The effect of Coriandrum sativum L. addition on microbiological chemical and sensory properties of cheese

Diler A., . and Turgut T., . The effect of Coriandrum sativum L. addition on microbiological chemical and sensory properties of cheese. pp. 1019-1028. ISSN 2231-7546

The present work was carried out to investigate the possibility of using coriander (Coriandrum sativum L.) in the production of cheese its effect on the sensory and microbiological properties and also on the overall quality of the cheese. For this purpose different amounts of coriander (0 1 and 3) were used to assess its effects on cheese encoded as C0 C1 and C2 respectively. Throughout the storage period at 2 7 15 30 60 75 and 90 days microbiological physical chemical and sensory analyses were performed. The results demonstrated that the coriander level had a significant (p 0.05) effect on the total viable bacterial count including the number of lactic acid bacteria yeast and mould and lactococci. The effects of coriander on the pH and dry matter over the storage period were also significant (p 0.05). Sensory scores declined during the storage period; but even on day 60 the samples were favourably scored. The results show that the addition of coriander had a positive effect on the cheese and can be used successfully in production. Coriander may increase the consumption of cheese and improve consumer health.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(06)%202020/DONE%2...

Abstract

The present work was carried out to investigate the possibility of using coriander (Coriandrum sativum L.) in the production of cheese its effect on the sensory and microbiological properties and also on the overall quality of the cheese. For this purpose different amounts of coriander (0 1 and 3) were used to assess its effects on cheese encoded as C0 C1 and C2 respectively. Throughout the storage period at 2 7 15 30 60 75 and 90 days microbiological physical chemical and sensory analyses were performed. The results demonstrated that the coriander level had a significant (p 0.05) effect on the total viable bacterial count including the number of lactic acid bacteria yeast and mould and lactococci. The effects of coriander on the pH and dry matter over the storage period were also significant (p 0.05). Sensory scores declined during the storage period; but even on day 60 the samples were favourably scored. The results show that the addition of coriander had a positive effect on the cheese and can be used successfully in production. Coriander may increase the consumption of cheese and improve consumer health.

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	Cheesemaking
AGROVOC Term:	Food additives
AGROVOC Term:	Coriander
AGROVOC Term:	Coriandrum sativum
AGROVOC Term:	Bacterial counting
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Lactococcus
AGROVOC Term:	Yeasts
AGROVOC Term:	Moulds
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9443

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