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Fermente süt kreması ve özellikleri

Year 2022, Volume: 8 Issue: 1, 78 - 91, 01.01.2022

Tülay Özcan , Miray Özcan

https://doi.org/10.3153/FH22008

Abstract

Süt yağı, süt ve süt ürünlerinde lezzet, aroma, tekstür özellikleri ve 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. 

Keywords

Süt yağı Fermente krema Probiyotik

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Fermented milk cream and its properties

Year 2022, Volume: 8 Issue: 1, 78 - 91, 01.01.2022

Tülay Özcan , Miray Özcan

https://doi.org/10.3153/FH22008

Abstract

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

Keywords

Milk fat Fermented cream Probiotics

References

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  • Anonim (2000). USDA specifications for sour cream and acidified sour cream (p.5).
  • Anonim (2011). Fermented milk products. Retrieved from http://www.milkingredients.ca/index-eng.php?id=180 (accessed 16.02.2021).
  • Anonim (2020). U.S. Food and Drug Administration- CFR - code of federal regulations title 21. Retrivied from https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.160 (accessed 16.02.2021).
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  • Anonim (2021c). İşlenmiş sıvı süt. Alınan: https://sanayi.tobb.org.tr/kitap_son2.php?kodu=105112 (Erişim Tarihi: 23.03.2021).
  • Anonim (2002). Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food, London, Ontario, Canada, p.11.
  • Anonim (2019). Sour cream market - growth, trends, and forecasts (2020-2025). Retrivied from https://www.mordorintelligence.com/industry-reports/sour-cream-market (accessed 16.02.2021).
  • Anonim (2009). Türk gıda kodeksi fermente süt ürünleri tebliği. https://www.resmigazete.gov.tr/eskiler/2009/02/20090216-8.htm (Erişim Tarihi: 24.01.2021).
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  • Castro-Gomez, P., Rodriguez-Alcala, M., Monteiro, K.M., Ruiz, A.L., Carvalho, J.E., Fontecha, J. (2016). Antiproliferative activity of buttermilk lipid fractions isolated using food grade and non-food grade solvents on human cancer cell lines. Food Chemistry, 1(212), 695-702. https://doi.org/10.1016/j.foodchem.2016.06.030
  • Ceylan, O., Ozcan, T. (2020). Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter. LWT- Food Science and Technology, 132, 1-9. https://doi.org/10.1016/j.lwt.2020.109806
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Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Articles
Authors

Tülay Özcan 0000-0002-0223-3807

Miray Özcan 0000-0001-9811-6404

Early Pub Date November 12, 2021
Publication Date January 1, 2022
Submission Date March 30, 2021
Published in Issue Year 2022Volume: 8 Issue: 1

Cite

APA Özcan, T., & Özcan, M. (2022). Fermente süt kreması ve özellikleri. Food and Health, 8(1), 78-91. https://doi.org/10.3153/FH22008
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