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Improving kareish cheese and cheese biscuits properties using black cumin as a natural preservative.
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Abstract: Kareish cheese and biscuit products were manufactured to contain 1% and 2% black cumin (Nigella sativa) of either germinated or ungerminated as a natural preservative. Kareish cheese products from different treatments were analyzed for their total solids, acidity, pH value, microbiological analysis and organoleptic properties. The data revealed that the total solids of Kareish cheese with the highest percent of black cumin was higher and increased from these containing the lowest percent of either fresh or during storage for both of germinated or ungerminated black cumin. The data indicated that the total bacteria; molds & yeasts and coliform counts were decreased in the Kareish cheese containing ungerminated black cumin at the highest and the lowest percent compared with the other treatments. While the Kareish cheese contain germinated black cumin behaved opposite to this trend. Sensory evaluation observed that Kareish cheese contain 1% germinated black cumin was highly accepted in flavor compared to other treatments. The chemical composition, physical properties and organoleptic evaluation of biscuits containing cheese were also tested. It could be concluded that the best treatment for either cheese biscuits or Kareish cheese was at 1% level of germinated black cumin.
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| Publication year |
2009
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| Availability location |
معهد بحوث تكنولوجيا الأغذية -- مركز البحوث الزراعية -- الجيزة.
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| Availability number |
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| Organization Name |
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| serial title |
The 8th Conference and Exhibition on Food Industries between Quality and Competitiveness
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| Author(s) from ARC |
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Biscuits.
Cheese.
Cheesemaking.
Cumin.
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| Publication Type |
Journal
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