Applıcatıon Of The Somatıc cells Monıtorıng For Improving Milk Qualiity

Tez Türü: Doktora

Tezin Yürütüldüğü Kurum: Plovdiv Gida Teknolojileri Enstitüsü, Gıda Teknolojisi, Süt Ve Ürünleri, Bulgaristan

Tez Danışmanı: Assoc. Prof. Galin Ivanov

Tezin Onay Tarihi: 2018

Tezin Dili: İngilizce

Özet:

Milk is a food substance that must be consumed throughout all stages of a human life and contains many micro- and macroelements, which are important for the human diet. Hence, milk and dairy products are a food that should be consumed in every period of our life, especially during childhood, old age and pregnancy. The consumption of dairy products is also important in terms of preventing obesity and many chronic diseases as well as promoting bone health.

While milk is a very important food material for our nutrition, it poses very significant risks to human health if not produced or maintained in appropriate conditions. Raw milk can be contaminated by many microorganisms during milking, at the time of feeding and in the air. As a result of this, microorganism activity increases and undesired changes in various properties of the milk may occur.

The abundance of locally produced products in Turkey is accepted as a part of the cultural richness. The local products especially need to be protected and industrialized. At the same time, it is also an important issue for the region. Providing and increasing raw milk quality is very important both in terms of product quality and human health. By obtaining raw milk quality many benefits will be achieved. At first, microbial degradation will be prevented, and human health will be protected. In addition, keeping animal diseases such as Mastitis under control will prevent losses in milk yields and animals.