Effect Of Addition Of Citric Acid And Sodiumbenzoate On The Keeping Quality Of Soymilk

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 synergistic  effect of citric acid and sodium benzoate preservatives at various concentrations within their maximum permissible levels along with pasteurization, on the microbial keeping quality of home- made soy milk stored at ambient temperature was therefore, studied. This is with the intention of determining which combination is best for a prolonged shelf life. Fourteen soymilk samp…