Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis

Table 2

The amount of pH, sodium benzoate, potassium sorbate, and natamycin (mg/kg) in cheese and yogurt samples.

	Brands	Preservatives (mg/kg)						pH
		Sodium benzoate		Potassium sorbate		Natamycin
			Range		Range		Range		Range
Yogurt	Common		4.573–43.101		0–34.181		0–9.640		3.76–4.72
	Probiotic		0–28.320	ND	ND	ND	ND		3.79–4.49
	Vegetable		0–58.188		0–183.730		0–66.460		4.10–4.88
	Fruit		8.729–40.541		117.600–240.600		0–27.190		3.70–4.59
	Strained		2.076–22.931		0–11.880		0–6.910		3.98–4.46
Cheese	Brined		3.717–125.771		0–99.561		0–158.025		4.23–6.01
	Lactic		1.735–3.457	ND	ND	ND	ND		6.37–7.07
	Processed		6.300–59.953		0–1150.320		0–62.132		4.93–6.88
	Cream		5.988–27.275		0–247.367		0–12.132		4.50–6.63
	Labaneh		10.241–23.617		0–232.075		0–8.622		4.93–5.35