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Scientia Agriculturae Bohemica

The Journal of Czech University of Life Sciences Prague

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1805-9430
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Production of Benzoic Acid in Fermented Goat's and Sheep's Milk

Š. Horníčková
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  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ H. Dragounová / K. Hejtmánková
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ T. Michlová
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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/ A. Hejtmánková
  • Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
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Published Online: 2015-01-29 | DOI: https://doi.org/10.1515/sab-2015-0005

Abstract

The content of hippuric acid in raw goat's and sheep's milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0-78 mg kg-1. Higher quantity of benzoic acid in fermented sheep's milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep's milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat's and sheep's cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg kg-1. No significant difference in the quantity of benzoic acid from goat's and sheep's cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in individual farms.

Keywords: hippuric acid; benzoic acid; fermented milk drinks; raw milk; HPLC

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About the article

Received: 2014-01-24

Accepted: 2014-09-13

Published Online: 2015-01-29


Citation Information: Scientia Agriculturae Bohemica, ISSN (Online) 1805-9430, ISSN (Print) 1211-3174, DOI: https://doi.org/10.1515/sab-2015-0005.

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© 2014 Š. Horníčková et. al.. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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