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Abstract
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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
Submitted: 2010 October, 16
Accepted: 2010 November, 15
Published: 2010 November, 30 |
Abstract:
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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±1ºC
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.
Key words: Microbial contamination, processed cheese, sensory quality, shelf-life, spice extracts, ,
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Cite this Reference:
K. Krumov, G. Ivanov, A. Slavchev and N. Nenov, . Improving the Processed Cheese Quality by the Addition of Natural Spice Extracts. Advance Journal of Food Science and Technology, (6): 335-339.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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