Open AccessThe Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk
Author(s) -
Betül Yucel,
Özlem Pelin Can
Publication year - 2021
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v9i12.2246-2252.4543
Subject(s) - food science , thiobarbituric acid , food spoilage , lactic acid , chemistry , raw milk , psychrophile , yeast , bacteria , biology , biochemistry , antioxidant , lipid peroxidation , enzyme , genetics
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.