Influence of yoghurt cultures on benzoic acid content in yoghurt
2000
Hejtmankova, A. | Horak, V. | Dolejskova, J. | Louda, F. | Dragounova, H. (Ceska Zemedelska Univ., Prague-Suchdol (Czech Republic). Agronomicka Fakulta)
Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid). Change of hippuric acid into benzoic acid is realized by yoghurt cultures during yoghurt preparation. The influence of yoghurt cultures most frequented species J22, WV2, JK, T767 + T, J2, RX, JOB, WV3 and two strains MILCOM a.s. Laktoflora (used for preparation of yoghurt cultures) on benzoic acid level was tested on model yoghurts, produced from cow milk. One model of yoghurt was produced from goat milk, inoculated with yoghurt culture WV2. The levels of benzoic acid were determined by HPLC with SOP (standard operation procedure) used by the Czech Agricultural and Food Inspection. Differences between the used yoghurt cultures were found and statistically confirmed.
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