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Effect of adding cardamom, thyme and clove essential oils on some properties of white soft cheese made from goats’ milk
Other Title(s)
تأاثير إضافة زيوت البحهان و الزعتر و القرنفل على بعض خصائص الجبن الابيض الطري المصنع من لبن الماعز
Joint Authors
Ahmad, Ratiba B.
Muhammad, O. E.
Abd al-Baqi, H. M. A.
Metry , Wedad A.
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 4, Issue 1 (30 Jun. 2007), pp.1-19, 19 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2007-06-30
Country of Publication
Egypt
No. of Pages
19
Main Subjects
Topics
Abstract EN
This study aimed to improve the properties of white soft cheese made from goats' milk by adding spice essential oils at concentrations of 75 & 90 ppm cardamom, 50 & 75 ppm thyme and 40 & 60 ppm clove to goats' milk.
All resultant cheeses were compared aganist that made from buffalos' milk (control I) and goats' milk (control II).
The quality of resultant cheeses was evaluated for their chemical composition, microbiological and organoleptic properrties during storage at 6±loC for 45 days.
The results revealed that additives at two concentrations of essential oils insignificantly affected percentages of moisture, salt! moisture and fat / dry matter.
Moisture % significantly decreased (P:'S0.05) while fat and protein % increased during storage period at 6±loC.
Value 0 irratable acidity (TA), water soluble nitrogen/total nitrogen (WSN/TN), non-protein nitrogen/total nitrogen N ) d total volatile fatty acids (TVF A) for all treated cheeses were significantly lower than control II during .
cl' g ,eriod.
Increasing the proporrtion of spice essential oils had a marked effect on the same properties.
T TN/TN, NPN/TN and TVFA in cheese samples increased, while the pH values decreased continuously durin toge period (P:'S0.05).
The hysteresis area, expressed as ∫ αdpH values, of control II was lower than goats’ cheese samples treated by cardamom, thyme and clove essential oils during the pickling period.
The rate of decrease in the hysteresis area of control II was higher than that of control I.
Statistically, there were significant differences due to treatments, pickling period and the interaction between treatments and pickling period (P≤0.05). Addition of spice essential oils decreased clearly counts of different tested microbial groups (total viable count, psychrophilic bacteria, yeasts& moulds and coliforms) throughout storage period as compared to control II and control I.
Spice essential oils added improved the flavour and quality of white soft cheese made from goats’ milk.
Therefore, white soft cheese could be successfully made from goats’ milk with adding cardamom, thyme or clove essential oils, especially clove or cardamom at concentrations of 40 and 75ppm, respectively and with storage at 6±1ºC for 45 days.
American Psychological Association (APA)
Metry , Wedad A.& Ahmad, Ratiba B.& Muhammad, O. E.& Abd al-Baqi, H. M. A.. 2007. Effect of adding cardamom, thyme and clove essential oils on some properties of white soft cheese made from goats’ milk. Alexandria Journal of Food Science and Technology،Vol. 4, no. 1, pp.1-19.
https://search.emarefa.net/detail/BIM-93640
Modern Language Association (MLA)
Metry , Wedad A.…[et al.]. Effect of adding cardamom, thyme and clove essential oils on some properties of white soft cheese made from goats’ milk. Alexandria Journal of Food Science and Technology Vol. 4, no. 1 (2007), pp.1-19.
https://search.emarefa.net/detail/BIM-93640
American Medical Association (AMA)
Metry , Wedad A.& Ahmad, Ratiba B.& Muhammad, O. E.& Abd al-Baqi, H. M. A.. Effect of adding cardamom, thyme and clove essential oils on some properties of white soft cheese made from goats’ milk. Alexandria Journal of Food Science and Technology. 2007. Vol. 4, no. 1, pp.1-19.
https://search.emarefa.net/detail/BIM-93640
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 17-18
Record ID
BIM-93640