1996, Cilt 12, Sayı 1, Sayfa(lar) 109-116
The Effects of Potassium Sorbate on the Chemical and Microbiological Quality in White Pickled Cheese
Yusuf Doğruer, Ümit Gürbüz, Mustafa Nizamlıoğlu
S. Ü. Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, KONYA
Keywords: Potassium sorbate. white pickled cheese. microbiological, chemical, quality
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The effects of potassium sorbale using in the experimentally white pickled cheese (WPC) production which has been suplemented at the rates of 0. 0.15 % and 0.3 % to milk and pickled, on the chemical and mic-robiologıcal properties of WPC were investigated at 1 st, 15th. 30th and 60th days of the ripering period. Potassium sorbale did not show any effects on the chemical properties; the moisture, fat, salt and ash contents. However, it dec-resed the percent of aciditiy values and increased the pH values and delayed the ripering of the cheese. On the account of microbiologically effects of potassium sorbate, it effected on the account of coliform, fecal streptococcus and mould and yeast whereas it was ineffect on the account of general microbiological, Lactobacillus and Staphylococcus- Micrococcus.