Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, cilt.7, sa.4, ss.254-260, 2014 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 7 Sayı: 4
- Basım Tarihi: 2014
- Doi Numarası: 10.1080/19393210.2014.901426
- Dergi Adı: FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.254-260
- Anahtar Kelimeler: natamycin, yoghurt, product quality, preservative, microbiology, MICROBIOLOGICAL QUALITY, BENZOIC-ACID, SORBIC ACID, CHEESE
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
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.