Improvement of Some Parameters of White Soft Cheese by Adding Cinnamon and Thyme

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1 Glol Veterinri 14 (6): , 2015 ISSN IDOSI Pulictions, 2015 DOI: /idosi.gv Improvement of Some Prmeters of White Soft Cheese y Adding Cinnmon nd Thyme M.F. Sd nd Ayh B. Adel-Slm Deprtment of Food Hygiene & Control, Fculty of Veterinry Medicine, Ciro University, Giz, Egypt Astrct: This study ws designed to show e effect of dding different levels of cinnmon nd yme for 30 dys on some qulity prmeters of white soft cheese processed from uffloe's milk. The cinnmon hd significnt (p<0.05) effect on e flvor of e exmined smples wi ll its concentrtion (0.01%, 0.03% nd 0.05%) t 30 dys storge. The results indicted t e ft/totl solids, protein contents nd titrtle cidity were significntly (p<0.05) ffected y storge period nd spices type. The concentrtion of cinnmon 0.03% nd 0.05% hd reduction significnt (P<0.05) effect on Totl Colony Count in compring wi yme t 30 dys storge. Coliforms couldn't e detected in cheese smples wi cinnmon 0.01%, 0.03% nd 0.05% t e end of storge period. Key words: White soft cheese Cinnmon Thyme Qulity prmeters Coliforms INTRODUCTION investigte e effect of cinnmon nd yme on some prmeters of white soft cheese t different storge Cheese is nutrient-dense food mde from cows, periods. ufflo, gots, or sheep, y cogultion. The precise nutritionl composition of cheese is determined y MATERIALS AND METHODS multifctoril prmeters, including e type of milk used (species, reed, stge of lcttion nd ft content) nd e Buffloe's milk ws otined from fculty of mnufcturing procedure [1]. In generl, cheese is rich in griculture, Ciro University frm, Egypt. The exmintion e ft nd csein constituents of milk, which re retined of gross composition of Buffloe's milk used in white soft in e curd during mnufcture nd it contins reltively cheese mnufcture ws done ccording to AOAC [5]. smll mounts of e wter solule constituents (whey Microil rennet ws otined from locl mrket. proteins lctose nd wter-solule vitmins), which Commercil edile grde tle slt (sodium chloride) prtition minly into e whey. Like most diry products, produced y El-Nsr compny, Alex., Egypt ws otined cheese is rich source of minerls, protein, vitmin, ft from e locl mrket. Clcium chloride ws otined from nd crohydrte [2]. Cinnmon contins essentil oils Sigm-Aldrich [6]. The leves of yme nd cinnmon nd ll oer ctegories like cinnmic cid, were otined from locl spices mrket t Ciro. They cinnmldehyde nd cinnmte. It hs got good nti- were grinded to fine powder efore use. inflmmtory, nti-oxidnt, nti-ulcer, nti-microil, White soft cheese ws mde from heted 42 Kg hypoglycemic nd hypolipidemic potentil, its flvour is uffloe's milk (65 C for 30 minutes en cooled to 50 C) due to n romtic essentil oil which mkes up 0.5 to 1% s descried y Mehi [7]. Clcium chloride, slt nd of its composition [3].Thyme is phytogenic feed dditive rennet were dded t e rtio of 0.1%, 3.0% nd 1 elonging to e Lite fmily known s source of tlespoon/liter respectively, stirred well nd set for 2 essentil oils. Thymol is e principl component nd hs hours. The cheese curd ws divided into seven equl gined much ttention for its potentil ntioxidtive nd portions s follow: cheese curd wiout dditives ntimicroil ctions [4]. The present study imed to (s plin). Thyme powder nd cinnmon were dded t Corresponding Auor: M.F. Sd, Deprtment of Food Hygiene & Control, Fculty of Veterinry Medicine, Ciro University, Giz, Egypt. Cell: , E-mil: drmeen2010@hotmil.com. 830

2 Glol Veterinri, 14 (6): , 2015 rtios of 0.01%, 0.03% nd 0.05%. Thyme nd cinnmon contining Luryl Sulphte Tryptose (LST) ro [15] were ech dded sepretes to e curd cheese fter supplemented wi inverted Durhm's tues. Inoculted dringe e whey wi mnul gentelly distriution, tues nd e control were incuted t 35 C for 48 hours. cheeses from different tretments were divided into prts One ml of positive LST ro tues (gs production) were pckging nd stored into plstic continers, covering inoculted into Brillint Green Lctose Bile ro 2% [15] wi slted whey (3% NCl). The continers were tightly nd incuted t 35 C for 48 hours. From e results closed nd stored t refrigertor (6±1 C) for 30 dys. otined, MPN/gm ws computed. Cheese smples were tken when fresh nd fter 10, 20 nd 30 dys for sensory evlution, chemicl nd Sttisticl Anlysis: According to SPSS [17]: The microiologicl exmintion. All experiments were nlysis of vrince (ANOVA) test ws conducted to test performed in triplictes, ech nlysis in triplictes nd e possile significnce (P=0.05) mong men vlues of verge results were recorded. The selected rtios of prmeters using Fishers Lest Significnce Difference cinnmon, yme were used sed on e preliminry (LSD). preference test y pnelists. Smples were crried out ccording to e scheme of RESULTS AND DISCUSSION Clrk et l. [8], pnel test of 3 pnelists (ech smple) of e stff memers of Food Hygiene & Control The ft, protein, lctose, Totl Solids (TS), Solids Not Deprtment, Fculty of Veterinry Medicine, Ciro Ft (SNF) nd sh contents of uffloe s milk used in University. The cheese smples were evluted for flvor white soft cheese mnufcture (Tle 1), were in (40 points), ody & Texture (40 points), color & ccordnce wi EOS [18]. The concentrtion of yme ppernce (10 points), slts (5 points) nd style (5 0.01% in cheese gined e mximum totl scores s points). compred to cheese smples contining e different Smples of white soft cheese were nlyzed for spices nd plin cheese t 10 dys storge. The sttisticl moisture nd sh contents s descried y Brdley et l. nlysis for totl scores showed significnt differences [9]. The Gerer meod ws used for ft determintion in (P<0.05) for tretments t 20 nd 30 dys storge. The cheese s descried y ISO [10]. The Titrtle Acidity score were ffected y e type nd concentrtion of (TA%) of cheese smples were determined s descried spices powder. The cheese smples contining 0.01% in AOAC [5]. The Totl Protein (TP%) were determined cinnmon gined e highest scores compred to oer using formol titrtion meod s descried y Lnn & tretments t dy 20, while e smples contining 0.01% Lurenz [11] nd Chng & Nielsen [12]. nd 0.05% cinnmon gined e highest scores compred Ten grm of cheese smple ws septiclly to oer tretments t dy 30 (Tle 2). trnsferred wi sterile pipette to 90 ml of diluent 2% Tle (3) shows no significnt differences (P>0.05) sodium citrte [6] for preprtion e cheese homogente. in e moisture contents of uffloe's milk cheese from ll The primry dilution ws shked for 10 seconds using tretments s compred to plin t zero dy. However, is mechnicl gittor to otin 1/10 dilution, en 1ml of dt indicted higher moisture content n specified in primry dilution ws trnsferred to 9 ml of sterilized e Egyptin stndrds (not more n 62%; [19]). The diluents to otin deciml seril dilutions [13]. The moisture contents of cheese from different tretments prepred dilutions were sujected to e following incresed slightly fter 10 dys of storge nd few microiologicl exmintions: decrese erefter. The oserved increse in e moisture fter 10 dys cn e ttriuted to e low temperture Totl Colony Count (TCC): According to ISO [14]; One ml storge, which would increse e wter holding cpcity of e previously prepred deciml dilutions were of cheese mtrix. However e developed cidity, inoculted into duplicte pltes of Stndrd Plte Count erefter would counter ct is effect inducing curd Agr [15] nd incuted t 30 C for 72 hours. contrction nd decrese in e cheese moisture except wi tretment of cinnmon 0.03% nd 0.05% t 20 nd Coliforms Count (CC): According to ISO [16]; One ml 30 dys storge, which increse wi significnt from ech of e previously prepred deciml dilutions differences (P<0.05). The present results re in greement ws inoculted into series of ree fermenttion tues wi Ad-El-Kder et l. [20] nd Slm [21]. 831

3 Glol Veterinri, 14 (6): , 2015 Tle 1: Gross composition of Buffloe's milk used in white soft cheese mnufcture Prmeters Buffloe's milk Ft % 7.50 Protein % 3.90 Lctose % 5.01 Totl solids % Solids not ft % 9.90 Ash % 0.78 ph vlue 6.62 Titrtle cidity % 0.17 Tle 2: Sttisticl nlyticl results of e exmined cheese smples sed on eir Sensory Qulity Prmeters Tretments Plin Thyme 0.01 % Thyme 0.03 % Thyme 0.05 % Cinnmon 0.01 % Cinnmon 0.03 % Cinnmon 0.05 % Items Storge period (zerody) Flvor (40) Texture (40) Color (10) Slts (5) Style (5) Totl () Storge period (10dys) Flvor (40) Texture (40) Color (10) Slts (5) Style (5) Totl () Storge period (20dys) Flvor (40) Texture (40) Color (10) Slts (5) Style (5) Totl () Storge period (30dys) Flvor (40) Texture (40) Color (10) Slts (5) Style (5) Totl () Averge vlues wi different lpheticl superscripts wiin row re significntly different t P<0.05. The ft/ts% of cheese from different tretments ws The chnges in proteins content of smples during in ccordnce wi e stndrd specifiction (45% to less storge were decresed fter 10 dys wi progressive n 60%) of full ft soft cheese [19] nd no significnt storge suggesting proteolysis, lso ese chnges differences (P>0.05) in ft/ts% cn e found of e plin coincided wi chnges in cheese moisture content except cheese t ll storge periods. The ft/ts% of cheese from e tretment wi cinnmon 0.03% nd 0.05% t 20 nd different tretments ws lmost decresed during storge 30 dys storge which significntly incresed (P<0.05). except e tretment wi cinnmon 0.03% nd 0.05% The ddition of spices decresed grow nd ctivity of nd significnt incresed (P<0.05) in ft/ts% cn e cheese microflor [21,23,24]. found in tretment wi cinnmon 0.03% nd 0.05% t The cheese cidity incresed significntly (P<0.05) 30 dys storge. Similr results were reported y progressively during storge period suggesting protein Ad-El-Kder et l. [20], Slm [21] nd Fhmy & Hnfy degrdtion during storge in ll tretments s well s e [22]. plin smples except e tretment wi cinnmon wi ll 832

4 Glol Veterinri, 14 (6): , 2015 Tle 3: Chnges in moisture%, ft/ts%, TP%, TA% nd sh% of e exmined cheese smples s ffected y dded spices nd storge period Storge period (dys) Tretments Fresh (zerody) Moisture% Plin Cinnmon 0.01% Cinnmon 0.03% Cinnmon 0.05% Ft / TS% Plin Cinnmon 0.01% Cinnmon 0.03% Cinnmon 0.05% TP% Plin Cinnmon 0.01% Cinnmon 0.03% Cinnmon 0.05% TA% Plin Cinnmon 0.01% Cinnmon 0.03% Cinnmon 0.05% Ash% Plin Cinnmon 0.01% Cinnmon 0.03% Cinnmon 0.05% Averge vlues wi different lpheticl superscripts wiin row re significntly different t P<0.05. its concentrtions non significntly incresed (P>0.05). which showed e lowest developed cidity due to e These results re in ccordnce wi previous studies of dded spices reduce e grow nd ctivity of cheese Mehnn & Hefnwy [25] nd Ahmed & Ad El Rzig microflor. The present results re in greement wi [26]. The development of cidity cn e ttriuted to e Aou-Dwood [27], Ad-All et l. [28] nd Hussein [29]. grow nd ctivity of cheese microflor, while e It is cler from e results otined t sh contents development of cidity ws slower in cheeses contining of cheese gretly ssocited wi moisture contents. dded spices especilly t contining 0.05% cinnmon, At e eginning of e storge period ere were no cler 833

5 Glol Veterinri, 14 (6): , 2015 Fig. 1: Sttisticl nlyticl results of Totl Colony Count (log cfu/g) in e exmined smples Fig. 2: Sttisticl nlyticl results of Coliforms Count (logmpn/g) in e exmined smples differences etween tretments, while sh contents of ll e highest reverse significnt (P<0.05) effect on TCC nd smples were slightly decresed t 10 dys, en yme hd non-significnt (P>0.05) effect t 30 dy. incresed till e end of storge period; ere were no This suggests t e dded cinnmon hd ntimicroil interction etween tretments nd period ffected non effect on cheese microflor. significntly (P>0.05). These results re in greement wi t of Totl Colony Count (TCC) is prime considertion in Aou-Dwood [27], Ad-All et l. [28] nd Hussein [29]. exmintion of food. It gives numericl figure out e Sttisticl nlysis showed significnt differences generl hygienic qulity of food. It reflects e snitry (P<0.05) in TCC s ffected y ddition of cinnmon nd mesures dopted during production, hndling nd storge period. storge [30]. Coliforms Count (CC) is e trditionl indictor of Figure (1) shows t e TCC of plin cheese possile fecl contmintion, microil qulity, significntly incresed (P<0.05) rough e storge wholesomeness nd reflect e hygienic stndrds period. Cinnmon concentrtion of 0.03% nd 0.05% hd dopted in e food opertion. One of e essentil 834

6 Glol Veterinri, 14 (6): , 2015 Tle 4: Correltion of spices concentrtion wi sensory qulity prmeters nd Coliforms Count of e exmined smples Sensory qulity prmeters Coliforms Count Storge period (dys) Spices concentrtion ** ** ** ** ** ** ** ** +1** ** ** * ** ** - 7** ** ** ** * * ** ** ** ** Cinnmon 0.01% +1** ** * * * * * * Cinnmon 0.03% +1** ** ** * * * * * Cinnmon 0.05% ** ** * * * * * * Vlues equl to Correltion Coefficient (r). * Significnt difference, p vlue < ** Non-significnt difference, p vlue >0.05 qulity chrcteristics of food is its snitry qulity, i.e A significnt reverse correltion etween cinnmon t is produced, processed nd hndled under strict 0.01%, 0.03%, 0.05% nd Coliforms Count of e exmined snitry conditions. Lck of good snitry prctices my smples wi correltion coefficient (r) of 0.677, 0.631, result in loss of qulity, spoilge or in some cses crete & 0.852, 0.731, & 0.821, nd hel hzrd [31]. (p<0.05) t 10, 20 nd 30 dys storge respectively. Sttisticl nlysis reveled significnt differences This correltion reveled t significnt decrese e (P<0.05) in CC (Fig. 2) s ffected y dded spices nd Coliforms Count of exmined smples ws ssocited wi storge period. The count of Coliforms grdully dding of cinnmon 0.01%, 0.03% nd 0.05% t dys 10, incresed till 10 dys of storge, en decresed t e 20 nd 30 (Tle 4). end of storge period proly due to e developed cidity which ws not suitle for Coliforms grow. CONCLUSION The count of Coliforms in ll tretments lower n plin t 20 & 30 dys storge nd not detected in smples wi The use of cinnmon powder t concentrtion of cinnmon 0.01%, 0.03% nd 0.05% t e end of storge 0.03% nd 0.05% hs significnt improving effect on e period. qulity of white soft cheese processed from Buffloe's From e collectively chieved dt etween milk during storge periods. sensory qulity prmeters nd microiologicl exmintion of cheese smples, e 0.01%, 0.05%, REFERENCES 0.01% nd 0.05% of cinnmon were given e est results t zero, 10, 20 nd 30 dys storge 1. Fox, P.F., T.P. Guinee, T.M. Cogn nd respectively. P.L.H. McSweeney, Fundmentls of Cheese Dt illustrted in Tle (4) revel t significnt Science. Giersurg M.D., Aspen Pulishers, Inc. direct correltion etween yme 0.05%, cinnmon 0.01%, Irelnd. 0.05% nd sensory qulity prmeters of e exmined 2. Suliemn, A.E., Rsh A. Mohmed Ali nd smples wi correltion coefficient (r) of 0.422, nd K.A. Adel Rzig, Production nd effect of respectively (p<0.05) t 20 dys storge. Also storge in e chemicl composition of mozzrell significnt direct correltion etween yme 0.03%, 0.05%, cheese.interntionl Journl of Food Science nd cinnmon 0.01%, 0.03%, 0.05% nd sensory qulity Nutrition Engineering., 2: prmeters wi correltion coefficient (r) of 0.622, 0.642, 3. Jkheti, V., R. Ptel, P. Khtri, N. Phuj, S. Grg, 0.403, nd respectively (p <0.05) t 30 dys A. Pndey nd S. Shrm, Cinnmon: A storge. This correltion reveled t e significnt phrmcologicl review. Journl of Advnced improvement of e sensory qulity of exmined cheese Scientific Reserch, 1: smples ws ssocited wi dding of yme 0.05%, 4. Windisch, W., K. Schedle, C. Plitzner nd cinnmon 0.01%, 0.05% t dy 20 & yme 0.03%, 0.05% A. Krosmyr, Use phytogenic products s nd cinnmon 0.01%, 0.03%, 0.05% t e end of storge feed dditives for swine nd poultry. J. Anim. Sci., period. 86:

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