Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period
1 Department of Biology, Faculty of Science, Albaha University, P.O. Box 1988, Al-Baha, Saudi Arabia.
2 Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Sudan.
3 Department of Biology, Faculty of Science and Arts, Al-Makhwah 65931, Albaha University, Saudi Arabia.
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2021, 07(02), 001–008.
Article DOI: 10.30574/wjbphs.2021.7.2.0053
Publication history:
Received on 11 April 2021; revised on 14 may 2021; accepted on 17 May 2021.
Abstract:
The purpose of this study was to understand how the addition of Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect the microbiological properties of braided cheese. Cheese was made from warmed (45℃) raw cow milk to which essential oils of Z. spina–christi and C. zeylanicum (0.3% and 0.5%) were added. Microbiological characteristics were determined at 1, 7, 14 and 21-day intervals. The essential oils of Z. spina–christi and C. zeylanicum significantly reduced the counts of total viable bacteria (TVB), coliform bacteria, S. aureus, yeasts and moulds in cheese supplemented with the oils compared to the control cheese. As the concentration of oil increased, the number of microbes decreased. The storage period had a significant effect on the microbial counts in both the control cheese and the cheese supplemented with essential oils of Z. spina–christi and C. zeylanicum. The addition of the oils as preservatives to the braided cheese was effective against microbial populations and could be used in cheese preparations to extend the shelf life of cheese, particularly for cheese made from raw milk without the addition of starter culture.
Keywords:
Braided cheese; Microbiological; Ziziphus spina-christi; Cinnamomum zeylanicum; Essential oil
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