{"id":7124,"date":"2023-12-11T18:44:50","date_gmt":"2023-12-11T18:44:50","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/peynir-endustrisinden-uretilen-peynir-alti-suyundan-nasil-faydalanilir\/"},"modified":"2024-01-29T19:34:11","modified_gmt":"2024-01-29T19:34:11","slug":"peynir-alti-suyundan-nasil-faydalanilir","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/peynir-alti-suyundan-nasil-faydalanilir\/","title":{"rendered":"Peynir end\u00fcstrisinden \u00fcretilen peynir alt\u0131 suyundan nas\u0131l faydalan\u0131l\u0131r?"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0635\u0646\u0639-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0646-\u0627\u0644\u062c\u0628\u0646\u0629-2.webp\" alt=\"peynir alt\u0131 suyu\" class=\"wp-image-8523\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0635\u0646\u0639-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0646-\u0627\u0644\u062c\u0628\u0646\u0629-2.webp 800w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0635\u0646\u0639-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0646-\u0627\u0644\u062c\u0628\u0646\u0629-2-300x200.webp 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0635\u0646\u0639-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0646-\u0627\u0644\u062c\u0628\u0646\u0629-2-768x512.webp 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0635\u0646\u0639-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0646-\u0627\u0644\u062c\u0628\u0646\u0629-2-150x100.webp 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0635\u0646\u0639-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0646-\u0627\u0644\u062c\u0628\u0646\u0629-2-450x300.webp 450w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p>2008&#8217;de toplam s\u0131v\u0131 peynir alt\u0131 suyu \u00fcretimi 187 milyon mt idi ve bunun 3,2 milyon mt&#8217;u (%1,7) \u00e7e\u015fitli end\u00fcstriler taraf\u0131ndan peynir alt\u0131 suyu tozu, peynir alt\u0131 suyu protein konsantreleri, peynir alt\u0131 suyu izolatlar\u0131 vb. gibi katma de\u011ferli \u00fcr\u00fcnler \u00fcretmek i\u00e7in kullan\u0131ld\u0131.&nbsp;2009&#8217;da enerji i\u00e7ece\u011fi sat\u0131\u015flar\u0131nda %6,3&#8217;l\u00fck bir art\u0131\u015fla 1,03 milyon $ de\u011ferinde ve son alt\u0131 y\u0131lda di\u011fer t\u00fcm i\u00e7ecek kategorilerinden daha fazla b\u00fcy\u00fcyen, peynir alt\u0131 suyu proteini i\u00e7eren yakla\u015f\u0131k 4.100 yiyecek ve i\u00e7ecek \u00fcr\u00fcn\u00fc ABD pazar\u0131na sunuldu [1] Peynir alt\u0131 suyu proteinleri t\u00fcketicilere y\u00fcksek proteinli \u00fcr\u00fcnler sunmak i\u00e7in ke\u015ffedilebilecek benzersiz beslenme ve fonksiyonel \u00f6zelliklere sahiptir.<\/p>\n\n\n\n<p>Peynir end\u00fcstrisinden \u00fcretilen peynir alt\u0131 suyundan nas\u0131l faydalan\u0131l\u0131r?<\/p>\n\n\n\n<p>S\u00fct proteinleri genellikle n\u00f6tr bir pH&#8217;a sahiptir ve bu nedenle farkl\u0131 besinsel ve fonksiyonel profillere sahip i\u00e7eceklerin \u00fcretiminde kullan\u0131labilir.<\/p>\n\n\n\n<p>Peynir alt\u0131 suyunda bulunan proteinlerden biri, kazeinin n\u00f6tr bir pH&#8217;ta s\u0131cakl\u0131kta \u00e7ok kararl\u0131 olmas\u0131na ra\u011fmen, i\u00e7meye haz\u0131r s\u00fctte bulunan kazein proteinidir.&nbsp;Peynir alt\u0131 suyu proteinleri n\u00f6tr bir pH&#8217;ta \u0131s\u0131ya dayan\u0131kl\u0131 de\u011fildir, bu nedenle kazein veya s\u00fct proteinleri tipik i\u00e7erikler efsanesinde \u00e7ok daha y\u00fcksek g\u00f6r\u00fcn\u00fcr.&nbsp;Bir bile\u015fen olarak peynir alt\u0131 suyu proteini genellikle a\u015fa\u011f\u0131daki gibi \u00fcr\u00fcnlerin imalat\u0131nda kullan\u0131l\u0131r;&nbsp;Sporcu i\u00e7ecekleri, me\u015frubatlar, meyve sular\u0131, yemek ikameleri vb.&nbsp;Peynir alt\u0131 suyu proteinleri, \u00e7e\u015fitli meyve ve sebzeler kullan\u0131larak i\u00e7ecek haz\u0131rlamak i\u00e7in kullan\u0131labilen taze, n\u00f6tr bir tada sahiptir.<\/p>\n\n\n\n<p>Peynir alt\u0131 suyu proteinleri az miktarda bulunur, ancak besin de\u011feri a\u00e7\u0131s\u0131ndan yumurta proteininin yan\u0131nda olduklar\u0131 i\u00e7in di\u011fer t\u00fcm mevcut protein kaynaklar\u0131na k\u0131yasla y\u00fcksek protein etkinli\u011fine sahiptirler ve \u00e7ok y\u00fcksek miktarda net protein i\u00e7erirler.<\/p>\n\n\n\n<p>Peynir alt\u0131 suyu proteinleri, \u03b1-laktalbumin, \u03b2-laktoglobulin, s\u0131\u011f\u0131r serum alb\u00fcmini, casinomikropeptitler, imm\u00fcnoglob\u00fclinler, laktoferrin kaynaklar\u0131 i\u00e7erir ve peynir alt\u0131 suyu proteinlerinin ba\u011f\u0131\u015f\u0131kl\u0131k sistemini iyile\u015ftirmek gibi sa\u011fl\u0131k yararlar\u0131n\u0131 geli\u015ftirme olas\u0131l\u0131\u011f\u0131 vard\u0131r ve ayr\u0131ca kanser \u00f6nleyici olabilir. antiviral ve antimikrobiyallere.<\/p>\n\n\n\n<p>Son y\u0131llarda probiyotik bakteriler a\u00e7\u0131s\u0131ndan zengin meyve sular\u0131n\u0131n \u00fcretiminde de bu bakterilerin insan v\u00fccuduna faydal\u0131 oldu\u011funu kullanmaya ba\u015flad\u0131m.Bu nedenle probiyotiklerin faydalar\u0131ndan biri de v\u00fccuttaki faydal\u0131 bakterilerin g\u00fc\u00e7lenmesine ve \u00f6neminin artmas\u0131na katk\u0131 sa\u011flamas\u0131d\u0131r. Ba\u011f\u0131rsaklar\u0131n normal hareketinin sa\u011flanmas\u0131, sindirim s\u00fcre\u00e7lerinin tamamlanmas\u0131, besin maddelerinin emilmesi ve enfeksiyona yakalanmaya kar\u015f\u0131 v\u00fccudun direncinin artt\u0131r\u0131lmas\u0131 gibi i\u015flevlere sahiptir ve bu bakterinin kayna\u011f\u0131 s\u00fct \u00fcr\u00fcnleri, \u00f6zellikle peynir alt\u0131 suyu ve bu t\u00fcr takviye ve takviyeleri kullanmakt\u0131r. meyve suyuna eklenmesi v\u00fccut, \u00f6zellikle \u00e7ocuklar i\u00e7in faydal\u0131 bakterilerle g\u00fc\u00e7lendirilmi\u015f do\u011fal bir meyve suyu \u00fcretecektir.<\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Table of Contents<\/h2><nav><ul><li><a href=\"#peynir-alti-suyu-nedir\">peynir alt\u0131 suyu nedir?<\/a><ul><li><a href=\"#peynir-alti-suyu-nereden-geliyor\">Peynir alt\u0131 suyu nereden geliyor?<\/a><\/li><\/ul><\/li><li><a href=\"#peynir-alti-suyu-nasil-kullanilir\">Peynir alt\u0131 suyu nas\u0131l kullan\u0131l\u0131r?<\/a><ul><\/ul><\/li><li><a href=\"#peynir-alti-suyu-proteini-nedir\">Peynir alt\u0131 suyu proteini nedir?<\/a><\/li><li><a href=\"#en-onemli-peynir-alti-suyu-proteinleri\">En \u00f6nemli peynir alt\u0131 suyu proteinleri:<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"peynir-alti-suyu-nedir\">peynir alt\u0131 suyu nedir?<\/h2>\n\n\n\n<p>Peynir alt\u0131 suyu, lor veya peynir \u00fcretiminden sonra kalan bulan\u0131k sar\u0131ms\u0131 s\u0131v\u0131d\u0131r.&nbsp;Protein, vitamin, mineral ve enzimlerle doludur.<\/p>\n\n\n\n<p><strong>Evdeki mand\u0131ra maceralar\u0131n\u0131zda kar\u015f\u0131la\u015faca\u011f\u0131n\u0131z&nbsp;<\/strong><strong>iki t\u00fcr<\/strong>&nbsp;peynir alt\u0131 suyu&nbsp;vard\u0131r :<\/p>\n\n\n\n<p><strong>1. Asitli<\/strong>&nbsp;peynir alt\u0131 suyu \u2013 p\u0131ht\u0131la\u015fma s\u00fcrecine yard\u0131mc\u0131 olmas\u0131 i\u00e7in bir asidin (sirke veya limon suyu gibi) eklendi\u011fi peynirden elde edilen peynir alt\u0131 suyu.&nbsp;(Baz\u0131 mozzarella t\u00fcrleri, limon peyniri veya \u00e7ift\u00e7i peyniri).<\/p>\n\n\n\n<p><strong>2. Tatl\u0131<\/strong>&nbsp;peynir alt\u0131 suyu &#8211; ek asit yerine peynir mayas\u0131 ile k\u00fclt\u00fcrlenmi\u015f veya kesilmi\u015f peynirden elde edilen peynir alt\u0131 suyu.&nbsp;(yumu\u015fak peynir ve geleneksel mozzarella gibi).<\/p>\n\n\n\n<p>Teknik olmak istiyorsan\u0131z, tatl\u0131 peynir alt\u0131 suyunun pH&#8217;\u0131 5,6&#8217;dan b\u00fcy\u00fck veya buna e\u015fittir;&nbsp;Peynir alt\u0131 suyu, 5.1&#8217;e e\u015fit veya daha d\u00fc\u015f\u00fck bir pH&#8217;a sahiptir.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0627\u0633\u062a\u062e\u062f\u0627\u0645-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-1024x683.jpg\" alt=\"peynir alt\u0131 suyu\" class=\"wp-image-8524\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0627\u0633\u062a\u062e\u062f\u0627\u0645-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-1024x683.jpg 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0627\u0633\u062a\u062e\u062f\u0627\u0645-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-300x200.jpg 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0627\u0633\u062a\u062e\u062f\u0627\u0645-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-768x512.jpg 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0627\u0633\u062a\u062e\u062f\u0627\u0645-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-150x100.jpg 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0627\u0633\u062a\u062e\u062f\u0627\u0645-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-450x300.jpg 450w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0627\u0633\u062a\u062e\u062f\u0627\u0645-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-1200x800.jpg 1200w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0627\u0633\u062a\u062e\u062f\u0627\u0645-\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634.jpg 1254w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"peynir-alti-suyu-nereden-geliyor\">Peynir alt\u0131 suyu nereden geliyor?<\/h3>\n\n\n\n<p>Uzun s\u00fcredir peynir yap\u0131yorsan\u0131z, muhtemelen peynir alt\u0131 suyunun temelde peynir yapmak i\u00e7in lorlardan \u00e7\u0131karmaya \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131z su oldu\u011funu zaten biliyorsunuzdur.<\/p>\n\n\n\n<p>\u00d6ncelikle peynir yap\u0131m\u0131nda kullan\u0131lan s\u00fct ve bile\u015fenlerinden bahsedelim.<\/p>\n\n\n\n<p><strong>*Protein (kazein)<\/strong>&nbsp;, peynirin ana g\u00f6vdesi i\u00e7in \u00fczerinde durulmas\u0131 gereken bile\u015fenlerden biridir.<br>Bu, ba\u015flang\u0131\u00e7ta ba\u015flaman\u0131z gereken p\u0131ht\u0131la\u015fmay\u0131 olu\u015fturacakt\u0131r, ancak peynir alt\u0131 suyundan s\u0131zan protein bile\u015fenleri vard\u0131r (peynir alt\u0131 suyu proteinleri = ricotta).<\/p>\n\n\n\n<p><strong>* Kalsiyum<\/strong>&nbsp;, proteinleri bir arada tutan yap\u0131\u015ft\u0131r\u0131c\u0131d\u0131r.&nbsp;Bunun bir k\u0131sm\u0131 peynirinizde kal\u0131r, bir k\u0131sm\u0131 peynir alt\u0131 suyuna d\u00f6k\u00fcl\u00fcr.&nbsp;Her \u015fey s\u00fcrece ve yapt\u0131\u011f\u0131n\u0131z peynire ba\u011fl\u0131d\u0131r.<\/p>\n\n\n\n<p><strong>*Laktoz<\/strong>&nbsp;, bakterilerin laktik aside d\u00f6n\u00fc\u015ft\u00fcrmesi gereken s\u00fct \u015fekeridir.&nbsp;B\u00f6ylece peynirin kompost haline gelmesini \u00f6nlemi\u015f olursunuz.&nbsp;Bunun bir k\u0131sm\u0131 her zaman peynir alt\u0131 suyuna kar\u0131\u015facakt\u0131r.&nbsp;Bu, bakterilerin \u00fczerinde ya\u015fad\u0131\u011f\u0131 besindir.<\/p>\n\n\n\n<p><strong>*Ya\u011f<\/strong>&nbsp;, peynirinize o \u00e7ok sevdi\u011finiz tam lezzeti ve ipeksi dokuyu veren lezzetli k\u0131s\u0131md\u0131r.&nbsp;Peynirde m\u00fcmk\u00fcn oldu\u011fu kadar fazla tutmak istiyorsunuz ama ne kadar u\u011fra\u015f\u0131rsan\u0131z u\u011fra\u015f\u0131n, baz\u0131lar\u0131 peynir alt\u0131 suyuyla birlikte \u00e7\u0131kacakt\u0131r.<\/p>\n\n\n\n<p><strong>*Su<\/strong>&nbsp;&#8230; \u00e7ok ama \u00e7ok su ve p\u0131ht\u0131lar\u0131 bo\u015faltt\u0131\u011f\u0131n\u0131zda \u00e7o\u011fu peynir alt\u0131 suyu olarak ak\u0131yor.&nbsp;Yine, hepsi i\u015fleminize ve yapt\u0131\u011f\u0131n\u0131z peynire ba\u011fl\u0131d\u0131r.&nbsp;S\u00fct\u00fcn genellikle %85-90&#8217;\u0131 sudur.<\/p>\n\n\n\n<p><strong>*&nbsp;Bakteriler<\/strong>&nbsp;, laktozun t\u00fcketilmesinde ve laktik aside d\u00f6n\u00fc\u015ft\u00fcr\u00fclmesinde&nbsp;rol oynar.&nbsp;Bunlar do\u011fal olarak \u00e7i\u011f s\u00fctte (\u00e7ok se\u00e7ici bir t\u00fcr) veya past\u00f6rize s\u00fcte eklenenlerde (daha se\u00e7ici bir t\u00fcr) olabilir.&nbsp;\u00c7o\u011fu p\u0131ht\u0131 i\u00e7inde hapsolur, ancak peynir alt\u0131 suyu s\u0131cak tutulursa peynir alt\u0131 suyunu fermente etmeye devam etmek i\u00e7in peynir alt\u0131 suyu bo\u015fald\u0131k\u00e7a yeterince ka\u00e7ar.<\/p>\n\n\n\n<p><strong>*Do\u011fal olgunla\u015fma<\/strong>&nbsp;peynirde oldu\u011fu gibi peynirin olmas\u0131 gerekti\u011fi gibi olgunla\u015fmas\u0131n\u0131 sa\u011flayan protein ve ya\u011f d\u00f6n\u00fc\u015f\u00fcmlerine de kat\u0131l\u0131r.<\/p>\n\n\n\n<p>Derecelendirmede listeyi a\u015ft\u0131ysan\u0131z<\/p>\n\n\n\n<p>\u0130\u00e7eriden gelen hava, i\u00e7eriden i\u00e7erideki havaya do\u011fru takip eder.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"500\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0627\u0644\u0646\u0627\u062a\u062c-\u0645\u0646-\u0635\u0646\u0639-\u0627\u0644\u062c\u0628\u0646\u0629.png\" alt=\"\" class=\"wp-image-8525\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0627\u0644\u0646\u0627\u062a\u062c-\u0645\u0646-\u0635\u0646\u0639-\u0627\u0644\u062c\u0628\u0646\u0629.png 1000w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0627\u0644\u0646\u0627\u062a\u062c-\u0645\u0646-\u0635\u0646\u0639-\u0627\u0644\u062c\u0628\u0646\u0629-300x150.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0627\u0644\u0646\u0627\u062a\u062c-\u0645\u0646-\u0635\u0646\u0639-\u0627\u0644\u062c\u0628\u0646\u0629-768x384.png 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0627\u0644\u0646\u0627\u062a\u062c-\u0645\u0646-\u0635\u0646\u0639-\u0627\u0644\u062c\u0628\u0646\u0629-150x75.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0627\u0644\u0646\u0627\u062a\u062c-\u0645\u0646-\u0635\u0646\u0639-\u0627\u0644\u062c\u0628\u0646\u0629-450x225.png 450w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"peynir-alti-suyu-nasil-kullanilir\">Peynir alt\u0131 suyu nas\u0131l kullan\u0131l\u0131r?<\/h2>\n\n\n\n<p><strong>* Ekmek, muffin, kurabiye, muffin ve b\u00f6reklerde kullan\u0131n.<\/strong><\/p>\n\n\n\n<p>Re\u00e7eteli bir \u00e7ay alabilirsiniz, ancak bu, kabu\u011fun daha h\u0131zl\u0131 ve derin bir \u015fekilde kahverengile\u015fmesini sa\u011flayacakt\u0131r.&nbsp;Baz\u0131lar\u0131 i\u00e7in bu arzu edilir, di\u011ferleri i\u00e7in &#8211; ve ayr\u0131ca bu y\u00f6ntem, protein yerine peynir alt\u0131 suyunun besin de\u011ferine sahip ekmekler ve hamur i\u015fleri sa\u011flayabilir.<\/p>\n\n\n\n<p><strong>* \u0130\u00e7inde meyve sular\u0131 kullan\u0131n.<\/strong><\/p>\n\n\n\n<p>Peynir alt\u0131 suyunun kullan\u0131mlar\u0131ndan biri, iyi ve y\u00fcksek bir protein kayna\u011f\u0131 i\u00e7eren peynir alt\u0131 suyu proteinleri i\u00e7erdi\u011finden proteinler, vitaminler ve mineraller a\u00e7\u0131s\u0131ndan zengin bir meyve suyu \u00fcretmek i\u00e7in onu meyve suyuna eklemektir, \u00e7\u00fcnk\u00fc peynir alt\u0131 suyu tam ve y\u00fcksek kaliteli bir proteindir. t\u00fcm esansiyel amino asitleri i\u00e7erir.&nbsp;Ek olarak, \u00e7ok kolay sindirilebilir ve di\u011fer protein t\u00fcrlerine k\u0131yasla ba\u011f\u0131rsaklar\u0131n\u0131z taraf\u0131ndan h\u0131zla emilir (1).&nbsp;Bu nitelikler onu mevcut en iyi diyet protein kaynaklar\u0131ndan biri yapar.<\/p>\n\n\n\n<p>Bir besin takviyesi olarak peynir alt\u0131 suyu proteini, v\u00fccut geli\u015ftiriciler, sporcular ve diyetlerinde ek protein isteyen di\u011ferleri aras\u0131nda \u00e7ok pop\u00fclerdir. Peynir alt\u0131 suyu proteini, kuvvet antrenman\u0131 ile birle\u015ftirildi\u011finde kas b\u00fcy\u00fcmesini ve bak\u0131m\u0131n\u0131 desteklemek i\u00e7in m\u00fckemmeldir.&nbsp;(2).&nbsp;Peynir alt\u0131 suyunun faydal\u0131 y\u00f6nlerinden biri, peynir alt\u0131 suyu proteininin iltihab\u0131 azaltmaya yard\u0131mc\u0131 olabilmesidir.\u0130ltihap, v\u00fccudun hasara verdi\u011fi tepkinin bir par\u00e7as\u0131d\u0131r.&nbsp;K\u0131sa s\u00fcreli iltihaplanma yararl\u0131 olabilir, ancak belirli ko\u015fullar alt\u0131nda kronikle\u015febilir.<\/p>\n\n\n\n<p>B\u00fcy\u00fck bir g\u00f6zden ge\u00e7irme \u00e7al\u0131\u015fmas\u0131, y\u00fcksek dozlarda (20 gram\/g\u00fcne e\u015fit veya daha fazla) peynir alt\u0131 suyu proteini takviyesinin v\u00fccuttaki enflamasyonun \u00f6nemli bir belirteci olan C-reaktif proteini (CRP) \u00f6nemli \u00f6l\u00e7\u00fcde azaltt\u0131\u011f\u0131n\u0131 buldu (3).<\/p>\n\n\n\n<p>Peynir alt\u0131 suyu proteini v\u00fccudun antioksidan savunmas\u0131n\u0131 art\u0131rabilir Peynir alt\u0131 suyu protein takviyeleri, v\u00fccudun ana antioksidanlar\u0131ndan biri olan glutatyon olu\u015fumunu te\u015fvik ederek v\u00fccudun antioksidan savunmas\u0131n\u0131 g\u00fc\u00e7lendirebilir (5, 4).<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"sebzeleri-fermente-etmek-icin-kullanin\"><strong>* Sebzeleri fermente etmek i\u00e7in kullan\u0131n.<\/strong><\/h4>\n\n\n\n<p>Temel sisteme dahil olan yemekler.&nbsp;Bir sonraki lahana tur\u015fusu, kimchi veya zencefilli havu\u00e7 partisini haz\u0131rlarken birka\u00e7 yemek ka\u015f\u0131\u011f\u0131 ayran kullan\u0131n veya kullan\u0131m \u00f6mr\u00fcn\u00fc uzatmak i\u00e7in ev yap\u0131m\u0131 mayonez ile kar\u0131\u015ft\u0131r\u0131n.<\/p>\n\n\n\n<p>Burada \u00e7ok s\u0131cak ve s\u0131cak oldu\u011funu, bu nedenle duman ve s\u0131caktan kaynakland\u0131\u011f\u0131n\u0131 belirtmeliyiz.&nbsp;S\u00fct \u00fcr\u00fcnlerinden elde edilen s\u00fct bilimi i\u00e7in, \u00fcremek i\u00e7in iyi bir f\u0131rsat veriyor.&nbsp;\u0130kincisi kesinlikle bu durumda benim favorim.<\/p>\n\n\n\n<p>S\u00fct\u00fcn &#8220;kuvveti&#8221; de b\u00fcy\u00fck \u00f6l\u00e7\u00fcde etkilenir.&nbsp;\u00c7i\u011f s\u00fct i\u00e7mek i\u00e7in bir sebep daha!<\/p>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"bakla-ve-tahillar-kullanin\"><strong>* Bakla ve tah\u0131llar kullan\u0131n.<\/strong><\/h4>\n\n\n\n<p>Tah\u0131l ve undaki fitatlar\u0131 uzakla\u015ft\u0131rmak ve v\u00fccudumuzda daha sindirilebilir hale getirmek i\u00e7in asidik bir ara \u00fcr\u00fcne ihtiya\u00e7 vard\u0131r.&nbsp;Peynir alt\u0131 suyu bunun i\u00e7in m\u00fckemmel bir se\u00e7imdir.<\/p>\n\n\n\n<p><strong>* onu i\u00e7.<\/strong><\/p>\n\n\n\n<p>Hipokrat&#8217;\u0131n \u00f6zellikle yararl\u0131 ve iyile\u015ftirici \u00f6zellikleri nedeniyle hastalar\u0131na peynir alt\u0131 suyu (havu\u00e7) \u00f6zleri i\u00e7meyi tavsiye etti\u011fi s\u00f6ylendi.&nbsp;Ba\u011f\u0131rsaklarda bakterilerle doludur, bu da onu bir sindirim sindirimi yapar.&nbsp;\u0130\u00e7me d\u00fc\u015f\u00fcncesi midenizi buland\u0131r\u0131yorsa (benim i\u00e7in oldu\u011fu gibi), en az bir lezzetli tarif i\u00e7in Besleyici Geleneklere bak\u0131n veya onu meyve suyuna veya yo\u011furda kar\u0131\u015ft\u0131r\u0131n (ironik, \u00e7\u00fcnk\u00fc ikisini ay\u0131rmak i\u00e7in zaman ay\u0131rd\u0131n\u0131z&#8230;. hehe&#8230;)<\/p>\n\n\n\n<p><strong>* S\u00fczme peynir i\u00e7in salamura olarak kullan\u0131n.<\/strong><\/p>\n\n\n\n<p>Mozzarella veya peynirleri taze yo\u011furt tutmaktan salamurada saklay\u0131n.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0639\u0644\u0628-1.webp\" alt=\"Peynir alt\u0131 suyu\" class=\"wp-image-8526\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0639\u0644\u0628-1.webp 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0639\u0644\u0628-1-300x300.webp 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0639\u0644\u0628-1-150x150.webp 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0639\u0644\u0628-1-768x768.webp 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0627\u0621-\u0627\u0644\u0634\u0631\u0634-\u0645\u0639\u0644\u0628-1-450x450.webp 450w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"peynir-alti-suyu-proteini-nedir\"><strong>Peynir alt\u0131 suyu proteini nedir?<\/strong><\/h2>\n\n\n\n<p>s\u00fct proteini s\u00fct.&nbsp;T\u00fcm temel amino asitleri i\u00e7eren eksiksiz, y\u00fcksek kaliteli bir proteindir.&nbsp;Ayr\u0131ca protein (kaynak) taraf\u0131ndan emilir.&nbsp;Bu benzersiz nitelikler, onu en iyi diyet protein kaynaklar\u0131ndan biri yapar.<\/p>\n\n\n\n<p>\u00dc\u00e7&nbsp;ana peynir alt\u0131 suyu protein baz\u0131 t\u00fcr\u00fc vard\u0131r:&nbsp;<strong>konsantre&nbsp;(<\/strong>&nbsp;WPC),&nbsp;<strong>izolat<\/strong>&nbsp;(WPI)&nbsp;<strong>ve hidrolizat<\/strong>&nbsp;(WPH).&nbsp;Peynir alt\u0131 suyu proteini konsantresi en yayg\u0131n t\u00fcrd\u00fcr ve ayn\u0131 zamanda en ucuzudur.&nbsp;Bir besin takviyesi olarak, iyi beslenir.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0635\u0646\u0639-\u0645\u0635\u0644-\u0627\u0644\u0644\u0628\u0646-\u0627\u0644\u0637\u0628\u064a\u0628\u064a-1.jpg\" alt=\"\" class=\"wp-image-8527\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0635\u0646\u0639-\u0645\u0635\u0644-\u0627\u0644\u0644\u0628\u0646-\u0627\u0644\u0637\u0628\u064a\u0628\u064a-1.jpg 800w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0635\u0646\u0639-\u0645\u0635\u0644-\u0627\u0644\u0644\u0628\u0646-\u0627\u0644\u0637\u0628\u064a\u0628\u064a-1-300x200.jpg 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0635\u0646\u0639-\u0645\u0635\u0644-\u0627\u0644\u0644\u0628\u0646-\u0627\u0644\u0637\u0628\u064a\u0628\u064a-1-768x512.jpg 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0635\u0646\u0639-\u0645\u0635\u0644-\u0627\u0644\u0644\u0628\u0646-\u0627\u0644\u0637\u0628\u064a\u0628\u064a-1-150x100.jpg 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0643\u064a\u0641\u064a\u0629-\u0635\u0646\u0639-\u0645\u0635\u0644-\u0627\u0644\u0644\u0628\u0646-\u0627\u0644\u0637\u0628\u064a\u0628\u064a-1-450x300.jpg 450w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"en-onemli-peynir-alti-suyu-proteinleri\">En \u00f6nemli peynir alt\u0131 suyu proteinleri:<\/h2>\n\n\n\n<p><strong>1 &#8211; beta-laktoglobulin\u202f<\/strong><\/p>\n\n\n\n<p>Peynir alt\u0131 suyu proteininin en bol bulunan k\u0131sm\u0131d\u0131r ve bile\u015fiminin %50 ila 55&#8217;ini olu\u015fturur.&nbsp;Kas y\u0131k\u0131m\u0131n\u0131 \u00f6nleyen Dall\u0131 Zincirli Amino Asitler veya BCAA&#8217;lar dahil olmak \u00fczere esansiyel amino asitlerin kayna\u011f\u0131d\u0131r.&nbsp;Protein a\u00e7\u0131s\u0131ndan zengin g\u0131dalardan beta-laktoglobulin al\u0131n ve kaslar\u0131n\u0131z\u0131 desteklerler.<\/p>\n\n\n\n<p><strong>2- Alfa-laktalbumin\u202f<\/strong><\/p>\n\n\n\n<p>Alfa-laktalb\u00fcmin, peynir alt\u0131 suyu proteininde en bol bulunan ikinci bile\u015fendir ve %20 ila 25&#8217;i olu\u015fturur.&nbsp;Triptofanda y\u00fcksektir ve \u00fcretken bir katk\u0131 maddesi olarak i\u00e7erdi\u011fi bir\u00e7ok sa\u011fl\u0131k yarar\u0131ndan biridir.&nbsp;Anne s\u00fct\u00fcndeki ana protein.<\/p>\n\n\n\n<p><strong>3 &#8211; glikomakropeptitler\u202f<\/strong><\/p>\n\n\n\n<p>Transmit Glycomacropeptide, peynir alt\u0131 suyu proteininin safl\u0131\u011f\u0131na ba\u011fl\u0131 olarak %15&#8217;e kadar \u00e7\u0131kabilir.&nbsp;Peynir yap\u0131m s\u00fcrecinde olu\u015fan bir peptittir.&nbsp;Kilo kontrol\u00fcne yard\u0131mc\u0131 olur, biyolojik olarak a\u011f\u0131rl\u0131k hissine neden olur.<\/p>\n\n\n\n<p><strong>4- \u0130mm\u00fcnoglobulin\u202f<\/strong><\/p>\n\n\n\n<p>\u0130mm\u00fcnoglobulinler, bebeklere norm artt\u0131r\u0131c\u0131 faydalar sa\u011flar.&nbsp;Peynir alt\u0131 suyu proteininin %10 ila 15&#8217;ini olu\u015fturur.<\/p>\n\n\n\n<p><strong>5- S\u0131\u011f\u0131r Serum Alb\u00fcmini (BSA)\u202f<\/strong><\/p>\n\n\n\n<p>Peynir alt\u0131 suyu proteininin %7 ila 10&#8217;u.&nbsp;Esansiyel amino asitler a\u00e7\u0131s\u0131ndan zengindir, kolesterol emilimini azalt\u0131r ve biyolojik olarak kullan\u0131labilir di\u011fer \u00f6zelliklere sahiptir.<\/p>\n\n\n\n<p><strong>6-Laktoferrin<\/strong><br>, transferrin ailesinin \u00e7ok i\u015flevli bir proteinidir.&nbsp;\u00c7e\u015fitli salg\u0131 salg\u0131lar\u0131nda, s\u00fct, t\u00fck\u00fcr\u00fck, g\u00f6zya\u015f\u0131 ve burun salg\u0131lar\u0131nda yayg\u0131n olarak temsil edilir.<\/p>\n\n\n\n<p><strong>7- laktoperoksidaz<\/strong><\/p>\n\n\n\n<p>Bakteri ve vir\u00fcslere kar\u015f\u0131 do\u011fal bir ilk savunma hatt\u0131 g\u00f6revi g\u00f6ren, meme, t\u00fck\u00fcr\u00fck ve akci\u011ferler, bron\u015flar ve burun dahil olmak \u00fczere di\u011fer mukoza bezlerinden salg\u0131lanan bir peroksidaz enzimidir.&nbsp;Hem peroksidaz enzim ailesinin \u00fcyesi.&nbsp;insanlarda.<\/p>\n\n\n\n<p><strong>8- Lizozim<\/strong><\/p>\n\n\n\n<p>y\u0131k\u0131m\u0131n\u0131 h\u0131zland\u0131rmak i\u00e7in.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/foodsconsultancy.com\/\">NanoPro G\u0131da Dan\u0131\u015fmanl\u0131\u011f\u0131<\/a> sizler i\u00e7in harika sonu\u00e7lar alman\u0131z\u0131 sa\u011flayan en iyi firmalardan biridir.&nbsp;daha fazla ayr\u0131nt\u0131 i\u00e7in bug\u00fcn bizimle ileti\u015fime ge\u00e7in.<\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.facebook.com\/profile.php?id=61550938134458&amp;mibextid=D4KYlr\" target=\"_blank\" rel=\"noopener\">bizimle irtibat i\u00e7in<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2008&#8217;de toplam s\u0131v\u0131 peynir alt\u0131 suyu \u00fcretimi 187 milyon mt idi ve bunun 3,2 milyon mt&#8217;u (%1,7) \u00e7e\u015fitli end\u00fcstriler taraf\u0131ndan peynir alt\u0131 suyu tozu, peynir alt\u0131 suyu protein konsantreleri, peynir alt\u0131 suyu izolatlar\u0131 vb. gibi katma de\u011ferli \u00fcr\u00fcnler \u00fcretmek i\u00e7in kullan\u0131ld\u0131.&nbsp;2009&#8217;da enerji i\u00e7ece\u011fi sat\u0131\u015flar\u0131nda %6,3&#8217;l\u00fck bir art\u0131\u015fla 1,03 milyon $ de\u011ferinde ve son alt\u0131 y\u0131lda<\/p>\n","protected":false},"author":1,"featured_media":9504,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[104],"tags":[],"lang":"tr","translations":{"tr":7124,"en":7115,"ar":7112},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7124"}],"collection":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/comments?post=7124"}],"version-history":[{"count":4,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7124\/revisions"}],"predecessor-version":[{"id":8998,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7124\/revisions\/8998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9504"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}