Akarca G, Atik A, Atik İ, Denizkara AJ. The use of cold plasma technology in solving the mold problem in Kashar cheese.
J Food Sci Technol 2023;
60:752-760. [PMID:
36712224 PMCID:
PMC9873875 DOI:
10.1007/s13197-022-05661-4]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/02/2022] [Accepted: 12/19/2022] [Indexed: 01/03/2023]
Abstract
In this study, the possibilities of using cold plasma technology in solving the mold problem, which is one of the most important problems in Kashar cheese, were investigated. For this purpose Kashar cheeses were exposed to cold plasma with different gas compositions. As a result of the study 3-4 log reduction was achieved for both Aspergillus flavus and Penicillium crysogenum. The pH and aw values of samples were decreased with cold plasma application. The b* values of samples increased while L* and a* values decreased. When all the results obtained are considered as a whole, it can be said that cold plasma technology improves the physicochemical properties of Kashar cheese and provides significant decrease in mold count of the product.
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