The effectiveness of active coating on microbiological and decay of sensory quality in
mozzarella cheese was investigated. The work was divided into two subsequent …

The aim of this study was to investigate the presence of Listeria species in the milk and
silage samples obtained from fifteen different farms in Burdur. A total of 250 samples (silage …

1 Fırat Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, TR-23119
Elazığ-TÜRKİYE DOI: 10.9775/kvfd. 2016.15707 This study was carried out to determine the …

Background: The utilization of chemical preservatives holds the promise of effectively
controlling microbial growth in soft cheese. Aim: The first trial aimed to compare the …

In this study, the effect of potassium sorbate at 0.01%, 0.05% and 0.1% on the some
microbiological (total aerobic mesophilic bacteria-TAMB, coliform bacteria, Lactobacillus …

Bu çalışmada, aynalı sazan balığından (Cyprinus carpio L., 1758) elde edilen kıymaya çeşitli
katkı maddeleri ilave edilerek balık köftesi yapılmıştır. Köfteler biri kontrol (grup A) olmak …

In conclusion, the results of the current study revealed that addition of 0.05% potassium
sorbate to short-life ayran, in general, improved the microbiological quality of the products …

This study was carried out to determine the shelf life of vacuum packaged Șavak tulum
cheese supplemented with potassium sorbate. For this purpose, ewe milk was divided to …

Sorbik asit ve tuzları gıdaların muhafazasında yaygın olarak kullanılan antimikrobiyal bir
maddedir. Potas-yum tuzu olan potasyum sorbat suda oldukça yüksek çözünürlük oranına …

Özet In this study, some physical, chemical, and microbiological properties of natural
antimicrobials sprayed on the surfaces of sausages prepared without preserver mixing in …