Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening

YILMAZ ERSAN L., Kurdal E.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.14, no.5, pp.437-444, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 5
  • Publication Date: 2008
  • Doi Number: 10.3136/fstr.14.437
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.437-444
  • Bursa Uludag University Affiliated: Yes

Abstract

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.