Effects of ultrasound technology on cream cheese quality and possible cyclopiazonic acid mycotoxin level i̇n the cream cheese

Cream cheeses are manufactured from not directly milk, but includes butter, old cheeses, milk products and emulsufier salts in the manufacturing conditions. The cyclopiazonic acid (CPA) is mycotoxin produced by Aspergillus and Penicillum species. In this current work, it was determined the overall quality of ultrasound processed cheeses whereas the efficiency of possible CPA inhibition of ultrasound (US) processing in the planned US applying conditions. In processed cheeses, it was determined 5 µg/kg CPA through the applying US processing conditions (including 2 /100 ppb spiking at 20 kHz, 100-120 W for 1/3 minutes duration) no data could be found in this point and it was the first results obtained. Between the experimental sets, in the US applied conditions for 2 ppb/1 min and for 100 ppb/3 min, 100% and 1,37% of inhibition of CPA was obtained, respectively. Chemical quality profile was determined. dry matter, total fat level didn't change significantly and 13.28 % of protein level changed to 13,88 % by utilizing 3 minutes US processed cheeses. pH level not altered in the above-mentioned conditions (p<0.05). In the processed samples, it was also performed the color property examinations. It was found that L color value changed from 91.58 to 90.69; a color value changed from -3.03 to -2.75 whereas b color value changed 18.73 to 16.83 by applying 3 minutes US processed cheeses (p<0.05). İt was determined that US technolgy could be found as a quality development indicator for cream cheese quality and possible mycotoxins.