| abstract |
Cultured milk products contain 0.03-0.2% of sorbic acid for promoting growth of useful bacteria, e.g. Lactobacillus and Leuconostoc spp., and inhibiting growth of spoilage bacteria, e.g. those causing off-flavours, slime and ropiness. The products include cottage, creamed cottage, cream, pot and baker's cheeses, yogurt, cultured milks, cultured buttermilk, i.e. milk or skim milk fermented with lactic acid bacteria, and cultured sour cream, and are generally of pH 4.5-6.4. The sorbic acid is incorporated as such or as the calcium, potassium or sodium salt; for creamed cottage cheese the sorbic acid or salt thereof is preferably dissolved preliminarily in the preparation of cream with milk or skim milk to be mixed into the curd. |