THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER
MOUSTAFA, M., EL-BASSIONY, T., AHMED, A., AHMED, S. (1990). THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER. EKB Journal Management System, 23.1(45), 100-105. doi: 10.21608/avmj.1990.187607
M.K. MOUSTAFA; T.A. EL-BASSIONY; A.A-H. AHMED; S.H. AHMED. "THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER". EKB Journal Management System, 23.1, 45, 1990, 100-105. doi: 10.21608/avmj.1990.187607
MOUSTAFA, M., EL-BASSIONY, T., AHMED, A., AHMED, S. (1990). 'THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER', EKB Journal Management System, 23.1(45), pp. 100-105. doi: 10.21608/avmj.1990.187607
MOUSTAFA, M., EL-BASSIONY, T., AHMED, A., AHMED, S. THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER. EKB Journal Management System, 1990; 23.1(45): 100-105. doi: 10.21608/avmj.1990.187607

THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER

Assiut Veterinary Medical Journal
Article 12, Volume 23.1, Issue 45, April 1990, Page 100-105  XML PDF (1.45 MB)
Document Type: Research article
DOI: 10.21608/avmj.1990.187607
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Authors
M.K. MOUSTAFA; T.A. EL-BASSIONY; A.A-H. AHMED; S.H. AHMED
Abstract
Cooking butter samples treated with pot. sorbate (0, 0.1 and 0.3%) were analyzed weekly for microbiological quality after storage at 22, 5 and - 180C,
Less growth of microorganisms was observed in butter as the sorbate was increased from 0.1 to 0.3%, irrespective of storage temp.
Addition of 0.3% sorbate reduced aerobic plate and psychrotrophic counts, while coliforms declined to undetectable levels in all samples. No viable cells of yeast and mold were recovered after 6, 6 and 4 weeks storage at 22, 5 and -18°C, respectively. The 0.1% concentration did not prev ent growth of some microorganisms even at refrigeration temperatures.
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