Bitkisel Sütlerin Gıda Endüstrisindeki Önemi Ve Mikrobiyal Güvenliğinin Sağlanması

Yazarlar

DOI:

https://doi.org/10.24925/turjaf.v12i1.116-124.6464

Anahtar Kelimeler:

bitkisel süt- bitki bazlı süt- mikrobiyal güvenlik- ısıl işlemler- ısıl olmayan işlemler

Özet

Dünya genelinde insanlarda sağlıklı tüketim farkındalığının oluşmasıyla zengin besin içeriklerine sahip bitkisel sütlere yönelim artmaktadır. Tüketicilerden laktoz intoleransı, kalori endişesi ve hiperkolesterolemi olanlarında rahatça tüketimine imkan sağlaması ile tüketici taleplerinden enerjiyi artırıcı, yaşlanmayla mücadele, yorgunluk ve stres azaltıcı etkilerine yanıt olabilme potansiyelinden dolayı bitkisel süt üretiminin ve tüketiminin artması beklenmektedir. Bu derleme çalışmasında bitkisel sütlerin üretim aşamaları ele alınarak, bu üretim basamaklarının son ürün üzerine etkileri değerlendirilmiştir. Bitkisel sütlerde besin içeriklerinin zengin olmasından kaynaklı olarak bozulmayan sebep olan mikroorganizmaların büyümesinin önlenebilmesi için ısıl işlem gereklilikleri incelenmiştir. Bitkisel sütlerde bozulmaya sebep olan mikroorganizmaların inhibisyonu için uygulanan yenilikçi ısıl ve ısıl olmayan teknolojiler ele alınmıştır. Gelişen yenilikçi teknolojiler ile bitkisel sütlerin mikrobiyal güvenliğini sağlanmasının yanısıra kalite özelliklerinin de korunması önem kazanmaktadır. Sonuç olarak Dünya’da ve ülkemizde popüler olmaya başlayan bitkisel sütlerin; yeni teknolojiler ile birlikte gıda endüstrisinde yaygınlaşma potansiyeli yüksektir.

Yazar Biyografisi

Ulaş Baysan, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü 35100 Bornova İzmir

Dokuz Eylül Üniversitesi, Bilim ve Teknoloji Uygulama ve Araştırma Merkezi 35390 Buca İzmir

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Yayınlanmış

2024-01-19

Nasıl Atıf Yapılır

Baysan, U. (2024). Bitkisel Sütlerin Gıda Endüstrisindeki Önemi Ve Mikrobiyal Güvenliğinin Sağlanması. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 12(1), 116–124. https://doi.org/10.24925/turjaf.v12i1.116-124.6464

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