Preservation of West African soft cheese by chemical treatment

Ogugua C. Aworh; Moutairou Egounlety

doi:10.1017/S0022029900024018

Summary

The effects of sorbic and propionic acids on shelf life and organoleptic characteristics of West African soft cheese stored at 7–9 °C were investigated. In cheeses treated with 0·1% sorbic acid spoilage was delayed and microbial growth, especially mesophilic bacteria, yeasts and moulds, was suppressed compared with untreated controls. Treatment with 0·05% sorbic acid or up to 10% propionic acid was less effective. An objectionable bitter flavour was reported for sorbate-treated cheese but other qualities were not adversely affected.

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Preservation of West African soft cheese by chemical treatment

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This article has been cited by the following publications. This list is generated based on data provided by Crossref.

Article contents

Preservation of West African soft cheese by chemical treatment

Summary

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References

REFERENCES

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