Central Composite Design Used to Evaluate the Effect of Potassium Sorbate on the Microbiological Quality of Raw Milk
DOI:
https://doi.org/10.48402/IMIST.PRSM/jasab-v7i2.58786Keywords:
Potassium sorbate, Incubation time, Milk Quality, Antibacterial effect, Total bacteria countAbstract
This research describes the efficacy of potassium sorbate in reducing bacterial counts in raw cow’s milk using a central composite experimental design. The experimental response was measured in terms of the logarithmic reduction in total bacterial count, total coliform count, aerobic bacterial spores, psychrotrophic flora, yeasts, and molds. The data showed that the optimal reductions in initial microbial counts were as follows: 4.8 log for total bacterial count, 2 log for coliforms, 4.8 log for psychrotrophic flora, 1 log for spores, and 0.5 log for yeasts and molds. These reductions were achieved with potassium sorbate concentrations between 0.1% and 0.2%, after incubation at 4°C for 4 hours and 40 minutes. The results demonstrated that the antimicrobial effect of potassium sorbate varied among the studied microorganisms. Moreover, the reduction rate of various microorganisms increased with higher potassium sorbate concentrations and longer incubation times in raw milk. This study confirms that potassium sorbate effectively reduces foodborne microorganisms while preserving raw milk quality, which has significant implications for the stability of dairy products.
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