Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese

YANGILAR F., Yildiz P. O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.96, sa.7, ss.2328-2336, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 96 Sayı: 7
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1002/jsfa.7348
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2328-2336
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Evet

Özet

BACKGROUNDThe objective of the present study was to investigate the effects of the dipping application of coating materials such as casein (Cas), casein/natamycin (Cas/N) and natamycin (N) solutions on chemical (e.g. pH, dry matter, fat, acidity, salt, protein, water-soluble nitrogen, ripening index, 12% trichloroacetic acid-soluble nitrogen and pH 4.6 soluble nitrogen), microbial (e.g. total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliforms and mould) and organoleptic properties of Kashar cheese samples during ripening (3, 30, 60 and 90 days).