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SÜT VE ÜRÜNLERİNDE KOLESTEROL OKSİDASYON ÜRÜNLERİ

CHOLESTEROL OXIDATION PRODUCTS IN MILK AND MILK PRODUCTS

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Abstract (2. Language): 
Cholesterol oxidation products (COPs) are occurred by heat and light factors during processing, improper packaging and storage conditions. COPs are mutagenic, carcinogenity, cytotoxic, angiotoxic and damage to cell membrane and effect biosynthesis cholesterol in the metabolism . So, COPs have potential risk for public health. Also, in milk and milk products that have high cholesterol COPs can be also formed during processing and storage. Therefore it is necessary that measurements must be taken and standards must be in dairy about COPs.
Abstract (Original Language): 
Kolesterol oksidasyon ürünleri (KOÜ); kolesterol içeren gıdaların işlenmesi sırasında, uygun olmayan ambalajlama ve depolama koşullarında, ısı ve ışık gibi faktörlerin etkisi ile oluşmaktadır. Bu maddeler mutajenik, kanseriyojenik, sitotoksik, anjiyotoksik, hücre zarlarını tahrip edici ve metabolizmada kolesterol biyosentezini yavaşlatıcı özelliklere sahiptir. Bu nedenle gıdalardaki KOÜ halk sağlığı için potansiyel bir risk taşımaktadır. Kolesterolce zengin olan süt ve süt ürünlerinde de uygun olmayan şartlarda işleme ve depolama sırasında KOÜ oluşmaktadır. Bu nedenle süt ürünlerinin işlenmesi sırasında KOÜ oluşmaması için önlemlerin alınması ve bu konuda standartların getirilmesi gerekmektedir.
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