scholarly journals DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD

2021 ◽  
Vol 13 (1) ◽  
pp. 1-13
Author(s):  
Hamdia M. S. Al-Hamdani1 ◽  
◽  
Sunduse H. Ahmed2 ◽  
Salwa Khudadat3 ◽  
◽  
...  
Keyword(s):  
Olive Oil ◽  
Antioxidant Activities ◽  
Storage Period ◽  
Raw Milk ◽  
Control Treatment ◽  
Physiochemical Properties ◽  
Soft Cheese ◽  
Cheese Industry ◽  
Positive Effect

Herbs and spices have long been used to support various food products, including dairy products because of their flavoring, taste, texture and general appearance as well as therapeutic properties such as antioxidant activities, infections, microbes, anti-diabetes and hypertension. Therefore, this study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese. So, this study was prepared with ten liters of fresh cow's milk used in the manufacture of soft cheese by the dairy factory/ Abu Ghraib/ Baghdad. Standard soft cheese was processed by filtering raw milk first, heating, cooling, adding rennet, incubating, cutting, drainage the whey, salting and supplementing with different addition. Five treatments of soft cheese were made by regular method and supplemented as follows: The control treatment is to make white soft cheese without adding anything other than the basic ingredients for making soft cheese. While adding 2.5% of each of the ginger, cinnamon, lycopene and olive oil for each of the second, third, fourth and fifth treatment, to the curd of milk and supplement its manufacture from squeezing and preserving it until the necessary analyzes were done. The results of the study showed a clear and significant variance (P<0.05) of the percentage of fats, total solids, ash contents and calibrated acidity as the storage period of the soft cheese product increased to 21 days. The results of the statistical analysis also showed that ginger, cinnamon, lycopene and olive oil with certain concentrations had a positive effect (p<0.05) on the physiochemical composition of cheese and on all sensory properties. It was founded that supported cheese with cinnamon had the highest concentration in phenol contents follow: cinnamon cheese> lycopene cheese> olive oil> ginger cheese> control cheese which was 643, 564, 497, 424 and 213 mg\ kg respectively. Also, It was found that lycopene cheese appeared highest scavenging activity for free radical produced from DPPH followed by Lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively. Consequently, the study concluded the importance of producing milk products fortified with medicinal plants and spices and their availability to many consumers who want to consume these fortified products to improve and preserve their health.

scholarly journals Inhibitory activity of some functional cultures toward common microbial contaminants in soft cheese manufactured from raw milk

2020 ◽  
Vol 6 (10) ◽  
pp. 43-49
Author(s):  
Ahmed M. M. Mabrouk
Keyword(s):  
Inhibitory Activity ◽  
Storage Period ◽  
Raw Milk ◽  
Fecal Coliforms ◽  
Control Treatment ◽  
Total Coliforms ◽  
Soft Cheese ◽  
Microbial Contaminants ◽  
Microbial Groups ◽  
Spore Forming Bacteria

The inhibitory activity of Lb. plantarum NRC AM10, Lb. curvatus NBIMCC 3452, Lb. paracasei NRRL B-4560 and Lb. gasseri NRRL B-14168 were investigated against the microbial contaminants in raw milk soft cheese. Cultures were added at the level of 5 % in T1, T2, T3 and T4 respectively, and the control treatment made without starters. Microbial counts in raw milk sample showed 10.25, 6.85, 5.89, 4.76, 4.42, 4.44, 3.77, 3.64 and 3.46 log cfu/ml for total viable count, total coliforms, Staphylococci, moulds and yeasts, Enterococci, fecal coliforms, spore forming bacteria, psychrotrophic and Salmonella respectively. Some of microbial groups in control cheese were increased in the first 5 days of storage and others were increased until 10 days then all microbial groups were gradually decreased with extending storage period. Staphylococci reached to the lowest counts 3.11 log cfu/ml after 20 days, on contrast moulds and yeasts reached to the highest count 5.22 log cfu/ml at the end of storage period. The inhibition rate % (IR) were influenced by the variety of strain added in cheese treatments and the highest IR 32.58 and 33.96 % against total coliforms and Enterococci were recorded in the treatment containing Lb. plantarum NRC AM10 while the highest IR 25.84 % against fecal coliforms was recorded in the treatment containing Lb. curvatus NBIMCC 3452. Meanwhile, the IR 35.19 and 15.84 % were recorded against Salmonella and spore forming bacteria with strain Lb. gasseri NRRL B-14168. The strain Lb. paracasei NRRL B-4560 showed IR 42.23 and 44.4 % against Staphylococci and psychrotrophic respectively. Moulds and yeasts talked a revers trend of IR because of increasing the counts by acidity development. In conclusion, the only addition of functional cultures to control the growth and survival of pathogens in raw milk products is not enough to produce safe product. Use of pasteurized milk, good hygienic and good manufacturing practices are essential to reduce the risk of microbial contamination and health hazards in dairy products.

scholarly journals EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA-VIRGIN OLIVE OIL

2006 ◽  
Vol 29 (2) ◽  
pp. 139-150 ◽  
Author(s):  
VINCENZO VACCA ◽  
ALESSANDRA DEL CARO ◽  
MARCO POIANA ◽  
ANTONIO PIGA
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Storage Period ◽  
Extra Virgin Olive Oil ◽  
Exposure Conditions

scholarly journals The combined action of the Nisin and Lactoperoxidase system activation on the microbiological quality of raw milk with special emphasis against E.coli O157H7 in milk

2017 ◽  
Vol 40 (2) ◽  
pp. 61-65
Author(s):  
Zina Saab Khudhir
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Lactobacillus Strain ◽  
Lactoperoxidase System ◽  
Test Kit ◽  
Soft Cheese ◽  
C 30 ◽  
Refrigeration Storage ◽  
Antimicrobial Potency

         Escherichia coli O157:H7 were isolated from 90 bovine and ovine locally produced soft cheese samples and their identification were confirmed based on the cultural, biochemical reactions and serological properties, E.coli O157:H7 isolates obtained by plating on the Chromogenic agars. They were further tested serologically for the presence of both O157 and H7 antigenes using the agglutination test kit. The highest non-significant prevalence (P>0.05) level of E.coli O157:H7 was found in the ewe’s soft cheese samples (37.77%) followed by the cow’s soft cheese samples (31.11%). The antimicrobial potency of the Nisin against the sensitive Lactobacillus strain was lost after (10) minutes of heating at (80°C) while retaining (100%) of its antimicrobial potency after its exposure to the pasteurization time and temperature (63°C/ 30 min.). The highest antimicrobial potency of Nisin was achieved at neutral pH (100%) while 90% and 45% of its potency were retained under acidic (pH=3) and alkaline (pH=9) conditions respectively. Nisin had short bacteriocidal incubation period against the sensitive lactobacillus strain where its antimicrobial potency reduced after 48 hours and lost after 120 hours of refrigeration storage period. E.coli O157:H7 was insensitive to the action of Nisin while stressed E.coli O157:H7 by activation of lactoperoxidase system in pasteurized milk was susceptible to its action and such result gave an indication of the synergistic effect of Nisin with activated lactoperoxidase system.

scholarly journals Natural Microflora of Raw Cow Milk and their Enzymatic Spoilage Potential

2016 ◽  
Vol 15 (2) ◽  
pp. 142-155 ◽  
Author(s):  
Lucia Pukančíková ◽  
Sabina Lipničanová ◽  
Miroslava Kačániová ◽  
Daniela Chmelová ◽  
Miroslav Ondrejovič
Keyword(s):  
Olive Oil ◽  
Dairy Farm ◽  
Raw Milk ◽  
Lipase Production ◽  
Cow Milk ◽  
Experimental Conditions ◽  
Thermostable Enzymes ◽  
The Family ◽  
Natural Microflora

Abstract The aim of this work was to identify the main microbiota in raw cow milk from dairy farm of Slovakia and to describe the selected microorganisms responsible for thermostable protease and lipase production which can affected the quality of dairy products. The main bacterial classes identifying by MALDI-TOF MS were Gammaproteobacteria (62 %), Actinobacteria (19 %) and Bacilli (12 %). The dominant microbial genus of raw cow milk was Pseudomonas. From milk bacteria, the strain Lactococcus lactis and from the family Enterobacteriaceae, namely Enterococcus faecalis, Hafnia alvei, Citrobacter braakii and Raoultella ornithinolytica were observed in raw milk. The spoilage of milk products is caused by thermostable enzymes with lipolytic and proteolytic activity. Qualitative proteolytic and lipolytic activities were performed on skin milk agar and olive oil, respectively. From 16 identified microorganisms, only 8 strains (P. fragii, P. gessardii, P. lundesis, H. alvei, C. braakii, R. ornithinolytica, Kocuria rhizophila and Candida inconspicua) showed protease activity. Quantitative protease and lipase activities were determined by casein and olive oil, respectively. The highest both activities were measured for the genus Pseudomonas. While lipases produced by all isolated microbial species lose enzymatic activity at 77 °C for 30 – 40 min, almost proteases showed comparable activities during whole pasteurization experiment at selected experimental conditions (70 °C, 40 min).

scholarly journals Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil

2021 ◽  
Vol 3 (4) ◽  
pp. 96-101
Author(s):  
Mervat M. EL-Bayoumi
Keyword(s):  
Antibacterial Activity ◽  
Olive Oil ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Bacteria ◽  
Control Treatment ◽  
Bacterial Strains ◽  
Sheep Milk

The purpose of this study was investigating the antibacterial effects of olive oil supplemented to cheese yoghurt made from Barki sheep milk, on the growth of some probiotic bacterial strains (Bifidobacterium bifidum (ATCC15708), Lactobacillus acidophilus (ATCC4356), Lactobacillus delbrueckii spp. bulgaricus (ATCC7995) and Streptococcus thermophilus (DSM20259) as well as some pathogenic bacterial strains. Results showed that olive oil (1%) had no effect on the growth of all probiotic bacterial strains used in Barki cheese yoghurt making. No yeasts, moulds, Enterobacteria spp and Staphylococcus spp were detected in cheese yoghurt containing olive oil (1%) through the entire storage period (21days). However, control treatment had Yeast and Moulds at the end of storage period. When four strains of pathogens were added to cheese yoghurt containing different probiotic bacteria and supplemented with olive oil (1%) then stored at 5C for 72hours, results revealed that E. coil (ACCT8739) was the most sensitive microorganism while, Staphylococcus aureus (ATCC6538) was the most resistant one. The antibacterial activity of cheese yoghurt supplemented with olive oil (1%) was higher than control treatment because olive oil supported the growth of Lactic acid bacteria. From these results, it is recommended that olive oil (1%) can be used as a natural and safe anti-microbial substance in Barki cheese yoghurt and other dairy products, and olive oil may well have the beneficial role in promoting probiotic bacteria and inhibiting harmful bacteria.

scholarly journals Effect of the edible coating containing cinnamon oil nanoemulsion on storage life and quality of tomato (Lycopersicum esculentum Mill) fruits

2022 ◽  
Vol 951 (1) ◽  
pp. 012048
Author(s):  
Y Aisyah ◽  
E Murlida ◽  
T A Maulizar
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Good Alternative ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Storage Life ◽  
Control Treatment ◽  
Plate Count ◽  
Cinnamon Oil

Abstract Tomato is one of the fruit vegetables that had perishable properties so that it needs good postharvest handling to increase their shelf life. One of among other technologies, surface coating of tomatoes with edible ingredients added with natural antimicrobials is potential to be applied. Currently, nanotechnology represents an important area and an efficient option for extending the shelf life of foods. The research aimed to investigate the effect of edible coating, containing cinnamon oil nanoemulsion, to extend the storage life and quality of tomato fruits. Treatments given were (a) dipping time in the edible coating formula (1 and 3 minutes), and the storage period of tomatoes, namely 3, 6, 9, 12 and 15 days at room temperature (27°C). As a control treatment, the inspection was also applied on non-coated tomatoes. The results showed that coating treatment was significantly able to delay changes in the quality attributes of tomatoes and longer shelf life compared to fruit that was not coated with an edible coating. Tomato edible coating has better in maintaining physicochemical characteristics (weight loss of 1.83%, TSS 0.34 Brix, vitamin C 59.8 mg/100g and total plate count of 7.88 × 106 CFU/g) than control throughout the storage period. The study concludes that cinnamon oil nanoemulsion coating could be a good alternative to preserve the quality and extend the storage life of tomatoes.

scholarly journals Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil

2020 ◽  
Vol 8 (5) ◽  
pp. 663 ◽  
Author(s):  
Biagi Angelo Zullo ◽  
Gino Ciafardini
Keyword(s):  
Olive Oil ◽  
Yeast Species ◽  
Antioxidant Activities ◽  
Current Knowledge ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Triacylglycerol Hydrolysis ◽  
Short Period

This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.

scholarly journals Preservative effect of lupine extract (Lupinus luteus) on quality of raw cow’s milk during storage

2017 ◽  
Vol 15 (2) ◽  
pp. 45-52
Author(s):  
ABDELAZIZ MUSA MOHAMMED MOHAMMED ◽  
OMER IBRAHIM AHMED HAMID
Keyword(s):  
Room Temperature ◽  
Science And Technology ◽  
Storage Period ◽  
Raw Milk ◽  
Microbial Load ◽  
Lupinus Luteus ◽  
Total Solids ◽  
Milk Samples ◽  
Fresh Milk

Mohammed AMM, Hamid OIA. 2017. Preservative effect of lupine extract (Lupinus luteus) on quality of raw cow’s milk during storage. Biofarmasi J Nat Prod Biochem 15: 45-52. The experiment was conducted to assess the effect of various level of lupine (Lupinus luteus) extract as milk preservative on the physicochemical and microbial load of the raw cow’s milk during 2016. The milk samples were purchased from milk dairy farm of the College of Animal Production Science and Technology, Sudan University of Science and Technology at Kuku area. Five treatments were carried out in this study; in the first treatment, raw cow’s milk was left at room temperature without lupine extract and, respectively, in 2nd, 3rd, 4th and 5th treatments, 0.5%, 1%, 1.5% and 2% of lupine extract were added to fresh milk samples (four hundred mls of milk for each sample). The raw milk samples in all treatments were left for 0, 1, 2, 3, 4 and 5 hours at room temperature. The physicochemical (protein, fat, titratable acidity, total solids not fat, pH and ash) and microbiological (total bacteria count) analyses of the milk samples were taken. The results showed that the lupine extract significantly (p<0.05) affected the protein, fat, total solids not fat and pH contents of the milk samples, while no significant (P≥ 0.05) effect was found in the acidity and ash contents of raw milk samples. The storage period significantly (p<0.05) affected the fat, pH and acidity of raw milk samples, while no significant effect was reported in the protein, total solids not fat and ash contents. The microbial load of raw milk (Total bacterial count) was significantly (p<0.05) affected by the increased level of lupines. The storage period significantly (p<0.05) affected the microbial load of the fresh milk.

scholarly journals Nutritional quality of Pilosocereus gounellei using different spine removal and plant storage methods

2018 ◽  
Vol 70 (6) ◽  
pp. 1988-1996
Author(s):  
R.M.F. Magalhães ◽  
M.S.S. Carneiro ◽  
A.B. Castro ◽  
R.L. Edvan ◽  
E.S. Pereira ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Storage Period ◽  
Storage Conditions ◽  
Control Treatment ◽  
Nutritional Properties ◽  
Slash And Burn ◽  
Results Of Treatment ◽  
Dark Colour ◽  
Plant Storage

ABSTRACT This study aimed to evaluate the nutritional quality of Pilosocereus gounellei using different methods of spine removal and plant storage. A total of 600 P. gounellei cacti were randomly selected in 10 hectares of Caatinga. The experimental design was completely randomised using a 2 x 4 factorial arrangement and three replicates. The variables evaluated were the storage conditions (under trees; and ventilated storage facilities) and four types of spine removal techniques assessed 31 days after storage (fresh plants with spines [control]; use of flamethrowers before storage; slash-and-burn [“coivara”] before storage; and use of flamethrowers after storage). The P. gounellei subjected to slash-and-burn during the cladode harvest (cutting) process deteriorated rapidly and exhibited a smooth consistency; dark colour. The burning process resulted in increased in situ degradability of dry matter compared with the control treatment. The results of treatment 4 were similar to those of the control treatment regarding the preservation of the nutritional properties of P. gounellei. Therefore, P. gounellei can be harvested and stored fresh for 31 days without losing their nutritional properties, and spines should be removed using flamethrowers after the storage period, i.e., when using the plants as livestock feed.

scholarly journals Development of Aloe vera (Aloe barbadensis Miller) probiotic lassi using Lactobacillus fermentum bacteria

2020 ◽  
Vol 49 (3) ◽  
pp. 278-286
Author(s):  
O. Ben Moussa ◽  
I. Mahmoudi ◽  
I. Mahouachi ◽  
M. Boulare ◽  
M. Hassouna
Keyword(s):  
Beneficial Effect ◽  
Physicochemical Properties ◽  
Human Health ◽  
Antioxidant Activities ◽  
Aloe Vera ◽  
Storage Period ◽  
Lactobacillus Fermentum ◽  
Aloe Barbadensis ◽  
Sensory Parameters

The aim of this research was to investigate the effect of Aloe vera gel on the quality of probiotic lassi. Probiotic lassi was prepared by adding 15% of Aloe vera gel and inoculating with probiotic Lactobacillus fermentum strain. Results showed that physicochemical properties of fortified probiotic lassi were not affected by these modifications during the storage period (P>0.05), however, antioxidant activities, texture and aroma sensory parameters differed significantly (P<0.05). Lactobacillus and Streptococcus counts exhibited same behavior in Aloe vera probiotic lassi products as in control (P>0.05) after 21 days of storage. Aloe vera probiotic lassi has a beneficial effect on human health.

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