Effect of Potassium Sorbate on the Microbiological Quality of Butter

Butter samples treated with potassium sorbate and sodium chloride were analyzed weekly for bacteriological qualities after storage at different temperatures. Addition of 0.1% potassium sorbate and incorporation of 2% sodium chloride plus 0.1 percent potassium sorbate resulted in inhibition of mold growth in all the samples at the end of 4 weeks at 18 C and 5 C. However the effect of potassium sorbate alone was less pronounced, irrespective of storage temperature. As regards coliform count in control butter, it increased rapidly at 22 C, but decreased when butter was stored at 5 C or – 18 C. Addition of potassium sorbate to butter samples stored at 18 C reduced the coliform count to zero after 4 weeks. while butter with added potassium sorbate and sodium chloride showed a zero count after 1 week, indicating a cumulative inhibitory effect.