Investigating effect of Kelussia Odoratissima Mozaff powder on some microbial and sensation charactristics of Borujerd Domestic cheese
Subject Areas :
Food Science and Technology
صدریه Sameti
1
,
وجیهه Fadaei Noghani
2
1 - MSc Graduated from Department of Food Science & Technology, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Received: 2015-03-17
Accepted : 2015-12-02
Published : 2015-08-23
Keywords:
Coliform,
Kelussia Odoratissima Mozaff,
domestic cheese Borujerd,
mold,
Yeast,
overall acceptability,
Abstract :
Nowadays use of natural antimicrobial compounds such as herbal powders and extracts in food storage is important; therefore, in this study, the antimicrobial effects of plant powder Kelussia Odoratissima Mozaff in at the levels of 0.1, 0.2 and 0.3 on preventing the growth of mold, yeast and coliforms; as well as the, overall acceptability, pH and acidity of Borujerd domestic cheese samples during the cold storage were studied. For this purpose, raw sheep's milk was heated to a temperature of35-37°C, and fungal rennet was added at a rate of0.06%. plants powders studied, after blanching with steam, was added with fungal rennet to milk. After clotting for one hour at room temperature, curds were poured in to a clean cloth to squeeze. After 12hours, the curds were sectioned and transferred to12% salt water, and were stored at 4°C during 60 days. The findings showed that with increasing the percentage of Kelussia Odoratissima Mozaff powder in cheese samples, the number of coliform and mold and yeast, titratable acidity and overall acceptability significantly decreased (p <0.05); and pH significantly increased (p <0.05). Finally, the sample containing 0.1% Kelussia Odoratissima Mozaff had more utility in sensory properties than the others that containing it.
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Bonyadian, M. and Karim, G. (2005). Effect of some plant essential oils on the fungal population of industrial white cheese, Iranian Journal of Food Science & Technology, 2(3): 8-1. [in Persian]
Fadaii, V. and Pour Ahmad, R. (2011). Fundamentals of cheese science, (Translation), Author: Patrick F. Fox, Timothy sought. Gaon, M Timothy. Cogan, Paul L. H McSweeney's. 1th Edition, published by Islamic Azad University of Shahreh Gods, p: 12. [in Persian]
Fuka, M.M., Wallisch, S., Engel, M., Welzl, G., Havranek, J. and Schloter, M. (2013). Dynamics of Bacterial communities during the Ripening process of Different Croatian cheese Types Derived from Raw Ewe's Milk cheeses. PLOS ONE, 11(8): 1-10.
Hayaloglo, A.A. and Fox, P.F. (2008). Cheese of Turkey: 3. Varieties containing herbs or spices. Dairy Science and Technology, 88: 245-256.
Institute of Standards and Industrial Research of Iran. (1985). Determining milk dry matter. Iranian National Standard No. 637. [in Persian]
· Institute of Standards and Industrial Research of Iran. (1985). Determination of total nitrogen content of the milk. Iranian National Standard No. 639. [in Persian]
Institute of Standards and Industrial Research of Iran. (2000). Milk and its products .astandard national Coliform count, number 5486-1 and 2. [in Persian]
Institute of Standards and Industrial Research of Iran. (2006). Milk and dairy products - Test method for the determination of acidity and pH-. Iranian National Standard No. 2852. [in Persian]
Institute of Standards and Industrial Research of Iran. (2007). Milk and its products counting colony forming units of mold and / or yeast - colony count at the plate C˚25. Iranian National Standard No. 10154. [in Persian]
Institute of Standards and Industrial Research of Iran. (2009). Milk fat measurement. Iranian National Standard No. 366, revised second. [in Persian]
Karim, G. and Bonyadian, M. (2004). Study on the Antimicrobial Effect of the Volatile Oils of some Herbs on E.coli in Iranian white Cheese, Iranian Journal Of Food Science And Technology, 1(1): 24-17. [in Persian]
Mirzae, H. and Aligholi Nezhad, A. (2011). A Study On The Chemical Characteristics Changes Throughout The Manufacture And Ripening Of Lighvan Cheese, Veterinary Clinical Pathology (Veterinary Journal Tabriz), 5(2): 1168-1161. [in Persian]
Salimi, M., Ebrahimi, A., Shojaee Asadieh, Z. and Saei Dehkordi, S.S. (2010). Essential oil copmposition of Kelussia odoratissima Mozaff., Iranian Journal of Medicinal and Aromatic Plants, 26(2): 156-147. [in Persian]
Sengul, E., Durmaz, H., Tarakci, Z. and Sagdic, O. (2006). Antibacterial activities of the extracts of some herbs used in Rurkish herby cheese against Listeria monocytogenes. International Journal of Food properties, 9: 255-260.
Shafizadeh, F. (2002). Popular medicinal plants of lorestan (flora of lorestan), Lorestan University of Medical Sciences, Hayan, p : 155-154. [in Persian]
Tarakci, Z. and Temiz, H. (2009). A review of the chemical, biochemical and antimicrobial aspects of Turkish Otlu (herby) cheese. International Journal of Dairy Technology, 62: 354-360.
Vaziri, S. and Nooroozi, M. (2011). In vestigation of contamination of traditional cheeses of Lighvan with E.coli and in Coliforms Maragheh, Iranian Journal of Medical Microbiology, 5(7): 28-23. [in Persian]
