Effect of addition of potassium sorbate (0.2 and 0.25 percent) in milkcake added at the last stage of its manufacture was studied on its sensory, biochemical and microbiological qualities during storage at 30±1°C. Addition of potassium sorbate enhanced the shelf-life of milkcake from 6 to 21 days. The microbiological and chemical changes during storage exerted influence on sensory characteristics of mi1kcake.
