Investigation of the Antimicrobial Preservatives in the Dairy Product (Labneh)

Abstract

The aim of this study was to investigate the presence and levels of antimicrobial preservatives (natamycin, benzoic acid and sorbic acid) in the dairy product, Labneh. One hundred and fifty Labneh samples of 10 different trademarks were collected from the Jordanian markets in January, April and July 2013 to be analyzed. The obtained results indicated that 30% of the samples contained natamycin, 20% contained sorbic acid, 10% contained benzoic acid, and none of the detected preservatives were found in 40% of the samples. Results revealed that the highest level of antimicrobial preservatives detected in the Labneh samples was benzoic acid, which ranged from 5.70 to 365.4 mg/kg, while natamycin ranged from 11.74 to 76.98 mg/kg and sorbic acid ranged from 77.08 to 321.6 mg/kg. None of the samples contained more than one preservative. This study demonstrated preservative addition and amount was made with no consideration of seasonal variation. Results also showed that Labneh samples produced in facilities that apply HACCP systems met the required conditions without the addition of any preservatives.

Keywords: antimicrobial preservatives, natamycin, benzoic acid, sorbic acid, dairy product, Labneh