Utilization of Eucalyptus Honey as Antioxidant to Increase the Shelf Life of Local Cream

Abstract

The effect of eucalyptus honey addition on the safety and extend the shelf life of local cream was evaluated. Cream was manufactured by the corporation various concentrations of bee honey (0, 5, 10,15 and 20) % and kept under cool temperature (6 + 1) °C for 15 days. Several variables were determined to assess the bee’s honey influence samples with time of the storage on cream quality which those involved the total viable count, coliform, psychrotrophic bacteria, yeasts and molds as well as peroxide value, acid degree value (ADV), these tests were carried out at the age of 0, 5, 10 and 15 days. The cream sample of bee’s honey contain (0%) was the highest sample in total viable count (TVC), psychrotrophic bacteria, coliform, yeasts &molds, PV, ADV while cream samples with 20% eucalyptus honey had the lowest total viable count, coliform, psychrotrophic bacteria, yeast and molds in addition to the PV, ADV. General and regardless of storage period, the microbial preparation and each PV, ADV decreased (P<0.05) when the high concentrations of bee honey was incorporated with the Cream product. Thus, the results showed, the bee honey could utilize as normal preservative to prolong the cream storage period for 15 days in cold storage.