Call For Paper - Upcoming Conferences

Research Article | Open Access
Volume 7 | Issue 1 | Year 2020 | Article Id. IJAES-V7I1P107 | DOI : https://doi.org/10.14445/23942568/IJAES-V7I1P107

Effect of Thyme on The Quality and Shelf Life of White Syrian Cheese

Dr. Fouad SLMAN, ,Dr.Ali SULTANA, Dr. Ahmed QARA ALI, Camillia HALABI

Citation :

Dr. Fouad SLMAN, ,Dr.Ali SULTANA, Dr. Ahmed QARA ALI, Camillia HALABI, "Effect of Thyme on The Quality and Shelf Life of White Syrian Cheese," International Journal of Agriculture & Environmental Science, vol. 7, no. 1, pp. 36-38, 2020. Crossref, https://doi.org/10.14445/23942568/IJAES-V7I1P107

Abstract

Effect of incorporation of thyme powder in making WhiteSyrianCheese (Akawii) was investigated. Thyme powder was addedin 0.1, 0.2 % in making cheese ,The processed product was tested for chemical composition (total solids,acidity , salt, ripening rate ) in cheese throughout 2 months of storage at room temperature (25oC) and determine the effect of different brine concentration on some properities of Syrian White cheese . Cheeses made from pasteurized milk ( 72 °C for 15 sec ) were stored in 8 , 10 % for 60 days at room temperature. Some physicochemical and biochemical analyses were carried out during storage time . The effects of brine concentrations and thyme powder on total solid,, salt , and ripening rates were found to be significant (P<0.05). On the contrary, total solids, salt , and ripening rates of the experimental cheeses were significantly (P<0.05) affected by storage time

Keywords

white cheese, brine salting, Thymepowder, ripening, Chemical analyses, Storage time,proteolysis.

References

[1] El Diam N.and El Zubeir I. . Comparison Of microbiological quality of processd and non processed Sudanese white cheese. Research Journal of Microbiology, 1(3),2006 , 273-279.
[2] Aureli, P.; Consrantini, A. and Zolea, S. (1992). Antimicrobial activity of some essential oils against Listeria monocytogenes. J. Food Prot. 55-344.
[3] Tayler, E.V. and E.J. Robbers. (1990). In., Taylers Herbs of choice the therapeutic use of phytomedicinal. Published by the Haworth of the Haworh press, Inc., 10 Alice street, Binghamton
[4] Abd-Alla, M.S; Atalla, K.M. Ghazi, I.M. and Galal, E.A(2000). Effect of some aqueous plant extracts on microbiological, chemical and organoleptic properties of ultrafiltrated cheese. Annals Agric., Sci; Ain Shams Univ., Cairo, 45:409-420.
[5] El-Nemer, T.M.; S.M. Awad and A.H. Ali (2003). Increasing of probiotic and therapeutic action in
[6] Kariesh cheese using toluene balsam extract. Egyptian. J. Food Sci., 31:213.
[7] Guinee, T. P. and Fox P. F. Salt in cheese, physical, chemical and biological aspects. In P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology ,London, UK: Chapman & Hall, pp., (1993), 257–302.
[8] Morris, H.A.,T.P. Guinee andP.F. Fox, 1985. Salt diffusion in Cheddar cheese. J. Dairy Sci., 68: 1851-1858
[9] Coskun, H., 1998. Microbiological and biochemical changes in Herby cheese during ripening.
[10] Nahrung., 42: 309-313.
[11] Coskun, H. and Y. Tuncturk, 2000. The effect of Allium sp. on the extension of lipolysis and proteolysis in Van Herby cheese during maturation. Nahrung., 44:52-55.
[12] Tarakci, Z. and N. Akyuz, 2001. The effect of using lor,packaging materials and ripening period on some characteristics of Herby cheese. South AnatoliaProject, 2. Agriculture Congress, 24-26 October2001, Sanliurfa, Turkey.
[13] AOAC, (1990). Official Methods of Analysis. 15th Ed. Association official analytical chemists. Inc.
[14] Arlington Virginia USA. P842