Fermente süt kreması ve özellikleri

Tülay ÖZCAN, (Bursa Uludağ Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Bursa, Türkiye)
Miray Özcan (Bursa Uludağ Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Bursa, Türkiye)
Food and Health
27 6
Yıl: 2022 Cilt: 8 Sayı: 1 Sayfa Aralığı: 78 - 91 Metin Dili: Türkçe DOI: 10.3153/FH22008 İndeks Tarihi: 29-07-2022

Fermente süt kreması ve özellikleri

Öz:
Süt yağı, süt ve süt ürünlerinde lezzet,aroma, tekstür özelliklerive kalitenin oluşmasında önemli rol oynamakta olup, süt yağı globül zarı içerisinde kapsüllenmiş olacak şekilde bulunmaktadır. Süt yağı, trigliseritler, fosfolipitler, serbest steroller, β-karoten (provitamin A), yağda eriyen vitaminler (A, D, E, K), sfingomyelinler ve yağ asitlerini içermektedir. Süt yağında bulunan spesifik kısa zincirli ve orta zincirli yağ asitleri besin değerinin yanı sıra, kas, kalp, karaciğer, böbrek, kan trombositleri ve sinir sistemi için enerji kaynağı olarak sağlık için önemli bir değer taşımaktadır. Ayrıca bu yağ asitleri obezite riski de oluşturmamakla birlikte ülseratif kolit, kanser, ateroskleroz ve hipertansiyonu önlemekte, anti-inflamatuar ve anti-bakteriyel etkileri ile de doğal bağışıklığı artırmaktadır. Yüksek yağ içeriğine sahip olan fermente krema, besin içeriği ve mutfak kültüründe kullanımı ile birçok ülkede her geçen gün daha popüler hale gelmektedir. Fermente edilmiş kremaların sınıflandırılması, yağ içerikleri, üretim şekli ve kullanılan starter kültürler ülkelere göre değişiklik göstermektedir. Bu çalışmada dünyada ve Türkiye’de üretilen fermente kremaların sınıflandırılması, üretim aşamaları, duyusal ve tekstürel özelliklerini etkileyen parametreler incelenmiştir. 
Anahtar Kelime: Fermente krema Süt yağı Probiyotik

Fermented milk cream and its properties

Öz:
Milk fat has an important role in the formation of flavour, aroma, texture properties and quality in milk and dairy products, and milk fat is encapsulated in the globule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kidney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fermented creams, fat content, production method and used starter cultures vary by country. In this study, fermented cream produced in Turkey and in the world classification.
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Belge Türü: Makale Makale Türü: Diğer Erişim Türü: Erişime Açık
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APA Ozcan T, Özcan M (2022). Fermente süt kreması ve özellikleri. , 78 - 91. 10.3153/FH22008
Chicago Ozcan Tulay,Özcan Miray Fermente süt kreması ve özellikleri. (2022): 78 - 91. 10.3153/FH22008
MLA Ozcan Tulay,Özcan Miray Fermente süt kreması ve özellikleri. , 2022, ss.78 - 91. 10.3153/FH22008
AMA Ozcan T,Özcan M Fermente süt kreması ve özellikleri. . 2022; 78 - 91. 10.3153/FH22008
Vancouver Ozcan T,Özcan M Fermente süt kreması ve özellikleri. . 2022; 78 - 91. 10.3153/FH22008
IEEE Ozcan T,Özcan M "Fermente süt kreması ve özellikleri." , ss.78 - 91, 2022. 10.3153/FH22008
ISNAD Ozcan, Tulay - Özcan, Miray. "Fermente süt kreması ve özellikleri". (2022), 78-91. https://doi.org/10.3153/FH22008
APA Ozcan T, Özcan M (2022). Fermente süt kreması ve özellikleri. Food and Health, 8(1), 78 - 91. 10.3153/FH22008
Chicago Ozcan Tulay,Özcan Miray Fermente süt kreması ve özellikleri. Food and Health 8, no.1 (2022): 78 - 91. 10.3153/FH22008
MLA Ozcan Tulay,Özcan Miray Fermente süt kreması ve özellikleri. Food and Health, vol.8, no.1, 2022, ss.78 - 91. 10.3153/FH22008
AMA Ozcan T,Özcan M Fermente süt kreması ve özellikleri. Food and Health. 2022; 8(1): 78 - 91. 10.3153/FH22008
Vancouver Ozcan T,Özcan M Fermente süt kreması ve özellikleri. Food and Health. 2022; 8(1): 78 - 91. 10.3153/FH22008
IEEE Ozcan T,Özcan M "Fermente süt kreması ve özellikleri." Food and Health, 8, ss.78 - 91, 2022. 10.3153/FH22008
ISNAD Ozcan, Tulay - Özcan, Miray. "Fermente süt kreması ve özellikleri". Food and Health 8/1 (2022), 78-91. https://doi.org/10.3153/FH22008
Sayfa Oluşturulma Tarihi
23-04-2024 22:1

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