SharePOTASSIUM SORBATE AS PRESERVATIVE OF BUTTER.
Author(s) : AJAY KAUL, JASJIT SINGH, KULA R. K.
Type of article: Article
Summary
POTASSIUM SORBATE INHIBITED THE MOLD AT THE END OF 5 WEEKS AT 253 K (-20 DEG C). COLIFORM COUNTS INCREASED RAPIDLY IN CONTROL SAMPLES AT 310 K (37 DEG C) ; HOWEVER, CONSISTENTLY LOWER COLIFORM COUNTS WERE RECORDED IN THE BUTTER SAMPLES CONTAINING POTASSIUM SORBATE. INCORPORATION OF POTASSIUM SORBATE IN BUTTER SAMPLES AT 253 K REDUCED THE COLIFORM COUNT TO LESS THAN 1 / G AFTER 2 WEEKS, AND DECREASED THE RELEASE OF FREE FATTY ACIDS AND THIOBARBITURIC ACID VALUE (TBA) AS COMPARED TO CONTROL BUTTER SAMPLES.
Details
- Original title: POTASSIUM SORBATE AS PRESERVATIVE OF BUTTER.
- Record ID : 1981-1263
- Languages: English
- Source: Journal of Food Protection - vol. 44 - n. 1
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Coliform; Butter; Microorganism; Sorbate; Potassium; Freezing
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