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Determination of sorbic acid in cheese

Ljubica Stojak ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Milica Gačić
Ljerka Lešić

Sažetak

According to actual law there in no permission in our country to use additional supstances with purpose to conserve milk products inclusive cheese. In some foreign countries protection of cheese surface from moulds is tolerated and sorbic acid or its salts used. Appearance of sorbic acid treated cheeses on our market pointed out the necessity to state its presence and to determine very small quantities of sorbic acid in cheese. In this study were chosen two spectrophotometric methods, fast and simple for execution in normally equipped laboratories. Both methods were used to determine sorbic acid in experimental, produced in laboratory, and commercial cheese samples added strictly part of preservative. The results of these methods applied on cheese samples produced in laboratory conditions were satisfying, and the value of blind commercial sample great, declining from expecting results. Basing on results of this study the recommendation is proposed to change law rules so that: parts of 10 mg/kg sorbic acid in cheese should not be considered as addition of preservative.

Ključne riječi

sorbic acid in cheese-methods of determination; protection of cheese surface using preservative not permitted; recommendation to change law rules

Hrčak ID:

95440

URI

https://hrcak.srce.hr/95440

Datum izdavanja:

20.1.1992.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.402 *