Comparative studies on red sorghum extracts and other chemicals as preservatives for west african soft cheese

International Dairy Journal

Volumn 7, Issue 2-3, 1997, Pages 193-198

  Joseph, J K ^a   Akinyosoye, F A ^a  

^a UNIVERSITY OF ILORIN   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030948657     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(96)00051-9     Document Type: Article

References (20)

1. Aduku, A. O. and Olukosi, J. O. (1991) Animal Products, Processing and Handling in the Tropics. Living Books Series, Gu Publications. Abuja, Nigeria.
2. Alexopoulos, C. J. and Mims, C. W. (1979) Introductory Mycology, 3rd edn. John Wiley and Sons, London.
3. Anon (1995) Curds, and Whey. Spore, 55, 1-4.
4. Aworh, O. C. and Egounlety, M. (1985) Preservation of West African soft cheese by chemical treatment. Journal of Dairy Research, 52, 189-195.
5. Bradley, R. L., Harmon, L. G. and Stine, C. M. (1962) Effect of potassium sorbate on some organisms associated with cottage cheese spoilage. Journal of Milk Food Technology. 25, 318-323.
6. Buchanan, R. E. and Gibbons, N. E. (1974) Bergeys Manual of Determinative Bacteriology, 8th edn. Williams and Wilkings Co., Baltimore, MD.
7. Chang, S. I. and Fuller, H. L. (1964) Effect of tannin content of grain sorghums on their feeding value for growing chicks. Poultry Science. 43, 30-36.
8. Collins, C. H. and Lyne, P. M. (1970) Microbiological Methods, 3rd edn. Butterworth, London.
9. Harrigan, W. F. and McCance, M. E. (1976) Laboratory Methods in Food and Dairy Microbiology, Academic Press. London.
10. Haslam, E. (1966) Chemistry of Vegetable Tannins. Academic Press, London.
11. Jay, J. M. (1978) Modern Food Microbiology, 2nd edn. D. Van Nostrand Company, New York.
12. Joseph, K. (1990) Physico-chemical quality attributes and shelf-life of wild mango fruits (Irvingia gabonesis) as influenced by postharvest conditions. Ph.D thesis. Faculty of Technology, University of Ibadan, Ibadan, Nigeria.
13. Joseph, K. and Aworh, O. C. (1992) Post-harvest treatment of wild mango (Irvingia gabonensis) for improved shelf-life. Food Chemistry, 44, 45-48.
14. Lapedes, D. N. (1977) McGraw-Hill Encyclopedia of Food Agriculture and Nutrition. McGraw-Hill Book Company, New York.
15. Larmond, E. (1977) Laboratory Methods for Sensory Evaluation of Food. Publication No. 1637. Canada Department of Agriculture, Ottawa.
16. Meyer, L. H. (1978) Food Chemistry, 3rd edn. Avi Publishing Company, Inc., Connecticut.
17. Odunfa, S. A., Komolafe, O. B. and Ekunsanmi, J. T. (1987) Effect of Chemical preservatives on the microorganisms isolated from fermenting African locust bean. Nigerian Food Journal, 5, 66-75.
18. Pearson, D. (1970) The Chemical Analysis of Foods, 6th edn. Churchill Livingstone, Edinburgh.
19. Saver, F. (1977) Control of yeasts and moulds with preservatives. Journal of Food Technology, 31, 66-69.
20. Roth, L. A., Clegg, L. F. L. and Stiles, M. E. (1971) Coliforms and shelf-life of commercially produced cottage cheese. Canadian Institute Food Technology Journal, 4, 107-111.