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Evaluation of Benzoic Acid Level of Fermented Dairy Products during Fermentation
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 Title & Authors
Evaluation of Benzoic Acid Level of Fermented Dairy Products during Fermentation
Lim, Sang-Dong; Park, Mi-Sun; Kim, Kee-Sung; Yoo, Mi-Young;
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 Abstract
The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn`t mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.
 Keywords
evaluation;benzoic;acid;fermented;milk;cheese;fermentation;
 Language
Korean
 Cited by
1.
식품보존에 이용된 식물의 천연보존료 함유량 연구,백경아;강현각;신명희;박종진;김종대;박성민;이미영;임지순;

한국식품저장유통학회지, 2014. vol.21. 4, pp.529-535 crossref(new window)
1.
A study of the levels of natural preservatives in wild plants, Korean Journal of Food Preservation, 2014, 21, 4, 529  crossref(new windwow)
2.
Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology, Korean Journal for Food Science of Animal Resources, 2016, 36, 3, 427  crossref(new windwow)
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