Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder

Bu calismada dondurularak ve puskurterek kurutulan sut tozlarinin bazi mikrobiyolojik ve fizikokimyasal ozellikleri depolama suresi boyunca arastirilmistir. Ilk olarak sutler iki gruba ayrilmistir. Ilk grup sut dondurarak kurutucu ile;ikinci grup ise puskurtmeli kurutucu ile kurutulmustur. Oda sicakliginda, depolamanin 2., 4.ve 6.gunlerinde toplam aerofilik mezofilik bakteri, maya-kuf, toplam koliform ve fekal koliform, nem, hunter renk analizi, su aktivitesi, pH analizleri yapilmistir. Su absorplama indeksi, suda cozunme indeksi, protein ve mikroskopik analizler depolamanin sirasiyla 2., 6.ve 6.gunlerinde gerceklestirilmistir. Dondurarak kurutma ile uretilen orneklerin nem, su aktivitesi, mikrobiyolojik analiz, L degeri ve su absorplama indeksi sonuclari butun depolama gunleri icin puskurterek kurutma ile uretilen orneklerin degerlerinden daha dusuk olarak bulunmustur. Dondurarak kurutulan orneklerin mikrobiyolojik kalitesinin daha iyi oldugu saptanmistir. Elde edilen sonuclar dusunuldugunde dondurarak kurutma ile uretilen sut tozlarinin oda sicakliginda daha uzun raf omrune sahip olabilecegi dusunulmustur.

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