\u00fct analizleri temel olarak 3 ana b\u00f6l\u00fcme ayr\u0131lmaktad\u0131r:<\/p>\n

\"\"
s\u00fct analiz<\/figcaption><\/figure>\n

G\u00fcnl\u00fck analizler<\/span><\/p>\n

Her g\u00fcn \u00fcretici, k\u00f6y s\u00fct so\u011futma tanklar\u0131, s\u00fct toplama ara\u00e7lar\u0131 ve fabrika s\u00fct al\u0131m ara\u00e7lar\u0131ndan numuneler al\u0131nmaktad\u0131r. Al\u0131nan numunelere her g\u00fcn periyodik olarak 4 farkl\u0131 analiz yap\u0131lmaktad\u0131r.<\/p>\n

1. Her g\u00fcn k\u00f6y s\u00fct so\u011futma tanklar\u0131, s\u00fct toplama ara\u00e7lar\u0131 ve fabrika s\u00fct al\u0131m ara\u00e7lar\u0131ndan al\u0131nan numunelere “Ya\u011f, Su, Ya\u011fs\u0131z Kuru Madde, Yo\u011funluk ve Donma noktas\u0131” analizi yap\u0131lmaktad\u0131r.<\/p>\n

2. Her g\u00fcn k\u00f6y s\u00fct so\u011futma tanklar\u0131 ve fabrika s\u00fct al\u0131m ara\u00e7lar\u0131ndan al\u0131nan numunelere “Kuru Madde Kontrol\u00fc” i\u00e7in analiz yap\u0131lmaktad\u0131r.<\/p>\n

3. Her g\u00fcn k\u00f6y s\u00fct so\u011futma tanklar\u0131 ve fabrika s\u00fct al\u0131m ara\u00e7lar\u0131ndan al\u0131nan numunelere “G\u00fcnl\u00fck S\u00fct Asitlik Tayini” i\u00e7in analiz yap\u0131lmaktad\u0131r.<\/p>\n

4. Her g\u00fcn \u00f6ncelikle s\u00fct toplama ara\u00e7lar\u0131ndan al\u0131nan numunelere “Antibiyotik Testi” i\u00e7in analiz yap\u0131lmaktad\u0131r. E\u011fer antibiyotik tespit edilirse k\u00f6y s\u00fct so\u011futma tanklar\u0131ndan al\u0131nan numunelere “Antibiyotik Testi” i\u00e7in analiz yap\u0131lmaktad\u0131r. E\u011fer herhangi bir tankta antibiyotik tespit edilirse tanka s\u00fct veren \u00fcretici numuneleri analiz edilir ve \u00fcretici tespit edilir. E\u011fer s\u00fct tanklar\u0131nda antibiyotik tespit edilmezse direk olarak s\u00fct toplama arac\u0131na s\u00fct veren \u00fcreticilerin numuneleri analiz edilerek antibiyotik bulunan s\u00fct tespit edilir.<\/p>\n

Haftal\u0131k analizler<\/span><\/p>\n

Haftada bir g\u00fcn k\u00f6y s\u00fct so\u011futma tanklar\u0131, s\u00fct toplama ara\u00e7lar\u0131 ve fabrika s\u00fct al\u0131m ara\u00e7lar\u0131ndan al\u0131nan numunelere “Somatik H\u00fccre” analizi yap\u0131lmaktad\u0131r.<\/p>\n

Ayl\u0131k analizler<\/span><\/p>\n

Ayda bir kez t\u00fcm \u00fcreticilerden numune al\u0131narak “Ya\u011f, Su, Ya\u011fs\u0131z Kuru Madde, Yo\u011funluk ve Donma noktas\u0131” analizi yap\u0131lmaktad\u0131r.<\/p>\n\n\n\n\n\n\n\n\n\n
Periyodik s\u00fct analizleri<\/caption>\n
Periyod<\/th>\nAnaliz t\u00fcr\u00fc<\/th>\nNumune kayna\u011f\u0131<\/th>\n<\/tr>\n
G\u00fcnl\u00fck<\/td>\nYa\u011f, Su, Ya\u011fs\u0131z Kuru Madde, Yo\u011funluk ve Donma noktas\u0131<\/td>\n\n
    \n
  • K\u00f6y s\u00fct so\u011futma tanklar\u0131<\/li>\n
  • S\u00fct toplama ara\u00e7lar\u0131<\/li>\n
  • Fabrika s\u00fct al\u0131m ara\u00e7lar\u0131<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Kuru Madde Kontrol\u00fc<\/td>\n\n
    \n
  • K\u00f6y s\u00fct so\u011futma tanklar\u0131<\/li>\n
  • Fabrika s\u00fct al\u0131m ara\u00e7lar\u0131<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
G\u00fcnl\u00fck S\u00fct Asitlik Tayini<\/td>\n\n
    \n
  • K\u00f6y s\u00fct so\u011futma tanklar\u0131<\/li>\n
  • Fabrika s\u00fct al\u0131m ara\u00e7lar\u0131<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Antibiyotik Testi<\/td>\n\n
    \n
  • S\u00fct toplama ara\u00e7lar\u0131<\/li>\n
  • K\u00f6y s\u00fct so\u011futma tanklar\u0131<\/li>\n
  • \u00dcretici<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Haftal\u0131k<\/td>\nSomatik H\u00fccre<\/td>\n\n
    \n
  • K\u00f6y s\u00fct so\u011futma tanklar\u0131<\/li>\n
  • S\u00fct toplama ara\u00e7lar\u0131<\/li>\n
  • Fabrika s\u00fct al\u0131m ara\u00e7lar\u0131<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
Ayl\u0131k<\/td>\nYa\u011f, Su, Ya\u011fs\u0131z Kuru Madde, Yo\u011funluk ve Donma noktas\u0131<\/td>\n\n
    \n
  • \u00dcretici<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    \u00c7i\u011f S\u00fct\u00fcn Analizi Neden \u00d6nemli?<\/h1>\n

    <\/p>\n

    S\u00fct, genel anlamda:<\/p>\n

    B\u00fct\u00fcn memeli hayvanlar\u0131n yavrulamalar\u0131ndan sonra meme bezlerinde olu\u015fturduklar\u0131 biyolojik s\u0131v\u0131 olarak tan\u0131mlanmaktad\u0131r.<\/p>\n

    “T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi” ne uygun olarak yay\u0131nlanm\u0131\u015f “\u00c7i\u011f S\u00fct Ve Is\u0131l \u0130\u015flem G\u00f6rm\u00fc\u015f \u0130\u00e7me S\u00fctleri Tebli\u011fi” ise \u00e7i\u011f s\u00fct\u00fc:<\/p>\n

    Bir veya daha fazla inek, ke\u00e7i, koyun veya mandan\u0131n sa\u011f\u0131lmas\u0131yla elde edilen, 40\u00baC’nin \u00fczerine \u0131s\u0131t\u0131lmam\u0131\u015f veya e\u015fde\u011fer etkiye sahip herhangi i\u015flem g\u00f6rmemi\u015f kolostrum d\u0131\u015f\u0131ndaki meme bezi salg\u0131s\u0131 olarak tan\u0131mlamaktad\u0131r.<\/p>\n

    S\u00fct teknolojisinde ise \u00e7i\u011f s\u00fct denildi\u011fi zaman, s\u00fct hayvan\u0131n\u0131n memesinden muntazam aral\u0131klarla ve tam olarak sa\u011f\u0131lan, sonra so\u011futulan, i\u00e7erisinde herhangi bir bile\u015feni al\u0131nmayan veya herhangi bir madde ilave edilmeyen, i\u015flenmek \u00fczere s\u00fct fabrikalar\u0131na kabul edilen ve \u00f6nceden herhangi bir i\u015flem uygulanmam\u0131\u015f olan s\u00fct anla\u015f\u0131lmaktad\u0131r.<\/p>\n

    \u0130nsan beslenmesinde \u00e7ok \u00f6nemli bir yere sahip olan s\u00fct, hijyenik ko\u015fullarda \u00fcretilmedi\u011fi, saklanmad\u0131\u011f\u0131, i\u015flenmedi\u011fi, gerekli kontrollerinin yap\u0131lmad\u0131\u011f\u0131 durumlarda insan sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan zararl\u0131 olabilmektedir. \u00c7i\u011f s\u00fct az say\u0131da bakteri i\u00e7erse bile sa\u011f\u0131mdan sonra \u00e7evreden \u00e7e\u015fitli yollardan bula\u015fan mikroorganizmalar\u0131n etkisiyle olduk\u00e7a k\u0131sa s\u00fcrede bozulur. Bu nedenle \u00e7i\u011f s\u00fct insan g\u0131das\u0131 olarak do\u011frudan t\u00fcketime uygun de\u011fildir.<\/p>\n

    “T\u00fcrk G\u0131da Kodeksi Y\u00f6netmeli\u011fi’ne uygun olarak yay\u0131nlanm\u0131\u015f “\u00c7i\u011f S\u00fct Ve Is\u0131l \u0130\u015flem G\u00f6rm\u00fc\u015f \u0130\u00e7me S\u00fctleri Tebli\u011fi” ile Avrupa Parlementosu’nun 29 Nisan 2004 tarih ve 853\/2004 say\u0131l\u0131 Hayvansal G\u0131dalar \u0130\u00e7in \u00d6zel Hijyen Kurallar\u0131 Y\u00f6netmeli\u011fi’ne g\u00f6re \u00e7i\u011f s\u00fct de\u011ferlerinin a\u015fa\u011f\u0131daki tabloda g\u00f6sterilen standartlar\u0131 kar\u015f\u0131lamas\u0131 gerekmektedir:<\/p>\n\n\n\n\n\n
    \u00c7i\u011f s\u00fct i\u00e7eri\u011fi standartlar\u0131<\/caption>\n
    <\/th>\n<\/th>\n\u00c7i\u011f S\u00fct Tebli\u011fi<\/th>\n853\/2004 Y\u00f6n.<\/th>\n<\/tr>\n
    Mikrobiyolojik kriterler<\/td>\nToplam canl\u0131 bakteri say\u0131s\u0131 30\u00b0C (ml’de) (*)<\/p>\n

    Somatik h\u00fccre say\u0131s\u0131 (ml’de) (**)<\/td>\n

    		< 100.000<\/p>\n

    < 500.000<\/td>\n

    		< 100.000<\/p>\n

    < 400.000<\/td>\n<\/tr>\n

    S\u00fct\u00fcn bile\u015fimi (m\/v)<\/td>\n%Protein en az<\/p>\n

    Asitlik (%s\u00fct asiti)<\/p>\n

    Yo\u011funluk<\/td>\n

    		2,8<\/p>\n

    0,135-0,20<\/p>\n

    1,028<\/td>\n

    		<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Kaliteli S\u00fct ve Gelir<\/p>\n

    S\u00fct s\u0131\u011f\u0131r\u0131 yeti\u015ftiricileri a\u00e7\u0131s\u0131ndan inek ba\u015f\u0131na s\u00fct verimi, i\u015fletmenin y\u0131ll\u0131k s\u00fct \u00fcretimi ve \u00fcretilen s\u00fct\u00fcn kalitesi en \u00f6nemli unsurlardand\u0131r. Ger\u00e7ekten de s\u00fct s\u0131\u011f\u0131r\u0131 i\u015fletmelerinde gelirin \u00e7ok b\u00fcy\u00fck b\u00f6l\u00fcm\u00fcn\u00fc, baz\u0131 i\u015fletmelerde %85-90’\u0131n\u0131, olu\u015fturan s\u00fct\u00fcn kalitesiz olmas\u0131 \u00f6nce fiyat\u0131n d\u00fc\u015fmesine ard\u0131ndan da s\u00fct\u00fcn sat\u0131lamamas\u0131na yol a\u00e7ar. Buna kar\u015f\u0131l\u0131k \u00fcretilen s\u00fct\u00fcn y\u00fcksek kaliteli olmas\u0131 ve bu kalitenin korunmas\u0131 s\u00fct fiyat\u0131n\u0131, dolay\u0131s\u0131yla geliri art\u0131racakt\u0131r. \u00d6rne\u011fin kilogram s\u00fct fiyat\u0131n\u0131n 5 kuru\u015f fazla olmas\u0131, toplam 10 ba\u015f ine\u011finin her birinden ortalama 5 ton s\u00fct satan bir i\u015fletme i\u00e7in y\u0131ll\u0131k gelirin 2.500 TL artmas\u0131 anlam\u0131na gelir.<\/p>\n

    S\u00fct ve Kalite<\/p>\n

    \u0130nsan beslenmesi ba\u015fta olmak \u00fczere pek \u00e7ok alanda \u00f6nemli bir yere sahip olan s\u00fct;<\/p>\n

      \n
    • Sa\u011fl\u0131kl\u0131 ineklerden ve uygun ko\u015fullarda \u00fcretilmedi\u011finde,<\/li>\n
    • \u00dcretimden sonra gere\u011fi gibi muhafaza edilmedi\u011finde,<\/li>\n
    • \u0130\u015fleme ve pazarlama s\u00fcre\u00e7lerinde hatalar yap\u0131ld\u0131\u011f\u0131nda<\/li>\n<\/ul>\n

      insan sa\u011fl\u0131\u011f\u0131na zarar verebilir.<\/p>\n

      Bir i\u015fletmenin kaliteli ve sa\u011fl\u0131kl\u0131 s\u00fct \u00fcretmesinin ilk ko\u015fulu ine\u011fin sa\u011fl\u0131kl\u0131 olmas\u0131d\u0131r. S\u00fct miktar\u0131 ve kalitesi yan\u0131nda, ine\u011fin \u00f6zellikle meme sa\u011fl\u0131\u011f\u0131n\u0131 etkileyen en temel unsur ise sa\u011f\u0131md\u0131r. Memedeki s\u00fct\u00fcn el veya makine arac\u0131l\u0131\u011f\u0131yla bo\u015falt\u0131lmas\u0131 olarak tan\u0131mlanan sa\u011f\u0131m, sa\u011f\u0131m teknikleri ve sa\u011f\u0131m hijyenine uyulmad\u0131\u011f\u0131nda, hem s\u00fct kalitesini hem de ine\u011fin sa\u011fl\u0131\u011f\u0131n\u0131 olumsuz etkiler. Bu nedenle piyasaya kaliteli s\u00fct arz etmek isteyenler sadece ine\u011fin sa\u011fl\u0131kl\u0131 olmas\u0131n\u0131 de\u011fil;<\/p>\n

        \n
      • Sa\u011f\u0131m\u0131n do\u011fru ve hijyen kurallar\u0131na uyularak ger\u00e7ekle\u015ftirilmesini,<\/li>\n
      • S\u00fct\u00fcn d\u0131\u015f bula\u015fmaya maruz b\u0131rak\u0131lmadan temiz bir depolama alan\u0131nda h\u0131zla so\u011futulmas\u0131n\u0131 ve<\/li>\n
      • Bu so\u011fuk ortam\u0131n korunmas\u0131n\u0131, yani depolama s\u00fcresince \u00f6ng\u00f6r\u00fclen s\u0131cakl\u0131\u011f\u0131n artmamas\u0131n\u0131,<\/li>\n<\/ul>\n

        sa\u011flamal\u0131d\u0131rlar.<\/p>\n

        Sa\u011fl\u0131kl\u0131 ineklerden elde edilen taze s\u00fct \u00e7ok az say\u0131da bakteri i\u00e7erir. Ama sa\u011f\u0131mdan hemen sonra so\u011futulmayan s\u00fctte mikroorganizma say\u0131s\u0131 \u00e7ok b\u00fcy\u00fck bir h\u0131zla artar. \u00d6rne\u011fin 30 dakikada bir b\u00f6l\u00fcnme ger\u00e7ekle\u015fse – bakteriler b\u00f6l\u00fcnerek \u00e7o\u011fal\u0131r ve b\u00f6l\u00fcnme \u00e7ok daha k\u0131sa s\u00fcrelerde de ger\u00e7ekle\u015febilir – sa\u011f\u0131mdan hemen sonra s\u00fct\u00fcn mililitresinde bin bakteri bile olsa, 5. saatin sonunda bakteri say\u0131s\u0131 bir milyonu ge\u00e7er. Bu art\u0131\u015f\u0131 engellemenin yollar\u0131ndan biri s\u00fct\u00fcn so\u011futulmas\u0131d\u0131r. Bu nedenle memeden \u00e7\u0131kt\u0131\u011f\u0131nda 37 derece olan s\u00fct s\u0131cakl\u0131\u011f\u0131 h\u0131zla ve k\u0131sa s\u00fcrede, \u00f6rne\u011fin iki saat i\u00e7erisinde, 8 derecenin alt\u0131na indirilmelidir.<\/p>\n

        Ancak kalitesiz bir s\u00fct\u00fc h\u0131zla so\u011futman\u0131n ve so\u011fukta muhafaza etmenin onu kaliteli hale getirmeyece\u011fi de bilinmelidir. T\u00fcrkiye’de \u00e7i\u011f s\u00fct hijyeni konusunda uyulmas\u0131 gereken kurallar; 14.02.2000 tarih ve 23964 say\u0131l\u0131 Resmi Gazete’de yay\u0131nlanan “T\u00fcrk G\u0131da Kodeksi-\u00c7i\u011f S\u00fctve Is\u0131l \u0130\u015flem G\u00f6rm\u00fc\u015f \u0130\u00e7me S\u00fctleri Tebli\u011fi” ile 27 Aral\u0131k 2011 tarih ve 28155 say\u0131l\u0131 Resmi gazetede yay\u0131nlanan “Hayvansal \u00dcr\u00fcnler \u0130\u00e7in \u00d6zel Hijyen Y\u00f6netmeli\u011fi” nde tan\u0131mlanm\u0131\u015ft\u0131r.<\/p>\n

        \u0130\u015fletme Hijyeni<\/p>\n

        \u00c7i\u011f s\u00fct hijyeni i\u00e7in gerekli i\u015flemlerden biri hayvanc\u0131l\u0131k i\u015fletmesinin hijyenidir. Bir ba\u015fka ifade ile sa\u011f\u0131mhane, sa\u011f\u0131m ekipmanlar\u0131, \u00e7i\u011f s\u00fct\u00fcn depoland\u0131\u011f\u0131 ve so\u011futuldu\u011fu birimler ba\u015fta olmak \u00fczere ah\u0131r ve yem depolar\u0131 s\u00fcte gerek mikroplar\u0131n gerekse toz, sinek, b\u00f6cek vb yabanc\u0131 unsurlar\u0131n kar\u0131\u015fmas\u0131n\u0131 \u00f6nleyecek ve ine\u011fin sa\u011fl\u0131\u011f\u0131n\u0131n zarar g\u00f6rmesi riskini ortadan kald\u0131racak \u015fekilde d\u00fczenlenmelidir. S\u00fct\u00fcn depolanmas\u0131 ve ta\u015f\u0131nmas\u0131 amac\u0131yla kullan\u0131lan so\u011futma tank\u0131,g\u00fc\u011f\u00fcm, kova vb ekipmanlar kolay temizlenebilir, gerekti\u011finde dezenfekte edilebilir, a\u015f\u0131nmaya diren\u00e7li ve s\u00fct\u00fcn duyusal \u00f6zelliklerini olumsuz y\u00f6nde etkilemeyecek ve s\u00fcte ge\u00e7meyecek malzemelerden yap\u0131lm\u0131\u015f olmal\u0131d\u0131rlar. Uygun olmayan malzemeden yap\u0131lm\u0131\u015f g\u00fc\u011f\u00fcm, kova vb malzemelerden insan sa\u011fl\u0131\u011f\u0131na zararl\u0131 bir\u00e7ok kimyasal madde s\u00fcte ge\u00e7mektedir. \u00d6zellikle plastik kovalar kullan\u0131ld\u0131\u011f\u0131nda kansere neden olan kimyasallar\u0131n s\u00fcte ge\u00e7ti\u011fi bilinmektedir. Bu nedenle i\u015fletmelerde plastik yerine paslanmaz \u00e7elikten yap\u0131lm\u0131\u015f g\u00fc\u011f\u00fcm, kova vb malzemeler kullan\u0131lmal\u0131d\u0131r. Bu ekipmanlar temiz tutulmal\u0131 ve bak\u0131mlar\u0131 aksat\u0131lmamal\u0131d\u0131r.<\/p>\n

         <\/p>\n

        S\u00fct, do\u011fumdan itibaren insanlar ve t\u00fcm memeli canl\u0131lar i\u00e7in vazge\u00e7ilmez bir besin kayna\u011f\u0131d\u0131r. Do\u011fumun ilk anlar\u0131nda kolostrum (a\u011f\u0131z s\u00fct\u00fc) \u015feklinde insan\u0131n hayat\u0131na giren s\u00fct, kendi ve \u00fcr\u00fcnleri ile ya\u015fam boyu sa\u011fl\u0131kl\u0131 beslenmenin de\u011fi\u015fmez bir \u00fcyesi olacakt\u0131r.<\/div>\n
        Hayvanlar i\u00e7in s\u00fct\u00fcn do\u011fumu takiben belli bir s\u00fcre al\u0131nmas\u0131 yavru i\u00e7in yeterli olsa da, insanlar i\u00e7in durum biraz daha farkl\u0131d\u0131r. \u0130nsan, hayvanlardan farkl\u0131 olarak, s\u00fct ve \u00fcr\u00fcnlerini hayat boyu t\u00fcketecektir.<\/div>\n
        <\/div>\n
        S\u00fct t\u00fcketimi her ya\u015fta ayn\u0131 olmayabilir. Bebeklerin ana besin maddesi olan s\u00fct, \u00e7ocuklu\u011fu ge\u00e7tik\u00e7e, s\u00fct \u00fcr\u00fcnleri ile birlikte t\u00fcketilmeye ba\u015flan\u0131r. Gen\u00e7 ve yeti\u015fkin d\u00f6nemlerde ise, s\u00fct \u00fcr\u00fcnlerinin beslenmedeki a\u011f\u0131rl\u0131\u011f\u0131 s\u00fctten daha fazlala\u015facakt\u0131r. Bu de\u011fi\u015fimde ya\u015f ilerledik\u00e7e de\u011fi\u015fen tat alma duyusu kadar, insan v\u00fccudunun ihtiyac\u0131 olan maddelerin nitelikleri de rol oynar. Do\u011fumda savunmas\u0131z olan insan, kolostrum ile anneden destek al\u0131r ve sonras\u0131nda s\u00fct\u00fcn e\u015fsiz bile\u015fimi sayesinde b\u00fcy\u00fcr. B\u00fcy\u00fcd\u00fck\u00e7e, s\u00fctten alabileceklerinin d\u0131\u015f\u0131nda besin maddelerine de ihtiya\u00e7 duymas\u0131, eslenme \u015feklinin de de\u011fi\u015fmesine yol a\u00e7ar. S\u00fct ve s\u00fct \u00fcr\u00fcnleri k\u00fc\u00e7\u00fck ya\u015flarda \u00f6zellikle kalsiyum, vitaminler ve s\u00fct ya\u011f\u0131 i\u00e7eri\u011fi ile geli\u015fimde vazge\u00e7ilmez bir gereklilikken, ilerleyen ya\u015flarda kalsiyum ve mineral deste\u011fi olarak t\u00fcketilmesi faydal\u0131 g\u0131dalar s\u0131n\u0131f\u0131nda yer almaya ba\u015flar.<\/div>\n
        <\/div>\n
        S\u00fct t\u00fcketimi \u00f6nemli olmakla birlikte, tabii ki sa\u011fl\u0131kl\u0131 s\u00fct t\u00fcketilmedik\u00e7e, insan sa\u011fl\u0131\u011f\u0131na faydas\u0131ndan \u00e7ok zarar\u0131 dokunmas\u0131 riski de b\u00fcy\u00fck olacakt\u0131r. Hayvanlardan elde edilen s\u00fctlerin \u00e7e\u015fitli d\u0131\u015f etkenler, ila\u00e7 kullan\u0131m\u0131, hastal\u0131klar vb sebeplerle fiziksel, kimyasal veya mikrobiyolojik kirlili\u011fe sahip olmas\u0131, sa\u011fl\u0131k kayna\u011f\u0131 olan s\u00fct ve s\u00fct \u00fcr\u00fcnlerini zararl\u0131 g\u0131dalar haline getirebilir. Eski y\u00f6ntemler olan s\u00fct kaynatma vs gibi y\u00f6ntemler ise, baz\u0131 kirliliklerin ve bula\u015fmalar\u0131n \u00f6n\u00fcne ge\u00e7ememekle birlikte, uzun s\u00fcreli \u0131s\u0131l i\u015flem, s\u00fct\u00fcn besin de\u011ferlerinde \u00f6nemli tahribatlara sebep olur. Geli\u015fen teknoloji ile birlikte yap\u0131lan ara\u015ft\u0131rmalar sonucunda, s\u00fct ve s\u00fct \u00fcr\u00fcnlerini sa\u011fl\u0131kl\u0131 t\u00fcketebilmemiz i\u00e7in, s\u00fctte olmas\u0131 gereken pek \u00e7ok kriter belirlenmi\u015ftir. S\u00fct ve s\u00fct \u00fcr\u00fcnleri \u00fcretim tesislerine gelen s\u00fctlerde, bu kriterlere uygun olarak \u00e7e\u015fitli testler yap\u0131lmaktad\u0131r. Asitlik testi de bu analizlerden biridir.<\/div>\n
        <\/div>\n
        S\u00fct\u00fcn asitlik derecesi onun taze ve normal olup olmad\u0131\u011f\u0131n\u0131, i\u015fleme s\u0131ras\u0131nda s\u0131cakl\u0131\u011fa dayan\u0131p dayanmayaca\u011f\u0131n\u0131, n\u00f6tralize edici madde ilave edilip edilmedi\u011fini, s\u00fct\u00fcn mastitisli olup olmad\u0131\u011f\u0131n\u0131, t\u00fcz\u00fck, standart ve kodekse uygun olup olmad\u0131\u011f\u0131n\u0131 belirlemek amac\u0131yla yap\u0131l\u0131r.<\/div>\n
        <\/div>\n
        Yeni sa\u011f\u0131lan normal sa\u011fl\u0131kl\u0131 s\u00fct asidik reaksiyon g\u00f6sterir, buna ilk asitlik veya do\u011fal asitlik denir. S\u00fct ilk asitli\u011fini uzun s\u00fcre koruyamaz. Sa\u011f\u0131m ve bekletme ko\u015fullar\u0131 nedeniyle farkl\u0131 mikroorganizmalar \u00e7e\u015fitli yollarla s\u00fcte bula\u015f\u0131r. Bu mikroorganizmalar\u0131n faaliyeti, s\u00fctte asitli\u011fin y\u00fckselmesine sebep olur. S\u00fct i\u015fletmelerinde uygulanan titrasyon asitli\u011fi, alkol testi, kaynatma testi gibi dayan\u0131kl\u0131l\u0131k deneyleri, genellikle s\u00fctte asitlik art\u0131\u015f\u0131n\u0131 belirlemek amac\u0131yla yap\u0131l\u0131r.<\/div>\n
        <\/div>\n
        Asitlik d\u00fczeyi ile hijyen kalitesi aras\u0131nda bir ili\u015fki kurulur ve asitlik derecesi, s\u00fct\u00fcn hangi mamul i\u00e7in uygun oldu\u011fu y\u00f6n\u00fcnde karar verilmesine yard\u0131mc\u0131 olur.<\/div>\n
        <\/div>\n
        Asitlik durumu, baz\u0131 s\u00fct mamullerinde kalite \u00f6l\u00e7\u00fct\u00fc olarak ele al\u0131n\u0131r. Baz\u0131 s\u00fct mamullerinin \u00fcretiminin y\u00f6nlendirilmesine de yard\u0131mc\u0131 olur.<\/div>\n
        <\/div>\n
        Titrasyon yoluyla asitlik tayininde iki y\u00f6ntem kullan\u0131l\u0131r.<\/div>\n
        <\/div>\n
          \n
        1. Y\u00fczde asitlik (laktik asit cinsinden) hesaplama: <\/strong>Prensibi 100 ml s\u00fct\u00fcn fenolftalein indikat\u00f6r\u00fc kullanarak asitli\u011fini n\u00f6t\u00fcrlemek i\u00e7in harcanan normalitesi belli NaOH \u00e7\u00f6zeltisinin ml cinsinden miktar\u0131 veya s\u00fct asidi cinsinden hesaplanm\u0131\u015f oranlar\u0131n belirlenmesi esas\u0131na dayan\u0131r.<\/li>\n
        2. Soxhlet-Henkel (SH) derecesi olarak hesaplama:<\/strong> Prensibi, fenolftalein indikat\u00f6r\u00fc kullan\u0131larak 100 ml s\u00fct\u00fc n\u00f6tralize edecek 0,25 N NaOH \u00e7\u00f6zeltisinin ml cinsinden miktar\u0131n\u0131n belirlenmesi esas\u0131na dayan\u0131r.<\/li>\n<\/ol>\n
          Analizin yap\u0131l\u0131\u015f\u0131:<\/strong><\/div>\n
          S\u00fct numunesi alma:<\/u> S\u00fct \u00f6rne\u011fi iyice kar\u0131\u015ft\u0131r\u0131larak homojen h\u00e2le getirilmelidir.<\/div>\n
          <\/div>\n
          Yo\u011furt numunesi alma:<\/u> Homojenize edilmemi\u015f yo\u011furtlar s\u00fct ya\u011f\u0131n\u0131n iyice da\u011f\u0131t\u0131lmas\u0131 i\u00e7in yeterli s\u00fcre ve \u015fekilde kar\u0131\u015ft\u0131r\u0131larak homojen h\u00e2le getirilir. Homojenize yo\u011furtlarda herhangi bir i\u015fleme gerek yoktur.<\/div>\n
          <\/div>\n
          S\u00fct tozu numunesi alma:<\/u> S\u00fct tozundan, ya\u011fs\u0131z ise 9g, yar\u0131m ya\u011fl\u0131 ise 11g, ya\u011fl\u0131 ise 13g tart\u0131l\u0131r. \u0130\u00e7indeki 100 ml dam\u0131t\u0131k su bulunan kar\u0131\u015ft\u0131r\u0131c\u0131ya aktar\u0131larak iyice kar\u0131\u015ft\u0131r\u0131l\u0131r. \u00dcst\u00fcndeki k\u00f6p\u00fc\u011f\u00fcn kaybolmas\u0131 i\u00e7in yakla\u015f\u0131k bir saat bekletilir.<\/div>\n
          <\/div>\n
          S\u00fctte %asitlik analizi (laktik asit cinsinden):<\/strong><\/div>\n
          <\/div>\n