Evaluation of Natural Food Preservatives in Domestic and Imported Cheese.
In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.
Korea Food Research Institute, Seongnam 13539, Korea.
Sun-Young
SY
Park
Korea Food Research Institute, Seongnam 13539, Korea.
Noori
N
Han
Korea Food Research Institute, Seongnam 13539, Korea.
Sun-Young
SY
Kim
Korea Food Research Institute, Seongnam 13539, Korea.
Mi-Young
MY
Yoo
Division of Animal Life Science, Konkuk University, Seoul 05029, Korea.
Hyun-Dong
HD
Paik
Korea Food Research Institute, Seongnam 13539, Korea.
Sang-Dong
SD
Lim
benzoic acid; domestic cheese; imported cheese; propionic acid