Production of benzoic acid in fermented goat?s and sheep?s milk

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F14%3A65927" target="_blank" >RIV/60460709:41210/14:65927 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/14:#DR70
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Production of benzoic acid in fermented goat?s and sheep?s milk
Original language description
The content of hippuric acid in raw goat?s and sheep?s milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0?78 mg kg?1. Higher quantity of benzoic acid in fermented sheep?s milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep?s milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat?s and sheep?s cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg kg?1. No significant difference in the quantity of benzoic acid from goat?s and sheep?s cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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