Abstract
Cottage cheese samples containing 0.025 to 0.20% potassium sorbate were evaluated by as ensory panel of 18 judges, using the duo-trio test method or organoleptically in seven Cottage cheese plants. The samples were then stored at 4 or 7C and evaluated for shelf-life. The panel did not significantly detect 0.10% or less of potassium sorbate in Cottage cheese by taste or odor. The minimum levels of potassium sorbate detected in the Cottage cheese plants were 0.10% (four plants), 0.05% (two plants), and 0.025% (one plant). Shelf-life was extended in some experiments by 0.05% potassium sorbate and in all experiments by 0.10%. These amounts of potassium sorbate retarded growth of bacteria that produced fruity and putrid odors and slime in Cottage cheese at refrigeration temperatures and bacteria that produced sourness and molds.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.