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Journals / Celal Bayar Üniversitesi Fen Bilimleri Dergisi / 2011 / Cilt: 7 - Sayı: 1

Süt ve Süt Ürünlerinin Fonksiyonel Özellikleri

SÜT VE SÜT ÜRÜNLERİNİN FONKSİYONEL ÖZELLİKLERİ - FUNCTIONAL PROPERTIES OF MILK AND DAIRY PRODUCTS

A. Kemal SEÇKİN
Emrah BALADURA
Pages
27–38
Publication Date
2011-03-01
DOI
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Abstract

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Özet

SÜT VE SÜT ÜRÜNLERİNİN FONKSİYONEL ÖZELLİKLERİFonksiyonel süt ürünleri besleyici etkilerinin yanında sağlık üzerine olumlu etkiler oluşturmayı hedefleyen süt ürünleridir. Tüketiciler tarafından fonksiyonel süt ürünlerine olan ilgi her geçen gün hızla artmaktadır. Sağlığa etkileri açısından fonksiyonel süt ürünlerinin kanser, koroner kalp hastalığı, osteoporoz ve gıda alerjisi olmak üzere birçok rahatsızlık üzerine etkisi bulunmaktadır. Fonksiyonel süt ürünlerinde kazeinfosfopeptit, oligosakkarit, laktik asit bakterileri, konjuge linoleik asit ve diyet lifleri olmak üzere farklı türden bileşenleri kullanılmaktadır. Süt teknolojisine kazandırılacak yeni uygulamalarla fonksiyonel süt ürünlerinin çeşitliliği arttırılacak ve toplum beslenmesine özellikle çocukların gelişimine önemli derecede katma değer sağlayacaktır.FUNCTIONAL PROPERTIES OF MILK AND DAIRY PRODUCTSFunctional dairy products are to aim at creating a positive impact on the health side effects of nutritious dairy products. The interest in functional dairy products by consumers is daily rapidly increasing. Functional dairy products has effect on many diseases including. cancer, coronary heart disease, osteoporosis and food allergy. Caseinophosphopeptide, oligosaccharide, lactic acid bacteria, conjugated linoleic acid and dietary fiber components are used in different types at functional dairy products. The gains of the new applications to dairy technology will be increased diversity of functional dairy products and will provide significant added value to community’s nutrition especially for children.

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Cite This Article

SEÇKİN, A. K., BALADURA, E. (2011). Süt ve Süt Ürünlerinin Fonksiyonel Özellikleri. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, Cilt: 7 - Sayı: 1, 27–38. https://ajindex.com/articles/35270

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