publication . Article . 2015

Investigating effect of Kelussia Odoratissima Mozaff powder on some microbial and sensation charactristics of Borujerd Domestic cheese

S Sameti; V Fadaei Noghani;
Open Access Persian
  • Published: 01 Aug 2015 Journal: Bihdāsht-i Mavādd-i Ghaz̠āyī (issn: 2228-7647, eissn: 2476-6968, Copyright policy)
  • Publisher: Islamic Azad University, Tabriz Branch
Abstract
Nowadays use of natural antimicrobial compounds such as herbal powders and extracts in food storage is important; therefore, in this study, the antimicrobial effects of plant powder Kelussia Odoratissima Mozaff in at the levels of 0.1, 0.2 and 0.3 on preventing the growth of mold, yeast and coliforms; as well as the, overall acceptability, pH and acidity of Borujerd domestic cheese samples during the cold storage were studied. For this purpose, raw sheep's milk was heated to a temperature of35-37°C, and fungal rennet was added at a rate of0.06%. plants powders studied, after blanching with steam, was added with fungal rennet to milk. After clotting for one hour ...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Kelussia Odoratissima Mozaff, domestic cheese Borujerd, coliform, mold, yeast, overall acceptability, Food processing and manufacture, TP368-456
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1- MSc Graduated from Department of Food Science & Technology, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran

2- Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran *Corresponding author email: vn.fadaei@gmail.com (Received: 2015/2/15 Accepted: 2015/12/2)

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