EFFECT OF DIFFERENT TYPES OF PRESERVATIVES ON SHELF LIFE OF YOGHURT

Abstract

This study evaluates the effects of preservatives on the shelf life of yoghurt following standard procedure. The chemical preservatives were added at the levels of 0% (control), 0.10% (sodium benzoate), 0.25 (sodium benzoate), 0.10% (potassium sorbate), 0.25% (potassium sorbate), representing treatments 1, 2, 3, 4 and 5 respectively. The samples were stored at room temperature (370C) for 28 days until the samples were acceptable to the consumers. Potassium Sorbate preservatives used at 0.25% gives the best (optimum) concentration on shelf life within 28 days. Among the two preservatives tested, potassium sorbate was found to be more effective than sodium benzoate irrespective of the level used and is therefore recommended for use by yoghurt producers.