Physicochemical and microbiological properties of Chaerophyllum, Oliveria and Zataria essential oils and their effects on the sensory properties of a fermented dairy drink, ‘doogh’

Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties.

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Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon

Food Science and Technology ◽

10.52547/fsct.18.119.95 ◽

2022 ◽

Vol 18 (119) ◽

pp. 95-112

Author(s):

leila Nateghi ◽

Ali Khazaei ◽

Nazanin Zand ◽

Abdol rasul orumiyeh ei ◽

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...

Keyword(s):

Polyvinyl Alcohol ◽

Essential Oils ◽

Sensory Properties ◽

Biodegradable Film ◽

Pinto Bean

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INFLUENCE OF THYME AND JUNIPER ON THE MICROBIOLOGICAL PROPERTIES OF PORK BRISKET

EUREKA Life Sciences ◽

10.21303/2504-5695.2018.00785 ◽

2018 ◽

Vol 6 ◽

pp. 41-46

Author(s):

Uliana Drachuk ◽

Iryna Simonova ◽

Bohdan Halukh ◽

Iryna Basarab ◽

Iryna Romashko

Keyword(s):

Essential Oils ◽

Antibacterial Properties ◽

Black Pepper ◽

Experimental Sample ◽

Aromatic Plants ◽

Anaerobic Microorganisms ◽

Microbiological Processes ◽

Standard Index ◽

Storage Term ◽

Microbiological Properties

The aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket. Pork brisket was an experimental sample. It was added with black pepper, thyme and juniper, in the dry condition, as essential oils and alcohol extracts. Pork brisket, added with dry plants, essential oils, extracts of black and fragrant pepper, was taken as a control. According to the microbiological studies, it was established, that an exceed of the standard index of the content of mesophilic-aerobic and facultative anaerobic microorganisms (more than 1,0×103 g/CCU) takes place in brisket samples with dry black pepper. And also in samples with thyme and juniper in ratios 0,9:0,7:0,2 and 0,9:0,6:0,3. An exceed of nMAFAM index is also fixed in experiments using essential oils of these spices. It was established, that after 80 min of the experiment, these mixtures remain resistant to spoilage by 20 min longer comparing with using dry black and fragrant pepper. Most intense antibacterial properties relative to the development of microorganisms were observed in experimental samples. It is noticeable in a sample with using dry comminuted spices thyme and juniper in ratios 0,9:0,8:0,1. The use of spicy-aromatic plants of thyme and juniper allow to increase the storage term of ready products.

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Optimizing Dehydration Conditions of Cow's and Goat Milk Yogurt Powder

International Journal of Innovative Technology and Exploring Engineering - Special Issue ◽

10.35940/ijitee.c1015.0193s20 ◽

2020 ◽

Vol 9 (3S) ◽

pp. 68-71

Keyword(s):

Goat Milk ◽

National Standard ◽

Drying Method ◽

Drying Time ◽

Excellent Method ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

Freeze Dryer ◽

Microbiological Properties

Yogurt is one the importance the most common fermented dairy products widely consumed worldwide, mmostly studies are about in how to longer the yogurt shelf life, this study purposed to drying cow and goat milk yogurt by freeze dryer to provide alternative method don't have effect on yogurt compounds and lactic acid bacteria cell, and to identification the influence of stirring and time on yogurt powder compounds, the International Official Analytical Chemistry Association (AOAC) and the Indonesian National Standard (SNI) methods were used to analyze the chemical composition of yogurt powder, Cow’s and goat milks were mixed in rate 25:75 (v/v), inoculum with culture 15% (v/v) S. therophillus, L. acidophilus, L. burgaricus (1:1:1), and incubated at 46oC for 8h.Yogurt was dryed by freeze dryer at -73oC for 16, 19, and 22hours on 4, 5, and 3 batches with stirring respectively, The results obtained from this study that the best drying method of cow and goat yogurt treated by freeze dryer was19h., drying by freeze at batches with stirring have no significant effect on amount of bacteria cells, moreover, it is an excellent method to preserve the desirable microbiological properties in yogurt, and decreased the drying time and improving quality of final product.

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