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2010 (Vol. 2, Issue: 6)
Article Information:

Improving the Processed Cheese Quality by the Addition of Natural Spice Extracts

K. Krumov, G. Ivanov, A. Slavchev and N. Nenov
Corresponding Author:  Galin Yordanov Ivanov 

Key words:  Microbial contamination, processed cheese, sensory quality, shelf-life, spice extracts, ,
Vol. 2 , (6): 335-339
Submitted Accepted Published
2010 October, 16 2010 November, 15 2010 November, 30

The aim of the present study was to establish the possibilities for improving the processed cheese quality by the addition of natural spice extracts. Four batches of processed cheese were produced by using of Piper nigrum L., Satureja hortensis L. and their natural extracts. Control and test samples were stored at 5±1șC for 10 days. Each batch of processed cheese was analyzed for dry matter, pH, titrable acidity, fat and salt content. Microbiological analysis of spices, spice extracts and processed cheese samples was performed. Sensory evaluation of all batches was also performed. A similarity in the composition of control and test samples was established. Total aerobic colony count of test samples was approximately 10 times lower than in the controls. Processed cheeses produced by using of spice extract had higher sensory evaluation coefficients than the controls. It was concluded that the replacement of Piper nigrum L. and Satureja hortensis L. spices with their extracts improved significantly the processed cheese microbiological and sensory quality.
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  Cite this Reference:
K. Krumov, G. Ivanov, A. Slavchev and N. Nenov, 2010. Improving the Processed Cheese Quality by the Addition of Natural Spice Extracts.  Advance Journal of Food Science and Technology, 2(6): 335-339.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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