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The effect of natural and liquid smokes on the benzo[a] pyrene content and quality parameters of C ircassian cheese
Author(s) -
Aydinol Pinar,
Ozcan Tulay
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12060
Subject(s) - pyrene , food science , chemistry , smoke , benzo(a)pyrene , cigarette smoke , environmental chemistry , organic chemistry , toxicology , biology
The objective of this study was to determine the effects of natural smoke and liquid smoke application methods on quality characteristics of smoked C ircassian cheese. The microbial counts of liquid smoked cheeses were found to be higher than naturally smoked cheeses. It can be concluded that although natural smoke inhibited the growth of micro‐organisms more than liquid smoke application, benzo[a]pyrene, an indicator component for polycyclic aromatic hydrocarbons ( PAH ), was detected on the outer surface of naturally smoked cheeses. Therefore, liquid smoking could be used as an alternative method for smoked C ircassian cheese production.