Production of benzoic acid in fermented goat's and sheep's milk
Hornickova, S., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources | Dragounova, H., Dairy Research Institute (Prague). Czech Republic | Hejtmankova, K., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources | Michlova, T., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources | Hejtmankova, A., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources
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. 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. 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 individual farms.
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