Saleh, A., Abd El-Malek, F., Moussa, M. (2020). EXTENDED SHELF LIFE OF TALLAGA CHEESE BY NATURAL PRESERVATIVES. Journal of Productivity and Development, 25(1), 25-37. doi: 10.21608/jpd.2020.81013
Abed Saleh; fathy Abd El-Malek; Mohamed Moussa. "EXTENDED SHELF LIFE OF TALLAGA CHEESE BY NATURAL PRESERVATIVES". Journal of Productivity and Development, 25, 1, 2020, 25-37. doi: 10.21608/jpd.2020.81013
Saleh, A., Abd El-Malek, F., Moussa, M. (2020). 'EXTENDED SHELF LIFE OF TALLAGA CHEESE BY NATURAL PRESERVATIVES', Journal of Productivity and Development, 25(1), pp. 25-37. doi: 10.21608/jpd.2020.81013
Saleh, A., Abd El-Malek, F., Moussa, M. EXTENDED SHELF LIFE OF TALLAGA CHEESE BY NATURAL PRESERVATIVES. Journal of Productivity and Development, 2020; 25(1): 25-37. doi: 10.21608/jpd.2020.81013
EXTENDED SHELF LIFE OF TALLAGA CHEESE BY NATURAL PRESERVATIVES
1Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt.
2Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt
Abstract
Tallaga cheese was made from pasteurized buffalo's milk, divided into four equal parts in addition to the control.Three types of essential oils; garlic, ginger and clove were added (0.5%) and 5% propolis extract. Tallaga cheese was analyzed for chemical, sensory and microbiological characteristics at fresh, 15, 30 and 45 days of storage, refrigerated at (5±1°C). Gross composition of the resultant cheese samples was within the composition of cold storage Egyptian Tallaga cheese. The moisture and pH values of cheese samples control and all treatments decreased as the storage period progressed. Tallaga cheese treatment's and control samples increased in fat, total nitrogen (TN), SN, TVFA, ash during progressing period of storage. Tritatable acidity was detected during the storage period.The total bacterial count (x 106 cfu/g) in control was (42), T1 (33), T2 (32), T3 (33) and T4 (31) when fresh, and decreased gradually during storage. The results show that no yeasts and molds were detected in fresh samples. However, the counts started to be detected and counted after 30 days in all treatments including control. Coliform content was also not detected in fresh cheese in control and all treatments, but at the end of the storage period the cornet were lower in all treatments measured T1 (ND), T2 (0.07 x102) T3 (ND) and T4 (0.09 x102) compared to control (0.4 X102). Sensory evaluation of Tallaga cheese manufactured by adding 0.5% essential oil and 5% propolis extract (T4, T2, T1 and T3) gained higher score for appearance, body and texture and flavor than control at the end of the storage period. Conclusively, results of this study showed that can produce high quality Tallaga cheese and accept the use of some essential oils can be recommended. The finished product showed improved body texture, better cheese flavor. Moreover, prolong the life of the cheese. Much research is needed to continue applying these essential oils in compounds with others and with each other atural preservatives, and also investigate the effect of these oils on the spoilage in other types of dairy foods
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