BÖLÜM  i

PROTEİNLER                                                                                1

LİPİTLER                                                                                       4

YAĞLAR                                                                    5

Gliserin                                                                     5

Yağ asitleri                                                                5

Yağların genel özellikleri                                               6

Hayvansal yağlar.                                                       7

Bitkisel yağlar                                                            8

Yemeklik yağların elde ediliş teknikleri                             9

Ayçiçek yağının bazı özellikleri                                        10

Soya yağının bazı özellikleri                                           10

Zeytinyağının bazı özellikleri                                          11

Yağların rafinasyonu                                                     12

Yağların bozulması                                                       12

Yağların kullanımı                                                        13

YAĞ ASİTLERİ TÜREVLERİ (MUMLAR)                               15

FOSFOLİPİTLER                                                          15

GLİKOLİPİTLER                                                           15

İZOPRENİD LİPİTLER                                                   15

KARBONHİDRATLAR                                                                 17

MONOSAKKARİDLER                                                    18

DİSAKKARİDLER                                                         18

POLİSAKKARİDLER                                                      19

Nişasta                                                                     19

Dekstrin                                                                    19

Glikojen                                                                    19

Sellüloz                                                                    20

Pektin                                                                      20

İnülin                                                                       20

VİTAMİNLER                                                                                21

A vitamini                                                                 22

D vitamini                                                                                     22

E vitamini                                                                 24

K vitamini                                                                 25

B kompleks vitaminleri                                                 25

B1 vitamini                                                               25

B2 vitamini                                                                27

Nikotinamid                                                             27

B,, vitamini                                                               28

Pantotenik asii                                                          29

Folikasit                                                                    29

Bu vitamini                                                                30

Biotin                                                                       3 1

Kolin                                                                        31

C vitamini                                                                 31

ENZİMLER                                                                                    33

MİNERALLER                                                                               36

Sodyum                                                                    37

Potasyum                                                                  37

Kalsiyum                                                                   37

Magnezyum                                                               38

Demir                                                                      3S

Bakır                                                                        39

Klor                                                                         39

Fosfor                                                                      39

Kot                                                                          39

Flor                                                                         40

Çinko                                                                       40

Manganez                                                                  40

Krom                                                                       40

Molibden                                                                   40

Kükürt                                                                      41

Kobalt                                                                      41

ET                                                                           43

Sığır eti                                                                    43

Dana eti                                                                   44

Koyun eti                                                                  44

Keçi eti                                                                     45

At eti                                                                       45

Domuz eti                                                                 45

Deve eti                                                                   46

I-TAZE ETLER                                                             46

II - SOĞUTULMUŞ ETLER                                              47

Soğutulmuş etlerde rastlanılan olumsuz değişmeler              49

III-DONDURULMUŞ ETLER                                             49

Dondurulmuş etlerde meydana gelen istenmeyen değişmeler 51

Dondurulmuş ellerin taşınması                                                   53

IV - TİCARİ ETLER                                                       53

V-KIYMA                                                                   54

Kıymanın bozulması                                                     54

Kıymaların taklit ve tağşiş edilmesi                                 55

ETLERİN KONTROLÜ                                                    55

Etlerin damgalanması                                                   56

ET ÜRÜNLERİ                                                             57

SUCUKLAR                                                                57

Fermente sucuklar                                                       57

Haşlanmış sucuklar                                                      58

Pişirilmiş sucuklar                                                        58

Kızartılarak tüketilen sucuklar                                     59

SUCUKLARDA GÖRÜLEN BOZUKLUKLAR                           59

Fermente sucuklarda görülen bozukluklar                          59

Haşlanmış ve pişirilmiş sucuklarda                                   61

Sosislerde ekşime                                                       61

Pişmiş sucuklardaki fermantatif ekşime                            61

Haşlanmış sucuklardaki renk değişimleri                           62

Haşlanmış ve pişirilmiş sucuklarda kokuşmanın önlenmesi     62

Sucuklara yapılan hileler                                               62

SUCUK KILIFLARI                                                        63

Tabi barsaklar                                                            63

Suni barsaklar                                                            63

Suni barsakların özellikleri                                             63

ET KONSERVELERİ                                                      65

SALAMURA ET ÜRÜNLERİ                                              65

Salamura et ürünlerinin bozulması                                   66

Kavurvıa                                                                   67

Su Ürünleri                                                                68

Balıklar                                                                     68

Avlanan balıklar üzerinde yapılan ilk işlemler                     69

Balıkların dondurularak muhafaza usulleri                          70

Dondurulmuş balıkların çözündürülmesi                             71

Balıkların ısı ile muhafazası                                           72

Füme balıkların dayanma süreleri                                    74

Kurutarak muhafaza                                                     75

Kaliteli kurutulmuş balıkların özellikleri                             75

Balıklarda post mortal değişiklikler                                  75

Balıklarda bayatlamanın belirtileri                                   77

Kabuklular Ve Yumuşakçalar                                                  77

Kabuklular                                                                 77

Tatlı su İstakozu                                                         78

Deniz İstakozu..                                                          78

Karidesler                                                                  78

Kerevitler                                                                  79

Yengeçler                                                                  79

Yumuşakçalar                                                             79

Istridye                                                                     80

Midyeler                                                                    80

Kanatlı Etleri                                                                                81

Kanatlı etlerinde yemlemeye bağlı koku ve lezzet bozuklukları................................. 82

Kanatlıların kesim usulleri                                             82

Kanatlıların yolunması                                                  82

Kanatlı etlerinin muhafaza yöntemleri                              84

Dondurulmuş kanatlılarda oluşan değişimler                       85

Kanatlıların ısı işlemi ile muhafazası                                85

Yumurta                                                                                        86

Yumurtanın yapısı                                                                      87

Yumurtanın saklanma yöntemleri                                    88

Maralı yumurtalar                                                        89

Yumurtanın bayatlaması ve bozulması                              89

Yumurtaların kokuşması                                                90

Süt                                                                                                  92

Sütün Özellikleri                                                                         92

I - Organoleptik özellikleri                                             92

II - Fiziksel özellikleri                                                   93

III - Kimyasal özellikleri                                               94

Süt şekeri                                                                 96

Süt yağı                                                                    96

Süt proteinleri                                                            97

Sülün mineral maddeleri                                               98

Sülün gazları                                                              98

Sütün enzimleri                                                          98

IV- Mikrobiyolojik özellikleri                                           99

Sütün Miktar Ve Bileşimini Etkileyen Faktörler                    101

Hatalı Sütler                                                              102

Sütün İşlenmesi                                                          103

Sütün Teknolojik Yöntemlerle İşlenmesi                            105

Pastörizasyon                                                             105

Pastörize sütlerin bozulma nedenleri                                 105

Sterilize Süt                                                               106

Homojenizasyon                                                          108

Kondanse Sütler                                                          109

Süt Tozları                                                                 109

İnstant Süt Tozu                                                         109

Yoğurt                                                                      114

Yoğurt hataları                                                            I 15

Yoğurt çeşitleri                                                           I 17

Tereyağı                                                                   119

Tabi yolla kremanın sütten ayrılması                                120

Seperatörlerle sütten kremanın ayrılması                          121

Tereyağının oluşturulması                                              12i

Tereyağ çeşitleri                                                         122

Tereyağ halaları                                                          123

Tereyağının korunması ve bozulması                                124

Yayık Altı (Butter Milk)                                                 125

Peynirler                                                                                       126

Peynir yapımı                                                             127

Peynir çeşitleri                                                            128

Peynirlerde görülen bazı genel bozukluklar                         131

Peynir altı suyu                                                           133

Süt endüstrisinde uygulanan temizlik yönlenilen                  134

Sebze Ve Meyveler                                                      136

Sebze Ve Meyvelerde Olgunlaşmanın Ve Kalitenin Değerlendirilmesi 139

Sebzelerin İşlenmesi                                                    141

Sebze Ve Meyvelerde Oluşabilecek Kimyasal Ve Biyokimyasal Olaylar 142

Sebze Ve Meyvelerin Saklanmasında Uygulanan Genel Yöntemler 144

1- Konserve yöntemi                                                    144

2 - Konsantrat yöntemi                                                 145

3   - Dondurarak muhafaza                                              145

4   - Soğukta muhafaza                                                  146

5   - Sebzelerin kurutulması                                             146

6   - Kontrollü atmosferde depolama yöntemi                      148

7   - Fermente edilmiş ve turşularım iş gıdalar                     148

8   - Sebzelerin yüksek ozmotik basınç ile korunması             148

9   - Radrasyon ile muhafaza                                           149

10 - Sebze ürünlerinde mikroorganizmaların faaliyetinin önlenmesi 149

Meyvelerin Muhafaza Yöntemleri                                     149

1 - Ön soğutma ve kontrollü atmosfer ile muhafaza             150

2 - Meyvelerin kurutulması                                            150

3 - Meyvelerin dondurulması                                          151