February 12/Bursa, Turkey/Technology Business Journal -- "In this study, the basic microbiological and chemical properties of Turkish white cheese, containing 300ppm, 500ppm and 700ppm sorbic acid and potassium sorbate, ripened in brine for 90-days at 4 +/- 1 degrees C were investigated," researchers in Bursa, Turkey report.
"Amount of sorbic acid and potassium sorbate added to the brine and ripening time had a significant impact on dry matter, fat, salt, salt in dry matter, titratable acidity, protein, water soluble nitrogen and the concentration of preservatives in cheese (p <0.01).During ripening, preservative diffusion to cheese significantly affected total aerobic mesophilic bacteria, coliform bacteria, and yeast-mould counts of cheese (p <0.01)," wrote L. Yilmaz and colleagues, Uludag University.