Effect of cold plasma technique on physiochemical and microbiological properties of cow cream

In this study, it was aimed to examine the effects of cold plasma technique on the physicochemical and microbial parameters of the cream surface during the storage period (10 days) as a result of applying two different gases (O 2 and Ar) and their mixtures at different times. The changes in the number of coliform bacteria, total number of aerobic mesophyll bacteria, yeast-mold number, proteolytic bacteria number, total aerobic psychrophilic bacteria number and Staphylococcus aureus bacteria in the cream samples applied cold plasma technique were found statistically significant depending on the gas type applied and during storage. Apart from this, the changes in the number of lactic acid bacteria and lipolytic bacteria according to the storage time were statistically significant, but it was observed that the changes were not significant according to the type of gas applied. In line with the results, the cold plasma technique significantly reduced the microbial count of the cream. While it was observed that the changes in the color values (L*, a*, b*) of the cream samples were statistically significant during the storage period, it was seen that it was only significant in the L* value according to the gas type applied, but no significant changes were observed in the a* and b* values. The changes in pH value in cold plasma technique cream samples were found to be statistically very significant according to storage time and gas type. Water activity (a w ) values were found to be statistically significant according to the type of gas applied. The changes in the thiobarbutyric acid (TBA) value according to the storage time were found to be statistically very significant. When all the results obtained as a result of this study were evaluated as a whole, it was observed that the cold plasma technique reduced the microbial activity of the cream, but no improvement in its physicochemical properties.