Food & Nutrition

Arab Journal of Food & Nutrition
respectively) were needed if the shelf-life has to be extended to 14d. Labaneh with
high initial yeast count (circa 104 cfu/g) required >300 and >400 mg/kg of sorbate and
benzoate, respectively to be kept stable at 5°C for 7 or 14 d.
The addition of the two preservatives to the packaged labaneh at high concentrations,
though is not approved by the Jordanian standard, it should be regulated.
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Volume 11, No. 25, 2011
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