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How to reduce microbiological activity in whey using sorbic acid and sodium sorbate



How to reduce microbiological activity in whey using sorbic acid and sodium sorbate



Pishchevaya Promyshlennost' , Res ikanskii Mezhvedomstvennyi Nauchno Tekhnicheskii Sbornik (26): 58-61



The whey studied had a density of 1023 kg/m3, max. acidity of 75 deg T and a min. TS of 5% (0.2% fat and 3.5% lactose). A pure culture of Candida mycoderma, separated from whey during storage, was used to determine the optimum concn. of sorbic acid or sodium sorbate needed to eliminate mould growth in the whey. Addition of 0.08% sorbic acid or sorbate inhibited mould development and markedly decreased acid formation at 20-50 deg C. Whey thus treated can be stored for 8 days.

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Accession: 000903576

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