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Natamycin Content and Quality Evaluation of Yoghurt from Small- and Large-Scale Brands in Turkey

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dc.authorscopusid6603159988
dc.authorscopusid55444242100
dc.authorscopusid14064350300
dc.authorscopusid6602541773
dc.authorscopusid12792933400
dc.contributor.authorDervişoĝlu, M.
dc.contributor.authorGül, O.
dc.contributor.authorAydemir, O.
dc.contributor.authorYazici, F.
dc.contributor.authorKahyaoǧlu, T.
dc.date.accessioned2020-06-21T13:52:44Z
dc.date.available2020-06-21T13:52:44Z
dc.date.issued2014
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Dervişoĝlu] Muhammet, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Gül] Osman, Program of Food Technology, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Aydemir] Oğuz, Department of Food Engineering, Çankiri Karatekin Üniversitesi, Cankiri, Turkey; [Yazici] Fehmi, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Kahyaoǧlu] Talip, Department of Food Engineering, Yıldız Teknik Üniversitesi, Istanbul, Turkeyen_US
dc.description.abstractIn 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. © 2014, © 2014 Taylor & Francis.en_US
dc.identifier.doi10.1080/19393210.2014.901426
dc.identifier.endpage260en_US
dc.identifier.issn1939-3210
dc.identifier.issn1939-3229
dc.identifier.issue4en_US
dc.identifier.pmid25295914
dc.identifier.scopus2-s2.0-84918768166
dc.identifier.scopusqualityQ2
dc.identifier.startpage254en_US
dc.identifier.urihttps://doi.org/10.1080/19393210.2014.901426
dc.identifier.volume7en_US
dc.identifier.wosWOS:000346283200003
dc.identifier.wosqualityQ2
dc.language.isoenen_US
dc.publisherTaylor and Francis Ltd. michael.wagreich@univie.ac.aten_US
dc.relation.ispartofFood Additives & Contaminants Part B-Surveillanceen_US
dc.relation.journalFood Additives & Contaminants Part B-Surveillanceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrobiologyen_US
dc.subjectNatamycinen_US
dc.subjectPreservativeen_US
dc.subjectProduct Qualityen_US
dc.subjectYoghurten_US
dc.titleNatamycin Content and Quality Evaluation of Yoghurt from Small- and Large-Scale Brands in Turkeyen_US
dc.typeArticleen_US
dspace.entity.typePublication

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