title: Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey.
abstract: 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.
authors.affiliation: a Department of Food Engineering, Engineering Faculty , Ondokuz Mayis University , Samsun , Turkey.
authors.forename: Muhammet
authors.initials: M
authors.lastname: Dervisoglu
authors.forename: Osman
authors.initials: O
authors.lastname: Gul
authors.forename: Oguz
authors.initials: O
authors.lastname: Aydemir
authors.forename: Fehmi
authors.initials: F
authors.lastname: Yazici
authors.forename: Talip
authors.initials: T
authors.lastname: Kahyaoglu
mesh_terms: D003612:Dairying; D005285:Fermentation; D005516:Food Microbiology; D005520:Food Preservatives / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus; D010866:Natamycin / Q000032:analysis*; D018673:Nutrition Policy; D048249:Streptococcus thermophilus; D014421:Turkey; D015014:Yogurt / Q000032:analysis* / Q000382:microbiology / Q000592:standards
chemical_list: D005520:Food Preservatives; D010866:Natamycin
keywords: microbiology; natamycin; preservative; product quality; yoghurt