Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk.

Klára Bartáková,Lenka Vorlová,Bohumíra Janštová,Šárka Bursová,Jan Pospíšil,Sandra Dluhošová,Ivana Borkovcová

doi:10.3390/foods10071535

Klára Bartáková, Lenka Vorlová + Show 5 more

Open Access

https://doi.org/10.3390/foods10071535

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Abstract

Yoghurts from cow, goat and sheep milk were produced and stored under defined conditions to monitor the influence of various factors on the benzoic acid content as determined by Ultra High Performance Liquid Chromatography (UHPLC). The highest level of benzoic acid was found in sheep yoghurt (43.26 ± 5.11 mg kg−1) and the lowest in cow yoghurt (13.38 ± 3.56 mg kg−1), with goat yoghurt (21.31 ± 5.66 mg kg−1) falling in between. Benzoic acid content did not show statistically significant variation until the second and third weeks of storage, and the dynamics of this variation varied depending on the type of yoghurt. The yoghurt culture containing different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus also affected the contents of benzoic acid. Further, the different storage temperatures (2 and 8 °C) as well as the temperatures used to milk heat treatment before yoghurt production (80, 85 and 90 °C) affected the amount of benzoic acid in different types of yoghurts.

Highlights

Benzoic acid can act as an antimicrobial agent and protect against a broad spectrum of bacteria, yeasts and molds that cause food-borne diseases and food spoilage [1,2,3]
The content of benzoic acid in yoghurts made from cow, goat and sheep milk is given in Table 1, from which it is clear that the highest content was in sheep yoghurt
The results show that sheep yoghurt contains naturally higher levels of benzoic acid compared to that in goat and cow yoghurts, which corroborates the results of Horníčková et al [14] who found that goat yoghurts

Summary

Introduction

Benzoic acid can act as an antimicrobial agent and protect against a broad spectrum of bacteria, yeasts and molds that cause food-borne diseases and food spoilage [1,2,3]. This is the basis for benzoic acid being used as a preservative. Benzoic acid occurs naturally in several foods such as fruits, vegetables, spices and nuts. It is found in low concentrations in dairy products as it is produced by micro-organisms during fermentation [4,5,6].

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