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Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları

Yıl 2018, Cilt: 1 Sayı: 2, 66 - 90, 24.12.2018

Öz

 It has a very important role that the sensory
characteristics of the milk flavor are to be preferred by the consumer. The
typical milk flavor is the result of the delicate balance of a large number of
compounds present at very low concentrations. Milk tastes depend on the
relationship between the animal and its enviroment as a result of the
metabolism of the animal in the body. For this reason, variations in the smell
and taste of milk should be expected. In the formation of the flavor of the
milk, there is a significant share of the balance between milk sugar (lactose),
milk fat and mineral substances. The flavors of milk products consist of very
large amounts of alcohol, aldehyde, dicarbonyl, short chain fatty acids,
methyl, ketone, lactose and phenolic compounds and sulfur compounds. The main
causes of taste and odor changes in raw milk quality are changes in milk milk
enzyme activity, microorganisms or somatic cells lipolysis, proteolysis result
of the environment or metabolic activity resulting in the digestive system and
milk passing substances



In this study, we will focus on different
milk smell problems produced in dairy farms and prevention ways  will summarized.  

Kaynakça

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Toplam 57 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Hayvansal Üretim (Diğer)
Bölüm Araştırma Makaleleri (Research Article)
Yazarlar

Serap Göncü

Özgül Anitaş

Yayımlanma Tarihi 24 Aralık 2018
Gönderilme Tarihi 13 Temmuz 2018
Kabul Tarihi 26 Aralık 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 1 Sayı: 2

Kaynak Göster

APA Göncü, S., & Anitaş, Ö. (2018). Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. International Journal of Eastern Mediterranean Agricultural Research, 1(2), 66-90.
AMA Göncü S, Anitaş Ö. Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. IJEMAR. Aralık 2018;1(2):66-90.
Chicago Göncü, Serap, ve Özgül Anitaş. “Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi Ve Önleme Yolları”. International Journal of Eastern Mediterranean Agricultural Research 1, sy. 2 (Aralık 2018): 66-90.
EndNote Göncü S, Anitaş Ö (01 Aralık 2018) Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. International Journal of Eastern Mediterranean Agricultural Research 1 2 66–90.
IEEE S. Göncü ve Ö. Anitaş, “Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları”, IJEMAR, c. 1, sy. 2, ss. 66–90, 2018.
ISNAD Göncü, Serap - Anitaş, Özgül. “Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi Ve Önleme Yolları”. International Journal of Eastern Mediterranean Agricultural Research 1/2 (Aralık 2018), 66-90.
JAMA Göncü S, Anitaş Ö. Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. IJEMAR. 2018;1:66–90.
MLA Göncü, Serap ve Özgül Anitaş. “Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi Ve Önleme Yolları”. International Journal of Eastern Mediterranean Agricultural Research, c. 1, sy. 2, 2018, ss. 66-90.
Vancouver Göncü S, Anitaş Ö. Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları. IJEMAR. 2018;1(2):66-90.

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