Camillia Halabi (1)*, Foaud Slman (1), Ali Sultana (1), Ahmad Kara Ali (2)
(1) Department of Food Sciences , Faculty of Agriculture, Tishreen University , Lattakia, Syria.
(2) Marine Chemistry – Higher Institute for Marine Research, Tishreen University – Lattakia – Syria.
(*Corresponding Author: Camillia Halabi, Email: Camilliaha5@gmail.com)
Received: 12/09/2021 Accepted: 10/01/2022
Abstract:
The study aimed to determine the effect of adding thyme powder with two different concentrations (0.4 and 0.7%) on some chemical, microbial and sensory characteristics of laboratory-made cheese. This research was conducted in the Department of Food Sciences – Faculty of Agriculture – Tishreen University, during the months of March and April of this year. As the cheese was manufactured in the laboratory from pasteurized cow’s milk at a temperature of 72 °C for a period of 15 seconds by following the well-known traditional methods with the addition of thyme powder to the cheese curd after filtering and in proportions (0.4, 0.7)% of the weight of the curd, the samples of processed cheese were kept at a temperature of 4 °C for a period of 28 A day where microbial, chemical and sensory tests were conducted on the samples, where it was found that adding thyme powder to cheese reduced the amount of soluble and volatile nitrogen, and also decreased the total number and number of fungi and yeasts, compared to the control cheese samples, and it is clear from the results obtained that adding thyme powder improved the Some chemical, microbial and sensory properties compared with the control.
Key words: soft cheese, thyme powder, chemical quality, microbial quality, sensory quality, sensory tests.
Full paper in Arabic: pdf