University of Khartoum

Manufacture of White Cheese Using Solanum dubium with the addition of Ziziphus spina-christi and Cinnamomum zeylanicum Oils as Antimicrobial Agents

Manufacture of White Cheese Using Solanum dubium with the addition of Ziziphus spina-christi and Cinnamomum zeylanicum Oils as Antimicrobial Agents

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Title: Manufacture of White Cheese Using Solanum dubium with the addition of Ziziphus spina-christi and Cinnamomum zeylanicum Oils as Antimicrobial Agents
Author: Yousif, Sharifa Yousif Mohammed
Abstract: This study was carried out to evaluate the microbiological characteristics of white cheese manufactured with the addition of sidir and cinnamomum oils as antimicrobial agents. Cheese was manufactured from warmed (450C) raw cow milk to which starter culture (0.045 gm/L) and sidir and sinnamon oil extracts (0.3% and 0.5%) were added. Solanum dubium seeds were coarsely powdered using electric grinder, and 20 gm of the powder were soaked in 100 ml distilled water for 3 hr, filtered and 40 ml of the liquid were used for the coagulation of milk. Salt (6% w/w) was added to the whey used for cheese preservation. Cheese was preserved at 4°C for 21 days, and microbiological characteristics (total viable bacteria [TVB], coliform bacteria, Staphylococcus aureus, yeasts and moulds) were determined at 1, 7, 14 and 21-day intervals. The statistical analysis was carried out using Statistical Analysis Systems (SAS, ver. 9), and general linear model (GLM) procedure was used to determine the effect of type and concentration of oil and storage period on the microbiological characteristics of cheese. Mean separation was done by Duncan multiple range test (P≤0.05). Results showed that the type of oil significantly affected (P<0.01) TVB and coliform bacteria counts, with the count of TVB count being higher in the control sample (log 8.73 cfu/gm), while the highest count of coliform bacteria was in cheese with sidir oil (log 7.50 cfu/gm). The concentration of oil significantly affected TVBC (P<0.001) and coliform bacteria counts (P<0.05), with the highest TVB count being in the control sample (log 8.73 dfu/gm), while the highest coliform bacteria count was in cheese with 0.5% sidir oil (log 7.56 cfu/gm). The storage period of the control sample significantly (P<0.01) affected all microorganisms under study except TVBC, while the storage of cheese made with sidir oil significantly (P<001) affected TVBC and S. aureus counts. The storage period of cheese made with cinnamomum oil significantly (P<0.01) affected all microorganisms except TVB count. It was concluded that the use of cinnamomum oil, at a concentration of 0.5% gave slightly better results in controlling the activity of microorganisms under study. The study recommended further studies on the use of higher concentrations of oil extract in addition to using oils extracted from natural plants.
Description: 51page
URI: http://khartoumspace.uofk.edu/123456789/26684


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