Abstract
The experiment was carried out to investigate the effect of some spices extract on the quality of Damietta cheese. The sensory evaluation of cheese supplemented with cumin oil only gave slightly pronounced flavor, compared with control one. The curcumin treated cheese showed faint-yellow color of slight good appearance.The microbiological quality revealed that cumin and N.sativa oils have strong antimicrobial effect against microbial groups than their aqueous extracts. Curcumin was found to be the most effective additives among the aqueous spices extract used. According to the effect of storage periods, there was a significant reduction of microbial groups in treated cheeses. The multiplication rates of microbial groups in control cheeses of 5 % salt were rapid compared with control one of 10 % salt during the storage periods. On contrary, the reduction rates of microbial groups were rapid in treated cheeses of 10 % salt compared with 5 % salt. Also, there was a high significant difference between treated cheeses and control one. Concerning salt concentration, there was a significant difference between both types of cheese (5 & 10 % salt) against all microbial groups, except S.aureus. Also, there was a significant difference for all microbial groups between cheeses of 5 % and 10 % salt in all cheese groups, except S.aureus. Fungal growth was observed at 21 days of storage over cheese surface and whey of control one of 5 % salt only.
Highlights
Cheese is a food derived from different types of milk that is produced in a wide range of flavors and textures
Log counts with different superscripts showed significant differences at (P ≤ 0.05)
Cheeses treated with aqueous extract of cumin, N.sativa and curcumin were gave unchanged flavors during the first two weeks
Summary
Cheese is a food derived from different types of milk that is produced in a wide range of flavors and textures. This study was carried out to investigate the effect of some spices extract on sensory attributes and microbiological quality of Damietta cheese supplemented with these spices. Each quantity of milk was thoroughly divided into six parts (each 5 liter), the first part was taken as control (untreated) and the other five parts were treated with chosen concentrate of different spices according to the previous recommended studies which reveal the most antibacterial activity with acceptable flavors. Control and treated cheese samples were subjected for sensory and microbiological evaluation at times 0, 7, 14, 21 and 30 days. Results were considered statistically significant at (P ≤ 0.05)
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