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
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 ...
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
Download from

 Fadaii, V. and Pour Ahmad, R. (2011). Fundamentals of cheese science, (Translation), Author: Patrick F. Fox, Timothy sought. Gaon, M Timothy. Cogan, Paul L. H McSweeney's. 1th Edition, published by Islamic Azad University of Shahreh Gods, p: 12. [in Persian]

 Fuka, M.M., Wallisch, S., Engel, M., Welzl, G., Havranek, J. and Schloter, M. (2013). Dynamics of Bacterial communities during the Ripening process of Different Croatian cheese Types Derived from Raw Ewe's Milk cheeses. PLOS ONE, 11(8): 1-10.

 Hayaloglo, A.A. and Fox, P.F. (2008). Cheese of Turkey: 3. Varieties containing herbs or spices. Dairy Science and Technology, 88: 245-256. [OpenAIRE]

 Institute of Standards and Industrial Research of Iran. (1985). Determining milk dry matter. Iranian National Standard No. 637. [in Persian]

 Institute of Standards and Industrial Research of Iran. (1985). Determination of total nitrogen content of the milk. Iranian National Standard No. 639. [in Persian]

 Institute of Standards and Industrial Research of Iran. (2000). Milk and its products .astandard national Coliform count, number 5486-1 and 2. [in Persian]

 Institute of Standards and Industrial Research of Iran. (2009). Milk fat measurement. Iranian National Standard No. 366, revised second. [in Persian]

 Karim, G. and Bonyadian, M. (2004). Study on the Antimicrobial Effect of the Volatile Oils of some Herbs on E.coli in Iranian white Cheese, Iranian Journal Of Food Science And Technology, 1(1): 24-17. [in Persian]

 Mirzae, H. and Aligholi Nezhad, A. (2011). A Study On The Chemical Characteristics Changes Throughout The Manufacture And Ripening Of Lighvan Cheese, Veterinary Clinical Pathology (Veterinary Journal Tabriz), 5(2): 1168-1161. [in Persian]

 Salimi, M., Ebrahimi, A., Shojaee Asadieh, Z. and Saei Dehkordi, S.S. (2010). Essential oil copmposition of Kelussia odoratissima Mozaff., Iranian Journal of Medicinal and Aromatic Plants, 26(2): 156-147. [in Persian]

 Sengul, E., Durmaz, H., Tarakci, Z. and Sagdic, O. (2006). Antibacterial activities of the extracts of some herbs used in Rurkish herby cheese against Listeria monocytogenes. International Journal of Food properties, 9: 255-260. [OpenAIRE]

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: (Received: 2015/2/15 Accepted: 2015/12/2)

Powered by OpenAIRE Research Graph
Any information missing or wrong?Report an Issue