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Effect of adding cardamom, thyme and clove essential oils on some properties of white soft cheese made from goats milk [electronic resource].

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Metry,Wedad A

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Language: English Summary language: Arabic Description: p.1-19Other title:

تأثير إضافة زيوت الحبهان والزعتر والقرنفل على بعض خصائص الجبن الأبيض الطري المصنع من لبن الماعز [Added title page title]

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Alexandria journal of food science and technology, 2007 v.4 (1) [electronic resource].

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In: Alexandria Journal of Food Science and Technology 2007.v.4(1)Summary: This study aimed to improve the properties of white soft cheese made from goats' milk by adding spice essential oils at concentrations of 75 & 90 ppm cardamom, 50 & 75 ppm thyme and 40 & 60 ppm clove to goats' milk. All resultant cheeses were compared against that made from buffalos' milk (control I) and goats' milk (control II). The quality of resultant cheeses was evaluated for their chemical composition, microbiological and organoleptic proper¬ties during storage at 6:f:IGC for 45 days. The results revealed that additives at two concentrations of essential oils insignificantly affected percentages of moisture, saIt! moisture and fat/dry matter. Moisture % significantly decreased (PSG.05) while fat and protein % increased during storage period at 6± f:l°C. Values of tit ratable acidity (TA), water soluble nitrogen/total nitrogen (WSN/TN), non protein nitrogen/total nitrogen (NPNITN) and total volatile fatty acids (TVF A) for all treated cheeses were significantly lower than control II during pickling period. Increasing the propor¬tion of spice essential oils had a marked effect on the same properties. The T A, WSNITN, NPN/TN and TVF A in cheese samples increased, while the pH values decreased continuously during storage period (PSO.OS).

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This study aimed to improve the properties of white soft cheese made from goats' milk by adding spice essential oils at concentrations of 75 & 90 ppm cardamom, 50 & 75 ppm thyme and 40 & 60 ppm clove to goats' milk. All resultant cheeses were compared against that made from buffalos' milk (control I) and goats' milk (control II). The quality of resultant cheeses was evaluated for their chemical composition, microbiological and organoleptic proper¬ties during storage at 6:f:IGC for 45 days. The results revealed that additives at two concentrations of essential oils insignificantly affected percentages of moisture, saIt! moisture and fat/dry matter. Moisture % significantly decreased (PSG.05) while fat and protein % increased during storage period at 6± f:l°C. Values of tit ratable acidity (TA), water soluble nitrogen/total nitrogen (WSN/TN), non protein nitrogen/total nitrogen (NPNITN) and total volatile fatty acids (TVF A) for all treated cheeses were significantly lower than control II during pickling period. Increasing the propor¬tion of spice essential oils had a marked effect on the same properties. The T A, WSNITN, NPN/TN and TVF A in cheese samples increased, while the pH values decreased continuously during storage period (PSO.OS).

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