Influence of potassium sorbate on the growth of yeasts and moulds in yogurt

Yeasts and moulds are little affected by low pH and may cause spoilage of yogurt during storage. In the present study, potassium sorbate was added as a preservative in concentrations of 0.05%, 0.1% and 0.2%. The unpreserved yogurt showed unfavourable characteristics: yeast and mould counts and acidi...

Full description

Saved in:
Bibliographic Details
Published in:International journal of dairy technology 2009-05, Vol.62 (2), p.224-227
Main Authors: AL-ASHMAWY, MAHA A.M, IBRAHIM, JEHAN I
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chemistry
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
Mold
Moulds
Potassium
Potassium sorbate
Preservatives
Studies
Yeast
Yeasts
Yogurt
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Yeasts and moulds are little affected by low pH and may cause spoilage of yogurt during storage. In the present study, potassium sorbate was added as a preservative in concentrations of 0.05%, 0.1% and 0.2%. The unpreserved yogurt showed unfavourable characteristics: yeast and mould counts and acidity increased. The addition of potassium sorbate, however, inhibited yeast and mould levels, with normal characteristic properties extending more than 14 days. Potassium sorbate is thus seen as valuable for preserving yogurt.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2009.00463.x