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, ss.2328-2336, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 96 Konu: 7
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1002/jsfa.7348
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2328-2336

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).