Determination of sodium benzoate and potassium sorbate in yoghurt and white pickled cheese by HPLC

Kucukcetin A., Sik B., Çiçek A., Certel M.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.59, sa.7-8, ss.420-422, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 7-8
  • Basım Tarihi: 2004
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.420-422
  • Anahtar Kelimeler: preservatives (sorbate, benzoate, yoghurt, white pickled cheese), SORBIC ACIDS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Sodium benzoate and potassium sorbate contents of 45 yoghurt and 15 white pickled cheese samples were determined by high-performance liquid chromatography. The levels of sodium benzoate in yoghurt and white pickled cheese were in the range of not detected to 233.9 mg/kg and not detected to 441.9 mg/kg, respectively, while the levels of potassium sorbate in yoghurt and white pickled cheese were in the range of not detected to 557.9 mg/kg and not detected to 946.5 mg/kg, respectively. Twenty-eight samples of yoghurt and 7 samples of white pickled cheese contained sodium benzoate, however, its usage in yoghurt and white pickled cheese is prohibited by the legislation in force in Turkey. All samples had potassium sorbate levels inside the legal limits. This work demonstrated that sodium benzoate was used by most of dairy producers in Turkey. It is clear that new training and checking programs are necessary.