{"id":908,"date":"2024-05-12T19:35:06","date_gmt":"2024-05-12T19:35:06","guid":{"rendered":"https:\/\/obentarim.com\/?page_id=908"},"modified":"2024-05-17T15:34:11","modified_gmt":"2024-05-17T12:34:11","slug":"sutuphane","status":"publish","type":"page","link":"https:\/\/obentarim.com\/?page_id=908","title":{"rendered":"S\u00dcT\u00dcPHANE"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n
S\u00fct do\u011fada bulabilece\u011finiz en m\u00fckemmel besindir.  B\u00fcnyesinde gerekli olan t\u00fcm besin \u00f6\u011felerini bar\u0131nd\u0131r\u0131r.  Ayn\u0131 zamanda insanl\u0131k tarihi kadar eskidir. D\u00fcnyaya geldi\u011fimiz ilk andan itibaren midemiz s\u00fctle tan\u0131\u015f\u0131r.   <\/h6>\n\n\n\n
Sa\u011fl\u0131kl\u0131 bir inek iki ya\u015f\u0131ndan itibaren her y\u0131l bir yavru yapar. Dokuz ay s\u00fcren gebeli\u011finin son haftalar\u0131nda memeleri s\u00fctle dolmaya ba\u015flar. Do\u011fumla birlikte s\u00fct veren inekler e\u011fer s\u00fct cinsi ise 30\u201340 kilo civar\u0131 g\u00fcnl\u00fck s\u00fct \u00fcretirler. Buza\u011f\u0131s\u0131n\u0131n g\u00fcnl\u00fck ihtiyac\u0131 4-6 kilo oldu\u011fu i\u00e7in geriye kalan s\u00fct\u00fc bize vermekten mutlu olurlar. <\/h6>\n\n\n\n
B\u00fct\u00fcn \u00e7iftlik sahiplerinin fizik kimya denklemlerini bildiklerini pek s\u00f6yleyemeyiz.  Ancak hepsinin bildi\u011fi kesin bir denklem vard\u0131r:  \u201cHayvan\u0131na ne kadar iyi bakarsan, sana o kadar bol s\u00fct verir.\u201d   <\/h6>\n\n\n\n
\u0130yi bir inek s\u00fct\u00fc % 3.75 ile % 4 aras\u0131 ya\u011f i\u00e7erir.  Marketlerde sat\u0131lan kutu s\u00fctlerinin \u00fczerinde  \u201d ya\u011fl\u0131 s\u00fct\u201d yazar,  \u201ctam ya\u011fl\u0131 \u201d yazmaz.  \u00c7\u00fcnk\u00fc onlar % 3 ya\u011fl\u0131d\u0131rlar. yakla\u015f\u0131k % 1 ya\u011flar\u0131 al\u0131nm\u0131\u015ft\u0131r.   <\/h6>\n\n\n\n
\u0130\u015flenmemi\u015f inek s\u00fct\u00fcn\u00fcn ya\u011f partik\u00fclleri sindirim sistemimizdeki g\u00f6zeneklerden b\u00fcy\u00fck oldu\u011fu i\u00e7in tam olarak kana ge\u00e7mez. Ba\u011f\u0131rsak \u00e7eperini s\u0131vayarak, vitaminli bir pomat gibi dokular\u0131 iyile\u015ftirir, d\u0131\u015fk\u0131lamay\u0131 kolayla\u015ft\u0131r\u0131r.  Kolesterol ve a\u015f\u0131r\u0131 kalori al\u0131m\u0131na sebep olmaz.  Tereya\u011f\u0131 ile b\u00fcy\u00fcyen dedelerimiz ile margarin gen\u00e7li\u011fi aras\u0131ndaki fark bundand\u0131r.  Homojenize edilmi\u015f s\u00fctlerin ya\u011flar\u0131 bas\u0131n\u00e7la patlat\u0131larak,  k\u00fc\u00e7\u00fck partik\u00fcllere d\u00f6n\u00fc\u015ft\u00fcr\u00fclm\u00fc\u015ft\u00fcr. Bu s\u00fctlerde kaymak olu\u015fmaz. \u0130\u00e7ildi\u011finde ya\u011flar kana kar\u0131\u015farak daha fazla kalori alman\u0131za sebep olur.   <\/h6>\n\n\n\n
UHT sistemi ile i\u015flenmi\u015f s\u00fctler kesinlikle t\u00fcm mikroplardan ar\u0131nd\u0131r\u0131lm\u0131\u015ft\u0131r.  Ancak zararl\u0131 bakterilerin yan\u0131nda probiyotik dedi\u011fimiz faydal\u0131 bakterilerde ayn\u0131 temizli\u011fe kurban gitmektedir.  Bunun ne anlama geldi\u011fini s\u00fct\u00fcn ger\u00e7ek sahibi olan buza\u011f\u0131lar bize anlatmaktad\u0131r.  UHT s\u00fct ile beslenen buza\u011f\u0131lar 5-10 g\u00fcn i\u00e7inde \u00f6lmektedirler.  S\u00fct\u00fcn end\u00fcstriyel boyutta sat\u0131labilmesi i\u00e7in uht ve homojenizasyon ka\u00e7\u0131n\u0131lmaz bir gerekliliktir. \u00c7i\u011f yada d\u00fc\u015f\u00fck s\u0131cakl\u0131kta past\u00f6rize edilmi\u015f s\u00fct\u00fcn  hem so\u011fuk zincirde kalmas\u0131 hem de k\u0131sa s\u00fcrede t\u00fcketilmesi gerekir. Bu \u015fekilde bir \u00fcr\u00fcn\u00fc end\u00fcstriyel boyutta satmak \u00e7ok zordur. <\/h6>\n\n\n\n
\u00c7i\u011f s\u00fct sa\u011fl\u0131kl\u0131 bir inekten sa\u011f\u0131m kurallar\u0131na uyularak sa\u011f\u0131lm\u0131\u015fsa ve \u00e7ok k\u0131sa bir s\u00fcre i\u00e7inde 0\u20134 derece aras\u0131na so\u011futulmu\u015fsa son derece sa\u011fl\u0131kl\u0131d\u0131r.  Yakla\u015f\u0131k 4\u20135 g\u00fcn bozulmadan durur.  S\u00fct i\u00e7inde bulunabilecek tehlikeli mikroplardan en dayan\u0131kl\u0131s\u0131 t\u00fcberk\u00fcloz basilidir ( bildi\u011finiz verem ).  Bu en dayan\u0131kl\u0131 mikrop bile 72 derece s\u00fctte 20 saniye i\u00e7inde \u00f6lmektedir.  Bu \u0131s\u0131da past\u00f6rize edilen s\u00fct probiyotik \u00f6zelliklerini muhafaza ederek sa\u011fl\u0131kl\u0131 ve do\u011fal olacakt\u0131r. Bu s\u00fctle peynir ve yo\u011furt yap\u0131labilir ( buza\u011f\u0131larda beslenebilir).  Bu s\u00fct\u00fc so\u011futtu\u011funuzda y\u00fczeyde biriken krema istenirse ayr\u0131l\u0131p ba\u015fka ama\u00e7larla kullan\u0131labilir. Ekmek \u00fcst\u00fcne s\u00fcr\u00fcl\u00fcr ya da makarnaya enfes bir sos yap\u0131labilir.   Ben s\u00fct\u00fcm\u00fc  kremas\u0131 i\u00e7inde olarak i\u00e7mek istiyorum derseniz, ka\u015f\u0131kla \u015f\u00f6yle bir kar\u0131\u015ft\u0131rman\u0131z yeterlidir.<\/h6>\n\n\n\n
Aram\u0131zda baz\u0131lar\u0131m\u0131z s\u00fct i\u00e7ince gaz \u015fikayetlerinden bahseder. Midemizde s\u00fct\u00fc sindirecek enzimler haz\u0131r de\u011filse,  bu haz\u0131m problemlerini ya\u015far\u0131z.  D\u00fczenli t\u00fcketimle bir s\u00fcre sonra bu \u015fikayetlerin ortadan kalkmas\u0131 beklenir. Biliyorsunuz s\u00fct bizim en eski g\u0131dam\u0131z. \u00c7ok u\u011fra\u015ft\u0131n\u0131z bir t\u00fcrl\u00fc al\u0131\u015famad\u0131ysan\u0131z ne yapal\u0131m maalesef sizin i\u00e7in laktozsuz s\u00fct tavsiye edece\u011fiz. <\/h6>\n\n\n\n
S\u00fct\u00fcn sa\u011fl\u0131kl\u0131 olmas\u0131 i\u00e7in bir etkende ineklerimizin yedi\u011fi yemler ve kulland\u0131\u011f\u0131 ila\u00e7lard\u0131r.  Yemlerin i\u00e7inde  hayvan\u0131n do\u011fas\u0131na ayk\u0131r\u0131 \u015feyler ( et kemik unu ,  tavuk unu , bypass ya\u011flar ve sentetik amino asitler)  olmamal\u0131d\u0131r. Bunlar\u0131n bir k\u0131sm\u0131 direk olarak s\u00fcte ge\u00e7mekte, bir k\u0131sm\u0131 ise ineklerimizin kendi sa\u011fl\u0131klar\u0131 i\u00e7in risk olu\u015fturmaktad\u0131r.  Ayr\u0131ca her canl\u0131 gibi ineklerde hastalanmakta ve ila\u00e7 kullan\u0131lmaktad\u0131r.  Baz\u0131 ila\u00e7lar\u0131n v\u00fccuttan ar\u0131nma s\u00fcresi boyunca s\u00fctlerin insan t\u00fcketimine sunulmamas\u0131 gerekir. <\/h6>\n","protected":false},"excerpt":{"rendered":"

S\u00fct do\u011fada bulabilece\u011finiz en m\u00fckemmel besindir.  B\u00fcnyesinde gerekli olan t\u00fcm besin \u00f6\u011felerini bar\u0131nd\u0131r\u0131r.  Ayn\u0131 zamanda insanl\u0131k tarihi kadar eskidir. D\u00fcnyaya geldi\u011fimiz ilk andan itibaren midemiz s\u00fctle…<\/p>\n","protected":false},"author":1,"featured_media":859,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-908","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/obentarim.com\/index.php?rest_route=\/wp\/v2\/pages\/908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/obentarim.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/obentarim.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/obentarim.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/obentarim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=908"}],"version-history":[{"count":3,"href":"https:\/\/obentarim.com\/index.php?rest_route=\/wp\/v2\/pages\/908\/revisions"}],"predecessor-version":[{"id":914,"href":"https:\/\/obentarim.com\/index.php?rest_route=\/wp\/v2\/pages\/908\/revisions\/914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/obentarim.com\/index.php?rest_route=\/wp\/v2\/media\/859"}],"wp:attachment":[{"href":"https:\/\/obentarim.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}