Improvement of Domiati cheese properties using cichorium and bromelain extracts

Document Type : Original Article

Author

Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

Abstract

The present study was aimed to utilize of cichorium and bromelain extracts for enhancing of Domiati cheese properties. Briefly, no significant (p>0.05) differences were noticed in the moisture and salt contents and salt/moisture ratio of cichorium and bromelain samples as compared with control samples, while the significant (p<0.05) decreases in moisture content of all treatments were observed during the storage days, in contrast the significant (p<0.05) increases in salt content has been occurred with the storage. The total nitrogen (TN) and TN/dry matter (DM) ratio exhibited significant (p<0.05) differences between control and other cheese samples, also these parameters had significant (p<0.05) increases as the storage time proceeding. The significant (p<0.05) decreases in pH values of Domiati cheeses were noticed compared with controls. During the storage, the pH values were decreased for all cheese samples. All ripening indices of control samples were less than other treatments. The ripening indices of cheeses significantly (p<0.05) increased as the storage periods proceeding. Cheese treatments were acquired high sensory evaluation scores concurrently with the increase of the plant extracts to the pickling solution compared to their addition before renneting step, moreover, the bromelain samples organoleptically were obtained slightly higher scores than cichorium treatments. From the economic point view, the experimental Domiati cheeses should be sold at one month than fresh cheese treatments.

Keywords

Egyptian Journal of Dairy Science

Articles in Press, Accepted Manuscript
Available Online from 07 August 2022

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