The Effects of Sorbic Acid on Mold in Cheese
Scientists discovered sorbic acid by accident in 1859 while reacting rowanberries with strong alkali chemicals. This mistake resulted in the creation of one of the most well-used food preservatives on the market. Sorbic acid prevents the growth of a number of bacteria, molds, yeasts and fungi. It's been used to prolong the shelf-life of products as diverse as wine and mayonnaise. In cheese, sorbic acid prevents mold growth from occurring and inhibits existing mold from growing further.
Mold Growth Prevention
The most common application of sorbic acid in cheese is the prevention of mold growth. In a study at the University of California, Davis, concentrations of sorbic acid as low as 0.05 percent were seen to prolong the shelf life of cottage cheese, reducing the molds that cause sourness and putrid odors. Since sorbic acid resembles table salt in both chemical make-up and appearance, the presence of the compound as a food preservative is non-intrusive. Its power is such that only a small amount of the chemical is needed for it to take effect. Chances are that you've eaten several foods containing sorbic acid without ever noticing.
Mold Growth Management
Sorbic acid can also be used to manage and control preexisting mold in cheese. Many cheeses need mold to give them flavor and a distinctive appearance--think blue cheese. However, for foods that travel long distances and may sit on a shelf for days before being purchased, it's important to make sure the moldiness doesn't overwhelm the cheese's flavor. Small amounts of sorbic acid inhibit further mold growth, keeping the chemical balance in check
Limited Usefulness
While this chemical compound controls a wide variety of bacterial growth, there are some cases in which not even sorbic acid is sufficient to prevent a food from spoiling. A study completed at Michigan State University concluded that if initial contamination was great, sorbic acid would not prevent mold growth. For cheeses prepared in unsanitary conditions, you should not rely solely upon sorbic acid to salvage the edibility of your food.
Tags: sorbic acid, mold growth, sorbic acid, Acid Mold, Acid Mold Cheese
