Author/Authors :
Akarca, Gökhan Afyon Kocatepe Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , Kahraman, Ayşin Afyon Kocatepe Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , Tomar, Oktay Afyon Kocatepe Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Abstract :
Although the nutritive value of pasteurized milk is higher than UHT milk, the shelf life is shorter. In this research, ground cinnamon (Cinnamomum verum) which sterilized under UV radiation was added in pasteurized milk, at various ratios and investigated the effect of cinnamon on the shelf life of milk. 0.2%, 0.5% and 1% of ground cinnamon was added in the pasteurized milk samples which used in the research and samples was stored at 4°C for 25 days. The count of total aerobic bacteria, yeast and molds, Lactobacillus spp, Lactococcus spp. and pH was investigated in the storages days of 0, 2, 5, 7, 10, 15, 18, 21 and 25. During the storage period the results of chemical, microbiological and sensory analysis, samples which containing ground cinnamon, pH, total aerobic bacteria, yeast and molds, lactic acid bacteria and Lactococcus spp. counts was determined to be lower than the control sample.In sensory analysis, Although control sample most acclaimed first day, the following days 0.2% addition of cinnamon, milk has been the most popular example.
