Yüksek sıcaklıkta ısıl işlem görmüş içme sütlerinde süt tozu ile yapılan tağşişin belirlenmesi
Yükleniyor...
Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
İçerdiği protein, yağ, çeşitli vitamin ve mineraller ile günlük diyetin önemli bir unsuru olan süt ve süt ürünleri, en çok hile yapılan gıdalar arasında yer almaktadır. Son yıllarda özellikle gelişmekte olan ülkelerde UHT süt üretimi ve tüketiminde gerçekleşen artış süt pazarındaki rekabetin artmasına neden olmuştur. Bu rekabet bazı üreticileri çeşitli hilelere başvurmaya yönlendirmiştir. Süte su eklenilmesi en yaygın tağşişlerden biridir ve su eklenilmesi nedeniyle düşen protein, kuru madde ve mineral miktarını artırmak amacıyla süt tozu su ile birlikte süte eklenebilir. Bu çalışmada Türkiye’deki marketlerde satışa sunulan UHT sütlerde DSC ile donma noktası tayini ile su eklenmesi, laktuloz ve furosin miktarının HPLC ile tespit edilmesiyle UHT sütlere süt tozu eklenmesi belirlenmesi amaçlanmıştır. DSC ile yapılan analizlerde çiğ süte eklenen su miktarı arttıkça sütün donma noktasının suyun donma noktasına yaklaştığı sonucuna varılmıştır. Süt tozuna distile su eklenerek % 10 kuru madde içerecek şekilde hazırlanan rekonstitüye sütün % 10, % 20 ve % 30 oranında süte eklenmiştir. Süte eklenen rekonstitüye süt oranı arttıkça Laktuloz ve Furosin miktarlarının arttığı tespit edilmiştir.
ue to the protein, fat, and other vitamins and minerals they contain, milk and dairy products, which are an essential part of the daily diet, are among the most fraudulently produced foods. In recent years, the production and consumption of UHT milk have increased, particularly in nations that are developing. This competition has led some manufacturers to applicate various tricks. One of the most frequent adulterations is adding water to milk. Milk powder can be added to milk along with water in order to increase the amount of protein, dry matter, and minerals that are lost since water is added to milk. In this study, it was aimed to determine the addition of water by freezing point determination with DSC and the addition of milk powder to UHT milk by determining the amount of lactulose and furosin by HPLC in UHT milk sold in the markets in Turkey. According to the results of the DSC analyses, it was concluded that as the amount of water added to the raw milk increases, the freezing point of the milk approaches the freezing point of the water. Reconstituted milk with 10% dry matter was prepared by mixing distilled water with milk powder, and then 10%, 20%, and 30% reconstituded milk were added to milk. It was determined that the amount of Lactulose and Furosin increased as the ratio of reconstituted milk added to milk increased.
ue to the protein, fat, and other vitamins and minerals they contain, milk and dairy products, which are an essential part of the daily diet, are among the most fraudulently produced foods. In recent years, the production and consumption of UHT milk have increased, particularly in nations that are developing. This competition has led some manufacturers to applicate various tricks. One of the most frequent adulterations is adding water to milk. Milk powder can be added to milk along with water in order to increase the amount of protein, dry matter, and minerals that are lost since water is added to milk. In this study, it was aimed to determine the addition of water by freezing point determination with DSC and the addition of milk powder to UHT milk by determining the amount of lactulose and furosin by HPLC in UHT milk sold in the markets in Turkey. According to the results of the DSC analyses, it was concluded that as the amount of water added to the raw milk increases, the freezing point of the milk approaches the freezing point of the water. Reconstituted milk with 10% dry matter was prepared by mixing distilled water with milk powder, and then 10%, 20%, and 30% reconstituded milk were added to milk. It was determined that the amount of Lactulose and Furosin increased as the ratio of reconstituted milk added to milk increased.
Açıklama
Anahtar Kelimeler
UHT Süt, Tağşiş, Furosin, Laktuloz, Donma noktası, UHT milk, Adulteration, Furosine, Lactulose, Freezing point
