Investigation of sodium benzoate and potassium sorbate content and evaluation of microbiological parameters of fresh Kashar cheeses
Yazarlar (2)
Prof. Dr. Osman GÜL Ondokuz Mayis Üniversitesi, Türkiye
Muhammet Dervisoglu
Ondokuz Mayis Üniversitesi, Türkiye
Ondokuz Mayis Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | Korean Journal for Food Science of Animal Resources | ||
| Dergi ISSN | 1225-8563 | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2013 |
| Cilt / Sayı / Sayfa | 33 / 4 / 549–554 | DOI | 10.5851/kosfa.2013.33.4.549 |
| Makale Linki | https://avesis.omu.edu.tr/yayin/ac1ceb8e-6276-4dac-acb3-c1621c00969d/investigation-of-sodium-benzoate-and-potassium-sorbate-content-and-evaluation-of-microbiological-parameters-of-fresh-kashar-cheeses | ||
| UAK Araştırma Alanları |
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| Özet |
| Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated that the production of vacuumed Kashar cheese in Black Sea Region was not standardized for all production periods depending on the microbiological properties. Coliform and E. coli counts detected in the cheese samples showed that necessary hygienic conditions were not provided for Kashar cheese production. Staphylococcus aureus was not determined in the cheese samples. The sodium benzoate … |
| Anahtar Kelimeler |
| Food safety | Kashar cheese | Potassium sorbate | Sodium benzoate |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 6 |
| Google Scholar | 13 |