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Potassium Sorbate in brine?

by 233 · February 11, 2013 at 11:00 PM

Someone bought me bocconcini and the ingredients are "pasteurized milk, microbial enzyme, bacterial culture. Packaged in water with potassium sorbate" I know pasteurized milk and milk is bad yadda yadda, but can I make it somewhat better by pouring out the water and washing it? Or do you think potassium sorbate would penetrate the cheese? Any knowledge on this chemical?

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40551 · February 11, 2013 at 11:00 PM

When it doubt, look it up on Wikipedia... http://en.wikipedia.org/wiki/Potassium_sorbate

Preservative. Relatively non-toxic. Also found in natural foods.

I wouldn't sweat it.

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