Ameliorative Effect of Dill and Coriander Oils Addition on Quality Characteristics and Oxidative Stability of Tallaga Cheese Manufactured Using Vegetable Oil

Abstract

Tallaga cheese produced exploiting milk (4% fat) as control. Sunflower oil was inserted to skim milk as an alternative for milk fat. Dill and coriander oils were included to sunflower oil cheese treatments at a percentage of 0.2%. Chemical structure, oxidative stability, antioxidant activity, microbiological and sensual characteristics of produced Tallaga cheese when fresh and after 15, 30, and 60 days of store at 7oC were investigated. The existing findings exhibited that dill and coriander oils have high content of phenolic components and presented great antioxidant activity. No significant differences were obtained among resulting sunflower oil cheeses in the chemical structure, but dill and coriander oils supplementation impacted the oxidative stability, antioxidant activity, microbiological and organoleptic properties. An evident decrease in peroxide and acid values of sunflower oil cheese comprising dill and coriander oils through the storage phase than sunflower oil cheese without tert- butyl hydroquinone (TBHQ) was detected. As well as yeasts & moulds of cheese samples encompass dill and coriander oils did not discover throughout storage when compared with sunflower oil cheese without (TBHQ). Likewise, our outcomes demonstrated that that the organoleptic properties of all cheese treatments improved throughout the storage period progressed. Sunflower oil cheese containing dill and coriander oils showed better flavor intensity and body characteristics than other cheese treatments.