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

Year 2019, Issue: 22, 1 - 11, 30.07.2019

Oktay Yerlikaya Özer Kınık

Abstract

Özet

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.

Abstract



Objective: Raw milk milked from a healthy mammary usually contains no
microorganisms; however it is exposed to many negative external factors since
the milking. Risks due to raw milk consumption are mostly caused by
microbiological factors. Risks associated with raw milk and shortcomings in the
pasteurization process, and additionally improper equipment, poor hygiene or
human based errors may cause contaminations after pasteurization. Due to the
current natural consumption trends, raw milk consumption has become very
popular in some areas.  This trend is
based on the idea that heat treatment technologies may harm the nutritious and
beneficial ingredients in milk and even cause some negative effects. On the
other hand, in spite of its nutritional properties, almost neutral pH and high
water activity, milk is a perfect environment for the development of raw milk
microorganisms. Therefore, both for providing microbiological safety and
extending the shelf-life of the milk, heat treatment is applied to milk.



Results: In the light of this information, this review aims to discuss the
positive and negative effects of raw milk consumption, the effects of heat
treatment applied to the milk on the microbiological and nutritional properties
of milk.   

Keywords

Çiğ Süt Pastörizasyon UHT Tekniği Sterilizasyon Süt Kalitesi Gıda Güvenliği

References

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  • Anonim, 2009. European Food Safety Authority–EFSA. 2009. Review of the Potential Health İmpact of β-casomorphins Casomorphins and Related Peptides (Scientific Report, pp. 8-107). Parma: EFSA.
  • Anonim, 2011. FDA, Food and Drug Administration, 2011. Grade “A” Pasteurized Milk Ordinance. Revision 2011. U.S. Department of Health and Human Services, Public Health Service, FDA. <http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/DairyGradeAVoluntaryHACCP/default.htm>.
  • Armand, M., Pasquier, B., André, M., Borel, P., Senft, M. and Peyrot, J., 1999. Digestion and Absorption of 2 fat Emulsions with Different Droplet Sizes in The Human Digestive Tract. American Journal of Clinical Nutrition, 70: 1096-1106.
  • Astrup, A., Dyerberg, J., Elwood, P., Hermansen, K., Hu, F.B. and Jakobsen, M.U., 2011. Perspective: the Role of Reducing Intakes of Saturated Fat in the Prevention of Cardiovascular Disease: Where Does The Evidence Stand in 2010? American Journal of Clinical Nutrition, 93: 684-688.
  • Blaser, M.J., Sazie, E. and Williams, L.P., 1987. The Influence of Immunity on Rawmilk-Associated Campylobacter İnfection. Journal of the American Medical Association, 257: 43-46.
  • Bodyfelt, F.W. Drake, M.A. and Rankin, S.A. 2008. Developments in Dairy Foods Sensory Science and Education: from Student Contests to Impact on Product Quality International Dairy Journal, 18: 72-734.
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  • Burton, H., 1984. Reviews of the Progress of Dairy Science: The Bacteriological, Chemical, Biochemical and Physical Changes that Occur in Milk at Temperatures of 100-150°C. Journal of Dairy Research, 51: 341-363.
  • Claeys, W.L., Cardoen, S., Daube, G., De Block, J., Dewettinck, K., Dierick, K., De Zutter, L., Huyghebaert, A., Imberechts, H., Thiange, P., Vandenplas, Y. and Herman, L., 2013. Raw or Heated Cow Milk Consumption: Review of Risks and Benefits. Food Control, 31: 251-262
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  • Dewettinck, K., Rombout, R., Thienpont, N., Trung, T., Messens, K. and Van Camp, J., 2008. Nutritional and Technological Aspects of Milk Fat Globule Membrane Material. International Dairy Journal, 18: 436-457.
  • Douglas, F., Greenberg, R. and Farrell, H.M., 1981. Effects of ultra-High-Temperature Pasteurization on Milk Proteins. Journal of Agricultural and Food Chemistry, 29: 11-15.
  • Ebringer, L., Ferencik, M. and Krajcovic, J., 2008. Beneficial Health Effects of Milk and Fermented Dairy Products e Review. Folia Microbiologica, 53: 378-394.
  • Ehn, B. M., Ekstrand, B., Bengtsson, U. and Ahlstedt, S., 2004. Modification of IgEbinding During Heat Processing of the Cow’s Milk Allergen Beta-Lactoglobulin. Journal of Agricultural and Food Chemistry, 52: 1398-1403.
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  • Gálvez, A., Abriouel, H., López, H.L. and Omar, N.B. 2007. Bacteriocin-Based Strategies for Food Biopreservation. International Journal of Food Microbiology, 120: 51–70. Gehring, U., Spithoven, J., Schmid, S., Bitter, S., Braun-Fahrländer, C. and Dalhin, J.C., 2008. Endotoxin Levels in Cow’s Milk Samples from Farming and non-Farming Families Study. Environment International, 34,:1132-1136.
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  • Griffiths, M.W., 2010. Milk Production and Processing. In Improving the Safety and Quality of Milk, Vol. 1. (p. 520). Guelph: Woodhead Publishing Limited.
  • Guéguen, L. and Pointillart, A., 2000. The Bioavailability of Dietary Calcium. Journal of the American College of Nutrition, 19: 119S-136S.
  • Haug, A., Høstmark, A. and Harstad, O., 2007. Bovine Milk in Human Nutrition: a review. Lipids in Health and Disease, 6(25): doi:10.1186/1476-511X-6-25.
  • Ishibashi, N. and Yamazaki S. 2001. Probiotics and Safety. American Journal of Clinical Nutrition, 73 (suppl): 465S–470S.
  • Jørgensen, H.J., Mathisen, T., Løvseth, A., Omoe, K., Qvale, K.S. and Loncarevic, S., 2005. An Outbreak of Staphylococcal Food Poisoning Caused by Enterotoxin H inmashed Potato Made with raw Milk. FEMS Microbiology Letters, 252: 267-272 . Kilshaw, P., Heppell, L. and Ford, E., 1982. Effects of Heat Treatment of Cow’s Milk and whey on the Nutritional Quality and Antigenic Properties. Archives of Disease in Childhood, 57: 842-847.
  • Korhonen, H., Marnila, P. and Gill, H.S., 2000. Milk Immunoglobulins and Complement Factors. British Journal of Nutrition, 84: S75-S80.
  • Lacroix, M., Léonil, J., Bos, C., Henry, G., Airinei, G. and Fauquant, J., 2006. Heatmarkers and Quality Indexes of Industrially Heat-Treated [15N] Milk Proteinmeasured in Rats. Journal of Agricultural and Food Chemistry, 54: 1508-1517.
  • LeJeune, J.T. and Rajala-Schultz P.J., 2009. Food Safety: Unpasteurized Milk: a Continued Public Health Threat. Clinical Infectious Diseases, 48: 93-100.
  • Li, T., Tao, J. and Hong, F., 2005. Study on the İnhibition Effect of Nisin. The Journal of American Science, 1: 33-37.
  • Loss, G., Apprich, S., Waser, M., Kneifel, W., Genuneit, J. and Büchele, G., 2011. The Protective Effect of Farm Milk Consumption on Childhood Asthma and a topy: the GABRIELA study. Journal of Allergy and Clinical Immunology, 128: 766-773.
  • Lund, B.M. and O’Brien, S.J., 2011. The Occurrence and p Prevention of Foodborne disease in Vulnerable People. Foodborne Pathogens and Disease, 8: 961-973.
  • Marinez, B., Bravo, D. and Rodriguez, A., 2005. Consequences of the Development of Nisin-Resistant Listeria monocytogenes in Fermented Dairy Products. Journal of Food Protection, 68: 2383-2388.
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Year 2019, Issue: 22, 1 - 11, 30.07.2019

Oktay Yerlikaya Özer Kınık

Abstract

References

  • Anonim, 2005. FDA, Food and Drug Administration, 2005. Presentation: “on the Safety of Raw Milk (with a Word About Pasteurization)”. Leonard C. & Sheehan J., November 3, 2005, presented to 2005 NCIMS.
  • Anonim, 2009. European Food Safety Authority–EFSA. 2009. Review of the Potential Health İmpact of β-casomorphins Casomorphins and Related Peptides (Scientific Report, pp. 8-107). Parma: EFSA.
  • Anonim, 2011. FDA, Food and Drug Administration, 2011. Grade “A” Pasteurized Milk Ordinance. Revision 2011. U.S. Department of Health and Human Services, Public Health Service, FDA. <http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/DairyGradeAVoluntaryHACCP/default.htm>.
  • Armand, M., Pasquier, B., André, M., Borel, P., Senft, M. and Peyrot, J., 1999. Digestion and Absorption of 2 fat Emulsions with Different Droplet Sizes in The Human Digestive Tract. American Journal of Clinical Nutrition, 70: 1096-1106.
  • Astrup, A., Dyerberg, J., Elwood, P., Hermansen, K., Hu, F.B. and Jakobsen, M.U., 2011. Perspective: the Role of Reducing Intakes of Saturated Fat in the Prevention of Cardiovascular Disease: Where Does The Evidence Stand in 2010? American Journal of Clinical Nutrition, 93: 684-688.
  • Blaser, M.J., Sazie, E. and Williams, L.P., 1987. The Influence of Immunity on Rawmilk-Associated Campylobacter İnfection. Journal of the American Medical Association, 257: 43-46.
  • Bodyfelt, F.W. Drake, M.A. and Rankin, S.A. 2008. Developments in Dairy Foods Sensory Science and Education: from Student Contests to Impact on Product Quality International Dairy Journal, 18: 72-734.
  • Braun-Fahrländer, C. and von Mutius, E., 2011. Can Farm Milk Consumption Preventallergic Diseases? Clinical & Experimental Allergy, 41: 29-35.
  • Burton, H., 1984. Reviews of the Progress of Dairy Science: The Bacteriological, Chemical, Biochemical and Physical Changes that Occur in Milk at Temperatures of 100-150°C. Journal of Dairy Research, 51: 341-363.
  • Claeys, W.L., Cardoen, S., Daube, G., De Block, J., Dewettinck, K., Dierick, K., De Zutter, L., Huyghebaert, A., Imberechts, H., Thiange, P., Vandenplas, Y. and Herman, L., 2013. Raw or Heated Cow Milk Consumption: Review of Risks and Benefits. Food Control, 31: 251-262
  • Clark, S., Costello, M., Drake, M. and Bodyfelt, F.W., 2008. The Sensory Evaluation of Dairy Products (2nd ed.) (p. 576). New York: Springer Science þ Business Media, Inc.
  • Contarini, G., Povolo, M., Leardi, R. and Toppino, P., 1997. Influence of Heat Treatment on the Volatile Compounds of Milk. Journal of Agricultural Chemistry, 45: 3171-3177.
  • De Buyser, M.L., Dufour, B., Maire, M. and Lafarge, V., 2001. Implication of Milk and Milk Products in Food-Borne Diseases in France and in Different İndustrialized Countries. International Journal of Food Microbiology, 67: 1-17.
  • Deeth, H., 2006. Lipoprotein Lipase and Lipolysis in Milk. International Dairy Journal, 16: 555e562.
  • Dewettinck, K., Rombout, R., Thienpont, N., Trung, T., Messens, K. and Van Camp, J., 2008. Nutritional and Technological Aspects of Milk Fat Globule Membrane Material. International Dairy Journal, 18: 436-457.
  • Douglas, F., Greenberg, R. and Farrell, H.M., 1981. Effects of ultra-High-Temperature Pasteurization on Milk Proteins. Journal of Agricultural and Food Chemistry, 29: 11-15.
  • Ebringer, L., Ferencik, M. and Krajcovic, J., 2008. Beneficial Health Effects of Milk and Fermented Dairy Products e Review. Folia Microbiologica, 53: 378-394.
  • Ehn, B. M., Ekstrand, B., Bengtsson, U. and Ahlstedt, S., 2004. Modification of IgEbinding During Heat Processing of the Cow’s Milk Allergen Beta-Lactoglobulin. Journal of Agricultural and Food Chemistry, 52: 1398-1403.
  • Fassa, P., 2010. Pasteurized Milk: Beware of the Deadly Issues, Part I. Natural News.com (website). http://www.naturalnews.com/z028799_pasteurized_milk_raw.html>. Favé, G., Coste, T. and Armand, M., 2004. Physicochemical Properties of Lipids: new strategies to Manage Fatty Acid Bioavailability. Cellular and Molecular Biology, 50: 815-831.
  • Fox, P.F. and Kelly, A.L., 2006. Review: Indigenous Enzymes in Milk: Overview and Historical Aspects e part 1 & 2. International Dairy Journal, 16: 500-532.
  • Fox, P.F. and McSweeney, P.L.H., 2006. Lipids (3rd ed.) (p. 801). In Advanced Dairy Chemistry, Vol. 2. New York: Springer Science þ Business Media, Inc.
  • Fox, P.F., 1997. Lactose: Chemistry and Properties. In: Advanced Dairy Chemistry Volume 3. Lactose, Water, Salts and Vitamins. Second edition, edited by P. F. Fox. XIV and 536 pages.
  • Gálvez, A., Abriouel, H., López, H.L. and Omar, N.B. 2007. Bacteriocin-Based Strategies for Food Biopreservation. International Journal of Food Microbiology, 120: 51–70. Gehring, U., Spithoven, J., Schmid, S., Bitter, S., Braun-Fahrländer, C. and Dalhin, J.C., 2008. Endotoxin Levels in Cow’s Milk Samples from Farming and non-Farming Families Study. Environment International, 34,:1132-1136.
  • German, J.B. and Dillard, C.J., 2006. Composition, Structure and Absorption of Milk lipids: a source Source of Energy, Fat-Soluble Nutrients and Bioactive Molecules. Critical Reviews in Food Science and Nutrition, 46: 57-92.
  • Griffiths, M.W., 2010. Milk Production and Processing. In Improving the Safety and Quality of Milk, Vol. 1. (p. 520). Guelph: Woodhead Publishing Limited.
  • Guéguen, L. and Pointillart, A., 2000. The Bioavailability of Dietary Calcium. Journal of the American College of Nutrition, 19: 119S-136S.
  • Haug, A., Høstmark, A. and Harstad, O., 2007. Bovine Milk in Human Nutrition: a review. Lipids in Health and Disease, 6(25): doi:10.1186/1476-511X-6-25.
  • Ishibashi, N. and Yamazaki S. 2001. Probiotics and Safety. American Journal of Clinical Nutrition, 73 (suppl): 465S–470S.
  • Jørgensen, H.J., Mathisen, T., Løvseth, A., Omoe, K., Qvale, K.S. and Loncarevic, S., 2005. An Outbreak of Staphylococcal Food Poisoning Caused by Enterotoxin H inmashed Potato Made with raw Milk. FEMS Microbiology Letters, 252: 267-272 . Kilshaw, P., Heppell, L. and Ford, E., 1982. Effects of Heat Treatment of Cow’s Milk and whey on the Nutritional Quality and Antigenic Properties. Archives of Disease in Childhood, 57: 842-847.
  • Korhonen, H., Marnila, P. and Gill, H.S., 2000. Milk Immunoglobulins and Complement Factors. British Journal of Nutrition, 84: S75-S80.
  • Lacroix, M., Léonil, J., Bos, C., Henry, G., Airinei, G. and Fauquant, J., 2006. Heatmarkers and Quality Indexes of Industrially Heat-Treated [15N] Milk Proteinmeasured in Rats. Journal of Agricultural and Food Chemistry, 54: 1508-1517.
  • LeJeune, J.T. and Rajala-Schultz P.J., 2009. Food Safety: Unpasteurized Milk: a Continued Public Health Threat. Clinical Infectious Diseases, 48: 93-100.
  • Li, T., Tao, J. and Hong, F., 2005. Study on the İnhibition Effect of Nisin. The Journal of American Science, 1: 33-37.
  • Loss, G., Apprich, S., Waser, M., Kneifel, W., Genuneit, J. and Büchele, G., 2011. The Protective Effect of Farm Milk Consumption on Childhood Asthma and a topy: the GABRIELA study. Journal of Allergy and Clinical Immunology, 128: 766-773.
  • Lund, B.M. and O’Brien, S.J., 2011. The Occurrence and p Prevention of Foodborne disease in Vulnerable People. Foodborne Pathogens and Disease, 8: 961-973.
  • Marinez, B., Bravo, D. and Rodriguez, A., 2005. Consequences of the Development of Nisin-Resistant Listeria monocytogenes in Fermented Dairy Products. Journal of Food Protection, 68: 2383-2388.
  • McSweeney, P.L.H. and Fox, P.F. 2009. Advanced Dairy Chemistry (3rd Ed.) New York: Springer
  • Michalski, M.C. and Januel, C., 2006. Does Homogenization Affect the Human Health Properties of Cow’s Milk? Trends in Food Science & Technology, 17: 423-437.
  • Michalski, M.C., 2007. On the Supposed İnfluence of Milk Homogenization on the Risk of CVD, Diabetes and Allergy. British Journal of Nutrition, 97: 598-610.
  • Miller, G.D., Jarvis, J.K. and McBean L.D., 2000. Lactose Intolerance. In: Handbook of Dairy Foods and Nutrition. 2nd ed. Ch. 8:311-354. Boca Raton, Florida: CRC Press, Inc.
  • Oliver, S. P., Jayarao, B.M. and Almeida, R.A., 2005. Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications. Foodborne Pathogens and Disease, 2: 115-129.
  • Özkalp, B., Özden, B., Tuncer, Y., Sanlibaba, P. and Akçelik, M., 2007. Technological Characterization of wild-type Lactococcus Lactis Strains İsolated from Raw Milk and Traditional Fermented Milk Products in Turkey. Lait, 87: 521-543.
  • Panesar, P. S., Kumari, S. and Panesar, R., 2010. Potential Applications of İmmobilized Bgalactosidase in Food Processing İndustries. Enzyme Research16, art. ID 473137.
  • Parvez, S., Malik, K.A., Ah Kang, S. and Kim, H.Y., 2006. Probiotics and their Fermented Food Products are Beneficial for Health. Journal of Applied Microbiology, 100: 1171–1185.
  • Perkin, M.R. and Strachan, D.P., 2006. Which aspects A of the Farming Life style Explain the Inverse Association with Childhood Allergy? Journal of Allergy and Clinical Immunology, 117: 1374-1381.
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There are 62 citations in total.

Details

Primary Language Turkish
Journal Section Journal of Food and Feed Science-Technology
Authors

Oktay Yerlikaya 0000-0002-1532-4687

Özer Kınık 0000-0002-5811-9851

Publication Date July 30, 2019
Published in Issue Year 2019 Issue: 22

Cite

APA Yerlikaya, O., & Kınık, Ö. (2019). Gıda Güvenliği ve İnsan Sağlığı Açısından Çiğ ve Isıl İşlem Görmüş İçme Sütü Tüketimi. Gıda Ve Yem Bilimi Teknolojisi Dergisi(22), 1-11.
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