Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi

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Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi

Amaç: Sağlıklı memeden sağılan çiğ süt genellikle mikroorganizma içermemekle birlikte, sağımdan itibaren
pek çok olumsuz dış faktöre maruz kalmaktadır. Çiğ süt tüketimi nedeniyle meydana gelebilen riskler
çoğunlukla mikrobiyolojik içeriğinden kaynaklanmaktadır. Çiğ süt kaynaklı ve pastörizasyon prosesindeki
eksiklikler ile ilgili riskler, ayrıca uygun olmayan ekipman, kötü hijyen ya da insan kaynaklı hatalar nedeniyle
oluşan pastörizasyon sonrası kontaminasyonlar da sorun yaratabilmektedir. Günümüzde her geçen gün yerleşen
bir eğilim olan doğal halde tüketim eğilimleri nedeniyle; çiğ süt tüketimi, bazı bölgelerde popüler hale gelmeye
başlamıştır. Bu görüş ısıl işlem teknolojilerinin sütün besleyici ve sağlığa yararlı bileşenlerine zarar verebildiği,
hatta istenmeyen bazı olumsuz etkilere yol açtığı inancından kaynaklanmaktadır. Böyle bir inanışa karşın
yüksek besleyici özellikleri yanında nötrala yakın pH’sı ve yüksek su aktivitesi değeri ile çiğ süt farklı
mikroorganizmaların gelişimi için de mükemmel bir ortamdır. Bu nedenle hem mikrobiyal açıdan güvenliği
sağlamak, hem de sütün raf ömrünü uzatmak amacıyla süte ısıl işlem uygulanmaktadır.

Sonuç: Bu bilgiler ışığı altında hazırlanan bu derlemede, çiğ süt tüketiminin yarar ve zararları ile süte uygulanan
ısıl işlemlerin besleyici özellikler yanında mikrobiyal özelliklere etkisi irdelenerek ele alınmaya çalışılmıştır.

 

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