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Original Articles

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

, , , &
Pages 254-260
Received 18 Nov 2013
Accepted 03 Mar 2014
Accepted author version posted online: 07 Mar 2014
Published online: 03 Apr 2014
 
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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.

 

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