Yildiz, AydinErdogan, SaitSaydut, AbdurrahmanHamamci, Candan2024-04-242024-04-2420121936-97511936-976Xhttps://doi.org/10.1007/s12161-011-9288-zhttps://hdl.handle.net/11468/14895Among food sources, particular attention is paid to milk and dairy products, due to its nutritional importance. Benzoic acid is extensively used in the preservation of foods. A reliable method for the determination of benzoic acid in some dairy products, such as yogurt, ayran, and cheese using high-performance liquid chromatography and UV detection was validated. The peak of benzoic acid was measured at a wavelenght of 226 nm. Samples were purchased from supermarkets in Turkey in the period 2009-2010. All dairy product samples were produced from cow's milk. The levels of benzoic acid in cheese, yogurt, and ayran samples were in the range of 3.17 to 56.77 mg kg(-1), 8.94 to 28.30 mg kg(-1), and 1.54 to 16.57 mg L-1, respectively. The results show that benzoic acid widely occurs in milk products in Turkey at the low levels.eninfo:eu-repo/semantics/closedAccessBenzoic AcidFood PreservativeHplcDairy ProductsTurkeyArticle53591595WOS:0003034668000362-s2.0-8486047048010.1007/s12161-011-9288-zQ1Q2