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. 2014;7(4):254-60.
doi: 10.1080/19393210.2014.901426. Epub 2014 Apr 3.

Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey

Muhammet Dervisoglu  1 , Osman Gul, Oguz Aydemir, Fehmi Yazici, Talip Kahyaoglu
Affiliations

Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey

Muhammet Dervisoglu et al. Food Addit Contam Part B Surveill. 2014.

Erratum in

  • Erratum.
    [No authors listed] [No authors listed] Food Addit Contam Part B Surveill. 2015;8(4):309. doi: 10.1080/19393210.2014.973638. Epub 2014 Dec 13. Food Addit Contam Part B Surveill. 2015. PMID: 25494617 No abstract available.

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.

Keywords: microbiology; natamycin; preservative; product quality; yoghurt.

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