In order to test the effect of adding an alcoholic and aqueous extract of turmeric as natural antioxidants that improve sensory qualities and prolong the shelf life of processed cheese, the current study was conducted and represented by the manufacture of four different treatments of cheese, in which alcoholic and aqueous extract was added at a concentration of 10 mg/100gm cheese represented by treatments T1 and T2 respectively. In addition to the treatment of processed cheese, which Butylated Hydroxy Toluene (BHT) was added at concentration of 100 ppm represented by T3 treatment, in addition to the control treatment in which the processed cheese was made without any additional treatment (C). The results of the sensory evaluation of the different cheese treatments that were conducted immediately after processing showed that there were no significant differences in the color, texture, bitterness, taste and flavor between the cheese of the control treatment (C) and the cheese of the different treatments, where the cheese of all treatments was sensory acceptable to the consumer. On the other hand, during storage period, treatment T1 and T2 was significantly outperformed over T3 and C treatment in all abovementioned sensory characteristics, and stay more acceptable in all periods of storage. The lipid oxidation which expressed as peroxide number (POV) and the rancidity which expressed as acid degree value (ADV) during cheese storage at 5ºC1± was at least in cheese of treatment T1 followed by treatment T2 and above in processed cheese of control treatment. Alcoholic and aqueous extract of Curcumin showed higher antibacterial activity against, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa strains
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