Comparative evaluation of some herbs and their suitability for skimmed milk yoghurt and cast Kariesh cheese fortification as functional foods

Abstract

The objective was to add certain herbs rich in active physiological ingredients for skimmed-milk yoghurt and cast ultrafiltration (UF)-Kariesh cheese to find out their suitability as fortifiers en route to innovate functional products. Yoghurt was made using cow's skimmed milk fortified with the milled herbal aqueous extract (10% w/w) at the level of nil (control), 1, 2, or 3% (w/w) of turmeric, sage or marjoram. Cheese was made using UF-skimmed milk concentrated, to the desired final cheese total solids (TS) % and fortified as mentioned before. Skim milk powder was used to avoid any dilution in the final TS %, whether of yoghurt milk or pre-cheese. Organoleptically, it was accepted the herbal extract providing that its level did not exceed 1.0% for yoghurt or 2% for cheese. The protein content exhibited no difference in yoghurt and reduction in cheese due to herbs because which the ash content decreased in yoghurt and increased in cheese, in those the fiber presented because of herbs. Turmeric encouraged the growth of bacterial starter culture and acid production versus marjoram or sage. The Streptococcus thermophilus count was always higher than that of Lactobacillus delbrueckii ssp. bulgaricus. But their counts in cheese were lower versus yoghurt. In conclusion, skimmed-milk yoghurt and cast UF-Kariesh cheese could meet the intended health purposes when fortified with 1% for the former or 2% for the latter using aqueous extract (10%) of sage, marjoram or rather turmeric, those of many impressive health benefits.