Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

Abstract

Olive oil was laboratorial extracted by pressure system from olive fruit variety Koroneiki by using different concentration of sodium chloride (NaCl) during malaxation step. Using 2% NaCl was the best concentration where it enhanced oil extraction, improved the quality of the resultant oil as well as increased oil stability. The resultant olive oil was used in preparing of cheese yoghurt. Fermented buffalo milk (after adding the starter) was divided into three portions, the first portion serve as control while, the second and third part was fortified with 1 and 2% (w/w) of the extracted olive oil, respectively. The three portions were manufactured cheese yoghurt by the traditional method. Results revealed that samples manufactured by 1% olive oil gained the highest sensory scores, they possessed good flavor, acceptable body and texture and favorite appearance. These properties were gradually decreased with the progress of storage (after 2 weeks) to reach the minimum scores at the end of storage. Generally, the values of pH decreased during cold storage until 3 weeks; whereas, TS, TP increased in all treatments and TVFAs took the same trend. Acetaldehyde and diacetyl contents were also increased until 2 weeks then they began to decrease until the end of storage (3 weeks) in all treatments. Total viable count and lactic acid bacteria were gradually increased during storage at 5±1°C till the first week then it decreased through the remaining period of storage (2 weeks). Control and treatments behaved the same trend. Yeast and molds were not detected throughout storage. All samples were free of coliforms. So, It could be concluded that using of olive oil in preparing cheese yoghurt did not clearly affected the chemical and microbiological properties of the resultant product; however a noticeable improvement in the sensory properties was observed when used 1% olive oil.

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“…The data is also similar Ghoneem, et al [29] who reported TN increased during storage until 21 days and the TN of labneh ranged between 1.36-1.59%. These results agreed with Mutlag and Hassan [25], Thabet, et al [8] and Abbas, et al [33].…”

“…Total viable count was gradually increased during storage up to 14 day, then they decreased in 21 days period of storage in treatments. These results agreed to Mutlag and Hassan [25], who found that total viable counts were gradually increased up to 7 days of storage then also decreased the results similar Abbas, et al [33] who used 1-2% high Virgin Olive oil.…”

“…Lactobacillus count were gradually increased during storage up to 21 days. These results agreed to El-Sayed, et al [34] but differ from Abbas, et al [33] who reported that Lactobacillus counts increased up to 7 days of storage then decreased until 21 days.…”

“…When added 2% led to increase the bacterial count. The data is also similar Abbas, et al [33] used 1-2% high Virgin olive oil who reported the results from 5.2 -8 log 10 cfu g -1 and El-Sayed, et al [34] who reported the presence of essential fatty and vitamins acid in the Moringa oleifera improved the growth of the organisms. The microbiological changes of labneh through 21 days of storage.…”

“…The lowest treatment was Con1 recorded 5.57 log 10 cfu g-1 followed by C1 treatment that recorded 5.59 log 10 cfu g -1 . The data is also similar Abbas, et al [33] used 1-2% high virgin olive oil who reported the results from 4.5-7 -7 log 10 cfu g-1 and the results differ from El-Sayed, et al [34] who reported the results from 8-9.9 log 10 cfu g -1 . The obtained results suggest that bacterial population was stimulated by adding oil this may be due to high nutritional composition of oil such as essential fatty acids and vitamins.…”