Preservation of West African soft cheese by chemical treatment

Abstract

SUMMARYThe effects of sorbic and propionic acids on shelf life and organoleptic characteristics of West African soft cheese stored at 7–9 °C were investigated. In cheeses treated with 0·1% sorbic acid spoilage was delayed and microbial growth, especially mesophilic bacteria, yeasts and moulds, was suppressed compared with untreated controls. Treatment with 0·05% sorbic acid or up to 10% propionic acid was less effective. An objectionable bitter flavour was reported for sorbate-treated cheese but other qualities were not adversely affected.