The influence of aqueous extracts on curd-type cheese quality
Keywords: curd-type cheese, aqueous plant extracts, sensory and physico-chemical analysis
AbstractThe aim of this study was to evaluate the effect of aqueous extracts from different parts of plants such as berries of guelder rose (Viburnum opulus), seeds of cardamom (Elettaria cardamomum), musk (Myristica fragrans) and indian cumin (Cuminum cyminum), rootstock of ginger (Zingiber officinale) and liquorice (Glycyrrhiza glabra) on the quality of curd-type cheese. We produced organoleptically acceptable aqueous plant extracts (1.5% concentration) and evaluated their antimicrobial activity. According to the standard methodology we manufactured curd-type cheese. During the storage we identified physico-chemical properties (pH and colour coordinates), the number of lactic acid bacteria (LAB) and sensoryprofile properties of the final product. The experiment shows that plant extracts extended the shell-life of curd-type cheese, and the substances contained there act as natural preservatives. Curd-type cheese supplemented with plant extracts compared to the control sample is microbiologically safe. The study proves that curd-type cheese can be improved by adding plants rich in biological active substances, to improve the sensory properties, increase the biological value and extend the shell-life as safety by natural means. The effect of plant extracts has shown sensory properties of curd-type cheese – colour, taste, odour and acceptability.