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Herbs as a way for improving quality and prolonging shelf life of soft cheese [electronic resource].

By:

Foda, Mervat I

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Language: English Summary language: Arabic Description: p.457-467Other title:

الأعشاب الطبية كوسيلة لتحسين جودة واطالة فترة حفظ الجبن الطري [Added title page title]

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Annals of agricultural science, 2006 v. 51 (2) [electronic resource]

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In: Annals of Agricultural Science 2006.v.51(2)Summary: Herbs as dietary phytonutrients have an antioxidant, anticarcinogenic properties in addition to antimicrobial effect. Two types of herbs (celery and thyme) with two concentrations were used to prepare UF-soft cheese. Chemical and microbiological analyses were done for control and herby cheeses. Samples were taken as fresh and weekly through five weeks as storage period to study individual effect of herb type and concentration on cheese quality.

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Herbs as dietary phytonutrients have an antioxidant, anticarcinogenic properties in addition to antimicrobial effect. Two types of herbs (celery and thyme) with two concentrations were used to prepare UF-soft cheese. Chemical and microbiological analyses were done for control and herby cheeses. Samples were taken as fresh and weekly through five weeks as storage period to study individual effect of herb type and concentration on cheese quality.

Summary in Arabic.

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