{"id":7912,"date":"2024-01-19T21:19:42","date_gmt":"2024-01-19T21:19:42","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/?p=7912"},"modified":"2024-01-19T21:31:52","modified_gmt":"2024-01-19T21:31:52","slug":"yogurt-yapmak","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/yogurt-yapmak\/","title":{"rendered":"ProNano&#8217;dan yo\u011furt yapmak, farkl\u0131 \u00f6l\u00e7ek ve \u00e7e\u015fitlerde yo\u011furt \u00fcreten end\u00fcstriyel g\u0131da i\u015fletmelerine dan\u0131\u015fmanl\u0131k hizmeti veriyoruz."},"content":{"rendered":"\n<p>ProNano&#8217;dan yo\u011furt yapmak, K\u00fclt\u00fcrl\u00fc Ayran veya Fermente S\u00fct, s\u00fcte baz\u0131 yararl\u0131 bakterilerin eklenmesiyle belirli fermantasyon i\u015flemleriyle yap\u0131lan bir s\u00fct t\u00fcrevidir.&nbsp;<\/p>\n\n\n\n<p>Ayran, ek\u015fi, taneli bir tada sahiptir ve s\u00fctten daha kal\u0131n ve yo\u011furttan daha hafiftir, ProNano, farkl\u0131 \u00f6l\u00e7eklerde \u00fcretim yapan end\u00fcstriyel g\u0131da i\u015fletmelerine dan\u0131\u015fmanl\u0131k hizmeti vermekteyiz.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"173\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0627\u0644\u0632\u0628\u0627\u062f\u064a-\u0627\u0644\u062e\u0627\u062b\u0631-3.png\" alt=\"yo\u011furt yapmak\" class=\"wp-image-7914\" style=\"width:780px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0627\u0644\u0632\u0628\u0627\u062f\u064a-\u0627\u0644\u062e\u0627\u062b\u0631-3.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0627\u0644\u0632\u0628\u0627\u062f\u064a-\u0627\u0644\u062e\u0627\u062b\u0631-3-150x87.png 150w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<p>Lorun sa\u011fl\u0131\u011fa faydalar\u0131 say\u0131s\u0131zd\u0131r ve sa\u011fl\u0131kl\u0131 bir v\u00fccut i\u00e7in iyi bir protein, kalsiyum ve bir\u00e7ok besin kayna\u011f\u0131d\u0131r.&nbsp;Sa\u011fl\u0131k bilgileri G\u0131da, Probiyotikler, Gastrointestinal ve Gastrointestinal b\u00f6l\u00fcmlerinde bulunur.<\/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=\"#yapma-asamalari\">yapma a\u015famalar\u0131<\/a><\/li><li><a href=\"#uretim-asamalari\">\u00fcretim a\u015famalar\u0131<\/a><\/li><li><a href=\"#iyi-nitelikleri\">\u0130yi Nitelikleri<\/a><\/li><li><a href=\"#yogurt-cesitleri\">Yo\u011furt \u00e7e\u015fitleri<\/a><\/li><li><a href=\"#yogurt-imalatina-eslik-eden-problemler-ve-kusurlar\">Yo\u011furt  imalat\u0131na e\u015flik eden problemler ve kusurlar<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"yapma-asamalari\"><strong>yapma a\u015famalar\u0131<\/strong><\/h2>\n\n\n\n<p>Baz\u0131 yo\u011furt t\u00fcrleri,  ba\u015flat\u0131c\u0131s\u0131n\u0131n bir par\u00e7as\u0131 olarak gelen veya past\u00f6rizasyondan sonra eklenen ve v\u00fccut i\u00e7in ve sindirim s\u00fcrecinde bir\u00e7ok faydas\u0131 olan canl\u0131 bakteri veya probiyotik olarak adland\u0131r\u0131l\u0131r.<\/p>\n\n\n\n<p>\u00fcretiminde bilinmesi gereken \u00f6nemli \u015feyler, s\u00fctte bulunan do\u011fal bir \u015feker olan \u015feker laktozunu (s\u00fct \u015fekeri) fermente eden ve \u201ck\u00fclt\u00fcr\u00fc\u201d ad\u0131 verilen yo\u011furt \u00fcretiminde kullan\u0131lan bakterilerdir.&nbsp;Fermantasyon i\u015flemi, s\u00fcte e\u015fsiz lezzetini veren s\u00fct proteinlerinin p\u0131ht\u0131la\u015fmas\u0131na yol a\u00e7an bir madde olan laktik asit \u00fcretir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"uretim-asamalari\">\u00fcretim a\u015famalar\u0131<\/h2>\n\n\n\n<ol>\n<li>S\u00fct\u00fcn seksen be\u015f santigrat derece s\u0131cakl\u0131kta yar\u0131m saat \u0131s\u0131t\u0131larak&nbsp;<strong>past\u00f6rize<\/strong>&nbsp;edilmesi veya s\u0131cakl\u0131\u011f\u0131n doksan be\u015f santigrat dereceye \u00e7\u0131kar\u0131lmas\u0131 \u015fart\u0131yla on dakika \u0131s\u0131t\u0131labilmesi, burada dikkate al\u0131n\u0131r. Bakteri ba\u015flat\u0131c\u0131n\u0131n \u00e7al\u0131\u015fmas\u0131 i\u00e7in uygun bir ortama ula\u015fmak ve peynir alt\u0131 suyu proteinlerini yeniden form\u00fcle etmek ve \u00e7\u00f6keltmek i\u00e7in yo\u011furt \u00fcretimi i\u00e7in haz\u0131rlanan s\u00fct\u00fcn \u0131s\u0131l i\u015fleminin past\u00f6rize s\u00fct \u00fcretimi durumunda oldu\u011fundan daha y\u00fcksek ve daha uzun oldu\u011fu a\u015famad\u0131r. p\u0131ht\u0131la\u015fm\u0131\u015f s\u00fcte uygun viskozite ve doku.<\/li>\n<\/ol>\n\n\n\n<p>Past\u00f6rizasyon, s\u00fct\u00fc belirli bir s\u00fcre belirli bir s\u0131cakl\u0131\u011fa kadar \u0131s\u0131tarak zararl\u0131 bakterileri yok eden bir \u0131s\u0131tma i\u015flemidir.&nbsp;Ba\u015fka bir deyi\u015fle past\u00f6rize s\u00fct, \u00e7i\u011f s\u00fctte bulunabilecek zararl\u0131 patojen mikroorganizmalar\u0131 (\u00f6rne\u011fin E. coli, salmonella ve listeria) ortadan kald\u0131rmak i\u00e7in y\u00fcksek s\u0131cakl\u0131\u011fa \u0131s\u0131t\u0131lan bir s\u00fct \u015feklidir.<\/p>\n\n\n\n<ul>\n<li><strong>S\u00fct past\u00f6rizasyonuna e\u015flik eden i\u015flem olan s\u00fct\u00fcn do\u011falla\u015ft\u0131r\u0131lmas\u0131<\/strong>&nbsp;ve do\u011falla\u015ft\u0131rma i\u015flemi, yo\u011furdun buzdolab\u0131nda sakland\u0131\u011f\u0131nda kulu\u00e7ka i\u015flemi s\u0131ras\u0131nda y\u00fcz\u00fcnde krem \u200b\u200btabakas\u0131 olu\u015fmas\u0131n\u0131 \u00f6nlemeyi ve yo\u011furdun dokusunu iyile\u015ftirmeyi ama\u00e7lar. .&nbsp;Ya\u011f gran\u00fcllerini par\u00e7alayarak yay\u0131lmalar\u0131n\u0131 sa\u011flamay\u0131 ve y\u00fczeyde y\u00fckselmelerini \u00f6nlemeyi ama\u00e7lar.&nbsp;G\u00fcn\u00fcm\u00fczde pek \u00e7ok s\u00fct \u00fcr\u00fcn\u00fcnde, ancak \u00e7o\u011funlukla past\u00f6rize ve sterilize s\u00fct gibi do\u011falla\u015ft\u0131rma i\u015flemi end\u00fcstrinin ad\u0131mlar\u0131ndan biridir.&nbsp;Yo\u011furt sekt\u00f6r\u00fcn\u00fcn i\u00e7inde.<\/li>\n<\/ul>\n\n\n\n<ul>\n<li><strong>S\u00fct\u00fc \u00fcretim f\u0131\u00e7\u0131s\u0131na<\/strong>&nbsp;koyun&nbsp;;&nbsp;Ard\u0131ndan, 43 \u00b0 C olan bakteri ba\u015flat\u0131c\u0131n\u0131n etkisine uygun s\u0131cakl\u0131\u011fa so\u011futun.<\/li>\n\n\n\n<li><strong>S\u00fcte %2 oran\u0131nda bakteri ba\u015flat\u0131c\u0131 ekleyin, ard\u0131ndan bakteri ba\u015flat\u0131c\u0131n\u0131n iyi da\u011f\u0131lmas\u0131 i\u00e7in kar\u0131\u015ft\u0131r\u0131c\u0131y\u0131 be\u015f dakika \u00e7al\u0131\u015ft\u0131r\u0131n.<\/strong><\/li>\n\n\n\n<li><strong>S\u00fct\u00fc, istenilen boyuta g\u00f6re uygun kaplara doldurulmak \u00fczere hemen dolum makinesine aktar\u0131n.<\/strong><\/li>\n\n\n\n<li><strong>kaplar\u0131n\u0131n plastik kutulara doldurulmas\u0131.<\/strong><\/li>\n\n\n\n<li>Oda s\u0131cakl\u0131\u011f\u0131n\u0131n 43 santigrat dereceye e\u015fit oldu\u011funu ve s\u0131cakl\u0131\u011f\u0131n t\u00fcm kutulara ula\u015fmas\u0131n\u0131 sa\u011flamak i\u00e7in odan\u0131n s\u0131cak havay\u0131 odaya da\u011f\u0131tacak fanlara sahip oldu\u011funu&nbsp;<strong>dikkate alarak kutular\u0131 do\u011frudan ink\u00fcbasyon odas\u0131na aktar\u0131n<\/strong>&nbsp;ve bu i\u015flem yo\u011furt paketlerini kulu\u00e7kaya yat\u0131r\u0131n ve hareket ettirmeden \u00fc\u00e7 ile be\u015f saat aras\u0131nda de\u011fi\u015fen bir s\u00fcre al\u0131r ve mayalanma i\u015flemini tamamlar ve p\u0131ht\u0131 olu\u015fur.<\/li>\n\n\n\n<li><strong>Yo\u011furt paketlerini<\/strong>&nbsp;uygun bir s\u0131cakl\u0131kta (genellikle be\u015f santigrat derece) so\u011futmak i\u00e7in buzdolab\u0131na aktar\u0131n ve ard\u0131ndan t\u00fcketicilere pazarlamaya haz\u0131r hale getirin.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"iyi-nitelikleri\"><strong>\u0130yi Nitelikleri<\/strong><\/h2>\n\n\n\n<p>, gen\u00e7 ya\u015fl\u0131 herkesin s\u0131k\u00e7a kulland\u0131\u011f\u0131 ve insan v\u00fccudu i\u00e7in gerekli olan kalsiyum ba\u015fta olmak \u00fczere bir\u00e7ok fayday\u0131 b\u00fcnyesinde bar\u0131nd\u0131rd\u0131\u011f\u0131 i\u00e7in yo\u011fun talep g\u00f6ren s\u00fctlerden biridir.&nbsp;\u0130yi yo\u011furdun nitelikleri aras\u0131nda \u015funlar bulunur:<\/p>\n\n\n\n<ol>\n<li>\u0130yi durumda olmal\u0131<\/li>\n\n\n\n<li>Y\u00fcklemek i\u00e7in yumu\u015fak olmal\u0131<\/li>\n\n\n\n<li>Homojen ve kabul edilebilir bir tada sahip olmal\u0131d\u0131r.<\/li>\n\n\n\n<li>Kokusu kabul edilebilir olmal\u0131 ve asiditesi a\u015f\u0131r\u0131 olmamal\u0131d\u0131r.<\/li>\n\n\n\n<li>Dokunun tutarl\u0131 ve homojen olmas\u0131<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"yogurt-cesitleri\"><strong>Yo\u011furt \u00e7e\u015fitleri<\/strong><\/h2>\n\n\n\n<p>bile\u015fenlerine ek olarak, a\u015fa\u011f\u0131daki gibi farkl\u0131 t\u00fcrleri vard\u0131r:<\/p>\n\n\n\n<ol>\n<li>Ya\u011fs\u0131z veya az ya\u011fl\u0131 yo\u011furt: Ya\u011fs\u0131z s\u00fctten yap\u0131lan .<\/li>\n\n\n\n<li>Kefir: S\u00fct\u00fcn bakteriler taraf\u0131ndan mayalarla mayalanmas\u0131 sonucu i\u00e7ilen s\u0131v\u0131 bir .<\/li>\n\n\n\n<li>Yunan : Bu t\u00fcr yo\u011furt kal\u0131n ve kremsidir.<\/li>\n\n\n\n<li>Yararl\u0131 bakterilerle zenginle\u015ftirilmi\u015f : \u0130nsan v\u00fccuduna faydal\u0131 probiyotik bakterilerle zenginle\u015ftirilmi\u015f bir t\u00fcr\u00fcd\u00fcr.<\/li>\n\n\n\n<li>Farkl\u0131 meyve aromalar\u0131na sahip : Muz aromal\u0131 yo\u011furt veya \u00e7ilek aromal\u0131 gibi meyvelerle tatland\u0131r\u0131lan bir t\u00fcr\u00fcd\u00fcr.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"yogurt-imalatina-eslik-eden-problemler-ve-kusurlar\"><strong><a href=\"https:\/\/en.wikipedia.org\/wiki\/Yogurt\" target=\"_blank\" rel=\"noopener\">Yo\u011furt <\/a> imalat\u0131na e\u015flik eden problemler ve kusurlar<\/strong><\/h2>\n\n\n\n<p>G\u0131da fabrikas\u0131 sahiplerinin temel sorunlar\u0131ndan biri olan end\u00fcstrisinin kar\u015f\u0131la\u015ft\u0131\u011f\u0131 kusurlar ve sorunlar aras\u0131nda a\u015fa\u011f\u0131da bahsedece\u011fimiz<\/p>\n\n\n\n<ol>\n<li>Y\u00fcksek asidik tat<\/li>\n\n\n\n<li>Yetersiz asitlik<\/li>\n\n\n\n<li>zay\u0131f p\u0131ht\u0131<\/li>\n\n\n\n<li>tad\u0131 ve aromas\u0131n\u0131n olmamas\u0131<\/li>\n\n\n\n<li>ba\u015far\u0131s\u0131zl\u0131\u011f\u0131<\/li>\n\n\n\n<li>A\u00e7\u0131k bir maya tad\u0131<\/li>\n\n\n\n<li>Epidermisin y\u00fczeyden ayr\u0131lmas\u0131<\/li>\n<\/ol>\n\n\n\n<p>T\u00fcm bu eksiklikler, <a href=\"https:\/\/foodsconsultancy.com\">ProNano<\/a>, uzun y\u0131llara dayanan tecr\u00fcbesi ile \u00fcretimine e\u015flik eden bu sorunlardan kurtulmak i\u00e7in dan\u0131\u015fmanl\u0131k sa\u011flayabilir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ProNano&#8217;dan yo\u011furt yapmak, K\u00fclt\u00fcrl\u00fc Ayran veya Fermente S\u00fct, s\u00fcte baz\u0131 yararl\u0131 bakterilerin eklenmesiyle belirli fermantasyon i\u015flemleriyle yap\u0131lan bir s\u00fct t\u00fcrevidir.&nbsp; Ayran, ek\u015fi, taneli bir tada sahiptir ve s\u00fctten daha kal\u0131n ve yo\u011furttan daha hafiftir, ProNano, farkl\u0131 \u00f6l\u00e7eklerde \u00fcretim yapan end\u00fcstriyel g\u0131da i\u015fletmelerine dan\u0131\u015fmanl\u0131k hizmeti vermekteyiz. Lorun sa\u011fl\u0131\u011fa faydalar\u0131 say\u0131s\u0131zd\u0131r ve sa\u011fl\u0131kl\u0131 bir v\u00fccut i\u00e7in iyi<\/p>\n","protected":false},"author":1,"featured_media":9634,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[104,791],"tags":[],"lang":"tr","translations":{"tr":7912,"en":7907,"ar":7900},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7912"}],"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=7912"}],"version-history":[{"count":3,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7912\/revisions"}],"predecessor-version":[{"id":8716,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7912\/revisions\/8716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9634"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}