| Yazarlar |
Muhammet Dervişoğlu
Ondokuz Mayıs Üniversitesi, Türkiye |
Prof. Dr. Osman GÜL
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Oğuz Aydemir
Çankırı Karatekin Üniversitesi, Türkiye |
|
Fehmi Yazıcı
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Talip Kahyaoğlu
Yıldız Teknik Üniversitesi, Türkiye |
| 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. |
| Anahtar Kelimeler |
| microbiology | natamycin | preservative | product quality | yoghurt |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | Food Additives Contaminants: Part B |
| Dergi ISSN | 1939-3210 |
| Dergi Tarandığı Indeksler | SCI |
| Makale Dili | İngilizce |
| Basım Tarihi | 03-2014 |
| Cilt No | 7 |
| Sayı | 4 |
| Sayfalar | 254 / 260 |
| Doi Numarası | 10.1080/19393210.2014.901426 |
| Makale Linki | http://www.tandfonline.com/doi/abs/10.1080/19393210.2014.901426 |
