Investigation of Sodium Benzoate and Potassium Sorbate Content and Evaluation of Microbiological Parameters of Fresh Kashar Cheeses

@article{Gul2013InvestigationOS,
  title={Investigation of Sodium Benzoate and Potassium Sorbate Content and Evaluation of Microbiological Parameters of Fresh Kashar Cheeses},
  author={Osman Gul and Muhammet Dervişoğlu},
  journal={Korean Journal for Food Science of Animal Resources},
  year={2013},
  volume={33},
  pages={549-554}
}
  • O. GulM. Dervişoğlu
  • Published 31 August 2013
  • Chemistry
  • Korean Journal for Food Science of Animal Resources
Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey were investigated and some microbiological properties were determined. Research results demonstrated… 

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