{"id":1261,"date":"2023-10-02T16:27:36","date_gmt":"2023-10-02T16:27:36","guid":{"rendered":"http:\/\/www.sutyo.com\/?p=1261"},"modified":"2023-10-02T16:27:36","modified_gmt":"2023-10-02T16:27:36","slug":"saf-tereyag","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/saf-tereyag\/","title":{"rendered":"Saf Tereya\u011f"},"content":{"rendered":"

\u015eANLIURFA \u0130LI\u0307NDE \u00dcRETI\u0307LEN saftereya\u011fLARIN REI\u0307CHERT. Saftereya\u011f m\u0131 ? Normal Tereya\u011f m\u0131 ?. TEREYA\u011eI
\nMEI\u0307SSL SAYILARININ TESP\u0130T\u0130. Normal oranlar\u0131ndan daha fazla \u015fi\u015firilmi\u015f obezite oranlar\u0131 nedeniyle onlarca y\u0131ld\u0131r su\u00e7lanmakta olan ya\u011f, \u00f6zellikle tereya\u011f b\u00fcy\u00fck bir ihti\u015famla geri d\u00f6n\u00fcyor, sofralar\u0131m\u0131zda yerini al\u0131yor. Bu da tereya\u011f\u0131 sat\u0131\u015flar\u0131nda b\u00fcy\u00fck bir ivme yaratt\u0131. TEKNOLOJ\u0130S\u0130
\n\u00d6ZET. \u00c7e\u015fitli \u00dcniversite ve ara\u015ft\u0131rma kurulu\u015fu taraf\u0131ndan yay\u0131nlanan baz\u0131 ara\u015ft\u0131rmalara g\u00f6re, tereya\u011f\u0131 t\u00fcketiminin 2017\u2019de yakla\u015f\u0131k 50 y\u0131ll\u0131k rekor bir seviyeye ula\u015f\u0131ld\u0131\u011f\u0131 tespit ediliyor. Gelecekte saf tereya\u011f\u0131<\/a> tahmini olarak (istemesek de tereya\u011f\u0131n\u0131n \u00f6n\u00fcn\u00fc kesemeyiz) tereya\u011f\u0131 kahvesi gibi modaya uygun malzemelerin, McDonald\u2019s gibi b\u00fcy\u00fck \u015firketlerin kahvalt\u0131 yiyeceklerinin i\u00e7erisinde margarinden tereya\u011f\u0131na ge\u00e7i\u015fi nedeniyle t\u00fcketimi \u00f6n\u00fcm\u00fczdeki y\u0131llarda artmaya devam edecek. Do\u00e7. Dr. Ebru \u015eENEL
\nsaftereya\u011f; s\u00fct ya\u011f\u0131ndan \u00fcretilen gerek ekonomik gerekse besleyici de\u011feri y\u00fcksek olan bir s\u00fct. D\u00fcnya \u2018da tereya\u011f\u0131na y\u00f6nelik artan talebi beslemek i\u00e7in \u015firketler her zamankinden daha fazla se\u00e7enek sunuyor. Tereya\u011f tabal\u0131 \u00fcr\u00fcn \u00e7e\u015fitlerini artt\u0131r\u0131yorlar. Ancak her \u00e7e\u015fit tereya\u011f\u0131 ger\u00e7ekten insan sa\u011fl\u0131\u011f\u0131 i\u00e7in iyi midir?. Ankara \u00dcniversitesi Ziraat Fak\u00fcltesi S\u00fct Teknolojisi B\u00f6l\u00fcm\u00fc
\n\u00fcr\u00fcn\u00fcd\u00fcr. Bu \u00e7al\u0131\u015fman\u0131n amac\u0131 \u015eanl\u0131urfa ilinde \u00fcretilen saftereya\u011f \u00f6rneklerinde Reichert-Meissl. Donmu\u015f so\u011fuk tereya\u011f\u0131n\u0131 h\u0131zl\u0131ca yumu\u015fatma y\u00f6ntemi:. Ankara 2014
\nsay\u0131lar\u0131n\u0131 tespit etmektir. \u015eanl\u0131urfa il ve il\u00e7elerinden 2013 y\u0131l\u0131nda 74 adet, 2014 y\u0131l\u0131nda 182. Ge\u00e7ti\u011fimiz y\u0131llarda tereya\u011f\u0131 t\u00fcketimini engellemek isteyen kurumlar bug\u00fcn tereya\u011f\u0131n\u0131 destekleyen a\u00e7\u0131klamalar yap\u0131yorlar. G\u0131da Ara\u015ft\u0131rmalar ve \u00c7ift\u00e7ileri Koruma Derne\u011fi T\u0131p Merkezi\u2019 nden t\u0131bbi direkt\u00f6r Dr. Markan\u0131 Yazsanaman k\u0131sa bir s\u00fcre \u00f6nce YARIN gazetesine yazd\u0131\u011f\u0131 makalede otla beslenen etlerin, hububatla beslenen hayvanlar\u0131n etlerindeki ya\u011f bile\u015fiminin daha fazla antioksidan ve besin maddesi i\u00e7erdi\u011fini s\u00f6yledi, ise bu nedenle t\u00fcketiciler i\u00e7in e\u011fer \u00f6nlerinde se\u00e7enek var ise otlaktan, otlarla beslenen ineklerden veya ke\u00e7ilerden yap\u0131lan tereya\u011f\u0131 t\u00fcketmelerini \u00f6neriyor. Dersin Kapsam\u0131:
\nadet saftereya\u011f \u00f6rne\u011fi toplanarak \u00e7al\u0131\u015fma materyalini olu\u015fturmu\u015ftur. \u00d6rneklerin Reichert-Meissl. Gezen ve do\u011fal otlarla beslenen hayvanlar\u0131ndan elde edilen \u00fcr\u00fcnler daha y\u00fcksek fiyatl\u0131 olmas\u0131na ra\u011fmen, D\u00fcnya \u2018da \u00f6zellikle Amerika\u2019 da insanlar bu t\u00fcr beslenen hayvanlar\u0131n \u00fcr\u00fcnlerine ge\u00e7i\u015f yapmaya ba\u015flam\u0131\u015ft\u0131r. \u2022 S\u00fct lipidleri say\u0131lar\u0131n\u0131n tespiti TS 1331 standard\u0131na uygun olarak ger\u00e7ekle\u015ftirilmi\u015ftir. 2013 ve 2014 y\u0131llar\u0131nda. 2017\u2019de yap\u0131lan ABD \u2018de tereya\u011f\u0131 piyasas\u0131ndaki sat\u0131\u015f rakamlar\u0131na g\u00f6re, \u0130rlanda\u2019dan getirilen zengin, kremsi tad\u0131yla bilinen otlu bir tereya\u011f\u0131 olan Kerrygold, \u00e7ok satan di\u011fer tereya\u011f markalar\u0131ndan Land O\u2019Lakes ve Challenge tereya\u011flar\u0131n\u0131n arkas\u0131nda \u00fc\u00e7\u00fcnc\u00fc s\u0131rada yer ald\u0131. 8 onsluk bir Kerrygold paketi, en \u00e7ok satan markalar\u0131n ayn\u0131 ebattaki \u00fcr\u00fcnden yakla\u015f\u0131k 50 kuru\u015f daha pahal\u0131. Breakstone\u2019s ve Tillamook (hormon kullan\u0131lanmayan ve ila\u00e7larla tedavi edilmeyen ineklerden elde edilen markalard\u0131r) yak\u0131ndan takip etti. \u2022 S\u00fct ya\u011f\u0131n\u0131n em\u00fclsiyon stabilitesi toplanan saftereya\u011f \u00f6rneklerine ait ortalama Reichert-Meissl say\u0131lar\u0131 s\u0131ras\u0131yla 18.90\u00b17.17 ve. Tereya\u011f\u0131n\u0131, a\u00e7\u0131k vaziyette d\u00f6kme olarak sat\u0131n al\u0131n ve bir y\u0131la kadar dondurucuda saklay\u0131n. NBC News Sa\u011fl\u0131k ve Beslenme edit\u00f6r\u00fc Madelyn Fernstrom, TODAY Food\u2019a zeytin, m\u0131s\u0131r veya aspir gibi bitkisel ya\u011flarda bulunan sa\u011fl\u0131kl\u0131 ya\u011flarla dengelenmi\u015f olmalar\u0131 halinde hi\u00e7bir ya\u011f\u0131n s\u0131n\u0131rs\u0131z olmad\u0131\u011f\u0131n\u0131 s\u00f6yledi. \u2022 Tereya\u011f\u0131 \u00fcretimi
\n24.14\u00b15.82 olarak bulunmu\u015ftur. Analiz edilen t\u00fcm saftereya\u011f \u00f6rneklerinde en d\u00fc\u015f\u00fck ReichertMeissl. Fakat Kerrygold\u2019un her \u015fey i\u00e7in g\u00f6r\u00fcld\u00fc\u011f\u00fc gibi olmad\u0131\u011f\u0131n\u0131 ve g\u00f6r\u00fcld\u00fc\u011f\u00fc gibi yorumlanmamas\u0131 gerekti\u011fini s\u00f6ylendi. \u2022 Hammadde \u00f6zellikleri
\nsay\u0131s\u0131 0.44, en y\u00fcksek Reichert-Meissl say\u0131s\u0131 ise 29.96 olarak \u00f6l\u00e7\u00fclm\u00fc\u015ft\u00fcr. saftereya\u011f. \u201c\u00c7imen ile beslenen hayvanlardan gelen tereya\u011f\u0131,\u201d sa\u011fl\u0131k ifadesi \u201colan bir besindir. Zaten men\u00fclerinize eklememi\u015fseniz, yeme\u011finize bu g\u00fcnden sonra da eklemeyin \u2013 sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan bir art\u0131 de\u011fildir, \u201d Ferdinant Tayyarefur da Yar\u0131n gazetesine \u2018e e-posta ile s\u00f6yledi. Bununla birlikte, otlarla beslenen hayvan proteinlerinin ya\u011f i\u00e7eri\u011finin, tah\u0131lla beslenen hayvanlardan daha iyi bir beslenme profiline sahip oldu\u011funu ekledi. \u2022 N\u00f6tralizasyon
\n\u00f6rneklerinin Reichert-Meissl say\u0131lar\u0131 yap\u0131lan di\u011fer \u00e7al\u0131\u015fmalar ile k\u0131yasland\u0131\u011f\u0131nda ortalama. Otla beslenen hayvanlardan elde edilen tereya\u011f\u0131 lezzetli, ancak sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan daha y\u00fcksek de\u011ferlere sahip de\u011fil. Ve bazen sadece tad\u0131 g\u00fczel oldu\u011fu i\u00e7in (kontroll\u00fc miktarlarda) t\u00fcketmek ho\u015f kar\u015f\u0131lanabilir. Yeme\u011finizin k\u00f6t\u00fc yiyecekler i\u00e7erece\u011fini s\u00f6ylemiyorum. Sadece porsiyonlar\u0131n\u0131z\u0131 k\u00fc\u00e7\u00fclt\u00fcn diyorum.\u201d . M\u00fcmk\u00fcn oldu\u011funca saftereya\u011f\u0131 tercih edin, \u00e7\u00fcnk\u00fc saftereya\u011f\u0131 kullan\u0131m\u0131 esnas\u0131nda tereya\u011f\u0131n\u0131n i\u00e7erisinde yer alan su benzeri gereksiz maddeleri almazs\u0131n\u0131z ve kullan\u0131m esnas\u0131nda, \u00f6zellikle k\u0131zartma yaparken s\u0131\u00e7rama, k\u00f6p\u00fcrme gibi problemler ya\u015famayacaks\u0131n\u0131z. \u2022 Kreman\u0131n past\u00f6rizasyou
\nReichert-Meissl say\u0131s\u0131n\u0131n d\u00fc\u015f\u00fck oldu\u011fu tespit edilmi\u015ftir. Daha y\u00fcksek ya\u011f i\u00e7eren yiyecekleri sarm\u0131\u015f olan sa\u011fl\u0131kl\u0131 olarak adland\u0131r\u0131lan \u015fey, b\u00fcy\u00fck \u00f6l\u00e7\u00fcde Atkins, ketojenik ve bunlar\u0131n bir\u00e7o\u011fu gibi diyetlerin tekrar geri d\u00f6nmesinden kaynaklanmaktad\u0131r, bu durum protein ve ya\u011flar\u0131n t\u00fcketmekten daha tatmin edici (ve kilo vermek i\u00e7in daha iyi) olmas\u0131n\u0131 tercih etmektedir. \u00e7ok fazla karbonhidrat yerine bu t\u00fcr protein a\u011f\u0131rl\u0131kl\u0131 beslenme her zaman daha tercih edilir olmu\u015ftur. \u2022 Kreman\u0131n olgunla\u015ft\u0131r\u0131lmas\u0131
\nSadeyag (clarified butter); is a dairy product which is produced from milk fat and is of high. Uzman doktor Halisinasyon Gohurdunmu insanlar\u0131n diyetlerinden tamamen ya\u011f almad\u0131klar\u0131ndan \u00e7ok s\u00f6z etmekte, ve \u00f6zellikle s\u00fct, avokado, kuruyemi\u015f ve f\u0131nd\u0131k ezmesi de dahil olmak \u00fczere bir\u00e7ok farkl\u0131 kaynaktan sa\u011fl\u0131kl\u0131 azar miktarlarda t\u00fcketilmesi gerekti\u011fini belirtmektedir. \u2022 S\u00fct ya\u011f\u0131 glob\u00fcl membran yap\u0131s\u0131
\neconomic and nutritious value. The aim of this study was to determine the Reichert-Meissl. Karadeniz insan\u0131 her t\u00fcr do\u011fal tereya\u011f\u0131 t\u00fcketmeyi tavsiye eder ve en g\u00fczelini en kalitesini \u00fcretir. \u0130ster otla beslenen ineklerden isterse tah\u0131lla beslenen hayvanlardan gelen tereya\u011flar\u0131n\u0131 \u00f6l\u00e7\u00fcl\u00fc olarak t\u00fcketebilirsiniz. \u2022 Yay\u0131klama
\nnumbers in the samples of sadeyag produced in \u015eanl\u0131urfa province. 74 samples in 2013 and. Posted on Aral\u0131k 25, 2018. \u2022 Kristalizasyon
\n182 samples in 2014 were collected from \u015eanl\u0131urfa province and towns for create the study. Tereya\u011f Nedir. \u2022 Tereya\u011f\u0131n\u0131n y\u0131kanmas\u0131
\nmaterial. The Reichert-Meissl numbers of the samples were done in accordance with TS 1331. S\u00fct i\u00e7erisinden elde edilen Tereya\u011f\u0131, s\u0131v\u0131 s\u00fct\u00fcn en yo\u011fun formlar\u0131ndan biridir. Bir kilo tereya\u011f\u0131 yakla\u015f\u0131k yirmi litre ham s\u00fctten elde edilir. Bu \u00fcretim i\u015flemi, yakla\u015f\u0131k 18 litre ya\u011fs\u0131z s\u00fct ve ayran\u0131n da ortaya \u00e7\u0131kmas\u0131na neden olur. Eskiden bu art\u0131k s\u0131v\u0131 \u00e7\u00f6pe at\u0131l\u0131r veya hayvanlara verilirdi. G\u00fcn\u00fcm\u00fczde ya\u011fs\u0131z k\u0131s\u0131m b\u00fcy\u00fck oranda artm\u0131\u015ft\u0131r ve di\u011fer s\u00fct \u00fcr\u00fcnlerinde de kullan\u0131l\u0131r. Neredeyse hi\u00e7 kullan\u0131lmayan s\u00fct at\u0131\u011f\u0131 kalmaz. \u2022 Tereya\u011f\u0131n\u0131n tuzlanmas\u0131
\nstandard. The mean Reichert-Meissl numbers of sadeyag samples collected in 2013 and 2014. saftereya\u011f. \u2022 Malakse i\u015flemi
\nare 18.90\u00b17.17 and 24.14\u00b15.82 respectively. The lowest Reichert-Meissl number was 0.44 and. S\u00fct i\u015fleyen sanayi i\u015fletmelerinde, ticari olarak \u00fcretilen tereya\u011f\u0131 y\u00fczde 80\u201382 s\u00fct ya\u011f\u0131 i\u00e7ermektedir. Bu tereya\u011flar\u0131nda ayr\u0131ca y\u00fczde 16\u201317 su ve ya\u011f d\u0131\u015f\u0131nda y\u00fczde 1-2 s\u00fct kat\u0131 yer al\u0131r (bazen lor olarak da isimlendirilir). Tereya\u011f\u0131n\u0131n i\u00e7erine tuz kat\u0131labilir, konsantrasyonlar\u0131nda y\u00fczde 1 ile 2 ilave edilen tuz bulunabilir. Tuz kat\u0131lmam\u0131\u015f tereya\u011flar\u0131 tatl\u0131 tereya\u011f\u0131 olarak bilinirler. Bu tuzsuz tatl\u0131 tereya\u011f, tuz kat\u0131labilen veya tuz kat\u0131lamayan \u201ctatl\u0131 krem\u201d tereya\u011f\u0131 ile kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r. Piyasadaki azalt\u0131lm\u0131\u015f ya\u011f veya \u201chafif\u201d olarak bilinen tereya\u011f\u0131 genellikle yakla\u015f\u0131k y\u00fczde 40 s\u00fct ya\u011f\u0131 i\u00e7eri\u011fi ile di\u011fer tereya\u011f t\u00fcrlerinden farkl\u0131d\u0131r. Normal tereya\u011f\u0131 ayr\u0131ca protein, kalsiyum ve fosfor (yakla\u015f\u0131k% 1.2) ve ya\u011fda \u00e7\u00f6z\u00fcnen A, D ve E vitaminlerini bol miktarda kapsayan enfes bir besleyici maddedir. \u2022 Tereya\u011f\u0131nda katk\u0131 maddeleri
\nthe highest Reichert-Meissl number was 29.96 in all samples analyzed. When the ReichertMeissl. T\u00fcrkiye \u2018de \u00f6zellikle Karadeniz b\u00f6lgesinde \u00fcretilen tereya\u011f\u0131n e\u015fsiz lezzetine katk\u0131da bulunan y\u00fcz yirmi bir den fazla farkl\u0131 bile\u015fik olmas\u0131na ra\u011fmen, ya\u011f\u0131n lezzetinden sorumlu \u00e7ok \u00f6nemli be\u015f temel fakt\u00f6r vard\u0131r. Bunlar ya\u011f asitleri, laktonlar, metil ketonlar, diasetil ve dimetil s\u00fclf\u00fcrd\u00fcr. Tereya\u011f i\u00e7erisindeki bu yap\u0131y\u0131 ayr\u0131nt\u0131l\u0131 incelemek i\u00e7in sitemizi takip ediniz. \u2022 Tereya\u011f\u0131 bozukluklar\u0131
\nnumbers of the sadeyag samples were compared with other research findings, it was. Saf tereya\u011f. \u2022 Depolama s\u00fcresince tereya\u011f\u0131nda ortaya \u00e7\u0131kan bozukluklar
\nfound that the average Reichert-Meissl number was lower. Tereya\u011f\u0131n\u0131n kimyasal olarak incelenmesinde , tereya\u011f\u0131 ya\u011f\u0131 esas olarak, \u00f6zellikle palmitik, oleik, miristik ve stearik asitler gibi ya\u011f asitlerinden t\u00fcretilmi\u015f olanlardan olu\u015fan bir trigliserit kar\u0131\u015f\u0131m\u0131 olarak kar\u015f\u0131m\u0131za \u00e7\u0131kar. Tereya\u011f\u0131 ya\u011f\u0131n\u0131n ya\u011f asidi bile\u015fimi, s\u00fct\u00fcn elde edildi\u011fi hayvan\u0131n yediklerine g\u00f6re de\u011fi\u015fiklik g\u00f6sterir. Bu asitlerin, Reichert-Meissl veya Reichert \u2013 Wollny\u2019 nin miktar\u0131n\u0131n \u00f6l\u00e7\u00fclmesi, tereya\u011f\u0131 ya\u011f\u0131n\u0131n analizinde \u00f6nemlidir. Reichert-Meissl\u2019 in tereya\u011f\u0131 analiz y\u00f6ntemi ve tereya\u011f\u0131 ve tereya\u011f yerine kullan\u0131lan maddelerin incelenmesi i\u00e7in uygulanmas\u0131 hakk\u0131nda ara\u015ft\u0131rma yaparak bu konu hakk\u0131nda bilgi edinebilirsiniz. Samsun ilinde \u00fcretilen saftereya\u011f \u00f6rneklerinde Reichert-Meissl say\u0131lar\u0131n\u0131 tespit etmektir. Samsun il ve il\u00e7elerinden 2013 y\u0131l\u0131nda 74 adet, 2014 y\u0131l\u0131nda 182 adet saftereya\u011f \u00f6rne\u011fi toplanarak \u00e7al\u0131\u015fmayap\u0131lm\u0131\u015ft\u0131r. \u00d6rneklerin Reichert-Meissl. I. L\u0130P\u0130DLER
\nKeywords: Sadeyag (clarified butter), Reichert-Meissl number, \u015eanl\u0131urfa. say\u0131lar\u0131n\u0131n tespiti TSpor 773313 standard\u0131na uygun olarak ger\u00e7ekle\u015ftirilmi\u015ftir. 2013 ve 2014 y\u0131llar\u0131nda. S\u00fct lipidleri; s\u00fct\u00fcn kloroform, benzin ve eter gibi maddelerde
\nAra\u015ft\u0131rma Makalesi. toplanan ssaftereya\u011f \u00f6rneklerine ait ortalama Reichert-Meissl say\u0131lar\u0131 \u00fcniversitlerin ara\u015ft\u0131rma d\u00f6k\u00fcmlerinin bulundu\u011fu kaynaklarda kolayl\u0131kla ula\u015f\u0131labilir. Analiz edilen t\u00fcm saftereya\u011f \u00f6rneklerinde en d\u00fc\u015f\u00fck ReichertMeissl. \u00e7\u00f6z\u00fcnen ve \u00e7o\u011funlu\u011fu trigliseridlerden olu\u015fan bile\u015fenidir.
\nHarran \u00dcniversitesi Veteriner Fak\u00fcltesi G\u0131da Hijyeni ve Teknolojisi Anabilim Dal\u0131, \u015eANLIURFA. say\u0131s\u0131 ve en y\u00fcksek Reichert-Meissl say\u0131s\u0131 ise saftereya\u011f \u00f6zelliklerini belirlemektedir. saftereya\u011f. Lipidlerin \u201c s\u00fct ya\u011f\u0131\u201d olarak bilinen ana bile\u015feni trigliseridlerdir
\n\u015eanl\u0131urfa G\u0131da Kontrol Laboratuvar M\u00fcd\u00fcrl\u00fc\u011f\u00fc, \u015eANLIURFA. \u00f6rneklerinin Reichert-Meissl say\u0131lar\u0131 yap\u0131lan di\u011fer \u00e7al\u0131\u015fmalar ile k\u0131yasland\u0131\u011f\u0131nda ortalama. ve lipidlerin % 97-98\u2019i olu\u015fturur.
\nHarran \u00dcniversitesi Veteriner Fak\u00fcltesi Biyokimya Anabilim Dal\u0131, \u015eANLIURFA. Reichert-Meissl say\u0131s\u0131n\u0131n d\u00fc\u015f\u00fck oldu\u011fu tespit edildi\u011finde saftereya\u011f\u0131n\u0131n kalitesi hakk\u0131nda bilgi edinmek m\u00fcmk\u00fcn olur. Ayr\u0131ca,
\n\u0130leti\u015fim \/ Correspondence. . S\u00fct lipidlerinin\u00f6nemi
\nHarran \u00dcniversitesi Veteriner Fak\u00fcltesi G\u0131da Hijyeni ve Teknolojisi Anabilim Dal\u0131, Eyy\u00fcbiye Yerle\u015fkesi, 63300. . \u2022 Fiziksel \u00f6zellikleri nedeniyle s\u00fct ya\u011f\u0131, s\u00fct \u00fcr\u00fcnlerinin
\nMerkez\/\u015eANLIURFA. . yap\u0131s\u0131n\u0131 olumlu y\u00f6nde etkiler.
\n+90 414 318 39 41. . \u2022 Bile\u015fiminde yer alan esansiyel ya\u011f asitleri, orta zincirli
\n+90 414 318 31 90. . ya\u011f asitleri, vitaminler, sindiriminin kolay olmas\u0131 ve
\nskilicaltun@harran.edu.tr. . sa\u011flad\u0131\u011f\u0131 enerji nedeniyle beslenme fizyolojisi a\u00e7\u0131s\u0131ndan
\nMAE Vet Fak Derg, 2 (2):109-115, 2017. . \u00f6nemlidir.
\nDOI: 10.24880\/maeuvfd.344667. . \u2022 Ho\u015f bir tada sahip oldu\u011fu i\u00e7in s\u00fct \u00fcr\u00fcnlerine duyusal bir
\nMAE Vet Fak Derg, 2 (2): 109-115, 2017. . \u00fcst\u00fcnl\u00fck kazand\u0131rmas\u0131 a\u00e7\u0131s\u0131ndan \u00f6nemlidir.
\nG\u0130R\u0130\u015e. . \u2022 De\u011ferli bir madde oldu\u011fu i\u00e7in s\u00fct ve \u00fcr\u00fcnlerinin
\nsaftereya\u011f; T\u00fcrk G\u0131da Kodeksi, Tereya\u011f\u0131,. . fiyatland\u0131r\u0131lmas\u0131nda ekonomik a\u00e7\u0131dan \u00f6nemlidir.
\nDi\u011fer S\u00fct Ya\u011f\u0131 Esasl\u0131 S\u00fcr\u00fclebilir \u00dcr\u00fcnler. . S\u00fct lipidleriningenel \u00f6zellikleri
\nve saftereya\u011f Tebli\u011finde (2005\/19) \u2018S\u00fct ve\/. . \u2022 S\u00fct ya\u011f\u0131 s\u00fct serumu i\u00e7erisinde ya\u011f glob\u00fclleri \u015feklinde ve
\nveya s\u00fct \u00fcr\u00fcnlerinden elde edilen, su ve. . em\u00fclsiyon halinde da\u011f\u0131lm\u0131\u015ft\u0131r.
\nya\u011fs\u0131z kuru madde unsurlar\u0131n\u0131n tamam\u0131na. . \u2022 Ya\u011f glob\u00fcllerinin \u00e7aplar\u0131 0.1-40 \u00b5m aras\u0131nda ortalama
\nyak\u0131n b\u00f6l\u00fcm\u00fc uzakla\u015ft\u0131r\u0131lm\u0131\u015f, a\u011f\u0131rl\u0131k\u00e7a en. . 3-4 \u00b5m civar\u0131ndad\u0131r.
\naz %99 oran\u0131nda s\u00fct ya\u011f\u0131 i\u00e7eri\u011fine sahip. . \u2022 S\u00fct\u00fcn her ml\u2019 sinde yakla\u015f\u0131k 5×109 adet ya\u011f glob\u00fcl\u00fc
\n\u00fcr\u00fcn\u2019 olarak tan\u0131mlanm\u0131\u015ft\u0131r (1). saftereya\u011f\u0131n. . vard\u0131r.
\nbile\u015fiminde bulunan olduk\u00e7a az miktardaki. . \u2022 Ya\u011f glob\u00fcllerinin \u00e7evreleri 5-10 nm kal\u0131nl\u0131\u011f\u0131nda fosfolipidprotein
\nsuyun yan\u0131 s\u0131ra kompleks gliserid ya\u011flar,. . kompleksinden olu\u015fan bir membran ile \u00e7evrilidir.
\nserbest ya\u011f asitleri, fosfolipidler, steroller. . \u2022 Ya\u011f glob\u00fcl membran\u0131 em\u00fclsiyon stabilitesini sa\u011flar.
\nve sterol esterleri, ya\u011fda eriyen vitaminler,. . \u2022 Ya\u011f glob\u00fcllerinin em\u00fclsiyon stabilitesini fosfolipid-protein
\nmineraller, hidrokarbonlar ve karboniller. . kompleksinin yan\u0131s\u0131ra, k\u00fcreciklerin elektrik y\u00fcklerinin negatif
\nbulunmaktad\u0131r (2). saftereya\u011f\u0131n i\u00e7eri\u011findeki. . olmas\u0131 da \u00e7ok etkilidir.
\ns\u00fct ya\u011f\u0131 oran\u0131n\u0131n \u00e7ok y\u00fcksek olmas\u0131 ve. . \u2022 S\u00fct ya\u011f\u0131 s\u00fct\u00fcn en hafif bile\u015fenidir. \u00d6zg\u00fcl a\u011f\u0131rl\u0131\u011f\u0131; 20 \u00baC\u2019 de
\n\u00fcretim s\u00fcrecinin di\u011fer s\u00fct ya\u011flar\u0131ndan farkl\u0131. . 0.931 g\/mL dir.
\nolmas\u0131 nedeniyle kendine has tat ve tekst\u00fcr\u00fc. . \u2022 S\u00fct ya\u011f\u0131n\u0131n en \u00f6nemli \u00f6zelli\u011fi di\u011fer ya\u011flardan duyusal olarak
\nvard\u0131r. \u00dcretiminden itibaren saftereya\u011f uygun. . farkl\u0131l\u0131\u011f\u0131 yani tat ve aromas\u0131n\u0131n spesifik olmas\u0131d\u0131r.Tereya\u011f\u0131
\nmuhafaza \u015fartlar\u0131 alt\u0131nda (18-21\u00b0C) tazeli\u011fini. . k\u00fclt\u00fcrleri sitrat dan tipik aroma maddesi olan \u201cdiasetil\u201d i
\niki y\u0131l s\u00fcreyle koruyabilen bir \u00fcr\u00fcnd\u00fcr. . sentezler.
\nsaftereya\u011f; \u00fclkemiz genelinde \u00f6zellikle. . \u2022 Ya\u011flar\u0131n kat\u0131 halden s\u0131v\u0131 hale ge\u00e7tikleri s\u0131cakl\u0131k derecesine
\nDo\u011fu ve G\u00fcneydo\u011fu Anadolu B\u00f6lgesi\u2019nde. . \u201cerime noktas\u0131\u201d denir. Erime noktas\u0131 trigliseridlerin i\u00e7erdi\u011fi
\nk\u00fc\u00e7\u00fck i\u015fletmelerde veya evlerde \u00fcretilen. . ya\u011f asitleri ile ili\u015fkilidir. K\u0131sa zincirli ya\u011f asitleri ve doymam\u0131\u015f
\nbir s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr. T\u00fcrkiye\u2019de saftereya\u011f olarak. . ya\u011f asitleri ne kadar fazla ise erime noktas\u0131 o kadar
\nbilinen bu \u00fcr\u00fcn, \u015eanl\u0131urfa ilinde Urfa. . d\u00fc\u015f\u00fckt\u00fcr. 27-38 \u00baC\u2019dir.
\nya\u011f\u0131, Urfa saftereya\u011f\u0131 olarak da tan\u0131mlan\u0131r. . \u2022 Ya\u011flar\u0131n s\u0131v\u0131 halden kat\u0131 hale ge\u00e7tikleri s\u0131cakl\u0131k derecesine
\nHindistan\u2019da yayg\u0131n olarak inek ve bufalo. . \u201cdonma noktas\u0131\u201d denir. S\u00fct ya\u011f\u0131n\u0131n donma noktas\u0131 15-25 \u00baC
\ns\u00fctleri kar\u0131\u015f\u0131m\u0131ndan \u00fcretilir ve \u201cghee\u201d olarak. . aras\u0131nda de\u011fi\u015fmektedir. Doymam\u0131\u015f ya\u011f asitleri fazla olan
\nisimlendirilir. \u0130ran\u2019da ise \u201croghan\u201d olarak. . bitkisel ya\u011flar\u0131n donma noktas\u0131 0
\nadland\u0131r\u0131lmaktad\u0131r (3). G\u00fcneydo\u011fu Anadolu. . \u00baC\u2019nin alt\u0131nda iken, di\u011fer
\nB\u00f6lgesi\u2019nde genellikle koyun s\u00fct\u00fcnden. . hayvansal ya\u011flar\u0131n donma noktas\u0131 36 \u00baC\u2019 nin \u00fczerindedir.
\nelde edilen saftereya\u011f, Gaziantep ve \u015eanl\u0131urfa. . \u2022 S\u00fct ya\u011f\u0131n\u0131n rengi hafif sar\u0131ms\u0131d\u0131r. Bu renk yemlerle birlikte
\ngibi illerde hem ticari hem de k\u00fclt\u00fcrel. . al\u0131nan karoten ve ksantofil ile ilgilidir.
\na\u00e7\u0131dan olduk\u00e7a \u00f6nemli \u00fcr\u00fcnlerin \u00fcretiminde. . \u2022 1 kg s\u00fct ya\u011f\u0131 9.3 kalori enerji sa\u011flar. B\u00fcnyesindeki esansiyel
\nkullan\u0131m\u0131 yayg\u0131n ve tercih edilen bir s\u00fct. . ya\u011f asitleri ve sindirilme yetene\u011finin y\u00fcksek olmas\u0131, ya\u011fda
\n\u00fcr\u00fcn\u00fcd\u00fcr (3). . \u00e7\u00f6z\u00fcnm\u00fc\u015f vitaminleri i\u00e7ermesi ve v\u00fccut s\u0131cakl\u0131\u011f\u0131nda
\nEkonomik a\u00e7\u0131dan en k\u0131ymetli s\u00fct \u00fcr\u00fcn\u00fc, s\u00fct. . \u00e7\u00f6z\u00fcnm\u00fc\u015f olmas\u0131 nedeniyle geli\u015fmi\u015f \u00fclkelerde t\u00fcketimine
\nya\u011f\u0131d\u0131r. saftereya\u011f\u0131n \u00fcretiminde ham maddenin. . \u00f6ncelik verilmektedir.
\nyaln\u0131zca s\u00fct ya\u011f\u0131 olmas\u0131, ticari i\u015fletmelerin. . g\u00fcnl\u00fck enerji gereksinimin %25\u2019 i ya\u011fdan bunun %35-
\nmaliyeti d\u00fc\u015f\u00fcrmek amac\u0131yla ekonomik de\u011feri. . 45\u2019ininde s\u00fct ya\u011f\u0131ndan kar\u015f\u0131lanmas\u0131 gerekir.
\nd\u00fc\u015f\u00fck farkl\u0131 ya\u011flar\u0131n ilavesi ile hileli \u00fcr\u00fcn. . S\u00fct lipidlerinin kimyasal yap\u0131lar\u0131
\n\u00fcretimine sebep olmaktad\u0131r (4). saftereya\u011fda. . \u2022 Basit lipidler
\nyap\u0131lan bu tarz hileler gerek t\u00fcketici sa\u011fl\u0131\u011f\u0131n\u0131,. . \u2022 Kar\u0131\u015f\u0131k lipidler
\ngerekse \u00fclkesel s\u00fct \u00fcr\u00fcnleri end\u00fcstrisini. . \u2022 Ya\u011f beraberindeki maddeler
\nolumsuz y\u00f6nde etkileyebilmektedir. Yap\u0131lan. . \u2022 Lipid t\u00fcrevleri
\ndi\u011fer ara\u015ft\u0131rmalara g\u00f6re saftereya\u011f benzeri s\u00fct. . Basit lipidler; alkol ve sadece ya\u011f asitlerinin meydana getirdi\u011fi
\nya\u011flar\u0131nda palm ya\u011f\u0131, koyun i\u00e7 ya\u011f\u0131, margarin. . esterlerdir. (Gliseridler ve mumlar gibi )
\ngibi ekonomik de\u011feri d\u00fc\u015f\u00fck ya\u011flar\u0131n hile. . Kar\u0131\u015f\u0131k lipidler; alkol ve ya\u011fs asitlerinin d\u0131\u015f\u0131nda ba\u015fka
\nama\u00e7l\u0131 kullan\u0131ld\u0131\u011f\u0131 tespit edilmi\u015ftir (4,5,6). . maddelerde yeral\u0131r. (fosfolipidler ve glikolipidler gibi)
\nsaftereya\u011f\u0131n fiziko-kimyasal parametrelerinin. . Ya\u011f beraberindeki maddeler; basit ve kar\u0131\u015f\u0131k lipidlerden baz\u0131
\nbelirlenmesi hileli \u00fcr\u00fcnlerin tespiti a\u00e7\u0131s\u0131ndan. . tepkimeler sonucu olu\u015fan maddelerdir ve \u00f6zellikleri lipidlere
\n\u00f6nem kazanmaktad\u0131r. . benzer (steroller, vitaminler,squelen )
\nsaftereya\u011f ve di\u011fer s\u00fct ya\u011f\u0131ndan \u00fcretilen. . Lipid t\u00fcrevleri; ya\u011f asitleridir.
\ntereya\u011f<\/a> gibi \u00fcr\u00fcnlerin i\u00e7eri\u011finde farkl\u0131. . Trigliseridler
\nya\u011flar\u0131n bulunup bulunmad\u0131\u011f\u0131n\u0131 tespit etmek. . 3 de\u011ferli alkol olan gliserin ile ya\u011f asitlerinin meydana getirdi\u011fi
\ni\u00e7in pek \u00e7ok farkl\u0131 y\u00f6ntem kullan\u0131lm\u0131\u015ft\u0131r. . bir esterdir.
\nBunlardan baz\u0131lar\u0131 Farkl\u0131l\u0131k G\u00f6r\u00fcnt\u00fcleme. . 3 kola ba\u011flanan ya\u011f asidi ayn\u0131 oldu\u011funda homojen trigliserid,
\nKalorimetresi (Differential Scanning. . farkl\u0131 oldu\u011funda heterojen trigliserid denir.
\nCalorimetry -DSC) (7), Kapillar Kolon. . CH2OH C7H15COOH CH2COO-C7H15
\nGaz Kromotografi (Capillary Column Gas. . CH2OH + C7H15COOH CH2COO-C7H15 + 3H2O
\nChromotography) (8), Hafifletilmi\u015f Toplam. . CH2OH C7H15COOH CH2COO-C7H15
\nYans\u0131ma \u0130nfrared Spektroskopisi (Attenuated. . Gliserid Kaprilik asit 1,2,3,kaprilik asit trigliseridi
\nTotal Reflectance- Mid Infrared SpectroscopyATR-MIR)\u2019dir. . \u2022 Trigliseridlerin b\u00fcnyesinde yer alan ya\u011f asitlerinin
\n(9). Bu y\u00f6ntemler h\u0131zl\u0131 fakat. . \u00f6zellikleri trigliseridin \u00f6zelli\u011fini do\u011frudan etkilemektedir.
\npahal\u0131 y\u00f6ntemler iken Reichert-Meissl. . \u2022 S\u00fct ya\u011f\u0131nda 100 den fazla ya\u011f asidi tespit edilmi\u015ftir. Bunlar
\n(RM) say\u0131s\u0131 y\u00f6ntemi g\u00fcn\u00fcm\u00fczde halen. . k\u0131sa, orta ve uzun zincirli doymu\u015f ya\u011f asitleri ile doymam\u0131\u015f
\nge\u00e7erlili\u011fi olan, h\u0131zl\u0131 ve ucuz bir y\u00f6ntem. . ya\u011f asitleridir.
\nolarak uygulanmaktad\u0131r. RM say\u0131s\u0131 y\u00f6ntemi,. . \u2022 Butirik, kaproik ve kaprilik gibi k\u0131sa zincirli ya\u011f asitleri di\u011fer
\nb\u00fctirik asit (C4:0) ve kaproik asit (C6:0) gibi. . bitkisel ve hayvansal ya\u011flarda yer almazlar.
\nyaln\u0131zca s\u00fct ya\u011f\u0131nda bulunan k\u0131sa zincirli ya\u011f. . \u2022 Trigliseridler apolar \u00f6zellik ta\u015f\u0131rlar ve y\u00fczey aktif
\nasitlerini tespit etme esas\u0131na dayan\u0131r (4). RM. . de\u011fildirler.
\nsay\u0131s\u0131, 5 g ya\u011f\u0131n sabunla\u015ft\u0131rma,asitle\u015ftirme. . \u2022 Sulu ortamda \u00e7\u00f6z\u00fcnmezler.
\nve buharla dam\u0131t\u0131larak u\u00e7ucu ya\u011f asitlerinin. . Ya\u011f asitleri ve \u00f6zellikleri
\nn\u00f6tralizasyonu i\u00e7in ihtiya\u00e7 duyulan. . \u2022 Miktarlar\u0131 esas al\u0131nd\u0131\u011f\u0131nda y\u00fczlerce ya\u011f asidinden 10 tanesi
\n0.1 N alkali \u00e7\u00f6zeltinin mL cinsinden. . \u00f6nemlidir.
\nmiktar\u0131d\u0131r (10). Testin prensibi, saftereya\u011f\u0131n. . \u2022 Her bir ya\u011f asidi molek\u00fcl\u00fc bir alkil (R-) ve bir karboksil grubu
\nsabunla\u015ft\u0131r\u0131lmas\u0131ndan sonra, s\u00fct ya\u011flar\u0131 i\u00e7in. . i\u00e7erir.
\nkarakteristik olan k\u0131sa zincirli ya\u011f asitlerinin. . \u2022 Genellikle karbon say\u0131s\u0131 \u00e7iftir. 4-18 karbon atomu i\u00e7erirler.
\ndam\u0131t\u0131lmas\u0131 ve dam\u0131tma \u00fcr\u00fcn\u00fcn\u00fcn bir kapta. . \u2022 Doymam\u0131\u015f ya\u011f asitleri 1 veya daha fazla \u00e7ift ba\u011f i\u00e7erir.
\ntoplanarak pH\u2019s\u0131 bilinen bir alkali \u00e7\u00f6zeltisi. . \u2022 K\u0131sa zincirli ya\u011f asitlerinin oran\u0131 y\u00fcksektir.
\nile titrasyonu esas\u0131na dayan\u0131r (11,12). RM. . \u2022 B\u00fctirik asit karakteristiktir.
\nsay\u0131s\u0131 saftereya\u011f benzeri ghee \u00f6rneklerinde 28-. . \u2022 Doymu\u015f ya\u011f asitleri oran\u0131 % 70 mol, (w\/w), doymam\u0131\u015f ya\u011f
\n35 aral\u0131\u011f\u0131nda olup bitkisel ya\u011flarda en fazla 7. . asitleri % 40 mol, (w\/w) d\u00fczeyindedir.
\nolarak \u00f6l\u00e7\u00fclmektedir (2). . \u2022 Doymam\u0131\u015f ya\u011f asitleri i\u00e7inde en fazla oleik asit bulunur (% 70).
\nT\u00fcrkiye \u0130statistik Kurumu 2016 y\u0131l\u0131 illere. . Ya\u011f asitlerinin fiziksel \u00f6zellikleri
\n\u015eanl\u0131urfa \u0130li\u0307nde \u00dcreti\u0307len saftereya\u011flarin Rei\u0307chert Mei\u0307ssl Say\u0131lar\u0131n\u0131n Tespiti. . Ya\u011f asitleri Karbon
\nMAE Vet Fak Derg, 2 (2): 109-115, 2017. . say\u0131s\u0131
\ng\u00f6re koyun say\u0131s\u0131 da\u011f\u0131l\u0131m\u0131na g\u00f6re \u015eanl\u0131urfa. . Erime
\nili 1.674.055 ba\u015f koyun say\u0131s\u0131 ile \u00fclkemizde. . \u00f6zelli\u011fi
\nVan ve Konya illerinden sonra \u00fc\u00e7\u00fcnc\u00fc s\u0131rada. . Suda
\nyer almaktad\u0131r. Bu nedenle \u015eanl\u0131urfa ili. . \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f
\nkoyun s\u00fct ve saftereya\u011f gibi s\u00fct \u00fcr\u00fcnlerinin hem. . \u00fc
\n\u00fcretimi hem de t\u00fcketimi a\u00e7\u0131s\u0131ndan ticari bir. . Oda
\n\u00f6nem kazanm\u0131\u015ft\u0131r (13). Bu \u00e7al\u0131\u015fman\u0131n amac\u0131. . s\u0131cakl\u0131\u011f\u0131nda
\n\u015eanl\u0131urfa ilinde \u00fcretilen saftereya\u011f \u00f6rneklerinde. . Doymu\u015f
\nRM say\u0131lar\u0131n\u0131 tespit etmektir. . Butirik
\nGERE\u00c7 VE Y\u00d6NTEM. . Kaproik
\n\u00d6rneklerin toplanmas\u0131. . Kaprilik
\n\u00c7al\u0131\u015fma kapsam\u0131nda \u015eanl\u0131urfa il ve. . Kaprik
\nil\u00e7elerinden 2013 y\u0131l\u0131nda 74 adet, 2014. . Lavrik
\ny\u0131l\u0131nda 182 adet saftereya\u011f \u00f6rne\u011fi 300 mL\u2019lik. . Miristik
\ncam numune alma kaplar\u0131na al\u0131narak derhal. . Palmitik
\nlaboratuvara getirilmi\u015f ve ayn\u0131 g\u00fcn analiz. . Stearik
\nedilmi\u015ftir. . Doymam\u0131\u015f
\nKimyasallar. . Oleik
\n1 N H2. . Linoleik
\nSO4. . Linolenik
\nGliserin (d= 1.26). . Ara\u015fidonik
\n% 44 NaOH \u00e7\u00f6zeltisi. . C4:0
\nFenolftalein. . C6:0
\n0.1 N NaOH \u00e7\u00f6zeltisi. . C8:0
\nAnaliz y\u00f6ntemi. . C10:0
\nsaftereya\u011f \u00f6rneklerinin RM say\u0131s\u0131 TS 1331. . C12:0
\nStandard\u0131na uygun olarak ger\u00e7ekle\u015ftirildi. . C14:0
\n(11). Bu ama\u00e7la saftereya\u011f \u00f6rnekleri eritildikten. . C16:0
\nsonra suyundan ve tortusundan ar\u0131t\u0131lmak. . C18:0
\n\u00fczere s\u00fcz\u00fcld\u00fc. S\u00fcz\u00fclen saftereya\u011f \u00f6rneklerinden. . C18:1
\n5 g, 250 mL\u2019lik dam\u0131tma balonuna tart\u0131ld\u0131. . C18:2
\n\u00dczerine 20 g gliserin ve 2 mL % 44\u2019l\u00fck. . C18:3
\nNaOH \u00e7\u00f6zeltisi eklendi. Bu a\u015famada \u00f6rnekler. . C20:4
\nsabunla\u015ft\u0131r\u0131lmak \u00fczere k\u00f6p\u00fckler yok olup,. . -7.9 \u00baC
\nlimon sar\u0131s\u0131na d\u00f6nen s\u0131v\u0131 berrakla\u015fana dek. . -1.5
\n\u0131s\u0131t\u0131larak \u00e7alkaland\u0131. A\u011fz\u0131 kapat\u0131lan balon 90. . 16.5
\n\u00b0C ye kadar so\u011futuldu. \u00dczerine 20 dakika. . 31.4
\nkaynat\u0131l\u0131p, ortalama 90 \u00b0C ye so\u011futulan distile. . 43.6
\nsudan 90 mL ilave edilip kar\u0131\u015ft\u0131r\u0131ld\u0131. Dam\u0131tma. . 53.8
\ncihaz\u0131n\u0131n destilat toplama k\u0131sm\u0131na \u00f6l\u00e7\u00fcl\u00fc. . 62.6
\nbalon yerle\u015ftirilerek so\u011futma suyu a\u00e7\u0131ld\u0131. . 69.3
\nKaynamay\u0131 kolayla\u015ft\u0131rmak amac\u0131yla sabun. . 14
\n\u00e7\u00f6zeltisi \u00fczerine, 0.6\u20130.7 g toz s\u00fcnger ta\u015f\u0131. . -5
\nkonuldu. Ard\u0131ndan 50 mL 1 N H2. . -5
\nSO4 \u00e7\u00f6zeltisi. . -49.5
\neklendi ve dam\u0131tma cihaz\u0131na yerle\u015ftirilerek. . \u00c7\u00f6z\u00fcn\u00fcr
\nortalama 20 dakikada 110 mL destilat. . \u00c7\u00f6z\u00fcn\u00fcr
\ntoplanacak \u015fekilde kaynatarak dam\u0131t\u0131ld\u0131. . \u00c7\u00f6z\u00fcn\u00fcr
\nDestilat 110 mL ye yakla\u015f\u0131nca \u0131s\u0131tma i\u015flemine. . \u00c7\u00f6z\u00fcnmez
\nson verildi ve son gelen damlac\u0131klarla 110. . \u00c7\u00f6z\u00fcnmez
\nmL i\u015faret \u00e7izgisine tamamland\u0131. Balonun. . \u00c7\u00f6z\u00fcnmez
\na\u011fz\u0131 kapat\u0131l\u0131p 20\u00b0C deki su banyosuna, 110. . \u00c7\u00f6z\u00fcnmez
\nmL i\u015faret \u00e7izgisi su i\u00e7inde kalacak \u015fekilde. . \u00c7\u00f6z\u00fcnmez
\nyerle\u015ftirildi ve bu s\u0131cakl\u0131kta 10\u201315 dakika. . \u00c7\u00f6z\u00fcnmez
\nbekletildi. S\u00fcre sonunda seviye d\u00fc\u015fm\u00fc\u015fse saf. . \u00c7\u00f6z\u00fcnmez
\nsu ile 110 mL \u00e7izgisine tamamland\u0131. Destilat. . \u00c7\u00f6z\u00fcnmez
\ns\u00fczge\u00e7 ka\u011f\u0131d\u0131ndan 100 mL\u2019 lik bir \u00f6l\u00e7\u00fcl\u00fc. . \u00c7\u00f6z\u00fcnmez
\nbalona s\u00fcz\u00fcld\u00fc. S\u00fcz\u00fcnt\u00fcden 100 mL al\u0131narak. . S\u0131v\u0131 ve u\u00e7ucu
\nfenolftalein ve 0.1 N NaOH ile titre edildi. Ya\u011f. . S\u0131v\u0131 ve u\u00e7ucu
\nkullanmadan kontrol deney yap\u0131ld\u0131 ve kontrol. . S\u0131v\u0131 ve u\u00e7ucu
\ndeney sonundaki sarfiyat toplam sarfiyattan. . Kat\u0131 ve u\u00e7ucu
\n\u00e7\u0131kar\u0131ld\u0131. . Kat\u0131 ve u\u00e7maz
\nHesaplama. . Kat\u0131 ve u\u00e7maz
\nRM Say\u0131s\u0131 = ( V1 \u2013 V0 ) x N x f x 11. . Kat\u0131 ve u\u00e7maz
\nV1: Deneyde harcanan NaOH \u00e7\u00f6zeltisi. . Kat\u0131 ve u\u00e7maz
\nhacmi , mL. . S\u0131v\u0131 ve u\u00e7maz
\nV0: Tan\u0131k deneyde harcanan NaOH. . S\u0131v\u0131 ve u\u00e7maz
\n\u00e7\u00f6zeltisi hacmi , mL. . S\u0131v\u0131 ve u\u00e7maz
\nN : Titrasyonda kullan\u0131lan NaOH. . S\u0131v\u0131 ve u\u00e7maz
\n\u00e7\u00f6zeltisinin normalitesi. . \u00d6zetle;
\nf: Titrasyonda kullan\u0131lan NaOH. . \u2022 K\u0131sa zincirli doymu\u015f ya\u011f asitleri oda s\u0131cakl\u0131\u011f\u0131nda s\u0131v\u0131, daha
\n\u00e7\u00f6zeltisinin fakt\u00f6r\u00fc. . b\u00fcy\u00fck olanlar kat\u0131\/kristal haldedir
\nBULGULAR. . \u2022 Doymu\u015f ya\u011f asitlerinin erime noktas\u0131 karbon say\u0131s\u0131 artmas\u0131yla
\nAnaliz edilen \u00f6rneklerin 2013 ve 2014. . y\u00fckselir.
\ny\u0131llar\u0131na ait RM say\u0131lar\u0131 Tablo 1 ve Tablo 2\u2019de. . \u2022 Doymam\u0131\u015f ya\u011f asitlerinin erime noktas\u0131 doymam\u0131\u015fl\u0131k
\ng\u00f6sterilmi\u015ftir. 2013 y\u0131l\u0131nda toplanan \u00f6rneklere. . derecesinin artmas\u0131yla azal\u0131r.
\nait ortalama RM say\u0131lar\u0131 18.90\u00b17.17, 2014. . \u2022 B\u00fct\u00fcrik asit suda \u00e7\u00f6z\u00fcnmesine kar\u015f\u0131n, karbon say\u0131s\u0131 artt\u0131k\u00e7a
\ny\u0131l\u0131nda toplanan \u00f6rneklere ait RM say\u0131s\u0131 ise. . \u00e7\u00f6z\u00fcn\u00fcrl\u00fck azal\u0131r. 10 karbonlu kaprinik asit ve daha y\u00fcksek
\n24.14\u00b15.82 olarak bulunmu\u015ftur. Analiz edilen. . molek\u00fcll\u00fc ya\u011f asitleri suda \u00e7\u00f6z\u00fcnmez.
\nt\u00fcm saftereya\u011f \u00f6rneklerinde en d\u00fc\u015f\u00fck RM say\u0131s\u0131. . \u2022 Karbon say\u0131s\u0131 10 kadar olan ya\u011f asitleri u\u00e7ucudur. Karbon
\n0.44, en y\u00fcksek RM say\u0131s\u0131 ise 29.96 olarak. . say\u0131s\u0131 artt\u0131k\u00e7a u\u00e7uculuk azal\u0131r. Doymam\u0131\u015f ya\u011f asitleri u\u00e7ucu
\n\u00f6l\u00e7\u00fclm\u00fc\u015ft\u00fcr (Tablo 3). . de\u011fildir.
\nK\u0131l\u0131\u00e7 Altun, Savrunlu, Paksoy. . Fosfolipidler
\nTablo 1: Aylara g\u00f6re saftereya\u011f \u00f6rneklerinin RM say\u0131lar\u0131 (2013 Y\u0131l\u0131). . Fosfor i\u00e7eren kar\u0131\u015f\u0131k lipidlerdir.
\nTablo 2: Aylara g\u00f6re saftereya\u011f \u00f6rneklerinin RM say\u0131lar\u0131 (2014 Y\u0131l\u0131). . Fosfolipidler
\nMAE Vet Fak Derg, 2 (2): 109-115, 2017 . . Fosfogliseridler
\nMAE Vet Fak Derg, 2 (2): 109-115, 2017. . Lesitin Kefalin Fosfotidilserin
\nTARTI\u015eMA. . Sfingolipidler
\nBu \u00e7al\u0131\u015fma bulgular\u0131 incelendi\u011finde toplam. . Sfingomiyelin Serebrozitler
\n256 adet saftereya\u011f \u00f6rne\u011finin RM say\u0131lar\u0131n\u0131n. . \u2022 Beslenme fizyolojisi a\u00e7\u0131s\u0131ndan \u00f6nemlidir. Kemik, beyin ve
\n0.44-29.96 aral\u0131\u011f\u0131nda ve ortalama RM. . sinir dokusunu olu\u015fturan maddeler aras\u0131nda yer al\u0131r.
\nsay\u0131s\u0131n\u0131n ise 21.52 oldu\u011fu tespit edilmi\u015ftir. . \u2022 S\u00fct lipidlerinde \u00e7ok az bulunmas\u0131na kar\u015f\u0131n en \u00f6nemli
\n\u00dclkemizde yap\u0131lan benzer \u00e7al\u0131\u015fmalardaki. . fraksiyonudur.
\nRM say\u0131s\u0131 incelendi\u011finde Yal\u00e7\u0131n ve ark.\u2019n\u0131n. . \u2022 Ba\u015fl\u0131ca ya\u011f glob\u00fcl membran\u0131nda protein ve serebrozitlerle
\n1993 y\u0131l\u0131nda Konya ilinden temin ettikleri 15. . ili\u015fkili bulunmaktad\u0131r.
\nadet tereya\u011f \u00f6rne\u011fi ile yapt\u0131klar\u0131 \u00e7al\u0131\u015fmada. . \u2022 Membrandaki bile\u015fiklerin %20-40\u2019\u0131n\u0131 olu\u015fturan
\nRM say\u0131s\u0131n\u0131n 22.65-28.40 aral\u0131\u011f\u0131nda oldu\u011fu. . fosfolipidlerin kompozisyonunda, fosfatidilkolin (lesitin)
\nve bu \u00e7al\u0131\u015fma bulgular\u0131 ile k\u0131yasland\u0131\u011f\u0131nda. . %30, fosfatidiletanolamin (sefalin ve kefalin) %35,
\nen d\u00fc\u015f\u00fck de\u011ferin bu \u00e7al\u0131\u015fmadan \u00e7ok daha. . sfingomiyelin %24 yer al\u0131r.
\ny\u00fcksek oldu\u011fu, en y\u00fcksek de\u011ferin ise bizim. . \u2022 Amphipolar nitelikte kuvvetli y\u00fczey aktif maddelerdir. Bu
\n\u00e7al\u0131\u015fmam\u0131zda bulunan en y\u00fcksek de\u011fere. . \u00f6zellikleri ya\u011f\/su, veya su\/ya\u011f em\u00fclsiyonlar\u0131nda
\nyak\u0131n oldu\u011fu g\u00f6r\u00fclmektedir (14). Margarin. . fosfolipidlerin stabilizasyonunu sa\u011flar.
\nile tereya\u011f\u0131n ta\u011f\u015fi\u015finin tespitine y\u00f6nelik 2014. . \u2022 B\u00fcy\u00fck molek\u00fcllere sahip olduklar\u0131 i\u00e7in ya\u011f ve suda zor
\ny\u0131l\u0131nda Tahmas Kahyao\u011flu ve \u00c7akmak\u00e7\u0131. . \u00e7\u00f6z\u00fcn\u00fcrler.
\ntaraf\u0131ndan yap\u0131lan bir \u00e7al\u0131\u015fmada saf tereya\u011f\u0131n. . \u2022 Gerek su gerekse ya\u011f ortamlar\u0131nda polar ve nonpolar u\u00e7lu
\nRM say\u0131s\u0131n\u0131n 26.17 oldu\u011fu, saf margarinin. . misel olu\u015fturma e\u011filimi ta\u015f\u0131rlar.
\nise RM say\u0131s\u0131n\u0131n 0.42 oldu\u011fu ara\u015ft\u0131rmac\u0131lar. . \u2022 Genelde uzun zincirli doymam\u0131\u015f ya\u011f asitleri fosfolipid
\ntaraf\u0131ndan rapor edilmi\u015ftir. Ara\u015ft\u0131rmada. . molek\u00fcl\u00fcnde yer almaktad\u0131r.
\ne\u015fit oranlarda tereya\u011f ve margarin kar\u0131\u015f\u0131m\u0131. . \u2022 Genellikle bir\u00e7ok s\u00fct mam\u00fcl\u00fcnde antioksidan olarak rol
\n\u00f6rneklerinin RM say\u0131s\u0131 0.55 olarak. . \u00fcstlenir.
\n\u00f6l\u00e7\u00fclm\u00fc\u015ft\u00fcr. Bu \u00e7al\u0131\u015fmada tespit edilen en. . \u2022 S\u00fct\u00fcn em\u00fclsiyon stabilitesinin korunmas\u0131nda rol al\u0131r.
\nd\u00fc\u015f\u00fck RM say\u0131s\u0131n\u0131n, ara\u015ft\u0131rmac\u0131lar\u0131n tereya\u011f. . Lesitin; s\u00fct\u00fcn en \u00f6nemli fosfolipidi olup \u03b1 ve \u03b2 olmak \u00fczere iki
\nve margarinin e\u015fit oranda kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131 \u00f6rne\u011fe. . formu vard\u0131r. En \u00f6nemli kolu fosforilkolin grubudur ve ba\u011fl\u0131
\nait de\u011ferden daha d\u00fc\u015f\u00fck oldu\u011fu g\u00f6r\u00fclmektedir. . oldu\u011fu karbon atomuna g\u00f6re \u03b1 ve \u03b2 lesitin olu\u015fur.
\n(15). 2004 y\u0131l\u0131nda Sa\u011fd\u0131\u00e7 ve ark.\u2019 lar\u0131n\u0131n. . Asit ve baz ile hidrolizasyonu sonucu; 2 mol serbest ya\u011f asidine,
\nKonya ili piyasas\u0131ndan temin ettikleri ke\u00e7i,. . kolin ve fosforik aside par\u00e7alan\u0131r.
\nkoyun, inek s\u00fctlerinden \u00fcretmi\u015f olduklar\u0131. . Steroller
\ntereya\u011flarda RM say\u0131lar\u0131n\u0131n s\u0131ras\u0131yla 27.27,. . \u2022 Ba\u015fl\u0131ca sterol kolestrol\u2019 d\u00fcr.
\n27.99, 26.88 bulundu\u011fu bildirilmi\u015ftir (6). . \u2022 Y\u00fcksek molek\u00fcll\u00fc alkoller olup fiziksel ve kimyasal \u00f6zellikleri
\nAra\u015ft\u0131rmac\u0131lar\u0131n bulgular\u0131, bu \u00e7al\u0131\u015fmada. . bak\u0131m\u0131ndan birbirine benzerler.
\nanaliz edilen \u00f6rneklerin b\u00fcy\u00fck \u00e7o\u011funlu\u011funun. . \u2022 Suda \u00e7\u00f6z\u00fcnmezler
\nRM say\u0131lar\u0131ndan daha y\u00fcksek oldu\u011funu. . \u2022 S\u00fctteki kolestrol\u00fcn oran\u0131 %0.015 s\u00fct lipidlerinin %0.2-0.4
\ng\u00f6stermektedir. . aras\u0131ndad\u0131r.S\u00fctteki miktar\u0131 15 mg\/100 mL olduk\u00e7a d\u00fc\u015f\u00fckt\u00fcr.
\nYapt\u0131\u011f\u0131m\u0131z literat\u00fcr taramalar\u0131 neticesinde. . \u2022 Kolestrol s\u00fctte \u00fc\u00e7 \u015fekilde bulunur.
\nsaftereya\u011flarda RM say\u0131s\u0131n\u0131n ara\u015ft\u0131r\u0131ld\u0131\u011f\u0131 ulusal. . #NAME?
\nveya uluslararas\u0131 makaleye ula\u015f\u0131lamam\u0131\u015ft\u0131r. . #NAME?
\nBu sebeple bu \u00e7al\u0131\u015fma bulgular\u0131 yap\u0131lan. . #NAME?
\nghee ara\u015ft\u0131rmalar\u0131 ile tart\u0131\u015f\u0131lm\u0131\u015ft\u0131r. Kumar ve. . Di\u011fer lipidler
\nark. \u2018n\u0131n 2016 y\u0131l\u0131nda Hindistan\u2019\u0131n Meerut. . Squalen; s\u00fct ya\u011f\u0131n\u0131n sabunla\u015fmayan b\u00f6l\u00fcm\u00fcnden olup
\nilinde ghee \u00f6rnekleri ile yapm\u0131\u015f olduklar\u0131. . hidrokarbon bile\u015fikleridir. Kolestrol\u00fcn sentezlenmesi
\n\u00e7al\u0131\u015fmada RM say\u0131lar\u0131n\u0131n 28.00-40.20. . s\u0131ras\u0131nda ara \u00fcr\u00fcn olarak meydana gelir ve s\u00fctte eser
\naral\u0131\u011f\u0131nda, ortalama RM say\u0131s\u0131n\u0131n ise 34.10. . miktarda bulunur.
\noldu\u011fu bildirilmi\u015ftir (2). Ara\u015ft\u0131rmac\u0131lar\u0131n. . Mumlar; s\u00fctte eser miktarda bulunur. Ester yap\u0131s\u0131nda
\nbulgular\u0131n\u0131n T\u00fcrkiye\u2019de yap\u0131lan tereya\u011f ve. . olmakla birlikte mumlar\u0131 olu\u015fturan alkol trgliseridlerdeki
\nsaftereya\u011f analiz sonu\u00e7lar\u0131ndan daha y\u00fcksek. . gibi gliserin olmay\u0131p \u00e7ift say\u0131da karbon atomu i\u00e7eren alifatik
\noldu\u011fu g\u00f6r\u00fclmektedir. Gandhi ve ark.\u2019lar\u0131. . bir alkol veya sterold\u00fcr.
\n2014 y\u0131l\u0131nda palm ya\u011f\u0131 ve koyun i\u00e7 ya\u011f\u0131. . Ya\u011fda \u00e7\u00f6z\u00fcnen A,D,E,K vitaminleri s\u00fct yap\u0131n\u0131n
\nhileli ghee \u00f6rnekleriyle yapm\u0131\u015f olduklar\u0131. . sabunla\u015fmayan maddelerindendir.
\n\u00e7al\u0131\u015fmada saf inek s\u00fct\u00fcnden \u00fcretilen ghee. . Aroma bile\u015fenleri; s\u00fct ya\u011f\u0131nda \u00e7ok az miktarda bir \u00e7ok aroma
\n\u00f6rneklerinin RM say\u0131lar\u0131n\u0131 ortalama 29.50,. . maddesi de i\u00e7ermektedir. Baz\u0131lar\u0131 u\u00e7ucudur. Bir k\u0131sm\u0131 do\u011fal
\nsaf bufalo s\u00fct\u00fcnden \u00fcretilen ghee \u00f6rneklerinin. . bir k\u0131sm\u0131 da oksidasyonun birincil \u00fcr\u00fcnleridir. Bu grup
\nRM say\u0131lar\u0131n\u0131 ortalama 33.30 olarak tespit. . alt\u0131nda;
\netmi\u015fler, ghee \u00f6rneklerine % 9 palm ya\u011f\u0131. . – laktonlar,
\nve % 21 koyun i\u00e7 ya\u011f\u0131 ilave ettiklerinde. . #NAME?
\nRM say\u0131s\u0131n\u0131n inek s\u00fct\u00fcnden \u00fcretilen ghee. . #NAME?
\n\u00f6rneklerinde ortalama 23.87, bufalo s\u00fct\u00fcnden. . Serbest Ya\u011f asitleri; s\u00fctte 3 ayr\u0131 kaynaktan ileri gelir,
\n\u00fcretilen ghee \u00f6rneklerinde ise ortalama 26.51. . \u2022 serum alb\u00fcminlerine ba\u011fl\u0131 olarak yada h\u00fccre i\u00e7inde
\noldu\u011funu rapor etmi\u015flerdir (5). . do\u011frudan kandan
\nHindistan\u2019\u0131n Karnal \u015fehrinde 2010 y\u0131l\u0131n\u0131n. . \u2022 Meme bezlerinde esterle\u015fmeyen ya\u011f asitleri olabilir.
\nA\u011fustos ay\u0131nda marketlerden toplanan ghee. . \u2022 Trigliseridlerin hidrolizasyonu sonucu olu\u015fmaktad\u0131r.
\n\u00f6rneklerinin RM say\u0131lar\u0131 en d\u00fc\u015f\u00fck 16.61,. . S\u00dcT YA\u011eI \u0130NDEKSLER\u0130
\nen y\u00fcksek 33.44 olarak tespit edilmi\u015ftir. . Refraktometre \u0130ndisi
\nAra\u015ft\u0131rmac\u0131lar s\u00fct ya\u011f\u0131ndan \u00fcretilen \u00fcr\u00fcnlerde. . Doymam\u0131\u015f ya\u011f asitlerinin miktar\u0131na ba\u011fl\u0131 olarak de\u011fi\u015fir. \u0130nek
\nRM say\u0131s\u0131n\u0131n 17 ile 35 aras\u0131nda de\u011fi\u015fti\u011fini,. . s\u00fct\u00fcn\u00fcn 40 \u00b0C \u2018de Abbe Refraktometresinde de\u011feri
\npamuk tohumu ile beslenen hayvanlar\u0131n. . 1.4538-1.4578\u2019dir.
\ns\u00fctlerinden elde edilen ghee \u00f6rneklerinde. . Sabunla\u015fma Say\u0131s\u0131
\nbu say\u0131n\u0131n 5-6 birim d\u00fc\u015febilece\u011fini, farkl\u0131. . 1 gram ya\u011f\u0131n sabunla\u015fmas\u0131 i\u00e7in gerekli KOH\u2019 in mg olarak
\nhayvan t\u00fcrlerine ait i\u00e7 ya\u011flar\u0131n\u0131n ve t\u00fcm. . ifadesidir. Bu de\u011fer s\u00fct ya\u011f\u0131 i\u00e7in 210-235 aras\u0131nda
\nnebati ya\u011flar\u0131n hile ama\u00e7l\u0131 kullan\u0131m\u0131nda RM. . de\u011fi\u015fmektedir. Molek\u00fcl a\u011f\u0131rl\u0131\u011f\u0131 artt\u0131k\u00e7a sabunla\u015fma say\u0131s\u0131
\nsay\u0131s\u0131n\u0131 ortalama %10 oran\u0131nda d\u00fc\u015f\u00fcrd\u00fc\u011f\u00fcn\u00fc. . d\u00fc\u015fer. Dolay\u0131s\u0131yla s\u00fct ya\u011f\u0131nda di\u011fer ya\u011flara g\u00f6re
\nbildirilmi\u015flerdir (16). . sabunla\u015fma say\u0131s\u0131 daha b\u00fcy\u00fckt\u00fcr.
\nPradhan taraf\u0131ndan 2016 y\u0131l\u0131nda. . Iyot Say\u0131s\u0131
\nHindistan\u2019da y\u00fcr\u00fct\u00fclen tez \u00e7al\u0131\u015fmas\u0131nda inek. . 100 g ya\u011f\u0131n ba\u011flayabilece\u011fi iyot miktar\u0131n\u0131n gram cinsinde
\ns\u00fct\u00fcnden \u00fcretilen ghee \u00f6rneklerinde RM. . ifadesidir. Bu de\u011fer s\u00fct ya\u011f\u0131n\u0131n b\u00fcnyesindeki doymam\u0131\u015f ya\u011f
\nTablo 3.\u00d6rneklerin y\u0131llara g\u00f6re RM say\u0131lar\u0131. . asitleri hakk\u0131nda bilgi verir.
\nK\u0131l\u0131\u00e7 Altun, Savrunlu, Paksoy. . S\u00fct ya\u011f\u0131n\u0131n iyot say\u0131s\u0131 24-46 aras\u0131ndad\u0131r.
\nMAE Vet Fak Derg, 2 (2): 109-115, 2017. . Reichert Meissl Say\u0131s\u0131
\nsay\u0131s\u0131n\u0131n 27.39 ile 28.71 aras\u0131nda de\u011fi\u015fti\u011fi. . 5 g ya\u011fdaki suda \u00e7\u00f6z\u00fcnen ve su buhar\u0131 ile u\u00e7an ya\u011f asitlerinin
\nve ortalama de\u011ferin 28.01 oldu\u011fu, saf palm. . alkali cinsinden mL olarak ifadesidir. S\u00fct ya\u011f\u0131nda bu de\u011fer
\nya\u011f\u0131n\u0131n 0.11-0.22, saf soya ya\u011f\u0131n\u0131n 0.11-0.33,. . 23-33 aras\u0131ndad\u0131r. Di\u011fer ya\u011flara g\u00f6re daha y\u00fcksektir.
\nkanola ya\u011f\u0131n\u0131n ise 0.11-0.22 RM say\u0131s\u0131na sahip. . Polenske Say\u0131s\u0131
\noldu\u011fu ara\u015ft\u0131rmac\u0131 taraf\u0131ndan rapor edilmi\u015ftir. . 5 g ya\u011fda su buhar\u0131yla u\u00e7an ve suda \u00e7\u00f6z\u00fcnmeyen ya\u011f
\n% 2 kanola ya\u011f\u0131 hileli ghee \u00f6rneklerinde RM. . asitlerinin alkali cinsinde mL olarak ifadesidir. Bu say\u0131 kaprilik
\nsay\u0131s\u0131 ortalama 14.30, % 2 soya ya\u011f\u0131 hileli. . ve kaprik ya\u011f asitleri hakk\u0131nda bilgi verir. \u0130nek s\u00fct ya\u011f\u0131nda bu
\nghee \u00f6rneklerinde RM say\u0131s\u0131 ortalama 10.27,. . de\u011fer 1.2-2.4 d\u00fcr. Di\u011fer hayvansal ve bitkisel ya\u011flarda 1 veya
\n% 2 palm ya\u011f\u0131 hileli ghee \u00f6rneklerinde RM. . alt\u0131nda de\u011fer g\u00f6sterir.
\nsay\u0131s\u0131 ortalama 20.75 olarak tespit edilmi\u015ftir. . II. S\u00dcT YA\u011eININ EM\u00dcLS\u0130YON
\nAra\u015ft\u0131rmac\u0131 % 1.5 ve \u00fczeri hile ama\u00e7l\u0131 ilave. . STAB\u0130L\u0130TES\u0130
\nedilen nebati ya\u011flar\u0131n RM say\u0131s\u0131 ile tespitinin. . \u2022 Molek\u00fcller aras\u0131ndaki kuvvetler; gaz, kat\u0131 ve s\u0131v\u0131larda, gaz,
\nkolay ve g\u00fcvenilir oldu\u011funu bildirmi\u015ftir (4). . kat\u0131 ve s\u0131v\u0131 molek\u00fcllerini bir arada tutan molek\u00fcller
\nSONU\u00c7. . aras\u0131ndaki kuvvetlerdir.
\nsaftereya\u011f; s\u00fct ya\u011f\u0131ndan \u00fcretilen gerek. . \u2022 Kohezyon; ayn\u0131 cins molek\u00fcller aras\u0131nda olu\u015fan molek\u00fcller
\nekonomik gerekse besleyici de\u011feri y\u00fcksek. . aras\u0131 \u00e7ekim kuvvetleridir.
\nolan s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr. Bu ara\u015ft\u0131rmada \u015eanl\u0131urfa. . \u2022 Adhezyon; farkl\u0131 cins molek\u00fcller aras\u0131nda olu\u015fan molek\u00fcller
\nilinden 2013 ve 2014 y\u0131llar\u0131nda toplanan. . aras\u0131 \u00e7ekim kuvvetleridir.
\nsaftereya\u011f \u00f6rneklerine ait ortalama RM. . \u2022 \u0130tme ve \u00e7ekme kuvvetleri; molek\u00fcllerin birbirleriyle
\nsay\u0131lar\u0131 s\u0131ras\u0131yla 18.90\u00b17.17 ve 24.14\u00b15.82. . etkile\u015fmelerinde hem itme hem \u00e7ekme kuvvetleri rol oynar.
\nolarak bulunmu\u015ftur. Ara\u015ft\u0131rma bulgular\u0131,. . \u0130ki molek\u00fcl yak\u0131n olacak \u015feklide bir araya getirilirse, her iki
\nyap\u0131lan di\u011fer ara\u015ft\u0131rmalar\u0131n bulgular\u0131 ile. . molek\u00fcldeki z\u0131t y\u00fcklerin ayn\u0131 cins y\u00fcklerden fazla olarak
\nk\u0131yasland\u0131\u011f\u0131nda ortalama RM say\u0131s\u0131n\u0131n daha. . molek\u00fcllerin birbirine yakla\u015ft\u0131rmas\u0131, bir molek\u00fcl\u00fcn di\u011ferine
\nd\u00fc\u015f\u00fck oldu\u011fu tespit edilmi\u015ftir. S\u00fct ya\u011f\u0131 k\u00f6kenli. . \u00e7ekilmesine neden olur.
\nolmayan di\u011fer ya\u011flar\u0131n \u00fcr\u00fcn bile\u015fimine hile. . E\u011fer molek\u00fcller birbirine \u00e7ok yakla\u015f\u0131rsa d\u0131\u015f y\u00fck bulutlar\u0131
\nama\u00e7l\u0131 girmemesi amac\u0131yla \u00fclkesel RM. . birbiriyle temas eder ve molek\u00fcller birbirini iter.
\nstandard\u0131n\u0131n saftereya\u011f i\u00e7in olu\u015fturulmas\u0131. . \u00c7ekme kuvvetleri, molek\u00fclleri birarada tutabilmek i\u00e7in
\nve saftereya\u011f \u00fcretiminin \u00fclke genelinde. . \u0130tme kuvvetleri, molek\u00fcllerin birbiri i\u00e7erisine girmemesi i\u00e7in
\nyayg\u0131nla\u015ft\u0131r\u0131lmas\u0131 hem \u00fclke ekonomisine. . gereklidir.
\nhem de halk sa\u011fl\u0131\u011f\u0131na fayda sa\u011flayacakt\u0131r. . \u0130tme ve \u00e7ekme kuvvetleri, belirli bir denge mesafesinde yani
\nKAYNAKLAR. . yakla\u015f\u0131k 3-4 A\u2070 aras\u0131nda e\u015fittir. Bu pozisyonda iki
\n1. Anonim, 2005. Tereya\u011f\u0131, Di\u011fer S\u00fct Ya\u011f\u0131. . molek\u00fcl\u00fcn potansiyel enerjisi minimumdur ve sistem en
\nEsasl\u0131 S\u00fcr\u00fclebilir \u00dcr\u00fcnler ve saftereya\u011f. . stabil durumdad\u0131r.
\nTebli\u011fi Yetki Kanunu T\u00fcrk G\u0131da Kodeksi. . Hidrojen Ba\u011flar\u0131; bu ba\u011f hidrojen atomu ile kuvvetli elektro
\nY\u00f6netmeli\u011fi Yay\u0131mland\u0131\u011f\u0131 R.Gazete. . negatif atom ya da elektro negatif atomu i\u00e7eren molek\u00fcl
\n12.04.2005-25784 Tebli\u011f No 2005\/19. . aras\u0131nda g\u00f6r\u00fcl\u00fcr.
\n2. Kumar A, Goyal SK, Munesh, Kumar V,. . Van der Waals Kuvvetleri; n\u00f6tral ve kimyasal y\u00f6nden
\nKumar L. Study of physic-chemical analysis. . doymu\u015f molek\u00fcller aras\u0131nda zay\u0131f elektriksel
\nof ghee. South Asian J. of Food Technol. and. . etkile\u015fmelerden do\u011fan k\u0131sa mesafeli \u00e7ekim kuvvetleridir.
\nEnviron.2016; 2(3&4): 448-451. . Y\u00fczey ve y\u00fczeyleraras\u0131 olaylarda etkilidir.
\n3. Atasoy AF, T\u00fcrko\u011flu H. \u015eanl\u0131urfa\u2019da. . \u0130ki faz aras\u0131ndaki s\u0131n\u0131r\u0131n tan\u0131mlanmas\u0131nda;
\n\u00dcretilen Ve Sat\u0131\u015fa Sunulan saftereya\u011flar\u0131n. . #NAME?
\n(Urfa Ya\u011f\u0131) Serbest Ya\u011f Asitleri Bile\u015fiminin. . #NAME?
\nBelirlenmesi \u00dczerine Bir Ara\u015ft\u0131rma. Harran. . #NAME?
\nTar\u0131m ve G\u0131da Bilimleri Dergisi. 2010;. . gibi terimler kullan\u0131l\u0131r.
\n14(2): 9-12. . Y\u00fczey Gerilimi
\n4. Pradhan P. Effect of addition of palm oil,. . Molek\u00fcller aras\u0131 \u00e7ekim kuvvetleri nedeniyle ortaya \u00e7\u0131kar.
\nrapeseedoil, soyabean oil on reichert meissl. . S\u0131v\u0131lar\u0131n ba\u015fl\u0131ca \u00f6zelliklerinden biridir.
\nvalue of cow milk fat (Doctoral dissertation,. . Bir s\u0131v\u0131 damlas\u0131nda s\u0131v\u0131 kitlesi i\u00e7indeki herhangi bir molek\u00fcl,
\nKolkata). 2016. . kendini \u00e7evreleyen molek\u00fcllerce b\u00fct\u00fcn y\u00f6nlerde e\u015fit \u00e7ekim
\n5. Gandhi K, Upadhyay N, Aghav AD,. . kuvvetlerinin etkisi alt\u0131ndad\u0131r. Bu, kohezyon \u00e7ekim
\nShanna V, Lal D. Detection of adulteration of. . kuvvetleridir.
\nghee (clarified milk fat) with palmolein and. . Bir s\u0131v\u0131 damlas\u0131n\u0131n y\u00fczeyinde yani gaz\/s\u0131v\u0131 arafaz\u0131nda
\nsheep body fat using Reichert-Meissl (R.M.). . bulunan molek\u00fcller, iki farkl\u0131 \u00e7ekim kuvvetinin
\nvalue coupled with solvent fractionation. . etkisindedir.
\ntechnique. Indian J. of Dairy Sci. 2014;. . I. Y\u00fczeydeki molek\u00fcller, alttaki ve yanlar\u0131ndaki di\u011fer s\u0131v\u0131
\n67(5): 387-393. . molek\u00fclleri aras\u0131ndaki kohezyon \u00e7ekim kuvvetleri
\n6. Sa\u011fd\u0131\u00e7 O, D\u00f6nmez M, Demirci M. . nedeniyle i\u00e7 tarafa \u00e7ekilmektedir.
\nComparison of characteristics and fatty acid. . II. Y\u00fczeydeki molek\u00fcller di\u011fer faz\u0131 (gaz) olu\u015fturan molek\u00fcller
\nprofiles of traditional Turkish yayik butters. . aras\u0131ndaki adhezyon \u00e7ekim kuvvetleri nedeniyle d\u0131\u015fa
\nproduced from goats\u2019, ewes\u2019 or cows\u2019 milk. . do\u011fru \u00e7ekilirler.
\nFood Control. 2004; 15(6): 485-490. . Arafaz gaz\/s\u0131v\u0131 arafaz\u0131 oldu\u011funda;
\n7. Akta\u015f N, Kaya M. Detection of beef body. . Adhezyon kuvvetleri < kohezyon kuvvetleri\u2019 dir.
\nfat and margarine in butterfat by differential. . Dolay\u0131s\u0131yla, s\u0131v\u0131 y\u00fczeyindeki molek\u00fcller dengesiz \u00e7ekim
\nscanning calorimetry. Journal of Thermal. . kuvvetleri etkisi alt\u0131ndad\u0131r.
\nAnalysis and Calorimetry. 2001; 66: 795-. . Sonu\u00e7ta; y\u00fczeydeki molek\u00fclleri s\u0131v\u0131n\u0131n i\u00e7ine do\u011fru \u00e7eken bir
\n8. D\u0131raman H. Tereya\u011f\u0131 ve zeytinya\u011f\u0131nda. . kuvvet meydana gelir. S\u0131v\u0131 birim hacimde en k\u00fc\u00e7\u00fck y\u00fczey
\nmuhtemel ta\u011f\u015fi\u015flerin kapiler kolon gaz. . alan\u0131na sahip k\u00fcresel bir \u015fekil al\u0131r.
\nkromatografisi y\u00f6ntemi kullan\u0131larak Cis\u2013. . Y\u00fczeyin i\u00e7eri do\u011fru \u00e7ekilmesine ve s\u0131v\u0131n\u0131n
\nTrans ya\u011f asitleri d\u00fczeyi ile belirlenmesi. . damla\/k\u00fcre \u015feklini almas\u0131na neden olan
\n\u00fczerine bir \u00e7al\u0131\u015fma. Academic Food Journal. . kuvvete \u201cy\u00fczey gerilimi\u201d denir.
\n2006; 4(23): 3-10. . Y\u00fczeyler aras\u0131 gerilim
\n9. Koca N, Kocaoglu-Vurma NA, Harper. . \u0130ki s\u0131v\u0131 faz\u0131n biraraya geldi\u011fi sistemde, y\u00fczeyleraras\u0131 bir
\nWJ, Rodriguez- Saona LE. Application. . b\u00f6lge olu\u015fur.
\nof temperature controlled attenuated total. . Ba\u011f\u0131ms\u0131z olarak herbir s\u0131v\u0131n\u0131n molek\u00fclleri kendi i\u00e7inde
\nreflectance-mid-infrared (ATR-MIR). . kohezyon \u00e7ekim kuvvetleri,
\nspectroscopy for rapid estimation of butter. . Aray\u00fczeydeki molek\u00fcller ise adhezyon \u00e7ekim kuvvetlerinin
\nadulteration. Food Chemistry.2010; 121:. . etkisi alt\u0131ndad\u0131r.
\n778-782. . Adhezyon ve kohezyon \u00e7ekim kuvvetleri fakl\u0131 de\u011ferlerde
\n10. S\u00f6zbilir NB, Bay\u015fu N. Biyokimya. . oldu\u011fu i\u00e7in aray\u00fczeydeki de\u011ferler dengesiz \u00e7ekim
\ns.136. G\u00fcne\u015f T\u0131p Kitabevleri; 2008. . kuvvetlerinin etkisi alt\u0131ndad\u0131r buda aray\u00fczeyin
\n11. T\u00fcrk Standartlar\u0131 Enstit\u00fcs\u00fc. Tereya\u011f\u0131. TS. . gerilmesine neden olur.
\n1331, T.S.E., Ankara, l995. . \u0130ki s\u0131v\u0131 tamamen kar\u0131\u015fabiliyorsa aralar\u0131nda y\u00fczeyleraras\u0131
\n\u015eanl\u0131urfa \u0130li\u0307nde \u00dcreti\u0307len saftereya\u011flarin Rei\u0307chert Mei\u0307ssl Say\u0131lar\u0131n\u0131n Tespiti. . gerilim yoktur.
\n12. Wollny R. On Reichert\u2013Meissl\u2019s method. . Y\u00fczeyleraras\u0131n\u0131nelektriksel \u00f6zellikleri
\nof butter analysis and its application for the. . Bir s\u0131v\u0131 ortamda disperse partik\u00fcller elektrik y\u00fck\u00fc ta\u015f\u0131r. Bu
\nexamination of butter and butter substitutes. . y\u00fck \u00e7e\u015fitli nedenlerle kazan\u0131lm\u0131\u015f olabilir.
\nAnalyst.1887;12:203\u2013210. . Partik\u00fcl\u00fcn y\u00fczeyindeki kimyasal gruplar\u0131n iyonizasyonu (-
\n13. TU\u0130K (T\u00fcrkiye \u0130statistik Kurumu). . NH2 veya \u2013COOH gruplar\u0131)
\nHayvansal \u00dcretim \u0130statistikleri. . iyonizasyon derecesi pH\u2019 n\u0131n fonksiyonudur.
\nAnkara: TU\u0130K (http:\/\/www.tuik.gov.tr\/. . \u00c7\u00f6zeltideki iyonlar\u0131n se\u00e7ici adsorpsiyonu sonucu
\nPreHaberBultenleri.do?id=21871).2016. . kazan\u0131lm\u0131\u015f olabilir. Suda da\u011f\u0131lm\u0131\u015f partik\u00fcler hidroksil
\n14. Yal\u00e7\u0131n S, Tekin\u015fen OC, Do\u011fruer Y,. . iyonlar\u0131n\u0131 adsorbe ederek negatif elektrik y\u00fck\u00fc ile
\nG\u00fcrb\u00fcz \u00dc. Konya\u2019da T\u00fcketime Sunulan. . y\u00fcklenmi\u015f olur.
\nTereya\u011flar\u0131n\u0131n Kalitesi. S. \u00dc. Vet. Fak. Derg. . Partik\u00fcl y\u00fczeyine y\u00fczey aktif madde molek\u00fclleri de
\n1993; 9(2): 20-21. . adsorplanabilir.
\n15. Kahyao\u011flu DT, \u00c7akmak\u00e7\u0131 S. . Partik\u00fcl ile dispersiyon ortam\u0131 aras\u0131ndaki dielektrik sabiti
\nDetermination of the Adulteration of Butter. . fark\u0131 sonucu kazan\u0131lm\u0131\u015f olabilir.
\nwith Margarine by Using Fat Constants. . Em\u00fclsiyon;
\nTar\u0131m Bilimleri Dergisi. 2016; 22(1): 1-8. . birbiri i\u00e7erisinde kar\u0131\u015fmayan en az iki s\u0131v\u0131dan birinin di\u011feri
\n16. Sherawat BL. A study on physicochemical. . i\u00e7erisinde bir em\u00fclgat\u00f6r\/em\u00fclsifiyer yard\u0131m\u0131yla damlac\u0131klar
\nqualities of market ghee (Doctoral. . halinde da\u011f\u0131lmas\u0131yla olu\u015fan homojen g\u00f6r\u00fcn\u00fcml\u00fc heterojen
\ndissertation, NDRI, Karnal), 2016. . sistemlerdir.
\nMAE Vet Fak Derg, 2 (2): 109-115, 2017. . Damlac\u0131k halinde da\u011f\u0131lan faza \u201cdispers faz\u201d veya \u201ci\u00e7 faz\u201d
\nK\u0131l\u0131\u00e7 Altun, Savrunlu, Paksoy. . \u0130\u00e7inde da\u011f\u0131ld\u0131\u011f\u0131 ortama \u201cdispersiyon ortam\u0131\u201d veya \u201cd\u0131\u015f faz\u201d
\n. . denir.
\n. . \u0130ki tiptir.
\n. . #NAME?
\n. . #NAME?
\n. . Em\u00fclsiyonlar mekanik olarak kar\u0131\u015ft\u0131r\u0131l\u0131rsa;
\n. . \u0130ki fazda da damlac\u0131klar olu\u015fur. Kar\u0131\u015ft\u0131rman\u0131n durdurulmas\u0131 ile
\n. . damlac\u0131klar bir araya gelerek iki s\u0131v\u0131 birbirinden ayr\u0131l\u0131r yani
\n. . faz ayr\u0131lmas\u0131 olur.
\n. . Em\u00fclsiyonlarda iki s\u0131v\u0131n\u0131n birbiri i\u00e7erisinde homojen
\n. . kar\u0131\u015fmas\u0131n\u0131\/da\u011f\u0131lmas\u0131n\u0131 sa\u011flamak \u00fczere em\u00fclgat\u00f6r
\n. . (s\u00fcrfaktanlar) kullan\u0131l\u0131r.
\n. . Em\u00fclgat\u00f6rler; molek\u00fcler yap\u0131lar\u0131nda hidrofilik ve hidrofobik
\n. . gruplar\u0131n\u0131 i\u00e7eren y\u00fczey aktif madde \u00f6zelli\u011fine sahip
\n. . maddelerdir. Ara y\u00fczey gerilimini azaltarak damlac\u0131klar\u0131n d\u0131\u015f
\n. . fazda kal\u0131\u015f s\u00fcresini art\u0131r\u0131rlar.
\n. . Em\u00fclsiyon stabilitesi
\n. . Em\u00fclsiyonun kararl\u0131l\u0131\u011f\u0131 ve dayan\u0131kl\u0131l\u0131\u011f\u0131n\u0131n bir g\u00f6stergesi olup,
\n. . faz ayr\u0131lmas\u0131 meydana gelmeksizin ge\u00e7en s\u00fcre olarak da
\n. . ifade edilir.
\n. . Em\u00fclsiyon stabilitesi \u00fczerine etkili fakt\u00f6rler;
\n. . \u2022 i\u00e7 ve d\u0131\u015f faz aras\u0131ndaki yo\u011funluk fark\u0131
\n. . \u2022 fazlar aras\u0131ndaki ara y\u00fczey gerilimi dominant \u00f6zelliklerdir.
\n. . Dolay\u0131s\u0131yla em\u00fclsiyonlar termodinamik a\u00e7\u0131dan karars\u0131zd\u0131r.
\n. . S\u00fct ve kremada em\u00fclsiyon stabilitesi \u00fczerine,
\n. . ya\u011f ve serum faz\u0131 aras\u0131ndaki yo\u011funluk fark\u0131na ilaveten
\n. . ya\u011f glob\u00fcl membran\u0131n\u0131n em\u00fclsifiyer \u00f6zelli\u011fe sahip olmas\u0131
\n. . etkilidir.
\n. . 1 mL s\u00fctte 15 x109 adet ya\u011f globul\u00fc i\u00e7erir.
\n. . 1 mL de ya\u011f globul\u00fc ve serum faz\u0131 aras\u0131ndaki ara y\u00fczey alan\u0131
\n. . 1.2 \u2013 2.5 m2 g
\n. . -1 d\u0131r.
\n. . 1 mL s\u00fctteki ya\u011f\u0131n y\u00fczey alan\u0131 800 cm2
\n. . ,
\n. . ara y\u00fczey enerjisi 5 erg\/cm2
\n. . ise, toplam y\u00fczeyde depolanan
\n. . enerji 400 erg\/mL dir.
\n. . *Serbest ara y\u00fczey enerjisi ya\u011f globullerinin bir araya
\n. . gelmesini \u00f6nleyecek d\u00fczeyde de\u011fil, geciktirecek d\u00fczeydedir.
\n. . Ara y\u00fczey gerilimi s\u0131v\u0131 fazlar\u0131n bir araya gelmesini
\n. . engelleyen bir kuvvettir.
\n. . \u0130ki s\u0131v\u0131 faz aras\u0131ndaki ara y\u00fczey geriliminin art\u0131\u015f\u0131na paralel,
\n. . bu fazlardan birinin di\u011feri i\u00e7inde da\u011f\u0131lmas\u0131 i\u00e7in gerekli
\n. . enerji d\u00fczeyi de artar.
\n. . S\u00fct ve krema em\u00fclsiyonlar\u0131nda, ya\u011f globullerinin yap\u0131sal
\n. . organizasyonundaki veya \u00fc\u00e7 boyutlu da\u011f\u0131l\u0131mlar\u0131ndaki
\n. . de\u011fi\u015fimler fiziksel karars\u0131zl\u0131k olarak tan\u0131mlan\u0131r.
\n. . S\u00fct\/krema em\u00fclsiyonlar\u0131nda s\u0131cakl\u0131k ve zamana ba\u011f\u0131ml\u0131, faz
\n. . ayr\u0131\u015fmas\u0131na kadar ilerleyebilen karars\u0131zl\u0131k sorunlar\u0131
\n. . ortaya \u00e7\u0131kabilir.
\n. . Karars\u0131zl\u0131k tipleri;
\n. . a. Ya\u011f\u0131n ayr\u0131lmas\u0131 (kremala\u015fma, creaming)
\n. . b. Flokulasyon (flocculation)
\n. . c. Koalesens (coalescens)
\n. . d. Faz ayr\u0131lmas\u0131 (breaking)
\n. . e. Ya\u011f globullerinin par\u00e7alanmas\u0131\/b\u00f6l\u00fcnmesi (distruption)
\n. . a. Kremala\u015fma
\n. . Bir em\u00fclsiyonda suspanse partik\u00fcller, yer\u00e7ekimin etkisi alt\u0131nda
\n. . i\u00e7 ve d\u0131\u015f faz aras\u0131ndaki yo\u011funluk fark\u0131na ba\u011fl\u0131 olarak dibe
\n. . \u00e7\u00f6kme veya \u00fcstte toplanma e\u011filimi sergiler.
\n. . Ya\u011f\u0131n yo\u011funlu\u011fu 0.93 g\/cm3
\n. . S\u00fct serumunun (plazma) yo\u011funlu\u011fu 1.036 g\/cm3 olmas\u0131,
\n. . ya\u011f\u0131n y\u00fczeyde toplanmas\u0131na yani kremala\u015fmaya neden olur.
\n. . Ayr\u0131ca,
\n. . Kremala\u015fma h\u0131z\u0131na etki eden fakt\u00f6rler;
\n. . \u2022 Ya\u011f i\u00e7eri\u011fi
\n. . \u2022 Kesme kuvveti,
\n. . \u2022 Likit\/ kristal ya\u011f oran\u0131
\n. . \u2022 Globul boyutlar\u0131
\n. . \u2022 S\u00fcrekli faz\u0131n viskozitesi vb.
\n. . Em\u00fclsiyonlarda kremala\u015fma h\u0131z\u0131 Stokes Yasas\u0131 ile a\u00e7\u0131klan\u0131r.
\n. . V= (P1
\n. . 0
\n. . ) \u0393
\n. . 2 x g
\n. . 18 \u03b7
\n. . V= kremala\u015fma h\u0131z\u0131
\n. . \u0393= globul \u00e7ap\u0131
\n. . P1= dispers faz\u0131n yo\u011funlu\u011fu (kg\/ m3
\n. . )
\n. . P2 = dispersiyon ortam\u0131n\u0131n yo\u011funlu\u011fu (kg\/ m3
\n. . )
\n. . \u03b7= d\u0131\u015f faz\u0131n viskozitesi (kg\/ m,s)
\n. . g= yer \u00e7ekimi ivmesi (m2
\n. . \/s)
\n. . S\u00fctte ya\u011f globullerinin y\u00fczeye y\u00fckselme h\u0131z\u0131, ba\u011f\u0131ms\u0131z bir
\n. . globul\u00fcn stokes yasas\u0131na g\u00f6re hesaplanan h\u0131z\u0131ndan fazlad\u0131r.
\n. . Bunun nedeni;
\n. . Ya\u011f globulleri biraraya gelerek b\u00fcy\u00fck k\u00fcmeler olu\u015fturur.
\n. . Olu\u015fan k\u00fcmelerin y\u00fczeye do\u011fru y\u00fckselmeleri ba\u011f\u0131ms\u0131z
\n. . globullerden daha h\u0131zl\u0131d\u0131r.
\n. . Kremala\u015fmada olu\u015fan flok\u00fcller mekanik etkiyle yeniden
\n. . dispers duruma gelebilirler. \u00c7\u00fcnk\u00fc ya\u011f globul membran\u0131
\n. . tahrip olmam\u0131\u015ft\u0131r.
\n. . b. Flokulasyon
\n. . Agregasyon; kolloidal intereksiyonlar
\n. . olmad\u0131\u011f\u0131nda (Brownian hareketi gibi) ya\u011f globullerinin
\n. . birarada bulunmas\u0131d\u0131r.
\n. . Flokulasyon; bir araya gelen ya\u011f globullerin \u00fc\u00e7 boyutlu
\n. . k\u00fcmeler olu\u015fturmas\u0131d\u0131r.
\n. . Flokulasyonda k\u00fcmeler zay\u0131f\/ gev\u015fek yap\u0131dad\u0131r. Kar\u0131\u015ft\u0131rma ile
\n. . floklar da\u011f\u0131l\u0131r yani geri d\u00f6n\u00fc\u015f\u00fcml\u00fcd\u00fcr.
\n. . Globullerin \u00e7arp\u0131\u015fmas\u0131 sonucu meydana gelir.
\n. . Ya\u011f globulleri birbiriyle temas halindedir. YGM
\n. . tahrip olmad\u0131\u011f\u0131 i\u00e7in globuler \u00f6zelli\u011fini korur.
\n. . S\u00fctte flok\u00fclasyon genelde agl\u00fctinasyonun
\n. . sonucudur.
\n. . c. Koalesans
\n. . Birbiri ile temas halindeki iki veya daha fazla lipit damlac\u0131\u011f\u0131
\n. . aras\u0131ndaki film s\u00fct\/kremada oldu\u011fu gibi ya\u011f globul
\n. . membran\u0131n\u0131n par\u00e7alanmas\u0131 sonucu damlac\u0131klar\u0131n birle\u015ferek
\n. . tek bir damla haline d\u00f6n\u00fc\u015fmesine koalesans olarak
\n. . tan\u0131mlan\u0131r.
\n. . Em\u00fclsiyonlarda dispers faz ara y\u00fczey gerilimini azaltma
\n. . e\u011filimindedir. Ara y\u00fczey geriliminin yani serbest enerjinin
\n. . azalt\u0131lmas\u0131 damlac\u0131klar\u0131n bir araya gelmesi ile sa\u011flan\u0131r.
\n. . \u2022 Bir ya\u011f\/su em\u00fclsiyonu olmas\u0131na kar\u015f\u0131n, s\u00fct\/kremada
\n. . koalesans\u0131n geli\u015fimi klasik ya\u011f\/su (\u00f6rn:zeytinya\u011f\u0131\/su)
\n. . em\u00fclsiyonlar\u0131ndan farkl\u0131d\u0131r.
\n. . Bunun ba\u015fl\u0131ca nedeni;
\n. . Ya\u011f globullerinin fosfolipit-protein niteli\u011findeki bir
\n. . membranla ku\u015fat\u0131lmas\u0131 ve bu membran\u0131n em\u00fclsifiyer
\n. . \u00f6zelli\u011fe sahip olmas\u0131d\u0131r.
\n. . Ayr\u0131ca, s\u00fct lipitlerinin b\u00fcy\u00fck bir k\u0131sm\u0131n\u0131 olu\u015fturan
\n. . trigliseridlerin kompozisyonundaki ya\u011f asitlerinin donma
\n. . s\u0131cakl\u0131klar\u0131n\u0131n farkl\u0131l\u0131\u011f\u0131 da etkilidir.
\n. . Ya\u011f asitleri geni\u015f bir s\u0131cakl\u0131k diliminde -40 \u00b0C ile +40 \u00b0C
\n. . aras\u0131nda k\u0131smen likit k\u0131smen kristal formdad\u0131r. Dolay\u0131s\u0131yla,
\n. . likit ve kristal fazlar\u0131 i\u00e7eren ya\u011f globullerinin bir araya
\n. . gelmesi k\u0131smi koalesans olarak tan\u0131mlan\u0131r.
\n. . K\u0131smi koalesans; kristal a\u011f i\u00e7eren iki veya daha fazla ya\u011f
\n. . globul\u00fcn\u00fcn biraraya gelmesidir. \u00d6zellikle likit ve kristal
\n. . fazlar\u0131n dengede oldu\u011fu s\u0131cakl\u0131klarda (\u00f6rn: yay\u0131klama
\n. . s\u0131cakl\u0131\u011f\u0131) belirgindir.
\n. . \u2022 Ya\u011f globul\u00fcnden d\u0131\u015far\u0131 \u00e7\u0131km\u0131\u015f ya\u011f kristali, birbirine yak\u0131n
\n. . globuller aras\u0131ndaki film tabakas\u0131na girmesi veya n\u00fcfus
\n. . etmesi sonucu globuller bir araya gelerek d\u00fczenli \u015fekli
\n. . olmayan agregatlar olu\u015fur.
\n. . \u2022 Agregatladaki globuller \u015fekillerini k\u0131smen koruyabilir. \u00c7\u00fcnk\u00fc
\n. . kristaller i\u00e7indeki kristal a\u011f globullerin tam anlam\u0131yla
\n. . kayna\u015fmas\u0131n\u0131 \u00f6nler.
\n. . K\u0131smi koalesans da \u00f6n ko\u015ful; ya\u011f globul\u00fcnde bir kristal a\u011f\u0131n
\n. . bulunmas\u0131d\u0131r.
\n. . K\u0131smi koalesans\u00fczerine etkili fakt\u00f6rler
\n. . a. Ya\u011f globullerine kuvvet uygulanmas\u0131;
\n. . Uygulanan kuvvete (kesme kuvveti) ba\u011f\u0131ml\u0131, ya\u011f globullerinin
\n. . birbirleriyle \u00e7arp\u0131\u015fma oran\u0131 artmaktad\u0131r.
\n. . Ayr\u0131ca, uygulanan kuvvetle ya\u011f globullerinden \u00e7\u0131kan
\n. . kristallerin globuller aras\u0131ndaki film tabakas\u0131na n\u00fcfuz
\n. . olas\u0131l\u0131\u011f\u0131n\u0131 art\u0131rarak k\u0131smi koalesans h\u0131z\u0131n\u0131 art\u0131r\u0131r.
\n. . Ancak, kesme kuvvetinin y\u00fcksek olmas\u0131 k\u0131smi koalesans\u0131
\n. . azaltmaktad\u0131r.
\n. . b. Ya\u011f oran\u0131nda art\u0131\u015f;
\n. . Ya\u011f oran\u0131n\u0131n artmas\u0131 globullerin k\u00fcmele\u015fmesini art\u0131rmaktad\u0131r.
\n. . Ya\u011f oran\u0131n\u0131n artmas\u0131 globullerin aras\u0131ndaki mesafe k\u0131salmakta
\n. . ve ya\u011f globullerinin birbirleriyle \u00e7arp\u0131\u015fma oran\u0131 artmaktad\u0131r.
\n. . c. Likit ve kristal ya\u011f fazlar\u0131 aras\u0131ndaki oran;
\n. . K\u0131smi koalesans olu\u015fumunda en belirleyici fakt\u00f6rd\u00fcr. Kristal ve
\n. . likit ya\u011f fazlar\u0131 aras\u0131nda uygun bir dengenin bulunmas\u0131
\n. . gerekir.
\n. . E\u011fer ya\u011f globulleri kristal i\u00e7ermez ise, koalesans meydana
\n. . gelmez. Kristal faz fazla oldu\u011funda ise, likit faz\u0131n yetersizli\u011fi
\n. . nedeniyle globullerin birarada tutunmas\u0131 m\u00fcmk\u00fcn de\u011fildir.
\n. . d. Ya\u011f globullerinin boyutlar\u0131;
\n. . B\u00fcy\u00fck globullerin b\u00fcy\u00fck ya\u011f kristalleri i\u00e7ermesi nedeniyle
\n. . k\u00fc\u00e7\u00fck globullere g\u00f6re k\u0131smi koalesans daha h\u0131zl\u0131 olu\u015fur.
\n. . e. Ya\u011f globul membran \u00f6zellikleri;
\n. . Agregasyonun de\u011fi\u015fik tiplerine kar\u015f\u0131 ya\u011f globullerinin
\n. . sergiledi\u011fi fiziksel stabilite b\u00fcy\u00fck \u00f6l\u00e7\u00fcde ya\u011f globul
\n. . membran\u0131na ba\u011fl\u0131d\u0131r.
\n. . YGM do\u011fal yap\u0131s\u0131n\u0131 korumas\u0131 durumunda agregasyona kar\u015f\u0131
\n. . stabildir. YGM dan fosfolipidlerin polar u\u00e7lar\u0131n\u0131n
\n. . uzakla\u015ft\u0131r\u0131lmas\u0131 ile ya\u011f s\u0131z\u0131nt\u0131s\u0131 ortaya \u00e7\u0131kar. Bu durum
\n. . agregasyona kar\u015f\u0131 ya\u011f globullerinin stabilitelerinin
\n. . korunmas\u0131nda membran\u0131n \u00f6zg\u00fcn yap\u0131s\u0131ndaki de\u011fi\u015fimlerin
\n. . \u00f6nemini ortaya koymaktad\u0131r.
\n. . f. Ya\u011f globullerinin b\u00f6l\u00fcnmesi \/par\u00e7alanmas\u0131;
\n. . Mekanik etkiler sonucu (homojenizasyon vb.) ya\u011f globulleri
\n. . daha k\u00fc\u00e7\u00fck boyutlu globullere par\u00e7alan\u0131r. Olu\u015fan yeni
\n. . globullerin y\u00fczey alanlar\u0131n\u0131n fazla olmas\u0131 nedeniyle, orijinal
\n. . membran materyali t\u00fcm globullerin etraf\u0131n\u0131 ku\u015fatmaz.
\n. . Agregasyona kar\u015f\u0131 ya\u011f globullerinin stabilitesinin artma
\n. . nedenleri;
\n. . \u2022 Ya\u011f globul boyutlar\u0131n\u0131n k\u00fc\u00e7\u00fclmesi ve globul say\u0131s\u0131n\u0131n artmas\u0131
\n. . \u2022 Ara y\u00fczeylere adsorbe edilen y\u00fczey aktif maddeler nedeniyle
\n. . ara y\u00fczey gerilimin azalmas\u0131,
\n. . \u2022 Adsorbe edilen protein niteli\u011findeki unsurlara ba\u011fl\u0131 globuller
\n. . aras\u0131ndaki kolloidal itmelerin artmas\u0131
\n. . g. Faz ayr\u0131\u015fmas\u0131;
\n. . \u0130\u00e7 ve d\u0131\u015f faz\u0131n yani ya\u011f ve serum faz\u0131n\u0131n birbirinden geri
\n. . d\u00f6n\u00fc\u015f\u00fcms\u00fcz olarak ayr\u0131lmas\u0131d\u0131r.
\n. . Faz ayr\u0131lmas\u0131nda, ya\u011f globul membran\u0131n\u0131n tahrip olmas\u0131 ve
\n. . ya\u011f\u0131n s\u0131v\u0131 fazda bulunmas\u0131 (kristal i\u00e7ermemesi) belrileyici
\n. . fakt\u00f6rd\u00fcr.
\n. . Faz ayr\u0131lmas\u0131 ger\u00e7ekle\u015fmi\u015fse, ya\u011f globulleri dispers duruma
\n. . getirilemez.
\n. . So\u011fuk aglutinasyon
\n. . D\u00fc\u015f\u00fck s\u0131cakl\u0131klarda, s\u00fct ya\u011f globulleirnin bir araya gelme
\n. . mekanizmas\u0131 di\u011fer agregasyon tiplerinden farkl\u0131d\u0131r. Bu tip
\n. . agregasyona \u201cso\u011fuk aglutinasyon\u201d denir.
\n. . 40 \u00b0C den d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda meydana gelir. En belirgin
\n. . ortaya \u00e7\u0131kt\u0131\u011f\u0131 s\u0131cakl\u0131k 5 \u00b0C dir.
\n. . So\u011fuk aglutinasyonda belirleyici etki kryoglogulinler
\n. . (cryoglobulins) den kaynaklan\u0131r. Kryoglobulinler, ba\u015fl\u0131ca
\n. . IgM olmak \u00fczere, immunoglobulinler ve lipoprotein
\n. . kar\u0131\u015f\u0131m\u0131d\u0131r.
\n. . IgM aglutinin fonksiyonuna sahiptir.Yani IgM antijenleri
\n. . flok\u00fcle ederek biraraya gelmesini sa\u011flayan bir antikor
\n. . olarak kabul edilir.
\n. . Kryoglobulinlerin \u00e7\u00f6z\u00fcn\u00fcrl\u00fckleri 37 \u00baC nin alt\u0131nda olduk\u00e7a
\n. . d\u00fc\u015f\u00fckt\u00fcr. Presipite (\u00e7\u00f6kme) olma \u00f6zelli\u011fi 37 \u00baC nin alt\u0131nda
\n. . artar.
\n. . S\u00fct so\u011futuldu\u011fu zaman, kryoglobulinler ya\u011f globul
\n. . y\u00fczeylerine presipite olur. Bunun sonucu ya\u011f globulleri
\n. . birbirine yap\u0131\u015farak b\u00fcy\u00fckl\u00fckleri 1 mm\u2019ye kadar ula\u015fan
\n. . k\u00fcmeler olu\u015fur.
\n. . Ayr\u0131ca presipite olmu\u015f globullerin olu\u015fturdu\u011fu a\u011f yap\u0131s\u0131
\n. . (k\u00fcmeler) i\u00e7erinde ya\u011f globullerinin tutulmas\u0131 da
\n. . aglutinasyonun geli\u015fmesine neden olur. Olu\u015fan k\u00fcmeler
\n. . yukar\u0131 do\u011fru hareket ederek yakla\u015f\u0131k 20 dk. i\u00e7erisinde
\n. . y\u00fczeyde belirgin bir krema\/kaymak tabakas\u0131 olu\u015fur.
\n. . *D\u00fc\u015f\u00fck s\u0131cakl\u0131klarda, kremala\u015fma h\u0131zl\u0131 ger\u00e7ekle\u015fir.
\n. . Bunun nedeni; kryoglobulinlerin s\u0131cakl\u0131\u011fa ba\u011f\u0131ml\u0131 ya\u011f globul
\n. . y\u00fczeyine presipite olmalar\u0131d\u0131r.
\n. . \u2022 So\u011fuk s\u00fct\u00fcn kar\u0131\u015ft\u0131r\u0131lmas\u0131 ile t\u00fcm kryoglobulinlerin ya\u011f
\n. . globul y\u00fczeyine presipitasyonu h\u0131zlan\u0131r.
\n. . Ancak 40 \u00baC \u2018in \u00fczerinde kryoglobulinler ya\u011f globul
\n. . y\u00fczeyinden ayr\u0131larak tekrar serum faz\u0131na ge\u00e7erler. Bu
\n. . ko\u015fullarda aglutinasyon meydana gelmez.
\n. . – Kuvvetli kar\u0131\u015ft\u0131rma (uzun s\u00fcre kuvvetli etki aglutinleri
\n. . inaktive eder) ,
\n. . – Kryoglobulinlerin denaturasyonu ( 70 \u00baC \/1 dk. veya 77 \u00baC
\n. . \/20 dk.)
\n. . – Asitlik geli\u015fimi,
\n. . aglutinasyonu olumsuz y\u00f6nde etkiler.
\n. . \u2022 Kremala\u015fma h\u0131z\u0131 ve oran\u0131 \u00fczerine kryoglobulin
\n. . konsantrasyonu etkilidir.
\n. . \u00d6rne\u011fin; immunoglobulin miktar\u0131n\u0131n y\u00fcksek olmas\u0131
\n. . nedeniyle kolostrumda kremala\u015fma h\u0131z\u0131 normal s\u00fctten
\n. . daha fazlad\u0131r.
\n. . \u2022 \u0130yonik g\u00fc\u00e7 art\u0131\u015f\u0131, ya\u011f globul boyutlar\u0131 ve ya\u011f oran\u0131ndaki
\n. . art\u0131\u015f ya\u011f globullerinin \u00e7arp\u0131\u015fma h\u0131z\u0131n\u0131n art\u0131rd\u0131\u011f\u0131ndan
\n. . kremala\u015fmay\u0131 h\u0131zland\u0131r\u0131r.
\n. . \u2022 B\u00fcy\u00fck globuller b\u00fcy\u00fck agregat olu\u015fturma e\u011filimindedirler.
\n. . Sonu\u00e7
\n. . #NAME?
\n. . y\u00fczeylerine presipite olurlar.
\n. . #NAME?
\n. . B\u00f6ylece ya\u011f glob\u00fclleri bir araya gelerek k\u00fcmele\u015fir (flokule
\n. . olurlar).
\n. . #NAME?
\n. . elektriksel itmeler k\u00fcmele\u015fmeyi engelleyemez.
\n. . Tereya\u011f\u0131 Bile\u015fimi
\n. . S\u00fct Tereya\u011f\u0131
\n. . Ya\u011f 4.2
\n. . Protein 3.4
\n. . Laktoz 4.6
\n. . Mineral Madde 0.8
\n. . Su 86.8
\n. . Ya\u011f 82.1
\n. . Ya\u011fs\u0131z kurumadde 1.4
\n. . Mineral madde 0.9
\n. . Su 15.6
\n. . 1. a\u015fama: Separat\u00f6rden ge\u00e7irilen s\u00fct\u00fcn, ya\u011fs\u0131z s\u00fct ve krema
\n. . olarak ayr\u0131lmas\u0131
\n. . 2. a\u015fama: Kreman\u0131n yay\u0131klanmas\u0131 ve yay\u0131kalt\u0131n\u0131n ortamdan
\n. . uzakla\u015ft\u0131r\u0131lmas\u0131
\n. . 3. a\u015fama: Tereya\u011f\u0131 gran\u00fclleri i\u00e7inde ve aras\u0131nda kalan suyun
\n. . belirli miktar\u0131n\u0131n uzakla\u015ft\u0131r\u0131lmas\u0131
\n. . Tereya\u011f\u0131n\u0131n S\u0131n\u0131fland\u0131r\u0131lmas\u0131
\n. . \uf076Kahvalt\u0131l\u0131k
\n. . \uf076Mutfakl\u0131k
\n. . \uf0d8 Tatl\u0131 Krema Tereya\u011flar\u0131
\n. . (Olgunla\u015ft\u0131r\u0131lmam\u0131\u015f krema tereya\u011flar\u0131) >6.0 pH
\n. . \uf0d8Ek\u015fi Krema Tereya\u011flar\u0131
\n. . (Olgunla\u015ft\u0131r\u0131lm\u0131\u015f krema tereya\u011flar\u0131) a) 5.0 -5.4 pH
\n. . b) 4.5 -4.7 pH
\n. . \uf071 Az tuzlu % 0.5- 0.6
\n. . \uf071 Standart tuzlu % 0.8-1.0
\n. . \uf071 Ekstra tuzlu % 2.0
\n. . Tereya\u011f\u0131n\u0131n \u00dcretim A\u015famalar\u0131
\n. . \u2022 Kreman\u0131n haz\u0131rlanmas\u0131 veya haz\u0131r kreman\u0131n kabul\u00fc
\n. . S\u00fct\u00fcn kabul\u00fc
\n. . \u00d6n \u0131s\u0131tma
\n. . Ya\u011f seperasyonu ve standardizasyonu
\n. . \u2022 N\u00f6tralizasyon
\n. . \u2022 Kreman\u0131n past\u00f6rizasyonu
\n. . \u2022 Olgunla\u015ft\u0131rma
\n. . \u2022 Kristalizasyon (Is\u0131 Program\u0131)
\n. . \u2022 Yay\u0131klama
\n. . \u2022 Malakse
\n. . \u2022 Paketleme
\n. . \u2022 Depolama
\n. . Tereya\u011f\u0131n\u0131n hammadde kaynaklar\u0131
\n. . \u2022 S\u00fct
\n. . \u2022 Krema
\n. . \u2022 Yo\u011furt
\n. . N\u00f6tralizasyon
\n. . Kreman\u0131n fazla asitli\u011finin giderilmesi i\u015flemidir.
\n. . Di\u011fer bir deyi\u015fle; kreman\u0131n asitli\u011finin
\n. . past\u00f6rizasyon s\u0131cakl\u0131\u011f\u0131na dayanabilece\u011fi bir
\n. . de\u011fere d\u00fc\u015f\u00fcr\u00fclmesidir.
\n. . Bu i\u015flem ile kreman\u0131n asitli\u011fi 10-11 \u00baSH\u2019 ya
\n. . d\u00fc\u015f\u00fcr\u00fcl\u00fcr.
\n. . N\u00f6tralizasyonun ama\u00e7lar\u0131
\n. . \u2022 Yay\u0131kalt\u0131na ge\u00e7en ya\u011f kayb\u0131 azalmaktad\u0131r.
\n. . \u2022 Tereya\u011flar\u0131n\u0131n dayan\u0131m s\u00fcresini art\u0131r\u0131r.
\n. . \u2022 Tat-aroma geli\u015fimini olanakl\u0131 k\u0131lar
\n. . \u2022 Her zaman ayn\u0131 kalitede tereya\u011f\u0131 \u00fcretimini sa\u011flar.
\n. . En \u00e7ok kullan\u0131lan n\u00f6t\u00fcrleyici maddeler
\n. . \uf076 NaOH
\n. . \uf076 Na2CO3
\n. . \uf076 NaHCO3
\n. . \uf076 Ca(OH)2
\n. . \uf076 Mg(OH)2
\n. . Sodyumlu n\u00f6t\u00fcrleyiciler
\n. . \u2022 Suda \u00e7abuk ve y\u00fcksek oranda \u00e7\u00f6z\u00fcn\u00fcrler. Dolay\u0131s\u0131yla,
\n. . n\u00f6t\u00fcrleme etkileri olduk\u00e7a fazlad\u0131r.
\n. . \u2022 Y\u00fcksek alkalite \u00f6zelliklerinden dolay\u0131 proteinlerin
\n. . \u00e7\u00f6z\u00fcnmesine neden olurlar. Kreman\u0131n viskozitesinin
\n. . artmas\u0131na ilaveten baz\u0131 tat-aroma bozukluklar\u0131 ortaya
\n. . \u00e7\u0131kar.
\n. . \u2022 Ayr\u0131ca kat\u0131m an\u0131nda kreman\u0131n s\u0131cak olmas\u0131 ve h\u0131zl\u0131
\n. . kat\u0131lmas\u0131 durumunda ya\u011flar\u0131n sabunla\u015fmas\u0131 nedeniyle
\n. . sabun tad\u0131 ortaya \u00e7\u0131kmaktad\u0131r.
\n. . Kalsiyumlu n\u00f6t\u00fcrleyiciler
\n. . \u2022 Suda \u00e7\u00f6z\u00fcnebilme yetenekleri olduk\u00e7a d\u00fc\u015f\u00fckt\u00fcr.
\n. . \u2022 Ayr\u0131ca kalsiyumun kazeine olan ilgisinden dolay\u0131 n\u00f6t\u00fcrleme
\n. . etkisi zay\u0131ft\u0131r.
\n. . \u2022 \u00c7\u00f6z\u00fcnebilme yeteneklerinin az olmas\u0131ndan dolay\u0131,
\n. . \u00e7\u00f6z\u00fcnmeyen k\u0131s\u0131m kreman\u0131n serum faz\u0131nda em\u00fclsiyona
\n. . benzer bir yap\u0131da bulunur ve kazein partik\u00fcllerine
\n. . ba\u011flanma e\u011filimindedir.
\n. . \u2022 Sonu\u00e7ta; kalsiyumlu n\u00f6t\u00fcrleyiciler kazeini presipitasyona
\n. . u\u011fratarak tanele\u015fmesine ve krema viskozitesinin
\n. . artmas\u0131nda neden olurlar.
\n. . \u2022 Ayr\u0131ca kazeinle birle\u015fti\u011fi i\u00e7in kullan\u0131lan miktar n\u00f6t\u00fcrleme
\n. . i\u00e7in yeterli olmamaktad\u0131r.
\n. . Kulan\u0131lacak n\u00f6tralizan miktar\u0131 a\u015fa\u011f\u0131daki form\u00fcl ile
\n. . hesaplan\u0131r.
\n. . A= (A1
\n. . 0
\n. . ). n. k
\n. . A= kat\u0131lacak n\u00f6tralizan miktar\u0131 (g)
\n. . A1=kreman\u0131n ba\u015flang\u0131\u00e7 asitli\u011fi (\u00baSH)
\n. . A2=istenilen asitlik d\u00fczeyi (\u00baSH)
\n. . n= 1 kg kreman\u0131n asitli\u011fini 1 \u00baSH d\u00fc\u015f\u00fcrmek i\u00e7in gerekli
\n. . n\u00f6tralizan miktar\u0131 (g)
\n. . k= toplam krema miktar\u0131 (kg)
\n. . N\u00f6t\u00fcrleyicilerin kullan\u0131m\u0131nda dikkat edilecek hususlar:
\n. . \uf0d8Kat\u0131m an\u0131nda kreman\u0131n s\u0131cakl\u0131\u011f\u0131 23-32\u00baC civar\u0131nda
\n. . olmas\u0131 gerekmektedir.
\n. . \uf0d8Kat\u0131lacak n\u00f6tralizan madde miktar\u0131 konsantrasyonu %10
\n. . olacak \u015fekilde sol\u00fcsyon haline kat\u0131l\u0131r.
\n. . \uf0d8N\u00f6t\u00fcrleyici sol\u00fcsyonu krema kar\u0131\u015ft\u0131r\u0131larak yava\u015f yava\u015f
\n. . ilave edilmelidir.
\n. . \u00c7ifte N\u00f6t\u00fcrleme
\n. . Titrasyon asitli\u011fi 27 \u00baSH ve daha fazla olan
\n. . kremalarda sodyumlu ve kalsiyumlu n\u00f6t\u00fcrleyicilerin
\n. . tek olarak kullan\u0131lmalar\u0131 ile kar\u015f\u0131la\u015f\u0131lan sorunlar\u0131
\n. . gidermek amac\u0131yla bunlar\u0131n birlikte kullan\u0131m\u0131na \u201c\u00e7ifte
\n. . n\u00f6t\u00fcrleme\u201d denir.
\n. . \u00d6nce kreman\u0131n asitli\u011fi kalsiyumlu bir n\u00f6t\u00fcrleyici ile 18
\n. . \u00baSH\u2019 ya, sonra sodyumlu bir n\u00f6t\u00fcrleyici ile istenilen
\n. . d\u00fczeye d\u00fc\u015f\u00fcr\u00fcl\u00fcr.
\n. . Kreman\u0131n Past\u00f6rizasyonu
\n. . HTST (High Temperature Short Time) past\u00f6rizasyonu
\n. . uygulan\u0131r. S\u00fcreleri de\u011fi\u015fmekle birlikte genellikle >85 \u00baC ve
\n. . \u00fczerinde s\u0131cakl\u0131k uygulan\u0131r.
\n. . Kremada ya\u011f oran\u0131n y\u00fcksekli\u011fine ba\u011f\u0131ml\u0131 olarak viskozitenin
\n. . fazla olmas\u0131 \u0131s\u0131 iletim katsay\u0131s\u0131n\u0131 d\u00fc\u015f\u00fcrmekte, dolay\u0131s\u0131yla
\n. . ortamdaki mikroorganizmalar\u0131n tahrip olmas\u0131 i\u00e7in daha
\n. . y\u00fcksek s\u0131cakl\u0131\u011fa ihtiya\u00e7 duyulmaktad\u0131r.
\n. . Kremaya \u0131s\u0131 uygulamas\u0131n\u0131n temel ama\u00e7lar\u0131;
\n. . Mikrobiyel bozukluklar\u0131 \u00f6nlemek amac\u0131yla
\n. . mikroorganizmalar\u0131n % 99-100\u2019n\u00fcn imhas\u0131
\n. . Oksidatif bozulmalarda antioksidan etkiye sahip s\u00fclfidril
\n. . gruplar\u0131n\u0131n a\u00e7\u0131\u011fa \u00e7\u0131kmas\u0131n\u0131 sa\u011flayarak, oksidasyonu
\n. . yava\u015flatmas\u0131
\n. . Is\u0131ya dayan\u0131kl\u0131 mikrobiyel orjinli lipaz enzimini inaktif
\n. . duruma getirerek tereya\u011flar\u0131nda ransit tat geli\u015fimin
\n. . \u00f6nlenmesi
\n. . Yemimsi diye nitelendirilen tat bozuklu\u011funun k\u0131smen
\n. . \u00f6nlenmesi
\n. . Aglutinin ve peroksidaz enzimi gibi bakterisidler ile
\n. . bakteriofajlar\u0131n tahrip edilmesi
\n. . Kreman\u0131n\u0131n olgunla\u015ft\u0131rma ko\u015fullar\u0131n\u0131n iyile\u015ftirilmesi,
\n. . k\u00fclt\u00fcr kullan\u0131m\u0131na olanakl\u0131 k\u0131lmas\u0131
\n. . Ancak y\u00fcksek s\u0131cakl\u0131k uygulamas\u0131 baz\u0131 sorunlar yaratmaktad\u0131r.
\n. . \u2022 S\u0131cakl\u0131k x zaman kombinasyonuna ba\u011fl\u0131 \u201cpi\u015fmi\u015f tat\u201d
\n. . bozuklu\u011fu ortaya \u00e7\u0131kmaktad\u0131r.
\n. . \u2022 Y\u00fcksek s\u0131cakl\u0131k serum faz\u0131ndan ya\u011f faz\u0131na bak\u0131r ta\u015f\u0131nmas\u0131na
\n. . neden olarak oksidatif stabiliteyi olumsuz etkilemektedir.
\n. . \u2022Denature serum proteinleri i\u00e7inde yer alan ya\u011f glob\u00fclleri
\n. . yay\u0131klama a\u015famas\u0131nda yay\u0131kalt\u0131na ge\u00e7mektedir. Dolay\u0131s\u0131yla
\n. . rand\u0131man\u0131 d\u00fc\u015f\u00fcrmektedir.
\n. . Kreman\u0131n Olgunla\u015ft\u0131r\u0131lmas\u0131
\n. . Olgunla\u015fma, kreman\u0131n elde edilmesinden
\n. . yay\u0131klanmas\u0131na kadar s\u00fcre i\u00e7inde tad\u0131nda, kokusunda,
\n. . yap\u0131s\u0131nda ve asitli\u011finde meydana gelen de\u011fi\u015fimlerin
\n. . t\u00fcm\u00fcn\u00fc kapsamaktad\u0131r.
\n. . Kreman\u0131n olgunla\u015ft\u0131r\u0131lmas\u0131n\u0131n sa\u011flad\u0131klar\u0131;
\n. . \uf071Kreman\u0131n olgunla\u015ft\u0131r\u0131lmas\u0131 yay\u0131klama a\u015famas\u0131nda
\n. . yay\u0131kalt\u0131na ge\u00e7en ya\u011f kayb\u0131n\u0131 azaltmaktad\u0131r. Dolay\u0131s\u0131yla
\n. . rand\u0131man\u0131 art\u0131rmaktad\u0131r.
\n. . \uf071Olgunla\u015ft\u0131rma s\u0131ras\u0131ndaki asitlik art\u0131\u015f\u0131, baz\u0131
\n. . kontaminatlar\u0131n geli\u015fimini engelledi\u011fi i\u00e7in dayan\u0131m\u0131
\n. . olumlu y\u00f6nde etkilemektedir.
\n. . Asit \u00fcreticiler (S. lactis ve S. cremoris)
\n. . Aroma \u00fcreticiler ( S. diaceytilactis ve
\n. . Lc. cremoris)
\n. . Is\u0131 Program\u0131 (Kristalizasyon)
\n. . Yaz ve k\u0131\u015f optimum k\u0131vamda, s\u00fcr\u00fclebilme yetene\u011fine sahip
\n. . tereya\u011f eldesi i\u00e7in kontroll\u00fc ko\u015fullar alt\u0131nda y\u00fcr\u00fct\u00fclen
\n. . i\u015flemlere \u201c\u0131s\u0131 program\u0131\u201d veya \u201ckristalizasyon\u201d denir.
\n. . K\u0131\u015f Metodu 8\u00b0C 19\u00b0C 16\u00b0C
\n. . Yaz Metodu 19\u00b0C 16\u00b0C 8\u00b0C
\n. . Kreman\u0131n So\u011futulmas\u0131
\n. . \u2022 Termodurik bakterilerin geli\u015fimini inhibe etmek
\n. . \u2022 Olgunla\u015fmay\u0131 kontrol alt\u0131na almak
\n. . \u2022 Ya\u011f kayb\u0131n\u0131 minimuma indirmek
\n. . \u2022 Tereya\u011f\u0131n\u0131n k\u0131vam\u0131n\u0131 etkilemek
\n. . \u2022 Yay\u0131klama s\u0131cakl\u0131\u011f\u0131na so\u011futmak
\n. . Yay\u0131klama
\n. . \uf076Ya\u011f\/su em\u00fclsiyonunun bozulmas\u0131 ve destabilizasyonu
\n. . \uf076 Ya\u011f partik\u00fcllerin\u00fcn agregasyonu ve konsantrasyonu
\n. . \uf076 Su\/ya\u011f stabil em\u00fclsiyonunun sa\u011flanm
\n. . Tereya\u011f\u0131n\u0131n Y\u0131kanmas\u0131
\n. . Y\u0131kaman\u0131n amac\u0131; gran\u00fcller aras\u0131nda kalan yay\u0131kalt\u0131n\u0131n ortamdan
\n. . uzakla\u015ft\u0131r\u0131lmas\u0131d\u0131r.
\n. . Tereya\u011f\u0131 Gran\u00fcllerinin Y\u0131kanmas\u0131n\u0131n Sa\u011flad\u0131\u011f\u0131
\n. . Yararlar
\n. . \uf0d8Yay\u0131kalt\u0131n\u0131n i\u00e7erdi\u011fi besin maddeleri y\u0131kama ile birlikte
\n. . ortamdan uzakla\u015f\u0131r. B\u00f6ylece bakteri geli\u015fimi inhibe edilerek
\n. . mikrobiyel bozulmalar engellenebilir.
\n. . \uf0d8Tereya\u011flar\u0131nda lipaz aktivitesinin % 15-25 aras\u0131nda azalmas\u0131na
\n. . neden olur.
\n. . \uf0d8Tereya\u011f\u0131n\u0131n nem i\u00e7eri\u011finin azalt\u0131lmas\u0131nda etkilidir.
\n. . \uf0d8Hammadde kalitesinin bozuk olmas\u0131 sonucu bozuk
\n. . tat-aromaya neden olan, suda \u00e7\u00f6z\u00fcnebilme \u00f6zelli\u011fine
\n. . sahip bile\u015fiklerin ortamdan uzakla\u015ft\u0131r\u0131lmas\u0131
\n. . m\u00fcmk\u00fcnd\u00fcr.
\n. . \uf0d8Y\u0131kama suyunun s\u0131cakl\u0131\u011f\u0131 ile tereya\u011f\u0131n\u0131n k\u0131vam\u0131
\n. . ayarlanabilmektedir.
\n. . Tereya\u011f\u0131n\u0131 y\u0131kaman\u0131n yaratt\u0131\u011f\u0131 olumsuz
\n. . sonu\u00e7lar;
\n. . \uf0d8Baz\u0131 kontaminantlar\u0131n geli\u015fimini engelleyen laktik
\n. . asit ortamdan uzakla\u015fmaktad\u0131r.
\n. . \uf0d8Y\u0131kaman\u0131n yo\u011funlu\u011funa ve say\u0131s\u0131na ba\u011fl\u0131 olarak
\n. . %30-50 oran\u0131nda diasetilin ortamdan uzakla\u015fmas\u0131yla
\n. . tereya\u011f\u0131 aromas\u0131nda kay\u0131plar meydana gelmektedir.
\n. . Tereya\u011f\u0131n\u0131n Tuzlanmas\u0131
\n. . Tereya\u011flar\u0131na belirli tat \u00f6zelli\u011fi kazand\u0131rmak ve dayan\u0131m\u0131
\n. . art\u0131rmak amac\u0131yla tuzlu olarak da \u00fcretilebilmektedir.
\n. . Tuzun nitelikleri
\n. . Tuz kimyasal a\u00e7\u0131dan saf olmal\u0131d\u0131r.
\n. . Temiz, suda \u00e7\u00f6z\u00fcnd\u00fc\u011f\u00fcnde berrak bir sol\u00fcsyon
\n. . olu\u015fturmal\u0131 ve sediment meydana getirmemelidir.
\n. . Tamamen \u00e7\u00f6z\u00fcnebilmesi i\u00e7in tuz partik\u00fcllerinin
\n. . boyutlar\u0131 0.2-0.5 mm olmal\u0131d\u0131r.
\n. . Bakteriyolojik niteli\u011fi uygun olmal\u0131d\u0131r.
\n. . Kuru tuzlama: Tuz tereya\u011f\u0131na direkt ilave edilir.
\n. . Islak tuzlama: Tuz bir miktar su ile \u0131slat\u0131larak lapa
\n. . olu\u015fturulur ve tereya\u011f\u0131na kar\u0131\u015ft\u0131r\u0131l\u0131r.
\n. . Salamura: Konsantrasyonu %26 olan veya doymu\u015f tuz
\n. . \u00e7\u00f6zeltisi kullan\u0131l\u0131r.
\n. . Tereya\u011f\u0131n\u0131n Malakse Edilmesi
\n. . Malakse tereya\u011f\u0131 gran\u00fclleri olu\u015ftuktan sonra ger\u00e7ekle\u015ftirilen
\n. . bir yo\u011furma i\u015flemidir.
\n. . Malaksenin temel ama\u00e7lar\u0131:
\n. . Ya\u011f gran\u00fcllerinin biraraya gelmesini dolay\u0131syla s\u0131k\u0131 bir
\n. . yap\u0131n\u0131n olu\u015fumunu sa\u011flamak,
\n. . Yay\u0131kalt\u0131n\u0131n ortamdan uzakla\u015fmas\u0131n\u0131 sa\u011flayarak,
\n. . tereya\u011f\u0131n\u0131n su i\u00e7eri\u011finin d\u00fczenlenmesini olanakl\u0131 k\u0131lmak
\n. . Uygun bir su da\u011f\u0131l\u0131m\u0131 sa\u011flayarak baz\u0131 g\u00f6r\u00fcn\u00fc\u015f
\n. . bozukluklar\u0131n\u0131 ve rand\u0131man kay\u0131plar\u0131n\u0131 gidermek,
\n. . Tat-aroma a\u00e7\u0131s\u0131ndan \u00fcniform bir \u00fcr\u00fcn eldesini
\n. . sa\u011flamak,
\n. . Tuzlu tereya\u011flar\u0131nda tuzun b\u00fcnyede \u00e7\u00f6z\u00fcnmesini ve
\n. . uygun bir \u015fekilde da\u011f\u0131lmas\u0131n\u0131 sa\u011flamak,
\n. . Tereya\u011flar\u0131na yasalara uygun kompozisyon
\n. . kazand\u0131rmakt\u0131r.
\n. . Tereya\u011f\u0131 gran\u00fcllerinde su 2 \u015feklide bulunur;
\n. . 1. Yay\u0131kalt\u0131: \u00e7ok k\u00fc\u00e7\u00fck damlac\u0131klar halinde bulunur.
\n. . Bakteri geli\u015fimi i\u00e7in uygun olmas\u0131na kar\u015f\u0131n \u00e7ok k\u00fc\u00e7\u00fck
\n. . olduklar\u0131ndan aktivite g\u00f6stermelerine uygun de\u011fildir.
\n. . Genellikle stabildir.Tereya\u011f\u0131 a\u011f\u0131rl\u0131\u011f\u0131n\u0131n % 8-9\u2019na
\n. . e\u015fde\u011ferdir.
\n. . 2. Y\u0131kama suyundan kaynaklanan su: gran\u00fcl y\u00fczeyine
\n. . gev\u015fek olarak ba\u011fl\u0131d\u0131r. Damlac\u0131k \u00e7ap\u0131 b\u00fcy\u00fckt\u00fcr. Bakteri
\n. . geli\u015fimi i\u00e7in uygundur. Kolay ayr\u0131l\u0131r. Malaks\u00f6r\u00fcn birka\u00e7
\n. . devir yapmas\u0131 ile su oran\u0131 %12-13 d\u00fc\u015fer.
\n. . A\u015f\u0131r\u0131 malakse;
\n. . \uf0d8Gerek sert gerekse yumu\u015fak tereya\u011flar\u0131nda baz\u0131 yap\u0131
\n. . bozukluklar\u0131na neden olur. Sert gran\u00fcll\u00fc k\u0131\u015f tereya\u011flar\u0131nda
\n. . yap\u0131\u015fkan ve k\u0131r\u0131lgan, yumu\u015fak yaz tereya\u011flar\u0131nda merhem
\n. . benzeri yap\u0131ya neden olur.
\n. . \uf0d8Tereya\u011f\u0131n\u0131n rengi matla\u015fmakta ve s\u00fcr\u00fclebilme yetene\u011fi
\n. . bozulmaktad\u0131r.
\n. . \uf0d8Sert tereya\u011flar\u0131 yumu\u015fak tereya\u011flar\u0131na g\u00f6re a\u015f\u0131r\u0131 malakse
\n. . i\u015flemine daha fazla dayanmaktad\u0131r.
\n. . \uf0d8Oksidasyona neden olmaktad\u0131r.
\n. . Oksijenle temas etmesinden dolay\u0131 tereya\u011f\u0131 y\u00fczeyleri
\n. . oksidasyona e\u011filimlidir.
\n. . \u0130\u00e7 k\u0131s\u0131mlarda da daima oksijen varl\u0131\u011f\u0131 s\u00f6z konusudur. Su
\n. . damlac\u0131klar\u0131nda bulunan oksijen metal kataliz\u00f6rlerin
\n. . etkisiyle ya\u011f faz\u0131na ta\u015f\u0131nmaktad\u0131r.
\n. . Malakse i\u015flemi serum\/ya\u011f ara y\u00fczeylerinde art\u0131\u015fa neden
\n. . oldu\u011fu i\u00e7in oksidatif stabilite azal\u0131r.
\n. . \u00c7\u00fcnk\u00fc; su damlac\u0131klar\u0131n\u0131n \u00e7ap\u0131 k\u00fc\u00e7\u00fclmekte ya\u011f faz\u0131 ile
\n. . temas eden serum y\u00fczey alan\u0131n\u0131 art\u0131rmaktad\u0131r. B\u00f6ylece
\n. . oksijenin ya\u011f serum faz\u0131ndan ya\u011f faz\u0131na ta\u015f\u0131nmas\u0131na
\n. . neden olmakta \u201cdon ya\u011f\u0131\u201d denen tat-aroma bozuklu\u011fu
\n. . olu\u015fmaktad\u0131r.
\n. . Tereya\u011f\u0131n\u0131n Ambalajlanmas\u0131
\n. . Ambalaj materyali olarak polietilen film, al\u00fcminyum folyo,
\n. . lamine edilmi\u015f plastik ve \u00e7e\u015fitli malzemeler
\n. . kullan\u0131lmaktad\u0131r.
\n. . Tereya\u011f\u0131n\u0131n Depolanmas\u0131
\n. . Tat-aroma bozukluklar\u0131 ve oksidasyonun b\u00fcy\u00fck \u00f6l\u00e7\u00fcde
\n. . engellenebildi\u011fi yakla\u015f\u0131k -15\u00baC ve -20\u00baC
\n. . depolanmaktad\u0131r.
\n. . \u00c7izelge 2. Tereya\u011f kalitesi ve depolama s\u0131cakl\u0131\u011f\u0131na ba\u011f\u0131ml\u0131 olarak
\n. . saklanabilece\u011fi s\u00fcre.
\n. . S\u0131cakl\u0131k (\u00baC) \u00c7ok iyi kaliteli
\n. . tereya\u011f
\n. . \u0130yi kaliteli
\n. . tereya\u011f
\n. . K\u00f6t\u00fc kaliteli
\n. . tereya\u011f
\n. . 20
\n. . 15
\n. . 10
\n. . 0
\n. . -12
\n. . -25
\n. . 3 hafta
\n. . 5 hafta
\n. . 2 ay
\n. . 3 ay
\n. . 9 ay
\n. . 12 ay
\n. . 10 g\u00fcn
\n. . 20 g\u00fcn
\n. . 4 hafta
\n. . 6 hafta
\n. . 6 ay
\n. . 9 ay
\n. . 3 g\u00fcn
\n. . 3 g\u00fcn
\n. . 1 hafta
\n. . 1-4 hafta
\n. . 1-3 ay
\n. . 3-6 ay
\n. . Tereya\u011f\u0131 \u00dcretiminde Katk\u0131 Maddeleri
\n. . Tereya\u011f\u0131n\u0131n boyanmas\u0131; tereya\u011f\u0131n\u0131n mevsim de\u011fi\u015fikliklerine
\n. . ba\u011fl\u0131 renk de\u011fi\u015fikli\u011fini gidermek amac\u0131yla bitkisel ve mineral
\n. . kaynakl\u0131 boyalardan yararlan\u0131lmaktad\u0131r.
\n. . Bitkisel kaynakl\u0131; karaten ve annatto
\n. . Mineral kaynakl\u0131; yellow AB(benzeneazo-B-naphthylamine),
\n. . yellow OB (ortho-tolueneazo-B-naphtylamine)
\n. . Boya maddelerinin ilavesi; boyalar\u0131n ortak \u00f6zelli\u011fi ya\u011f i\u00e7inde
\n. . \u00e7\u00f6z\u00fcnebilmeleridir. Boyalar n\u00f6tral \u00f6zelli\u011fe sahip m\u0131s\u0131r ve
\n. . pamuk ya\u011f\u0131nda \u00e7\u00f6z\u00fcnd\u00fcr\u00fcld\u00fckten sonra tereya\u011f\u0131na ilave
\n. . edilir. Genellikle yay\u0131klamadan \u00f6nce ilave edilir. Ayr\u0131ca
\n. . tuzlama a\u015famas\u0131nda tuzla birlikte ortama kat\u0131labilir ve
\n. . malakse edilerek boyan\u0131n homojen da\u011f\u0131lmas\u0131 sa\u011flan\u0131r. Ayr\u0131ca
\n. . tankta past\u00f6rizasyon i\u015flemi yap\u0131lan tereya\u011f\u0131 \u00fcretiminde \u0131s\u0131
\n. . uygulamas\u0131n\u0131 takiben kat\u0131labilir.
\n. . Sitrik asit ilavesi;
\n. . Tereya\u011f\u0131n\u0131n tat-aromas\u0131ndan sorumlu olan bile\u015fikler
\n. . diasetil, asetoin, u\u00e7ucu ya\u011f asitleri, CO2 dir. Bunlar starter
\n. . k\u00fclt\u00fcrlerin sitrik asit metabolizmas\u0131 sonucunda olu\u015furlar.
\n. . S\u00fcte %0.2 oran\u0131nda sitrik asit veya sodyum sitrat ilavesi
\n. . aroma olu\u015fumunu te\u015fvik etmektedir.
\n. . Tereya\u011f\u0131 Bozukluklar\u0131
\n. . A. G\u00f6r\u00fcn\u00fc\u015f bozukluklar\u0131
\n. . \uf0a7 S\u0131z\u0131nt\u0131l\u0131 g\u00f6r\u00fcn\u00fc\u015f
\n. . \uf0a7 Benekli g\u00f6r\u00fcn\u00fc\u015f
\n. . \uf0a7 Dalgal\u0131 g\u00f6r\u00fcn\u00fc\u015f
\n. . \uf0a7 S\u0131v\u0131 ya\u011f s\u0131z\u0131nt\u0131s\u0131
\n. . \uf0a7 A\u00e7\u0131k g\u00f6r\u00fcn\u00fc\u015f
\n. . \uf0a7 K\u00fcfl\u00fc g\u00f6r\u00fcn\u00fc\u015f
\n. . B. Yap\u0131 Bozukluklar\u0131
\n. . \uf0a7 K\u0131r\u0131lgan yap\u0131
\n. . \uf0a7 Yumu\u015fak yap\u0131
\n. . \uf0a7 Unumsu\/kumumsu ve da\u011f\u0131labilen yap\u0131
\n. . C. Tat-aroma Bozukluklar\u0131
\n. . \uf0a7Yem tad\u0131
\n. . \uf0a7Asidik tat
\n. . \uf0a7Yo\u011furt benzeri tat (green flavor)
\n. . \uf0a7Malt tad\u0131
\n. . \uf0a7Maya tad\u0131
\n. . \uf0a7Tuzlu tat
\n. . \uf0a7Yavan tat
\n. . \uf0a7Kimyasal madde tad\u0131
\n. . S\u00fct Lipitlerinde Meydana Gelen
\n. . Kimyasal Tepkimeler
\n. . Oksidasyon
\n. . Doymam\u0131\u015f ya\u011f asitlerindeki \u00e7ift ba\u011flar\u0131n ya da ya\u011flar\u0131n
\n. . hidrokarbon zincirinde bulunan doymam\u0131\u015f k\u0131s\u0131mlar\u0131n
\n. . oksijen ile reaksiyona girmesi sonucunda
\n. . hidroperoksitlerden malonaldehitlere kadar par\u00e7alanma
\n. . \u00fcr\u00fcnlerinin meydana gelmesine oksidasyon denir.
\n. . Oksidasyon iki a\u015famada olu\u015fmaktad\u0131r.
\n. . #NAME?
\n. . #NAME?
\n. . \u0130nd\u00fckleme periyodu; \u00fcr\u00fcnlerin ransit hale gelmeden
\n. . depolanaca\u011f\u0131 s\u00fcreyi belirler. Lipid oksidasyonu otokatalitik
\n. . \u00f6zelliktedir. Bu olay\u0131n ba\u015flamas\u0131 i\u00e7in sistemde az miktarda
\n. . hidroperoksitler, bak\u0131r, demir vb. metal iyonlar\u0131n\u0131n
\n. . bulunmas\u0131 gerekir.
\n. . Bunlar reaksiyonu ba\u015flat\u0131c\u0131 kataliz\u00f6rlerdir. Oksidasyon
\n. . sonucunda, bal\u0131\u011f\u0131ms\u0131, meyvemsi, ya\u011f\u0131ms\u0131, salatams\u0131,
\n. . metalimsi tatlar olu\u015fur.
\n. . Ya\u011flar\u0131n bozulmas\u0131n\u0131n bir ba\u015fka nedeni ise; doymam\u0131\u015f ya\u011f
\n. . asitlerinin oksidasyonunu, baz\u0131 enzimlerin ve biyolojik
\n. . maddelerin h\u0131zland\u0131rmas\u0131d\u0131r. Bitki ve hayvanlarda \u00e7ok
\n. . yayg\u0131n olarak bulunan lipoksidaz enzimi ve hematin
\n. . bile\u015fikleri bu etkiyi g\u00f6steren biyolojik kataliz\u00f6rlerdir.
\n. . Ya\u011fda hidrokarbon zinciri (RH) ba\u015flat\u0131c\u0131 taraf\u0131ndan R.
\n. . radikaline ayr\u0131\u015ft\u0131r\u0131l\u0131r. Serbest radikaller oksijen alarak
\n. . peroksit i\u00e7eren serbest radikalllere d\u00f6n\u00fc\u015f\u00fcr.
\n. . R. +O2 ROO. (alkil peroksi radikali)
\n. . ROO. +RH ROOH + R.
\n. . (hidroperoksit)
\n. . ROO. + C=C ROOC-C. (serbest radikal)
\n. . Oksidasyona Etkili Fakt\u00f6rler
\n. . \u2022 Oksidasyonda hava ile temas ve oksijen varl\u0131\u011f\u0131
\n. . oksidasyonu h\u0131zland\u0131r\u0131r. S\u00fct ve \u00fcr\u00fcnlerinde hava ile
\n. . temas\u0131n kesilmesi oksidasyonu yava\u015flat\u0131r.
\n. . \u2022 Past\u00f6rizasyon; y\u00fcksek derecede past\u00f6rizasyon
\n. . \u00fcr\u00fcnlerin oksidatif stabilitelerini olumlu y\u00f6nde
\n. . etkilemektedir. Serum proteinlerinin denaturasyonu
\n. . sonucu a\u00e7\u0131\u011fa \u00e7\u0131kan \u2013SH gruplar\u0131 antioksidan \u00f6zelli\u011fi
\n. . ile bu etkiyi sa\u011flar.
\n. . \u2022 Bak\u0131r i\u00e7eri\u011fi; bak\u0131r oksidasyonda katalitik etkiye
\n. . sahiptir. Bak\u0131r\u0131n ya\u011f glob\u00fcl membran\u0131ndaki
\n. . konsantrasyonu \u00f6nemlidir.
\n. . \u2022 pH; d\u00fc\u015f\u00fck pH de\u011ferlerinde yani y\u00fcksek asitlikte bak\u0131r\u0131n
\n. . ya\u011f glob\u00fcl membran\u0131na ta\u015f\u0131nmas\u0131na neden olmaktad\u0131r. pH
\n. . 4.6 d\u00fc\u015ft\u00fc\u011f\u00fcnde kontaminasyonla bula\u015fan bak\u0131r\u0131n %30-40
\n. . ya\u011f glob\u00fcl membran\u0131na ta\u015f\u0131nmaktad\u0131r.
\n. . \u2022 Mevsim; ye\u015fil yemle besleme periyodunda elde edilen
\n. . ya\u011flar\u0131n oksidatif stabilitesi daha az olmaktad\u0131r. Doymam\u0131\u015f
\n. . ya\u011f asitleri miktar\u0131n\u0131n bu d\u00f6nemde artmas\u0131 bunun
\n. . nedenidir.
\n. . \u2022 Askorbik asit; askorbik asit gibi baz\u0131 s\u00fct bile\u015fenleri de
\n. . otooksidasyon reaksiyonuna kat\u0131lmaktad\u0131r.
\n. . \u2022 I\u015f\u0131k; okisdatif reaksiyonu katalize eden bir fakt\u00f6rd\u00fcr.
\n. . \u2022 Ambalaj materyali; oksidatif stabiliteye kullan\u0131lan ambalaj
\n. . materyalide etkili olmaktad\u0131r. Past\u00f6rize ve UHT s\u00fctlerde
\n. . \u0131\u015f\u0131k etkisi ile aroma bozuklu\u011fu meydana gelmektedir.
\n. . \u2022 Antioksidan maddeler; ya\u011flar\u0131 uzun s\u00fcre saklayabilmek
\n. . i\u00e7in \u03b1-tokoferol, lesitin gibi kendileirde lipid olan maddeler
\n. . kullan\u0131lmaktad\u0131r. Ancak yasal s\u0131n\u0131rlamalar vard\u0131r.
\n. . \u2022 Homojenizasyon; s\u00fct\u00fcn oksidasyonunu \u00f6nledi\u011fi ileri
\n. . s\u00fcr\u00fclmektedir. Ancak bu di\u011fer ko\u015fullara da ba\u011fl\u0131d\u0131r.
\n. . Lipoliz
\n. . S\u00fct ya\u011f\u0131n\u0131n enzimatik hidrolizasyonudur. Lipaz
\n. . enziminin katalitik etkisi sonucu olu\u015fur.
\n. . H2
\n. . -C-OOC-C3H7 H2-C-OH C3H7COOH
\n. . H \u2013C-OOC-C15H31 + 3H2O H -C-OH +
\n. . H2
\n. . -C-OOC-C15H31 H2
\n. . -C-OH 2C15H31COOH
\n. . Trigliserid Gliserin Butirik asit
\n. . Palmitik asit
\n. . Trigliseridlerin hidrolizasyonu sonucu serbest hale ge\u00e7en k\u00fc\u00e7\u00fck
\n. . molek\u00fcll\u00fc ya\u011f asitlerinin miktar\u0131na ba\u011fl\u0131 olarak ac\u0131la\u015fma
\n. . meydana gelmektedir. S\u00fct ve \u00fcr\u00fcnlerin \u00f6zellikle tereya\u011f\u0131n\u0131n
\n. . depolanaca\u011f\u0131 s\u00fcreyi belirleyen bu olay lipaz enziminin
\n. . aktivitesi sonucu olu\u015fmaktad\u0131r.
\n. . Lipoliz iki kaynaktan ileri gelmektedir.
\n. . #NAME?
\n. . #NAME?
\n. . S\u00fctte do\u011fal olarak bulunan lipaz \u0131s\u0131ya dayan\u0131kl\u0131 de\u011fildir.
\n. . Past\u00f6rizasyon i\u015flemi ile inaktif olmaktad\u0131r. Ancak s\u00fct\u00fcn
\n. . so\u011fukta depolanmas\u0131 s\u0131ras\u0131nda \u00f6zellikle Pseudomonas
\n. . fluorescens, Bacterium prodigiosum, Oidium lactis,
\n. . penicillum glaucum, Cladosporium butyri taraf\u0131ndan
\n. . sentezlenen lipaz \u0131s\u0131ya olduk\u00e7a dayan\u0131kl\u0131d\u0131r.
\n. . Ekstrem de\u011ferler olmas\u0131na kar\u015f\u0131n lipaz enzimi \u2013 28.9 \u00b0C ile
\n. . 146 \u00b0C kadar aktivitesini korumakta ve reaktif hale
\n. . gelmektedir.
\n. . Kendili\u011finden olu\u015fan lipoliz; membran lipaz\u0131 ile ili\u015fkilidir.
\n. . Ya\u011f glob\u00fclleri fosfolipid-protein gliserid \u00f6zelli\u011finde bir
\n. . membran ile \u00e7evrilidir. Bu a\u015famada ya\u011f glob\u00fclleri ile
\n. . ili\u015fkili olmad\u0131\u011f\u0131 i\u00e7in lipaz inaktiftir. Ne zaman s\u00fct so\u011futma
\n. . veya \u0131s\u0131tma i\u015flemine tabii tutulursa kendili\u011finden olu\u015fan
\n. . lipoliz olu\u015fur. Kendili\u011finden olu\u015fan lipolizi te\u015fvik edilen
\n. . lipolizden ay\u0131ran en \u00f6nemli \u00f6zellik lipolizin so\u011futma ile
\n. . ba\u015flamas\u0131d\u0131r.
\n. . So\u011futma ile, ya\u011f glob\u00fclleri lipaz\u0131 absorbe eder ve enzimya\u011f
\n. . ili\u015fkisi sonucu hidrolizasyon ba\u015flar.
\n. . Lipolizin derecesi; genellikle asidite ya da s\u00fct ya\u011f\u0131n\u0131n asit
\n. . de\u011feri olarak ifade edilmektedir. Tan\u0131m olarak 100 g ya\u011f
\n. . i\u00e7indeki serbest ya\u011f asitlerinin milimol olarak miktar\u0131d\u0131r.
\n. . Genellikle asit de\u011feri 1 den b\u00fcy\u00fck oldu\u011funda s\u00fct ve
\n. . \u00fcr\u00fcnlerinde ac\u0131l\u0131k meydana gelmektedir.
\n. . Te\u015fvik edilen lipoliz; plazma lipaz\u0131 ile ili\u015fkilidir. Plazma
\n. . i\u00e7erisinde \u00e7\u00f6z\u00fcnebilir kazeinle ili\u015fkili plazma lipaz\u0131 a\u015f\u0131r\u0131
\n. . \u00e7alkalama, homojenizasyon vb. aktivasyon etmenlerinin
\n. . uygulanmas\u0131 ile aktifle\u015fir. Ya\u011f glob\u00fcl membran\u0131
\n. . \u00e7alkalama ve di\u011fer mekanik i\u015flemlerle par\u00e7alan\u0131r. Enzim
\n. . trigliserid ile ili\u015fkili duruma ge\u00e7erek hidrolizasyon ba\u015flar.<\/p>","protected":false},"excerpt":{"rendered":"

\u015eANLIURFA \u0130LI\u0307NDE \u00dcRETI\u0307LEN saftereya\u011fLARIN REI\u0307CHERT. Saftereya\u011f m\u0131 ? Normal Tereya\u011f m\u0131 ?. TEREYA\u011eI MEI\u0307SSL SAYILARININ TESP\u0130T\u0130. Normal oranlar\u0131ndan daha fazla \u015fi\u015firilmi\u015f obezite oranlar\u0131 nedeniyle onlarca y\u0131ld\u0131r su\u00e7lanmakta olan ya\u011f, \u00f6zellikle tereya\u011f b\u00fcy\u00fck bir ihti\u015famla geri d\u00f6n\u00fcyor, sofralar\u0131m\u0131zda yerini al\u0131yor. Bu da tereya\u011f\u0131 sat\u0131\u015flar\u0131nda b\u00fcy\u00fck bir ivme yaratt\u0131. TEKNOLOJ\u0130S\u0130 \u00d6ZET. \u00c7e\u015fitli \u00dcniversite ve ara\u015ft\u0131rma kurulu\u015fu taraf\u0131ndan … Okumaya devam et “Saf Tereya\u011f”<\/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":[3],"tags":[19,245,235,18],"class_list":["post-1261","post","type-post","status-publish","format-standard","hentry","category-sut-firmalari","tag-koy-tereyag","tag-saf-tereyag","tag-saftereyag","tag-tereyag"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=1261"}],"version-history":[{"count":3,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1261\/revisions"}],"predecessor-version":[{"id":1264,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/1261\/revisions\/1264"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=1261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=1261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=1261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}