The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk

Turkish Journal of Agriculture: Food Science and Technology

Özlem Pelin Can¹  Betül Yucel² 

[1] Sivas Cumhuriyet University Faculty of Engineering, Department of Food Engineering, 58140 Sivas;Sivas Cumhuriyet University Institute of Science, 58140 Sivas;

关键词: pulsed uv light;    savak cheese;    raw milk;    decontamination;    shelf life;   

DOI  :  10.24925/turjaf.v9i12.2246-2252.4543

来源: DOAJ

【 摘 要 】

This study aimed to investigate the effect of pulsed UV light on the the preservation of the Şavak cheese. In this study, the samples of Savak cheese (average 2 cm) that were produced from raw milk were exposed to two-sided pulsed UV light. The microbial analysis (enterobacteria, psychrophilic aerob, lactic acid, sulphate reducing bacteria, S.aureus and yeast-fungus) and chemical analysis (acidity, pH and the number of thiobarbituric acid) of şavak cheese were performed during storage time (25 days) at 4°C. According to the results, spoilage was observed in the control group after ten days, Group 1 was the best in terms of microbiological quality. When experimental samples were compared to the control group, no statistically differences were observed in terms of TBA, acidity, and pH value.

【 授权许可】

Unknown