Araştırma Makalesi
Belirli oranlarda eşek sütü katılmış inek sütlerinden üretilen yoğurtların bazı kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma
Öz
Amaç: Yapılan bu çalışmada belirli oranlarda eşek sütü ilave edilmiş inek sütünden üretilen yoğurtların kimyasal ve mikrobiyolojik özellikleri değerlendirilmiştir.
Materyal ve Yöntem: 4 grup olarak yürütülen çalışmada; K (%100 inek sütü), A (%10 eşek sütü+%90 inek sütü), B (%20 eşek sütü+%80 inek sütü), C (%30 eşek sütü+%70inek sütü ) grubu örnekleim 1., 7., 14. ve 21. günlerde kimyasal, mikrobiyolojik analizler yapılmıştır.
Araştırma Bulguları: Eşek sütünden gelen yüksek laktoz miktarının yoğurtların asitliğinin gelişmesinde önemli rol oynadığı görülmüştür. Eşek sütü ilave edilmiş örneklerdeki kalsiyum ve fosfor değerleri, eşek sütü ilave edilmemiş örneklerdekilerden düşük bulunmuştur.
Eşek sütü inek sütüne oranla daha yüksek düzeyde laktoferrin ve lizozim içermektedir. Bu durumda lizozim ve laktoferrinin yoğurt bakterilerinin gelişimini olumsuz yönde etkilediği ve yükselen asitlik değerinin de bu duruma katkı sağladığı düşünülmektedir.
Sonuç: Çalışmada elde edilen kimyasal, mikrobiyolojik analiz sonuçları; fermente gıda üretiminde eşek sütünün de üretim alanında bir paya sahip olabileceğini göstermiştir. Eşek sütü için gerek fermente gerekse diğer gıda alanında üretimi ve tüketimi devamlılığa sahip olursa yüksek bir katma değere sahip olabileceği düşünülmektedir.
Destekleyen Kurum
Ege Üniversitsi
Kaynakça
- AOAC, 1990. Official Methods of Analysis. Association of Official Analytical Chemists. 14th Edition, AOAC, Arlington. VA, USA, 771 pp.
- Anonymous, 2000. TGK, Çiğ Süt ve Isıl İşlem Görmüş İçme Sütleri Tebliği, Tebliğ No: 2000/6, 14 Şubat 2000, Sayı: 23964. Resmi Gazete, Sayfa: 27.
- Baldi, A., I. Politis, P. Chiara, F. Eleonaro, C. Roubini & V. Dell-Orto, 2005. Biological effects of milk proteins and their peptides with emphasis on those related to the gastrointestinal ecosystem. Journal of Dairy Research, 72 (S1): 66-72.
- Benkerroum, N., 2008. Antimicrobial activity of lysozyme with special relevance to milk. African Journal Biotechnology, 7: 4856-4867.
- Bernard, H., C. Creminon, M. Yvon & J.M. Wal, 1998. Specificity of the human IgE response to the different purified caseins in allergy to cow’s milk proteins. International Archives of Allergy and Immunology, 115 (3): 235- 244.
- Businco, L., P.G. Gianpietro, P. Lucenti, F. Lucaroni. C. Pini & G. Di Felice, 2000. Allergenicity of mare’s milk in children with cow’s milk allergy. Journal of Allergy and Clinical Immunology, 105: 1031-1034.
- Busse, P.J., K.M. Jarvinen, L. Vila, K. Beyer & H.A. Sampson, 2002. Identification of sequential Ige-binding epitopoes on bovine alpha (S2) casein in cow’s milk allergic patients. International Archives of Allergy and İmmunology, 129 (1): 93-96.
- Chiavari, C., F. Coloretti, M. Nanni, E. Sorrentino & L. Grazia, 2005. Use of donkey’s milk for a fermented beverage with lactoctabacilli. Lait, 85: 481-490.
- Cocco, R.R., K.M. Jarvinen, H.A. Sampson & K. Beyer, 2003. Mutational analysis of major, sequential Ige-binding epitopes in alpha s1-casein, a major cow’s milk allergen. Journal Allergy Clinical Immunology, 112 (2): 433- 437.
- Coppola, R., E. Salimei, M. Succi, E. Sorrentino, M. Nanni, P. Ranieri, R. Belli Blanes & L. Grazia. 2002. Behaviour of Lactobacillus rhamnosus strains in ass’ milk. Annals of Microbiology, 52: 55-60.
- Docena, G.H., R. Fernandez, F.G. Chirdo & C.A. Fossati, 1996. İIdentification of casein as the major allergenic and antigenic protein of cow’s milk. Allergy, 51 (6): 412-416.
- El- Agamy, E.I., R. Ruppanner, A. Ismail, C. P. Champagne & R. Assaf, 1992. Antimicrobial and antiviral activity of camel milk protective proteins. Journal of Dairy Research, 59: 169-175.
- El-Agamy, E.I., 2007. The Challenge of cow milk protein allergy. Small Ruminant Research, 68(1–2): 64-7268.
- Ellison, R.T. & T.J. Giehl, 1991. Killing of gram-negative bacteria by lactoferrin and lysozyme. Journal of Clinical Investigation, 88: 1080-1091.
- Fantuz, F., S. Ferraro, L. Todini, R. Piloni, P. Mariani & E. Salimei, 2012. Donkey milk concentration of calcium, phosphorus, potassium, sodium and magnesium. International Dairy Journal, 24: 143-145.
- Farnaud, S. & R.W. Evans, 2003. Lactoferrin-A Multifunctional protein with antimicrobial properties. Molecular Immunology, 40: 395-404.
- Gaya, P., M. Medina & M. Nunez, 1991. Effect of the lactoperoxidase system on Listeria monocytogenes behaviour in raw milk at refrigeration temperatures. Applied and Environmental Microbiology, 57: 3355-3360.
- Gjesing, B., O. Osterballe, B. Schwartz, U. Wahn & H. Loewenstein, 1986. Allergen-specific IgE antibodies against antigenic components in cow milk and milk substitutes. Allergy, 41 (1): 51-56.
- Goldman, A.S., D.W. Anderson, W.A. Sellers, S. Saperstein, W.T. Kniker & S.T. Halpern, 1963. Milk allergy. I. Oral challenge with milk and isolated milk proteins in allergic children. Pediatrics, 32: 425-443.
- Jirillo, F., E. Jirillo & T. Magrone, 2010. Donkeys’ and goat’s milk consumption and benefit to human health with special references to the inflammatory status. Current Pharmaceutical Design, 16: 859-863.
- Malacame, A., F. Martuzzi, A. Summuer & P. Mariani, 2002. Protein and fat composition of mare's milk: Some nutritional remarks with reference to human and cow's milk, International Dairy Journal, 12 (11): 869-877.
- Motyl, T., T. Ploszaj, A. Wojtasik, W. Kukulska, & M. Podgurniak, 1995. Polyamines in cow's and sow's milk. Comp Biochemical Physiology, 111B: 427-433.
- Oysun, G., 1991. Süt Ürünlerinde Analiz Yöntemleri, Ege Üniversitesi Ziraat Fakültesi Yayınları, No; 504, İzmir, 230 s.
- Salimei, E., F. Fantuz, R. Coppola, B. Chiofalo, P. Polidori & G. Varisco, 2004. Composition and characteristics of ass’s milk. Animal Research, 53: 67-78.
- Šarić, L., B.M. Šarić, A.I. Mandić, A.M. Torbica, J.M. Tomić, D.D. Cvetković & D.G. Okanović, 2012. Antibacterial properties of domestic Balkan donkeys’ milk. International Dairy Journal, 25: 142-146.
- Šarić, L.C., B.M. Šarić, S.T. Kravić, D.V. Plavšić, I.L. Milovanović, J.M. Gubić & N.M. Nedeljković, 2014. Antibacterial activity of domestic Balkan donkey milk toward Listeria monocytogenes and Staphylococcus aureus. Food Feed Research, 4: 47-54.
- Simos, Y., A. Metsios, I. Verginadis, A.G. D’alessandro, P. Louidice, E. Jirillo, P. Charalampidis, V. Kouimanis, A. Boulaka, G. Martemucci & S. Karkabounas, 2011. Antioxidant and anti-platelet properties of milk from goat, donkey, and cow: An in-vitro, ex vivo and in vivo study. International Dairy Journal, 21: 901-906.
- Tafaro, A., T. Magrone, F. Jirillo, G. Martemucci, A.G. D’Alessandro, L. Amati & E. Jirillo, 2007. Immunological properties of donkey's milk: its potential use in the prevention of atherosclerosis. Current Pharmaceutical Design, 13: 3711-3717.
- Tharmaraj N. & N.P. Shah, 2003. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria, Journal of Dairy Science, 86 (7): 2288-96.
- Vincenzetti, S., P. Polidori, P. Mariani, N. Cammertoni, F. Fantuz & A. Vita, 2008. Donkey’s milk protein fractions characterization. Food Chemistry, 106: 640- 649.
- Yamauchi, R., E. Wada, D. Yamada, M. Yoshikawa & K. Wada, 2006. Effect of Β-Lactotension acute stress and fear memory. Peptides, 27: 3176-3182.
- Zhang, X., L. Zhao, L. Jiang, M. Dong & F. Ren, 2008. The Antimicrobial activity of donkey milk and its microflora changes during storage. Food Control, 19: 1191-119.
A research on determination of some chemical and microbiological properties of yoghurts made from cow milk with certain ratios of donkey milk
Öz
Objective: In this study, chemical and microbiological analyzes of yoghurt producted from cow milk with donkey milk added in certain ratios were performed.
Material and Methods: This study conducted in 4 groups; K (100% cow milk), A (10% donkey milk), B (20% donkey milk), C (30% donkey milk) sample groups were formed and evaluated.They were stored in the cold storage for 21 days and chemical and microbiological analyzes were made on the 1st, 7th,14th and 21st days of storage.
Results: It was seen that the high amount of lactose from donkey milk played an important role in the development of the acidity of yoghurts. It was found that the calcium and phosphorus values in the samples were lower than those in the samples without donkey milk.
The donkey’s milk has more higher lactoferrin and lysoyime than cow’s milk.İt was seen that higher lysosyme and loctoferrin and increase of acidity content prevent devolopment of yoghurt bacteria
Conclusion: Chemical and microbiological analysis results expressed as a result of the study; showed that donkey milk may also have a place in the production of fermented food. It is thought that it can have a high added value if its production and consumption are continuous in both fermented and other food fields.
Anahtar Kelimeler
Kaynakça
- AOAC, 1990. Official Methods of Analysis. Association of Official Analytical Chemists. 14th Edition, AOAC, Arlington. VA, USA, 771 pp.
- Anonymous, 2000. TGK, Çiğ Süt ve Isıl İşlem Görmüş İçme Sütleri Tebliği, Tebliğ No: 2000/6, 14 Şubat 2000, Sayı: 23964. Resmi Gazete, Sayfa: 27.
- Baldi, A., I. Politis, P. Chiara, F. Eleonaro, C. Roubini & V. Dell-Orto, 2005. Biological effects of milk proteins and their peptides with emphasis on those related to the gastrointestinal ecosystem. Journal of Dairy Research, 72 (S1): 66-72.
- Benkerroum, N., 2008. Antimicrobial activity of lysozyme with special relevance to milk. African Journal Biotechnology, 7: 4856-4867.
- Bernard, H., C. Creminon, M. Yvon & J.M. Wal, 1998. Specificity of the human IgE response to the different purified caseins in allergy to cow’s milk proteins. International Archives of Allergy and Immunology, 115 (3): 235- 244.
- Businco, L., P.G. Gianpietro, P. Lucenti, F. Lucaroni. C. Pini & G. Di Felice, 2000. Allergenicity of mare’s milk in children with cow’s milk allergy. Journal of Allergy and Clinical Immunology, 105: 1031-1034.
- Busse, P.J., K.M. Jarvinen, L. Vila, K. Beyer & H.A. Sampson, 2002. Identification of sequential Ige-binding epitopoes on bovine alpha (S2) casein in cow’s milk allergic patients. International Archives of Allergy and İmmunology, 129 (1): 93-96.
- Chiavari, C., F. Coloretti, M. Nanni, E. Sorrentino & L. Grazia, 2005. Use of donkey’s milk for a fermented beverage with lactoctabacilli. Lait, 85: 481-490.
- Cocco, R.R., K.M. Jarvinen, H.A. Sampson & K. Beyer, 2003. Mutational analysis of major, sequential Ige-binding epitopes in alpha s1-casein, a major cow’s milk allergen. Journal Allergy Clinical Immunology, 112 (2): 433- 437.
- Coppola, R., E. Salimei, M. Succi, E. Sorrentino, M. Nanni, P. Ranieri, R. Belli Blanes & L. Grazia. 2002. Behaviour of Lactobacillus rhamnosus strains in ass’ milk. Annals of Microbiology, 52: 55-60.
- Docena, G.H., R. Fernandez, F.G. Chirdo & C.A. Fossati, 1996. İIdentification of casein as the major allergenic and antigenic protein of cow’s milk. Allergy, 51 (6): 412-416.
- El- Agamy, E.I., R. Ruppanner, A. Ismail, C. P. Champagne & R. Assaf, 1992. Antimicrobial and antiviral activity of camel milk protective proteins. Journal of Dairy Research, 59: 169-175.
- El-Agamy, E.I., 2007. The Challenge of cow milk protein allergy. Small Ruminant Research, 68(1–2): 64-7268.
- Ellison, R.T. & T.J. Giehl, 1991. Killing of gram-negative bacteria by lactoferrin and lysozyme. Journal of Clinical Investigation, 88: 1080-1091.
- Fantuz, F., S. Ferraro, L. Todini, R. Piloni, P. Mariani & E. Salimei, 2012. Donkey milk concentration of calcium, phosphorus, potassium, sodium and magnesium. International Dairy Journal, 24: 143-145.
- Farnaud, S. & R.W. Evans, 2003. Lactoferrin-A Multifunctional protein with antimicrobial properties. Molecular Immunology, 40: 395-404.
- Gaya, P., M. Medina & M. Nunez, 1991. Effect of the lactoperoxidase system on Listeria monocytogenes behaviour in raw milk at refrigeration temperatures. Applied and Environmental Microbiology, 57: 3355-3360.
- Gjesing, B., O. Osterballe, B. Schwartz, U. Wahn & H. Loewenstein, 1986. Allergen-specific IgE antibodies against antigenic components in cow milk and milk substitutes. Allergy, 41 (1): 51-56.
- Goldman, A.S., D.W. Anderson, W.A. Sellers, S. Saperstein, W.T. Kniker & S.T. Halpern, 1963. Milk allergy. I. Oral challenge with milk and isolated milk proteins in allergic children. Pediatrics, 32: 425-443.
- Jirillo, F., E. Jirillo & T. Magrone, 2010. Donkeys’ and goat’s milk consumption and benefit to human health with special references to the inflammatory status. Current Pharmaceutical Design, 16: 859-863.
- Malacame, A., F. Martuzzi, A. Summuer & P. Mariani, 2002. Protein and fat composition of mare's milk: Some nutritional remarks with reference to human and cow's milk, International Dairy Journal, 12 (11): 869-877.
- Motyl, T., T. Ploszaj, A. Wojtasik, W. Kukulska, & M. Podgurniak, 1995. Polyamines in cow's and sow's milk. Comp Biochemical Physiology, 111B: 427-433.
- Oysun, G., 1991. Süt Ürünlerinde Analiz Yöntemleri, Ege Üniversitesi Ziraat Fakültesi Yayınları, No; 504, İzmir, 230 s.
- Salimei, E., F. Fantuz, R. Coppola, B. Chiofalo, P. Polidori & G. Varisco, 2004. Composition and characteristics of ass’s milk. Animal Research, 53: 67-78.
- Šarić, L., B.M. Šarić, A.I. Mandić, A.M. Torbica, J.M. Tomić, D.D. Cvetković & D.G. Okanović, 2012. Antibacterial properties of domestic Balkan donkeys’ milk. International Dairy Journal, 25: 142-146.
- Šarić, L.C., B.M. Šarić, S.T. Kravić, D.V. Plavšić, I.L. Milovanović, J.M. Gubić & N.M. Nedeljković, 2014. Antibacterial activity of domestic Balkan donkey milk toward Listeria monocytogenes and Staphylococcus aureus. Food Feed Research, 4: 47-54.
- Simos, Y., A. Metsios, I. Verginadis, A.G. D’alessandro, P. Louidice, E. Jirillo, P. Charalampidis, V. Kouimanis, A. Boulaka, G. Martemucci & S. Karkabounas, 2011. Antioxidant and anti-platelet properties of milk from goat, donkey, and cow: An in-vitro, ex vivo and in vivo study. International Dairy Journal, 21: 901-906.
- Tafaro, A., T. Magrone, F. Jirillo, G. Martemucci, A.G. D’Alessandro, L. Amati & E. Jirillo, 2007. Immunological properties of donkey's milk: its potential use in the prevention of atherosclerosis. Current Pharmaceutical Design, 13: 3711-3717.
- Tharmaraj N. & N.P. Shah, 2003. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria, Journal of Dairy Science, 86 (7): 2288-96.
- Vincenzetti, S., P. Polidori, P. Mariani, N. Cammertoni, F. Fantuz & A. Vita, 2008. Donkey’s milk protein fractions characterization. Food Chemistry, 106: 640- 649.
- Yamauchi, R., E. Wada, D. Yamada, M. Yoshikawa & K. Wada, 2006. Effect of Β-Lactotension acute stress and fear memory. Peptides, 27: 3176-3182.
- Zhang, X., L. Zhao, L. Jiang, M. Dong & F. Ren, 2008. The Antimicrobial activity of donkey milk and its microflora changes during storage. Food Control, 19: 1191-119.
Toplam 32 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Ziraat Mühendisliği |
| Bölüm | Makaleler |
| Yazarlar | |
| Erken Görünüm Tarihi | 29 Aralık 2022 |
| Yayımlanma Tarihi | 31 Aralık 2022 |
| Gönderilme Tarihi | 25 Mayıs 2022 |
| Kabul Tarihi | 28 Temmuz 2022 |
| Yayımlandığı Sayı | Yıl 2022 Cilt: 59 Sayı: 4 |
