Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey

Dervisoglu M., Gul O., AYDEMİR O., Yazıcı F., KAHYAOĞLU T.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, cilt.7, sa.4, ss.254-260, 2014 (SCI-Expanded) identifier identifier identifier

  • 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.