Natamycin content and quality evaluation of yoghurt from small and large scale brands in Turkey
Yazarlar (5)
Muhammet Dervişoğlu
Ondokuz Mayıs Üniversitesi, Türkiye
Ondokuz Mayıs Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Oğuz Aydemir Çankırı Karatekin Üniversitesi, Türkiye
Prof. Dr. Fehmi Yazıcı Ondokuz Mayıs Üniversitesi, Türkiye
Talip Kahyaoğlu
Yıldız Teknik Üniversitesi, Türkiye
Yıldız Teknik Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Food Additives and Contaminants Part B Surveillance | ||
| Dergi ISSN | 1939-3210 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2014 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 03-04-2014 |
| Cilt / Sayı / Sayfa | 7 / 4 / 254–260 | DOI | 10.1080/19393210.2014.901426 |
| Makale Linki | http://www.tandfonline.com/doi/abs/10.1080/19393210.2014.901426 | ||
| 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 |
| Atıf Sayıları | |
| Scopus | 11 |
| Google Scholar | 1 |
| Google Scholar | 11 |