Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields

Abstract

Magnetic fields are a non-thermal food preservation method that applies short electrical pulses to kill harmful microbes while maintaining nutritional quality. Domiati cheese, manufactured from raw (DCR), pasteurized (DCP), magnetic (DCM), and magnetic-pasteurized (DCMP) cow milk and pickled over 90 days at room temperature. In addition, DCR was used as a control. Domiati cheese made from raw cow milk was kept as the control (DCR). The obtained results revealed that magnetic milk, compared to raw and pasteurized milk, had a higher pH value and a lower bacterial viability content, as well as free pathogenic bacteria. However, exposure to magnetic fields affected the color properties of cheese, there were significant increases in L* and a*, but decreased b* values were observed compared to other treatments. Domiati cheese made from magnetized milk (DCM) had the highest values of ripening factors. Total bacterial count values developed in all cheeses during pickling, then significantly decreased until the end. Pathogenic bacteria, mold & yeasts, and coliform groups were not detectable in DCM. It could be concluded that magnetic fields may be successfully applied in the manufacture of Domiati cheese, greatly improving the quality of Domiati cheese and increasing its shelf life.