The effect of natural and liquid smokes on the benzo[a]pyrene content and quality parameters of Circassian cheese

Aydınol Sönmez P., Özcan T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.66, sa.4, ss.498-504, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66 Sayı: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/1471-0307.12060
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.498-504
  • Anahtar Kelimeler: Circassian cheese, Smoking, PAH, Benzo[a]pyrene, POLYCYCLIC AROMATIC-HYDROCARBONS, FOODS, WATER, SMOKING
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The objective of this study was to determine the effects of natural smoke and liquid smoke application methods on quality characteristics of smoked Circassian 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 Circassian cheese production.