ANSWER

Sorbic acid and potassium sorbates can be incorporated into the cheese paste fillings to control the growth of bacteria. Sorbic acid is active against bacteria. Microbial inhibition by sorbates on the other hand varies depending on species, strains, food composition, pH, water activity, food processing treatment and storage temperatures. It is possible that it has a good inhibitory effect at pH levels as high as 6.5 -7.0 (European Patent No. 1797765 A1, 2007; Caballero et al., 2015).

References

Caballero, B., Finglas, P. & Toldra, F. (2015). Encyclopedia of Food and Health (pp. 499-503). Oxford: Academic Press.

Verhoeven, V. W. A., Van, D. S. A., Traa, H. M. & Fransen, R. H. (2007). European Patent No. 1797765 A1. Munich, Germany. European Patent Office.