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.
MOUSTAFA, M., EL-BASSIONY, T., AHMED, A., & AHMED, S. (1990). THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER. Assiut Veterinary Medical Journal, 23.1(45), 100-105. doi: 10.21608/avmj.1990.187607
MLA
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". Assiut Veterinary Medical Journal, 23.1, 45, 1990, 100-105. doi: 10.21608/avmj.1990.187607
HARVARD
MOUSTAFA, M., EL-BASSIONY, T., AHMED, A., AHMED, S. (1990). 'THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER', Assiut Veterinary Medical Journal, 23.1(45), pp. 100-105. doi: 10.21608/avmj.1990.187607
VANCOUVER
MOUSTAFA, M., EL-BASSIONY, T., AHMED, A., AHMED, S. THE EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF COOKING BUTTER. Assiut Veterinary Medical Journal, 1990; 23.1(45): 100-105. doi: 10.21608/avmj.1990.187607
)
View on SCiNiTO