| Yazarlar (3) |
Dr. Öğr. Üyesi Selçuk ALAN
Kafkas Üniversitesi, Türkiye |
Gülsüm Öksüztepe
Fırat Üniversitesi, Türkiye |
|
Hüsnü Şahan Güran
Türkiye |
| Özet |
| English This study was conducted to determine the effects of potassium sorbate, nisin and lysozyme on the microbiological, chemical and sensory quality of pickled white cheeses during their shelf life. For this purpose, Şavak pickled white cheese, experimentally produced from a mixture of 50% sheep milk and 50% cow milk, was sliced (4x4x4 cm in size) and stored in 16% salt brine containing potassium sorbate (1 g· mL-1), nisin (12.5 mg· L-1) and lysozyme (200 mg· L-1) singly or in combination at 4 C for a shelf life of 90 days. At the end of storage, statistically significant differences were found between the combination group using potassium sorbate 1 g· L-1+ nisin 12.5 mg· L-1 and the control group in terms of antimicrobial effect levels on coliform, Enterobacteriaceae, fecal streptococci, lipolytic, proteolytic and E. coli microorganisms (P≤ 0.05). No statistically significant differences were found between the groups … |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Revista Científica de la Facultad de Ciencias Veterinarias |
| Dergi ISSN | 0798-2259 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | Türkçe |
| Basım Tarihi | 10-2025 |
| Cilt No | 35 |
| Sayı | 3 |
| Doi Numarası | 10.52973/rcfcv-e35736 |
| Makale Linki | https://doi.org/10.52973/rcfcv-e35736 |
| Atıf Sayıları |
