Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 17 (4) 2018 pp. 305-312

Hayam Mohamed Abbas, Jihan Mohamed Kassem, Sahar Hassan Salah Mohamed, Wafaa Mohamed Zaky

Dairy Science Department, National Research Centre, Egypt

Quality appraisal of ultra-filtered soft buffalo cheese using basil essential oil

Abstract

Background. Preparing and producing a healthy new dairy product that attracts consumers is an important issue. Assessing the effects of supplementation of milk with an essential oil to improve the quality of ultra- filtered soft buffalo cheese was the main target of this research.

Materials and methods. UF soft buffalo cheese was traditionally prepared to achieve four treatments: control samples (C) had no additives and (T1, T2 and T3) were supplemented with extracted basil essential oil (E-BO) at concentrations of 0.025, 0.050 and 0.075% v/v respectively. The microbiological, chemical and sensory properties of the resultant samples were determined at intervals (fresh, 15, 30 and 60 days).

Results. Results revealed that a high ratio of E-BO (0.075%) promoted the growth of starter culture followed by 0.050% and 0.025%. At the same time E-BO inhibited mold and yeast growth in all soft UF cheese sam- ples. The pH values decreased during the storage period as a result of starter activity. Adding E-BO improved the sensory properties of UF soft buffalo cheese samples compared with control.

Conclusion. Fortification of UF soft buffalo cheese with extracted basil essential oil enhanced the growth of starter culture and inhibited mold and yeast growth. It also improved the sensory properties of the final product.

Keywords: buffalo milk, UF-cheese, Basil essential oil
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/1_4_2018.pdf

https://doi.org/10.17306/J.AFS.2018.0572

For citation:

MLA Abbas, Hayam Mohamed, et al. "Quality appraisal of ultra-filtered soft buffalo cheese using basil essential oil." Acta Sci.Pol. Technol. Aliment. 17.4 (2018): 305-312. https://doi.org/10.17306/J.AFS.2018.0572
APA Abbas, H. M., Kassem J. M., Mohamed S. H. S., Zaky W. M. (2018). Quality appraisal of ultra-filtered soft buffalo cheese using basil essential oil. Acta Sci.Pol. Technol. Aliment. 17 (4), 305-312 https://doi.org/10.17306/J.AFS.2018.0572
ISO 690 ABBAS, Hayam Mohamed, et al. Quality appraisal of ultra-filtered soft buffalo cheese using basil essential oil. Acta Sci.Pol. Technol. Aliment., 2018, 17.4: 305-312. https://doi.org/10.17306/J.AFS.2018.0572