FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.14, no.5, pp.437-444, 2008 (SCI-Expanded)
In this study, the basic microbiological and chemical properties of Turkish white cheese, containing 300 ppm, 500 ppm and 700 ppm sorbic acid and potassium sorbate, ripened in brine for 90-days at 4 +/- 1 degrees C were investigated. Amount of sorbic acid and potassium sorbate added to the brine and ripening time had a significant impact on dry matter, fat, salt, salt in dry matter, titratable acidity, protein, water soluble nitrogen and the. concentration of preservatives in cheese (p<0.01).During ripening, preservative diffusion to cheese significantly affected total aerobic mesophilic bacteria, coliform bacteria, and yeast-mould counts of cheese (p<0.01). Results indicated that sorbic acid and potassium sorbate could successfully be used as preservative agents in production of white cheese.