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Influence of Potassium Sorbate and Hydrogen Peroxide on Psychrotrophic Bacteria in Milk

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Potassium sorbate was added to freshly pasteurized, homogenized milk at .075, .1, and .2%. Shelf-life of these milks at 6.8°C was compared to control milks without sorbate. Bacterial growth was markedly retarded and shelf-life of milk increased with .2% potassium sorbate. The inhibitory effect of .075 and .1% potassium sorbate on psychrotrophic bacteria in milk depended upon initial psychrotrophic bacterial load. Sorbate greater than .1% imparted a slightly sweet flavor to the milk.

Adding .075% potassium sorbate alone or combined with .005% hydrogen peroxide to pasteurized milks suppressed bacterial growth and increased shelf-life to more than 26 days at 6.8°C. Optimum for potassium sorbate in milk was between .075 and .1%.

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