Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses

► Preservatives are commonly used in cheeses production and their use is strictly regulated by the EU laws. ► A simultaneous determination of the preservatives sorbic and benzoic acid, lysozyme and natamycin in hard and pasta filata cheeses was developed. ► This is an HPLC-UV method that shows good recovery, and a short analysis time.