(2016) Status of Benzoic Acid Amount during Processing from Yoghurt to Its by-Product Drink (Doogh). Italian Journal of Food Science. pp. 536-541. ISSN 1120-1770
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Abstract
The addition of benzoic acid is forbidden in by-product drink of yoghurt "Doogh" in Iran. However, this preservative can be naturally found in milk and its products. A total of 24 and 48 samples of yoghurt and Doogh were analyzed by HPLC method to assess the natural and permitted amount of benzoic acid. All samples of yoghurt and Doogh contained benzoic acid in mean amount of 1.5-5.0 mg/kg and 0.8-4.7 mg/L, respectively. These findings showed that the amount of 6 mg/L can be defined for benzoic acid as admissible limit for Doogh in Iran.
| Item Type: | Article |
|---|---|
| Keywords: | benzoic acid yoghurt doogh admissible limit hplc iran performance liquid-chromatography potassium sorbate preservatives solid-phase extraction sodium benzoate dairy-products sorbic acids food turkey milk cheese |
| Page Range: | pp. 536-541 |
| Journal or Publication Title: | Italian Journal of Food Science |
| Journal Index: | ISI |
| Volume: | 28 |
| Number: | 3 |
| ISSN: | 1120-1770 |
| Depositing User: | مهندس مهدی شریفی |
| URI: | http://eprints.mui.ac.ir/id/eprint/3061 |
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