February 12/Bursa, Turkey/Technology Business Journal -- "In this study, the basic microbiological and chemical properties of Turkish white cheese, containing 300ppm, 500ppm and 700ppm sorbic acid and potassium sorbate, ripened in brine for 90-days at 4 +/- 1 degrees C were investigated," researchers in Bursa, Turkey report.
"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)," wrote L. Yilmaz and colleagues, Uludag University.
The researchers concluded, "Results indicated that sorbic acid and potassium sorbate could successfully be used as preservative agents in production of white cheese."
Yilmaz and colleagues published their study in Food Science and Technology Research ("Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening." Food Science and Technology Research, 2008;14(5):437-444).
For additional information, contact L. Yilmaz, Uludag University, Faculty Agriculture, Dept. of Food Engineering, TR-16059 Gorukle Kampusu, Bursa, Turkey.
From the February 16, 2009, Prepared Foods E-dition
