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Journals / Akademik Gıda / 2026 / Cilt: 16 Sayı: 3

Gelation Problem in UHT Milk: Effect of Enzymes

UHT İçme Sütlerinde Jelleşme Sorunu: Enzimlerin Etkisi

Firuze Ergin0000-0002-9751-1020
Ahmet Küçükçetin0000-0002-0132-1581
Pages
313–322
Publication Date
2018-10-29
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, it is aimed to give information about the mechanism of gelation and enzymes affecting its formation in UHT milk.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The most prevalent heat treatment method used in the industry to extend shelf life of milk is UHT (Ultra High Temperature) process.
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Key Findings & Data:However, the gel formation occurred depending on enzymatic and physical effects during storage shortens the shelf life of UHT milk.
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Conclusion & Impact:In this review, it is aimed to give information about the mechanism of gelation and enzymes affecting its formation in UHT milk.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:UHT içme sütü · Jelleşme · Proteinaz

Abstract

The most prevalent heat treatment method used in the industry to extend shelf life of milk is UHT (Ultra High Temperature) process. However, the gel formation occurred depending on enzymatic and physical effects during storage shortens the shelf life of UHT milk. Heat-stable proteinases produced by psychotropic bacteria, and the native plasmin and plasmin system enzymes in raw milk cause gel formation in UHT milk. These enzymes differently affect casein, which is the most important milk protein, and produce different metabolites in UHT milk. In this review, it is aimed to give information about the mechanism of gelation and enzymes affecting its formation in UHT milk.

Özet

Sütün raf ömrünü uzatmak için endüstride kullanımı en yaygın ısıl işlem yöntemi UHT (Ultra High Temperature - Çok Yüksek Sıcaklık Uygulaması) işlemidir. Ancak, depolama sırasında enzimatik ve fiziksel etkilere bağlı olarak meydana gelen jel oluşumu UHT içme sütlerinin raf ömrünü kısaltmaktadır. Çiğ sütte bulunan psikrotrofik bakteriler tarafından üretilen yüksek sıcaklığa dirençli proteinazlar ile sütün yapısında doğal olarak bulunan plazmin ve plazmin sistemi enzimleri UHT içme sütlerinde jel oluşumuna neden olmaktadır. Söz konusu enzimler, sütün en önemli proteini olan kazeine farklı şekilde etki etmekte ve UHT içme sütlerinde farklı metabolitler üretmektedir. Bu derlemede, UHT içme sütlerinde meydana gelen jelleşmenin oluşum mekanizması ve oluşumunu etkileyen enzimler hakkında bilgi verilmesi amaçlanmaktadır.

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Cite This Article

Ergin, F., Küçükçetin, A. (2018). Gelation Problem in UHT Milk: Effect of Enzymes. Akademik Gıda, Cilt: 16 Sayı: 3, 313–322. https://doi.org/10.24323/akademik-gida.475365

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