Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, vol.7, no.4, pp.254-260, 2014 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 7 Issue: 4
- Publication Date: 2014
- Doi Number: 10.1080/19393210.2014.901426
- Journal Name: FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.254-260
- Keywords: natamycin, yoghurt, product quality, preservative, microbiology, MICROBIOLOGICAL QUALITY, BENZOIC-ACID, SORBIC ACID, CHEESE
- Ondokuz Mayıs University Affiliated: Yes
Abstract
In this study, the presence of natamycin and quality parameters of yoghurt samples manufactured by small- and large-scale dairy firms in Turkey were investigated. Physicochemical and microbiological results revealed that, except Lactobacillus bulgaricus and Streptococcus thermophilus counts, the majority of the yoghurts manufactured by small-scale dairy firms were found to be out of the limits. Natamycin was detected in 31 and 2 yoghurt samples from small- and large-scale brands, respectively. The levels of natamycin in small-scale brand yoghurts were higher than those in large-scale brand yoghurts. Of the analysed samples, 42.3% did not comply with the Turkish Food Codex.