Effect of Adding Some Spices on Physicochemical, Organoleptic and Microbiological Properties of Ras cheese

Abstract

T wenty-two different commercial spices were purchased from the local market of Damietta city and they were added in two forms (complete or crushed) during the manufacturing of Ras cheese. These spices were tested for their effect on the physicochemical, organoleptic, and microbiological properties of Ras cheese in fresh, after salting (one month), 2, 3, 4, and 5 months, respectively. The pH values ranged from (5-6) in all treatments. The moisture content and weight of Ras cheese wheels gradually decreased for all treatments at the end of the storage period. The percentage of decrease in the weight of the control sample was 25.7%, and the best sample was Ras cheese with crushed white pepper (17.14%) (this value made this treatment the best commercial one), the best treatment of Ras cheese for flavor with whole-grain of cumin, on the other side, the addition of Basil gave the cheese a new taste and demonstrated the taste of salt. The flavor decreased in cheese with black cumin and it was, the best texture appeared in the Ras cheese with basil. The appearance was very good, and it gave a new shape when adding mint and basil, where it gave a shape like Roquefort cheese. The highest score of color was obtained for Ras cheese with black pepper. Generally, the highest score was in treatment with cumin. The microbiological analysis showed that comparing the whole spice with crushed spices it was found that, crushed spices was better than whole spices in the case of the decreasing of microbial load. The best of crushed spices that decreased total bacterial count (TBC) was hot pepper (24.10%), total fungal count (TFC) was caraway (29.24%) and lactic acid bacteria (LAB) was white pepper (33.08%), respectively.

A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry

“…Moreover, antioxidative and anti-spoilage power of sumac fruit extract was noticed during the fortification of cheddar cheese, however, less than 3% of sumac extract was recommended for flavor acceptance [65]. During another research, authors noted that crushed spices were better than whole spices while incorporating different spices into Ras's cheese to decrease its microbial load [66]. As an additional interesting finding about the leaves of sumac, a study declared the antioxidant activity, phenolic content and bio accessibility of phenolic compounds in goat milk yogurt supplemented with sumac leaf powder in vitro digestion.…”