The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk
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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2021-12-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4543 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849395670457253888 |
|---|---|
| author | Betül Yucel Özlem Pelin Can |
| author_facet | Betül Yucel Özlem Pelin Can |
| author_sort | Betül Yucel |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-a8ea5e539baa423495c358cad819921e |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2021-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-a8ea5e539baa423495c358cad819921e2025-08-20T03:39:32ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2021-12-019122246225210.24925/turjaf.v9i12.2246-2252.45432282The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw MilkBetül Yucel0Özlem Pelin Can1Sivas Cumhuriyet University Institute of Science, 58140 SivasSivas Cumhuriyet University Faculty of Engineering, Department of Food Engineering, 58140 SivasThis 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.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4543pulsed uv lightsavak cheeseraw milkdecontaminationshelf life |
| spellingShingle | Betül Yucel Özlem Pelin Can 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 pulsed uv light savak cheese raw milk decontamination shelf life |
| title | The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk |
| title_full | The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk |
| title_fullStr | The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk |
| title_full_unstemmed | The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk |
| title_short | The Effects of Pulsed UV Light Implementation on the Preservation Duration of Şavak Cheese Made from Raw Milk |
| title_sort | effects of pulsed uv light implementation on the preservation duration of savak cheese made from raw milk |
| topic | pulsed uv light savak cheese raw milk decontamination shelf life |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4543 |
| work_keys_str_mv | AT betulyucel theeffectsofpulseduvlightimplementationonthepreservationdurationofsavakcheesemadefromrawmilk AT ozlempelincan theeffectsofpulseduvlightimplementationonthepreservationdurationofsavakcheesemadefromrawmilk AT betulyucel effectsofpulseduvlightimplementationonthepreservationdurationofsavakcheesemadefromrawmilk AT ozlempelincan effectsofpulseduvlightimplementationonthepreservationdurationofsavakcheesemadefromrawmilk |