Abstract
Potassium sorbate was added to freshly pasteurized, homogenized milk at .075, .1, and .2%. Shelf-life of these milks at 6.8°C was compared to control milks without sorbate. Bacterial growth was markedly retarded and shelf-life of milk increased with .2% potassium sorbate. The inhibitory effect of .075 and .1% potassium sorbate on psychrotrophic bacteria in milk depended upon initial psychrotrophic bacterial load. Sorbate greater than .1% imparted a slightly sweet flavor to the milk.Adding .075% potassium sorbate alone or combined with .005% hydrogen peroxide to pasteurized milks suppressed bacterial growth and increased shelf-life to more than 26 days at 6.8°C. Optimum for potassium sorbate in milk was between .075 and .1%.
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