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2011 (Vol. 2, Issue: 1)
Article Information:

Improving the Microbial Keeping Quality of Home Made Soymilk Using a Combination of Preservatives, Pasteurization and Refrigeration

J.E. Momoh, C.E. Udobi and A.A. Orukotan
Corresponding Author:  Chinweizu Ejikeme Udobi 

Key words:  Pasteurization, preservatives, quality, refrigeration, Soy milk, ,
Vol. 2 , (1): 1-4
Submitted Accepted Published
2010 December, 16 2011 March, 26 2011 April, 25

The greatest problem consumers encounter with soy milk remains its very short shelf life due to microbial activity. The combination of different preservation methods may just be the solution to the problem. The effect of certain preservatives at various concentrations within their maximum permissible levels along with pasteurization and refrigeration storage on the microbial keeping quality of home- made soy milk was therefore, studied. This is with the intention of determining which combination is best for a prolonged shelf life. Standard microbiological techniques were employed in the enumeration of potential spoilage organisms in soy milk samples preserved with permissible levels of sodium benzoate and sodium metabisulphite over a period of time. Results obtained showed that soy milk can keep for up to 13 days at refrigeration temperature during which no reasonable multiplication of mesophilic aerobes above 3x103 cfu/mL was observed and a total inhibition of yeasts and molds were achieved when preserved with between 700-800 parts per million (ppm) of sodium benzoate, pasteurization and refrigeration while a combination of 400 ppm of sodium benzoate and 175 ppm of sodium metabisulphite can achieve a preservation of the milk for about 11 days.
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  Cite this Reference:
J.E. Momoh, C.E. Udobi and A.A. Orukotan, 2011. Improving the Microbial Keeping Quality of Home Made Soymilk Using a Combination of Preservatives, Pasteurization and Refrigeration.  British Journal of Dairy Sciences, 2(1): 1-4.
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ISSN (Online):  2044-2440
ISSN (Print):   2044-2432
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