Characteristics of Goat Cream Cheese Enriched with Essential Oil
Article Sidebar
Main Article Content
Abstract
This project aims to study the effects of essential oils to prolong the shelf life of cream cheese made from goat milk. The process started from the use of lactic acid bacteria, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris to precipitate milk protein at 30 °C until the curd had pH 4.3 and then the whey was separated. Two types of essential oils, clove and tangerine peel in a ratio of 20 and 100 ppm, respectively were added with the cream cheese to improve consumer acceptance and extended shelf-life. The tangerine peel essential oils could extend the shelf life of goat milk cream cheese up to 15 days at 4 ± 1 °C. The consumer preferred goat milk cream cheese enriched with orange peel essential oils than that of cloves essential oils.
Article Details
-
Authors must agree to the journal publication rules and allow the editors to edit the manuscripts for publication.
-
Author’s right belongs to the author but Journal of Southern Technology holds the right of first publication and thus allow readers to use the article for the purpose of education but not commercial.
References
Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods. International Journal of Food Microbiology, 94, 223-253.
Cardarelli, H. R., Saad, S. M. I., Gibson, G., & Vulevic, J. (2007). Functional peti-suisse cheese: measure of the prebiotic effect. Anaerobe, 13, 200-207.
Gala, E., Landi, S., Solieri, L., Nocetti, M., Pulvirenti, A., & Giudici, P. (2008). Diversity of lactic acid bacteria population intrpened Parmigiano Teggiano cheese. Int. J. Food Microbiol, 125, 347-351.
Granato, D., Santos, J. S., Salem, R., Mortazavian, A. M., Rocha, R. S., & Cruz, A. G. (2018). Effects of herbal extracts on quality traits of yogurts, cheese, fermented milks, and ice creams: a technological perspective. Current Opinion in Food Science, 19, 1-7.
Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M.C., & Savvaidis, I. N. (2007). Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 C. Food Chemistry, 115(1), 169-175.
Marcial, G. E., Gerez, C. L., de Kauryx, M. N., Araoz, V. C., Schuff, C., & de Valdez, G. F. (2016). Influence of oregano essential oil on traditional Argentinean cheese elaboration: effect on lactic starter cultures. Rev. Argent Microbiol, 48, 229-235.
Masayoshi, S., Nguyen, T. M. T., & Yuji, O. (2004). Characteristic odor components of Citrus Reticulata blanco (Ponkan) cold pressed oil. Biscay Biotechnol Biochem, 68, 1690-1697.
Mounia, O., & Lacroix, M. (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typimurium, Staphylococcus aureus and Listeria monocytogenenes. Food cont, 18, 414-420.
Odugbemi, T. (2006). Medicinal Plants as antimicrobials. In online and pictures of medicinal plant from Nigeria. University of Logos Press, 53-64.
Olmedo, R. H., Nepote, V., & Grosso, N. R. (2013). Preservation of sensory and chemical properties in flavored cheese prepared with cream cheese base using oregano and rosemary essential oils. LWT - Food Science and Technology, 53, 409-417.
Phadungath, C. (2005). Cream cheese products: A review. Songklanakarin J. Sci. Techno, 27(1), 191-199. [in Thai]
Shahzad, K., Nawaz, S., Ahmad, R., Akram, N., & Lqbal, Z. (2009). Evaluation antibacterial, antifungal and antioxidant activities of essential oil of Citrus reticulate fruit (Tangerine fruit peel). Pharmacology Online, 3, 614-622.
Yodtongchai, M., Wattanaarsakit, P., Pongpiriyadacha, Y., & Anantawat, V. (2016). Influence of freeze and spray drying on the physicochemical properties and survival rate of probiotic in goat’s milk yogurt powder. Khon Kaen Agr. J, 44(2) (suppl.), 246-253. [in Thai]