Food & Nutrition

Arab Journal of Food & Nutrition
19. The Use of Sorbate and Benzoate Salts to Inhibit the Growth of Yeasts in
Labaneh (1996)
Ghadeer Fawzi Mihyar\ University of Jordan
Supervisor: Dr. Mohammed Isam Yamani
Co-Supervisor: Dr. Ali Kamil Al-Sa’ed
Twenty five samples of commercially produced labaneh in Jordan were examined
for their content of sorbic and benzoic acids using HPLC technique. The
recovery values of sorbic and benzoic acids were about 90.4 and 99%, respectively.
Both preservative levels were significantly higher (p