COMPARISON OF UHT MILKS ACCORDING TO TURKISH FOOD CODEX

Dağtekin, Onatkut (2013) COMPARISON OF UHT MILKS ACCORDING TO TURKISH FOOD CODEX. Other thesis, TED ANKARA COLLEGE FOUNDATION PRIVATE HIGH SCHOOL.

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Abstract

One of the products which everyone uses daily is milk which contains essential material for metabolic activities. Milk is benefical to the consumer in many aspects such as protection, growth and repair. However, there are several brands of UHT milk that everyone consumes everyday instead of dairy milk that is sold in convenient stores. UHT milks have longer shelf-life so they are economically favourable so we have lots of options on which to consume. The following paper will be a research on the UHT milks produced by the trusted companies throughout Turkey but which of the following milks have the best properties to be classified as the healthiest in terms of pH, protein and dry matter values according the Turkish Food Codex? The brands were chosen randomly that were sold in the stores.By using Kjeldahl method for protein analysis it was found that the brand Danone was the best in terms of protein values. However, when we look at the literary values, brand Sek has the greatest protein value. In pH, measurement, brand Pınar had a value of 6.99 so it was less harmful to human health than other brands in terms of pH. In terms of dry matter, Pınar had the greatest value so we can say that Pınar is the best of the five brands of milks that were tested.

Item Type: Thesis (Other)
Additional Information: Supervisor: Ümit YAŞATÜRK MİDİLLİ, IB Notu: C
Uncontrolled Keywords: UHT milks, Turkish Food Codex, protein analysis
Subjects: Q Science > QH Natural history > QH301 Biology
Depositing User: Users 114 not found.
Date Deposited: 18 Sep 2013 06:49
Last Modified: 18 Sep 2013 06:49
URI: http://tedprints.tedankara.k12.tr/id/eprint/390

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