Effects of antifungal preservatives on set type yoghurt quality

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dc.contributor.authorMisirlilar F.
dc.contributor.authorKinik O.
dc.contributor.authorKesenkas H.
dc.date.accessioned2019-10-26T22:57:51Z
dc.date.available2019-10-26T22:57:51Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractA study was undertaken to determine the effects of protective culture (Lactobacillus rhamnosus LC 705 and Propionibacterium freudenreichii JS), natamycin or propyl paraben on some chemical, physical and sensory properties of yoghurt and to observe viability of undesirable yeasts-moulds during storage at 4 ± 1°C up to 28 days. Based on chemical and physical characteristics studied, there were no impressive or negative effect originated from these preservatives. Moreover control samples had lower scores especially at the end of storage. The preservative supplemented yoghurts were protected from yeast and mould growth. The inhibitory action of protective culture against yeast and moulds was concentration dependent.en_US
dc.identifier.endpage827en_US
dc.identifier.issn0019-6479
dc.identifier.issn0019-6479en_US
dc.identifier.issue8en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage823en_US
dc.identifier.urihttps://hdl.handle.net/11454/20484
dc.identifier.volume86en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofIndian Veterinary Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEffects of antifungal preservatives on set type yoghurt qualityen_US
dc.typeArticleen_US

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