{"id":151,"date":"2024-06-17T04:25:31","date_gmt":"2024-06-17T04:25:31","guid":{"rendered":"http:\/\/www.sutyo.com\/?p=151"},"modified":"2024-06-17T04:25:31","modified_gmt":"2024-06-17T04:25:31","slug":"karadeniz-sut-ve-sut-urunleri","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/karadeniz-sut-ve-sut-urunleri\/","title":{"rendered":"Karadeniz S\u00fct ve S\u00fct \u00fcr\u00fcnleri"},"content":{"rendered":"

Karadeniz S\u00fct ve S\u00fct \u00fcr\u00fcnleri Piyasas\u0131<\/strong><\/h4>\n

Geni\u015f yemye\u015fil yaylalar\u0131nda yeti\u015fen otlar ve benzersiz temiz hava, do\u011fal beslenme olanaklar\u0131 karadeniz b\u00f6lgesinde \u00fcretilen s\u00fct\u00fc e\u015fsiz k\u0131lmaktad\u0131r. Karadeniz s\u00fct\u00fc i\u00e7erisideki ya\u011f ve kuru madde oran\u0131 s\u00fct\u00fcn kalitesini dolay\u0131s\u0131yla s\u00fct\u00fc \u00fcr\u00fcnlerindeki kaliteyi de y\u00fckseltir. S\u00fct bile\u015fenlerinin s\u00fct \u00fcr\u00fcnleri kalitesine etkisi a\u015fa\u011f\u0131da ayr\u0131nt\u0131l\u0131 anlat\u0131lm\u0131\u015ft\u0131r.<\/p>\n

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En lezzetli tereya\u011f karadeniz s\u00fctlerinden elde edilir.<\/figcaption><\/figure>\n

 <\/p>\n

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S\u00fct \u00fcr\u00fcnleri Karadenizde e\u015fsizdir \u00e7\u00fcnk\u00fc bitki \u00f6rt\u00fcs\u00fc Karadenize \u00f6zeldir.<\/figcaption><\/figure>\n

Past\u00f6rize s\u0131v\u0131 s\u00fct raf \u00f6mr\u00fc, \u00e7i\u011f s\u00fct kalitesinden etkilenir. Mikrobiyal say\u0131m ve somatik h\u00fccre say\u0131s\u0131 (SCC) s\u00fctteki \u0131s\u0131ya diren\u00e7li enzimlerin y\u00fck\u00fcn\u00fc belirler. Genellikle, \u00e7i\u011f s\u00fct i\u00e7erisindeki y\u00fcksek seviyedeki psikotropik bakterilerin, past\u00f6rize olduktan sonra protein ve ya\u011f par\u00e7alanmas\u0131na neden olacak miktarda \u0131s\u0131ya dayan\u0131kl\u0131 proteaz ve lipaz katk\u0131da bulunmalar\u0131 gerekir. Sanitasyon, so\u011futma ve s\u00fcte CO2 eklenmesi hem toplam hem de psikotropik bakteri say\u0131s\u0131n\u0131 kontrol etmek i\u00e7in kullan\u0131l\u0131r. \u00c7i\u011f s\u00fct\u00fcn toplam bakteri say\u0131lar\u0131 <10,000 cfu \/ mL olmas\u0131 nadir de\u011fildir. Ge\u00e7mi\u015fte, ak\u0131\u015fkan s\u00fct i\u015flemcileri s\u00fct SCC’ye pek fazla dikkat etmemi\u015flerdir. Artan SCC, s\u00fctte y\u00fcksek miktarda \u0131s\u0131ya dayan\u0131kl\u0131 proteaz (plazmin) ve lipaz (lipoprotein lipaz) ile korelasyon g\u00f6sterir. D\u00fc\u015f\u00fck bir bakteri say\u0131s\u0131na sahip \u00e7i\u011f s\u00fct\u00fcn ba\u015flamas\u0131 ve past\u00f6rize s\u00fctte mikrobik b\u00fcy\u00fcmenin olmamas\u0131 durumunda, y\u00fcksek SCC ile ili\u015fkili enzimler, so\u011futulmu\u015f depolamada protein ve ya\u011f bozunmas\u0131na neden olur ve lezzetleri \u00fcretir. Past\u00f6rize so\u011futulmu\u015f s\u00fct\u00fcn i\u00e7indeki mikrobik b\u00fcy\u00fcmeyi \u00f6ld\u00fcrme, kald\u0131rma veya kontrol etme kabiliyeti geli\u015fmeye devam ettik\u00e7e, orijinal s\u00fct SCC, so\u011fu\u011fa muhta\u00e7 saklama s\u00fcresini s\u0131n\u0131rlayan fakt\u00f6r olacakt\u0131r ve bu da s\u00fctteki bir lezzet geli\u015ftirilmeden \u00f6nce ger\u00e7ekle\u015fir. Bir mand\u0131ra s\u00fcr\u00fcs\u00fcndeki sa\u011fl\u0131kl\u0131 ineklerin \u00e7o\u011fu s\u00fct SCC <50,000 h\u00fccre \/ mL’ye sahiptir. Toplu tank SCC> 200.000 h\u00fccre \/ mL genellikle az miktarda inekten y\u00fcksek SCC s\u00fct\u00fcn katk\u0131s\u0131 nedeniyle s\u00fcr\u00fcdedir. Bu inekleri saptamak ve s\u00fctlerini toplu tanktan uzak tutmak i\u00e7in teknoloji, s\u0131v\u0131 s\u00fct \u00fcretiminde kullan\u0131lmak \u00fczere geri kalan s\u00fct de\u011ferini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilir. So\u011futucu ak\u0131\u015fkan s\u00fct\u00fcn\u00fcn 60-90 d raf \u00f6mr\u00fcn\u00fc elde etmek i\u00e7in ak\u0131\u015fkan i\u015flemciler ve s\u00fct \u00e7ift\u00e7ileri, \u00e7ift\u00e7ilerin SCC ile s\u00fct \u00fcretmesine izin veren ekonomik te\u015fvikleri yap\u0131land\u0131rmak i\u00e7in birlikte \u00e7al\u0131\u015farak, so\u011futulmu\u015f raf \u00f6mr\u00fcn\u00fc uzatmal\u0131d\u0131r.<\/p>\n

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S\u00fct en g\u00fczel karadeniz yaylar\u0131nda otlayan ineklerden el edilir. En lezzetli tereya\u011f karadeniz s\u00fct\u00fcnden yap\u0131l\u0131r.<\/figcaption><\/figure>\n

Ge\u00e7en say\u0131da<\/a> i\u015fletmeler taraf\u0131ndan al\u0131nan s\u00fct\u00fcn; ger\u00e7ek s\u00fct ya\u011f\u0131 oran\u0131na, hassas \u015fekilde protein ve kazeinine, toplam aerobik mezofilik bakterisine, somatik h\u00fccre say\u0131s\u0131na, tuz oran\u0131na, ya\u011fs\u0131z kuru madde oran\u0131na, ilave su miktar\u0131na, asitli\u011fine ve ilave edilebilecek t\u00fcm katk\u0131 maddelerine bak\u0131l\u0131p bak\u0131lmad\u0131\u011f\u0131 hususunu yazm\u0131\u015ft\u0131m. B\u00fct\u00fcn bunlara bak\u0131l\u0131yorsa hangi s\u0131kl\u0131kta yap\u0131ld\u0131\u011f\u0131 ve s\u00fct analizi yapan laboratuvar\u0131n akredite olmas\u0131n\u0131n gereklili\u011fini belirtmi\u015ftim. Ayr\u0131ca \u00e7i\u011f s\u00fctte ya\u011f oran\u0131n\u0131n y\u00fcksek olmas\u0131n\u0131n i\u015fletmenin k\u00e2rl\u0131l\u0131\u011f\u0131n\u0131 nas\u0131l etkiledi\u011fini anlatm\u0131\u015ft\u0131m.<\/p>\n

\u00c7i\u011f s\u00fct kalitesini etkileyen belli ba\u015fl\u0131 \u00fc\u00e7 fakt\u00f6r vard\u0131r:
\n1. S\u00fct hayvan\u0131n\u0131n bak\u0131m ve beslenmesi,
\n2. S\u00fct hayvan\u0131n\u0131n sa\u011fl\u0131k durumu,
\n3. S\u00fct\u00fcn sa\u011f\u0131m\u0131 s\u0131ras\u0131nda ve i\u015fletmeye ula\u015f\u0131ncaya kadar uygulanan i\u015flemler.<\/p>\n

S\u00fct hayvanlar\u0131n\u0131n bak\u0131m, besleme ve sa\u011fl\u0131k durumuna gereken dikkat g\u00f6sterilmedi\u011fi takdirde, s\u00fct\u00fcn bile\u015fiminde ciddi de\u011fi\u015fmeler meydana gelebilir. Hayvan\u0131n, ah\u0131r\u0131n, sa\u011f\u0131m ekipmanlar\u0131n\u0131n ve sa\u011f\u0131mla u\u011fra\u015fan ki\u015filerin hijyenik olmas\u0131na dikkat edilmez ise, s\u00fct\u00fcn kalitesinde \u00f6nemli d\u00fczeyde azalma g\u00f6r\u00fcl\u00fcr. B\u00f6yle durumlarda \u00e7i\u011f s\u00fctte a\u015fa\u011f\u0131da s\u0131ralanan kalite bozukluklar\u0131ndan birine veya birka\u00e7\u0131na rastlanabilir;<\/p>\n

\u2013 Ya\u011f miktar\u0131nda azalma,
\n\u2013 Protein miktar\u0131nda azalma,
\n\u2013 Kalsiyum (Ca), fosfat (P) ve potasyum (K) miktarlar\u0131nda azalma,
\n\u2013 B vitamin kompleksinde azalma,
\n\u2013 Sodyum (Na) ve Klor (Cl) miktarlar\u0131nda artma,
\n\u2013 Serum proteinlerinde artma,
\n\u2013 P\u0131ht\u0131la\u015fma yetene\u011finde azalma,
\n\u2013 S\u0131ca\u011fa kar\u015f\u0131 olan stabilitesinde azalma,
\n\u2013 Tat kusurlar\u0131n\u0131n ortaya \u00e7\u0131kmas\u0131,
\n\u2013 Patojen bakterilerin g\u00f6r\u00fclmesi,
\n\u2013 Somatik h\u00fccre say\u0131s\u0131nda artma(2)<\/p>\n

Protein miktar\u0131n\u0131n \u00f6nemi<\/p>\n

\u0130\u015flendi\u011fi s\u00fcte ba\u011fl\u0131 olarak de\u011fi\u015fmekle birlikte peynirin cinsine ve ya\u011fl\u0131l\u0131k durumuna (tam ya\u011fl\u0131, ya\u011fl\u0131, az ya\u011fl\u0131, ya\u011fs\u0131z) g\u00f6re bile\u015fiminde kuru maddenin yakla\u015f\u0131k yar\u0131s\u0131 (bazen yar\u0131s\u0131ndan az, bazen yar\u0131s\u0131ndan fazla) \u00f6nemli bir besin maddesi olan proteindir. Bu nedenle s\u00fctte bulunan protein miktar\u0131n\u0131n do\u011fru bir \u015fekilde tespit edilerek i\u015flenen \u00fcr\u00fcnlere ge\u00e7i\u015f oran\u0131n\u0131n bilinmesinde yarar bulunmaktad\u0131r.<\/p>\n

5-10 dakika gibi k\u0131sa s\u00fcrede s\u00fct ve s\u00fct \u00fcr\u00fcnlerinde protein tayini yapan cihazlar piyasada sat\u0131lmaktad\u0131r. Ayn\u0131 zamanda bu cihazlar\u0131n baz\u0131s\u0131, proteinin yan\u0131s\u0131ra kazein, \u00fcre, ya\u011f, ya\u011fs\u0131z kuru madde, ilave su gibi analizleri de yapmaktad\u0131r. Yapt\u0131\u011f\u0131 analizlerin kalitesine ve \u00e7e\u015fidine g\u00f6re bu cihazlar\u0131n fiyat\u0131 50 bin \u2013 90 bin avro civarlar\u0131nda de\u011fi\u015fmektedir. Ayr\u0131ca Kjeldahl metoduyla g\u00fcnl\u00fck 60 ile 120 numunede protein oran\u0131n\u0131 tayin edebilen cihazlar da bulunmaktad\u0131r. Bunlar\u0131n piyasa fiyatlar\u0131 ise 8 bin avro ile 20 bin avro civarlar\u0131nda de\u011fi\u015fmektedir. \u0130\u015fletmenin kapasitesine g\u00f6re s\u00fct ve s\u00fct \u00fcr\u00fcnlerinde protein oran\u0131n\u0131 tespit eden cihazlardan herhangi birisinin al\u0131nmas\u0131nda yarar bulunmaktad\u0131r.<\/p>\n

Fabrikada i\u015flenen s\u00fct \u00fcr\u00fcn\u00fc \u00e7e\u015fitleri (s\u00fctte bulunan proteinin peynire ge\u00e7me oran\u0131 ve sat\u0131\u015f fiyat\u0131na ba\u011fl\u0131 olarak de\u011fi\u015fmekle birlikte) mevcut piyasa fiyatlar\u0131yla de\u011ferlendirildi\u011finde, \u00e7i\u011f s\u00fct\u00fcn kilosunda proteinin 1 gram artt\u0131r\u0131lmas\u0131 ile g\u00fcnde 10 ton s\u00fct i\u015fleyen bir i\u015fletmeye y\u0131ll\u0131k yakla\u015f\u0131k 170 bin liral\u0131k ek katk\u0131n\u0131n nas\u0131l sa\u011fland\u0131\u011f\u0131n\u0131 ge\u00e7en say\u0131da anlatm\u0131\u015ft\u0131m. \u00c7i\u011f s\u00fctteki proteinlerden maksimum d\u00fczeyde nas\u0131l yararlanabilece\u011finizi S\u00fct D\u00fcnyas\u0131 Dergisinin 47. say\u0131s\u0131nda (Kas\u0131m-Aral\u0131k 2013) yay\u0131nlanan \u201cBeyaz Peynirde Protein Ya\u011f \u0130li\u015fkileri ve Protein Kullan\u0131m\u0131\u201d adl\u0131 makaleyi inceleyebilirsiniz.<\/p>\n

S\u00fctteki bakterilerin peynire etkisi<\/p>\n

Al\u0131nan \u00e7i\u011f s\u00fct\u00fcn asitlik d\u00fczeyi ile toplam aerobik mezofilik bakteri ve somatik h\u00fccre say\u0131lar\u0131n\u0131n y\u00fcksek olmamas\u0131 i\u00e7in gerekli t\u00fcm \u00e7al\u0131\u015fmalar\u0131n yap\u0131lmas\u0131 gerekmektedir. Bilindi\u011fi \u00fczere toplam aerobik mezofilik bakteri say\u0131s\u0131 y\u00fcksek oldu\u011funda buna ba\u011fl\u0131 olarak s\u00fct\u00fcn asitlik seviyesi de y\u00fckselmekte ve i\u015flenen \u00fcr\u00fcnlerin dayan\u0131kl\u0131l\u0131\u011f\u0131 azalarak raf \u00f6m\u00fcrleri k\u0131salmaktad\u0131r. Ayr\u0131ca bu durum peynir rand\u0131man\u0131 da negatif olarak etkilemekte, dolay\u0131s\u0131yla birim \u00fcr\u00fcn maliyetini artt\u0131rmaktad\u0131r. Somatik h\u00fccre say\u0131s\u0131n\u0131n y\u00fcksekli\u011fi ise, sa\u011f\u0131lan ine\u011fin meme sa\u011fl\u0131\u011f\u0131 ile ilgili veri olmakla birlikte peynir rand\u0131man\u0131n\u0131 da negatif olarak etkilemektedir.<\/p>\n

\u00c7i\u011f s\u00fct\u00fcn kalitesinin artt\u0131r\u0131lmas\u0131 i\u00e7in; asitli\u011fi, ya\u011f, protein ve ya\u011fs\u0131z kuru madde oran\u0131 ile aerobik mezofilik bakteri ve somatik h\u00fccre say\u0131lar\u0131 gibi temel de\u011ferleri i\u00e7eren bile\u015fenler \u00fczerinden fiyatland\u0131r\u0131lmas\u0131 gerekmektedir. M\u00fcstahsiller, kooperatifler ve s\u00fct toplay\u0131c\u0131lar\u0131 ile s\u00fct\u00fcn bile\u015fenleri ve analitik de\u011ferleri \u00fczerinden anla\u015fma sa\u011flanmal\u0131d\u0131r. \u0130\u015fletmeye teslim edilen s\u00fctlerde ya\u011f ve protein oran\u0131n\u0131 artt\u0131ran, aerobik mezofilik bakteri ve somatik h\u00fccre say\u0131lar\u0131 belirlenen de\u011ferlerin alt\u0131nda olan \u00fcreticilere, kooperatiflere ve s\u00fct toplay\u0131c\u0131lar\u0131na \u00f6zendirici ilave \u00fccretlerin (primlerin) verilmesi gerekmektedir. B\u00f6ylece i\u015fletmeler daha d\u00fc\u015f\u00fck maliyetlerle daha kaliteli \u00fcr\u00fcnler elde edebilir. \u0130\u015fletmeye verdi\u011fi kaliteli s\u00fct\u00fcn kar\u015f\u0131l\u0131\u011f\u0131nda daha iyi \u00fccret alacak olan \u00fcreticinin de memnuniyeti artm\u0131\u015f olur.<\/p>\n

\u00c7i\u011f s\u00fctte tuz oran\u0131 tespiti<\/p>\n

\u0130\u015fletmeye gelen s\u00fctlerde maksimum binde 12 ile 14 civar\u0131nda tuz bulunmas\u0131 gerekir. Baz\u0131 firmalar taraf\u0131ndan hile ama\u00e7l\u0131, ilave ettikleri her 1 kilo tuz ile birlikte 9-12 kg kadar su ilave ederek bu yolla sanki 10 litre s\u00fct satm\u0131\u015f gibi haks\u0131z kazan\u00e7 sa\u011flamaktad\u0131rlar. Hatta bu y\u00f6ntemle s\u00fctte ilave su oran\u0131n\u0131 ve miktar\u0131n\u0131 tespit edebilen Kryoskop cihaz\u0131n\u0131 bile yan\u0131ltabilmektedirler. Bu nedenle i\u015fletmeye gelen s\u00fctlerde tuz tayini de yapmak gereklidir. Bu konuda h\u0131zl\u0131 \u00f6l\u00e7\u00fcm yapabilen (elektriksel iletkenlik de\u011ferler ile) tuz tespit alet ve ekipmanlar\u0131 da piyasada bulunmaktad\u0131r. S\u00fct i\u015fletmecisi bu makine, alet ve ekipmanlar\u0131 kullanarak tuz ve suya, s\u00fct paras\u0131 \u00f6demekten kurtulmal\u0131d\u0131r.<\/p>\n

\u0130\u015fletmeye gelen t\u00fcm \u00e7i\u011f s\u00fctlerin b\u00fct\u00fcn analizleri do\u011fru ve eksiksiz olarak yap\u0131lmal\u0131. Toplam aerobik mezofilik bakteri ve somatik h\u00fccre say\u0131lar\u0131 belirlenmeli, antibiyotik dahil t\u00fcm katk\u0131 maddeleri (varsa) tespit edilerek \u00e7i\u011f s\u00fct kalite de\u011ferleri olu\u015fturulmal\u0131d\u0131r. Ayr\u0131ca akredite olmu\u015f bir laboratuvarda ayda 1-2 defa da t\u00fcm analizler yapt\u0131r\u0131larak hem laboratuvar cihazlar\u0131n\u0131n do\u011frulu\u011fu, hem de analizi yapan elemanlar\u0131n kontrol\u00fc sa\u011flanmal\u0131d\u0131r.<\/p>\n

K\u00fctle denkli\u011fi hesaplamas\u0131<\/p>\n

Ayr\u0131ca i\u015fletmeye gelen \u00e7i\u011f s\u00fct ve bile\u015fenleri ile s\u00fct tahsis miktar\u0131 ve \u00fcr\u00fcn bile\u015fenleri miktar ve de\u011ferleri kontrol edilerek \u201ck\u00fctle denkli\u011fi\u201d uygulanmal\u0131d\u0131r. \u0130\u015fletmede kay\u0131p ve ka\u00e7aklar ile personel hatalar\u0131n\u0131n nelerden kaynakland\u0131\u011f\u0131n\u0131n g\u00f6r\u00fcl\u00fcp, ger\u00e7ekler her zaman g\u00f6z \u00f6n\u00fcne al\u0131nmal\u0131d\u0131r.<\/p>\n

G\u00fcnde 300 ton \u00e7i\u011f s\u00fct al\u0131p i\u015fleyen bir i\u015fletmede, g\u00fcnl\u00fck al\u0131nan \u00e7i\u011f s\u00fct ile \u00fcretilen \u00fcr\u00fcnlerin miktar ve bile\u015fim de\u011ferlerini al\u0131p, \u201ck\u00fctle denkli\u011fi\u201d uygulam\u0131\u015ft\u0131m. Yapt\u0131\u011f\u0131m hesaplamaya g\u00f6re, g\u00fcnl\u00fck geri kazan\u0131labilir ya\u011f ve protein kayb\u0131n\u0131n; g\u00fcnl\u00fck toplam protein ve ya\u011f miktar\u0131n\u0131n y\u00fczde 5\u2019ine kar\u015f\u0131l\u0131k geldi\u011fi ortaya \u00e7\u0131km\u0131\u015ft\u0131. Bu hesaplamada g\u00fcnl\u00fck kazan\u0131labilir ya\u011f+proteinin parasal de\u011ferini ise 6 bin 400 avro olarak tespit etmi\u015ftim.<\/p>\n

K\u00fctle denkli\u011fi hesaplamas\u0131nda; kullan\u0131lan \u00e7i\u011f s\u00fct\u00fcn fiziksel, kimyasal ve mikrobiyoljik kalitesi,kullan\u0131lan makina, alet ve ekipmanlar\u0131n teknolojik durumu ve kullan\u0131m \u015fekilleri, \u00fcr\u00fcn elde etme y\u00f6ntemleri ve i\u015fleme s\u00fcre\u00e7leri ile i\u015fletmede bulunan uzman ve teknik personelin yeterlili\u011fi\/yetkinli\u011fi dikkate al\u0131nmal\u0131.<\/p>\n

S\u00fct\u00e7\u00fcl\u00fckte geli\u015fmi\u015f \u00fclkelerde \u201ck\u00fctle denkli\u011fi\u201d hesaplar\u0131nda, g\u00fcnl\u00fck kazan\u0131labilir toplam ya\u011f ve proteinin, g\u00fcnl\u00fck toplam protein ve ya\u011f miktar\u0131n\u0131n binde 3-5 civar\u0131nda oldu\u011fu bilinmektedir.<\/p>\n

\u00dclkemiz \u015fartlar\u0131 do\u011frultusunda \u201ck\u00fctle denkli\u011fi\u201d hesab\u0131 yap\u0131ld\u0131\u011f\u0131nda g\u00fcnl\u00fck kazan\u0131labilir ya\u011f ve protein kayb\u0131n\u0131n, g\u00fcnl\u00fck toplam protein ve ya\u011f miktar\u0131n\u0131n y\u00fczde 1\u2019ine kar\u015f\u0131l\u0131k gelmesi gerekiyor. Bu durumda arada y\u00fczde 4 gibi bir fark ortaya \u00e7\u0131kmaktad\u0131r. Ba\u015fka bir \u015fekilde ifade edecek olursak \u00fcr\u00fcnlerin maliyeti asgari y\u00fczde 4-5 oranlar\u0131nda d\u00fc\u015f\u00fcr\u00fclerek \u00fcr\u00fcnlerde kalitenin ve \u00fcr\u00fcnlerin raf \u00f6mr\u00fcn\u00fcn artt\u0131r\u0131lmas\u0131 sa\u011flanabilir.<\/p>\n

Her mesle\u011fin zamanla kazan\u0131lan incelikleri vard\u0131r. Yaz\u0131ya Albert Einstein\u2019\u0131n \u201cZeki insan problemi \u00e7\u00f6zer, ger\u00e7ekten ak\u0131ll\u0131 insan ise problemi \u00f6nler\u201d s\u00f6z\u00fc ile \u015fimdilik yaz\u0131m\u0131za ara vererek, gelecek yaz\u0131da, ba\u015fka bir konuda bulu\u015fmak umuduyla, ho\u015f\u00e7akal\u0131n.<\/p>\n

Atat\u00fcrk, tar\u0131m ve s\u00fct\u00e7\u00fcl\u00fck politikas\u0131
\nMustafa Kaymak\u00e7\u0131 24 A\u011fustos 2016 Hayvanc\u0131l\u0131k, K\u00f6\u015fe Yaz\u0131lar\u0131 Yorum yap 40 G\u00f6r\u00fcnt\u00fclemeler<\/p>\n

Facebook Twitter Google + LinkedIn
\n\u0130lgili Yaz\u0131lar
\npastorizasyon
\nT\u00fcketici a\u00e7\u0131k s\u00fct\u00fc neden tercih ediyor?
\n24 A\u011fustos 2016<\/p>\n

somatik_h\u00fccre
\nSomatik h\u00fccrelerin hicranl\u0131 ayr\u0131l\u0131\u011f\u0131
\n24 A\u011fustos 2016<\/p>\n

sokak_sutu
\n\u00c7i\u011f s\u00fct do\u011frudan halka arz edilmeli mi?
\n24 A\u011fustos 2016<\/p>\n

Mustafa Kaymak\u00e7\u0131 yazd\u0131\u2026<\/p>\n

T\u00fcrkiye\u2019nin getirildi\u011fi koatik ortamdan yeniden kurtulu\u015fa \u00e7\u0131kmak i\u00e7in Mustafa Kemal Atat\u00fcrk\u2019\u00fcn ilkelerinden ba\u015fka \u00e7aremizin olmad\u0131\u011f\u0131 g\u00f6zlemleniyor. Bu tar\u0131m, ayn\u0131 zamanda tar\u0131m\u0131n bir kolu olan hayvanc\u0131l\u0131k ve s\u00fct\u00e7\u00fcl\u00fck politikas\u0131 i\u00e7in de ge\u00e7erli.<\/p>\n

1923\u2019te T\u00fcrkiye Cumhuriyeti kuruldu\u011fu zaman toplam 13,6 milyon n\u00fcfusun 10,3 milyonu k\u0131rsal kesimde ya\u015f\u0131yordu. E\u011fitimsiz T\u00fcrk k\u00f6yl\u00fcs\u00fc, en ilkel ara\u00e7larla tar\u0131m yap\u0131yordu.<\/p>\n

1927 say\u0131m\u0131na g\u00f6re, \u00fclkede 1 milyon 187 bin karasabana kar\u015f\u0131l\u0131k, b\u00fcy\u00fck \u00e7o\u011funlu\u011fu d\u00f6rt y\u0131ll\u0131k Cumhuriyet d\u00f6neminde da\u011f\u0131t\u0131lan 211 bin demir pulluk vard\u0131. G\u00fcbre kullan\u0131m\u0131 ve zararl\u0131larla m\u00fccadele neredeyse yoktu.<\/p>\n

N\u00fcfusun b\u00fcy\u00fck \u00e7o\u011funlu\u011funu olu\u015fturan k\u00f6yl\u00fcler, bo\u011faz toklu\u011funa \u00e7al\u0131\u015fan, gelecekleri belirsiz, e\u011fitim ve sa\u011fl\u0131k hizmetleri olmayan y\u0131\u011f\u0131nlard\u0131. Tar\u0131m teknikleri de son derece geri idi.<\/p>\n

Bu g\u00f6r\u00fcn\u00fcm\u00fc de\u011fi\u015ftirmek i\u00e7in Cumhuriyet\u2019in kurucu ideolojisinde egemen rol oynayan Mustafa Kemal Atat\u00fcrk\u2019\u00fcn tar\u0131m politikas\u0131n\u0131n ilkeleri, s\u00f6ylevleri ve eylemleri \u015fu \u015fekilde \u00f6zetlenebilir:<\/p>\n

\u201c\u00dcreticinin hakk\u0131n\u0131 korumak, eme\u011finin kar\u015f\u0131l\u0131\u011f\u0131n\u0131 vermek, \u00e7ift\u00e7iyi toprak sahibi yapmak, s\u00f6m\u00fcr\u00fcy\u00fc ve k\u00f6leli\u011fi \u00f6nlemek, \u00e7ift\u00e7inin \u00f6rg\u00fctlenmesine ve kooperatifle\u015fmesine yard\u0131m etmek, yol g\u00f6stermek, \u00e7ift\u00e7iyi e\u011fitmek, \u00f6rnek ziraat i\u015fletmeleri kurmak, ara\u015ft\u0131rma istasyonlar\u0131 ve enstit\u00fcleri a\u00e7arak bu \u00fclkenin gereksinmelerine uygun tohumluk ve dam\u0131zl\u0131k \u00fcretmek, tar\u0131mda devlet deste\u011fini yasalarla g\u00fcvence alt\u0131na almak, tar\u0131ma yeni teknolojileri g\u00f6t\u00fcrmek, bol, kaliteli ve d\u00fc\u015f\u00fck maliyetli \u00fcretim yapmak.\u201d<\/p>\n

Atat\u00fcrk\u2019\u00fcn tar\u0131ma y\u00f6nelik uygulamalar\u0131 ve eylemleri ise; \u201cK\u00f6yl\u00fclere Toprak Da\u011f\u0131t\u0131lmas\u0131 ya da Toprak Devrimi, \u00c7ift\u00e7ilerin \u00d6rg\u00fctlenmesi ve Kooperatifle\u015fme, Tar\u0131msal E\u011fitim \u00c7al\u0131\u015fmalar\u0131, Tar\u0131msal Ar-Ge, Tar\u0131msal Desteklemeler ve Ziraat\u00e7\u0131 Atat\u00fcrk\u201d ba\u015fl\u0131klar\u0131nda toplanabilir.<\/p>\n

\"\"
Karadeniz s\u00fct\u00fcn ve tereya\u011f\u0131n\u0131n \u00fcretildi\u011fi b\u00f6lgedir.<\/figcaption><\/figure>\n

Atat\u00fcrk\u2019\u00fcn tar\u0131ma y\u00f6nelik politikalar\u0131<\/p>\n

Bunlardan ikisinin ya\u015famsal \u00f6nemi var.<\/p>\n

Birincisi; \u201cK\u00f6yl\u00fclere Toprak Da\u011f\u0131t\u0131lmas\u0131 ya da Toprak Devrimi\u201ddir. Atat\u00fcrk, milletin b\u00fcy\u00fck \u00e7o\u011funlu\u011funu olu\u015fturan k\u00f6yl\u00fclerin ya\u015famlar\u0131n\u0131 iyile\u015ftirmek i\u00e7in, onlar\u0131n toprak sahibi olmalar\u0131n\u0131n gerekti\u011fini biliyordu.<\/p>\n

\u00d6rne\u011fin, bu ama\u00e7la 1 Kas\u0131m 1937\u2019de, TBMM A\u00e7\u0131l\u0131\u015f Konu\u015fmas\u0131nda Atat\u00fcrk \u015f\u00f6yle diyordu;<\/p>\n

\u201cBir defa memlekette topraks\u0131z \u00e7ift\u00e7i b\u0131rak\u0131lmamal\u0131d\u0131r. Bundan daha \u00f6nemli olan\u0131 ise, bir \u00e7ift\u00e7i ailesini ge\u00e7indirebilecek topra\u011f\u0131n, hi\u00e7bir sebep ve suretle b\u00f6l\u00fcnemez bir maliyetle almas\u0131, b\u00fcy\u00fck \u00e7ift\u00e7i ve \u00e7iftlik sahiplerinin i\u015fletebilecekleri arazi geni\u015fli\u011fi, arazinin bulundu\u011fu memleket b\u00f6lgesinin n\u00fcfus kesafetine ve toprak verim derecesine g\u00f6re s\u0131n\u0131flamak laz\u0131md\u0131r.\u201d<\/p>\n

\u0130kincisi ise; \u201c\u00c7ift\u00e7ilerin \u00d6rg\u00fctlenmesi ve Kooperatifle\u015fmesi\u201ddir. Atat\u00fcrk, 1920\u2019den \u00f6l\u00fcm\u00fcne kadar ge\u00e7en s\u00fcre\u00e7 i\u00e7inde T\u00fcrk kooperatif\u00e7ilik hareketine de \u00f6nderlik yapm\u0131\u015ft\u0131r. Bu ba\u011flamda, \u00f6zellikle \u00e7ift\u00e7ilerin kooperatifle\u015fmesi konular\u0131nda konu\u015fmalar yapt\u0131\u011f\u0131, yasalar\u0131n \u00e7\u0131kar\u0131lmas\u0131nda egemen rol oynad\u0131\u011f\u0131 bilinmektedir. Atat\u00fcrk bunlarla da yetinmemi\u015f, eylemiyle de kooperatifle\u015fme hareketine katk\u0131da bulunmu\u015ftur.<\/p>\n

1 Kas\u0131m 1937\u2019de TBMM A\u00e7\u0131l\u0131\u015f Konu\u015fmas\u0131\u2019nda toprak reformu yan\u0131nda, kooperatifle\u015fme temelinde s\u00fct\u00e7\u00fcl\u00fck politikas\u0131 \u00fczerinde de durmu\u015ftur. O g\u00fcn i\u00e7in dile getirdi\u011fi g\u00f6r\u00fc\u015fler g\u00fcn\u00fcm\u00fczde bile bize hala yol g\u00f6stermektedir. \u015e\u00f6yle diyordu Atat\u00fcrk;<\/p>\n

\u201cK\u00f6yde ve yak\u0131n k\u00f6ylerde m\u00fc\u015fterek harman makinalar\u0131n\u0131 kulland\u0131rmak k\u00f6yl\u00fclerin ayr\u0131lamayaca\u011f\u0131 bir adet haline getirilmelidir. \u2026.Zirai sanayi bilhassa \u00fczerinde me\u015fgul olaca\u011f\u0131m\u0131z mevzu olacakt\u0131r.<\/p>\n

Bu arada s\u00fct\u00e7\u00fcl\u00fc\u011fe, s\u00fct sanayine \u00f6nem vermekteyiz. S\u0131ras\u0131yla; \u015fehir ve kasabalar\u0131m\u0131z\u0131n temiz ve ucuz s\u00fct mamulat\u0131 ihtiyac\u0131n\u0131 temin edecek fabrikalar\u0131n tesisi ve bununla ahenkli bir surette k\u00f6ylerdeki s\u00fctleri k\u0131ymetlendirecek ve sat\u0131\u015f\u0131 kolayla\u015ft\u0131racak kooperatifler te\u015fkiline \u00e7al\u0131\u015f\u0131lacakt\u0131r.\u201d<\/p>","protected":false},"excerpt":{"rendered":"

Karadeniz S\u00fct ve S\u00fct \u00fcr\u00fcnleri Piyasas\u0131 Geni\u015f yemye\u015fil yaylalar\u0131nda yeti\u015fen otlar ve benzersiz temiz hava, do\u011fal beslenme olanaklar\u0131 karadeniz b\u00f6lgesinde \u00fcretilen s\u00fct\u00fc e\u015fsiz k\u0131lmaktad\u0131r. Karadeniz s\u00fct\u00fc i\u00e7erisideki ya\u011f ve kuru madde oran\u0131 s\u00fct\u00fcn kalitesini dolay\u0131s\u0131yla s\u00fct\u00fc \u00fcr\u00fcnlerindeki kaliteyi de y\u00fckseltir. S\u00fct bile\u015fenlerinin s\u00fct \u00fcr\u00fcnleri kalitesine etkisi a\u015fa\u011f\u0131da ayr\u0131nt\u0131l\u0131 anlat\u0131lm\u0131\u015ft\u0131r.   Past\u00f6rize s\u0131v\u0131 s\u00fct raf \u00f6mr\u00fc, … Okumaya devam et “Karadeniz S\u00fct ve S\u00fct \u00fcr\u00fcnleri”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[49,28,10,63,354,64,13,95,48,113,54,15],"class_list":["post-151","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-ciftlik-sutu","tag-cig-sut","tag-dogal-sut","tag-karadeniz","tag-karadeniz-dogal","tag-karadeniz-sut-urunleri","tag-organik-sut","tag-pastorize-sut","tag-sut-inegi","tag-sut-uretimi","tag-sut-urunleri","tag-yagli-sut"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/151","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=151"}],"version-history":[{"count":4,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/151\/revisions"}],"predecessor-version":[{"id":1398,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/151\/revisions\/1398"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}