Studying the effect of garlic extract on the physicochemical and microbial properties of Kashk
Subject Areas : Dail
Zahra Erjaee
1
*
,
Mosafah Zarei
2
,
Maryam Shorideh
3
1 -
2 - Graduate Student, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa,Iran
3 - Graduate Student, Department of Food Science and Technology, Fasa Branch, Islamic Azad University, Fasa,Iran
Keywords: Dairy, Fermented Product, kashk, Garlic Extract,
Abstract :
Introduction: Liquid kashk is a popular Iranian fermented dairy product with high nutritional value and a desirable flavor. Recently, the use of natural extracts such as garlic known for its antioxidant and antimicrobial properties has been considered as a promising strategy to improve the shelf life and quality of dairy products. This study aimed to evaluate the effect of different levels of garlic extract on the physicochemical, microbiological, and sensory properties of industrial liquid kashk.
Materials and Methods: Liquid kashk was prepared from pasteurized skimmed milk and supplemented with garlic extract at concentrations of 2%, 4%, and 6%. Samples were stored at 4 °C for 21 days. Physicochemical analyses (pH, acidity, fat, protein, total solids, and salt), viscosity, color measurement, sensory evaluation, and microbiological tests were conducted during the storage period.
Results: Addition of garlic extract had no significant effect on the initial pH and acidity, although pH decreased and acidity increased over storage. No mold, yeast, or coliform growth was detected by day 21 in any sample. The highest viscosity was observed on day 14, particularly in garlic-treated samples. Increasing garlic concentration led to lower lightness (L*) and higher redness (a*) and yellowness (b*) values. Sensory scores revealed that the control and 2% garlic extract treatments obtained higher overall acceptability, while increased garlic concentration (especially at 6%) negatively affected flavor, color, and texture.
Conclusion: These findings indicate that garlic extract can improve microbiological safety and selected functional properties of industrial liquid kashk without adversely affecting major physicochemical characteristics. A concentration of 2% garlic extract is suggested as an optimal level, as it maintains desirable sensory and quality attributes while providing a natural and effective method for enhancing the quality and shelf life of industrial liquid kashk up to 21 days.
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