Properties of Novel Ultra-Filtrated Soft Cheese Supplemented with Sumac Extract

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Salama H. H., Kholif A. M., Fouad M. T., Koç G.

Egyptian Journal of Chemistry, cilt.65, sa.6, ss.219-231, 2022 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65 Sayı: 6
  • Basım Tarihi: 2022
  • Doi Numarası: 10.21608/ejchem.2021.99475.4627
  • Dergi Adı: Egyptian Journal of Chemistry
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, CAB Abstracts
  • Sayfa Sayıları: ss.219-231
  • Anahtar Kelimeler: natural preservative, pathogenic bacteria, Sumac extract, UF-Cheese, UF-cheese properties
  • Uşak Üniversitesi Adresli: Evet

Özet

Sumac is a common spice and its ethanol extract is characterized as effect a natural preserving for food stuffs in addition to its health benefits. The objective of this study was to determine the result of ethanolic sumac extract on the selected pathogenic bacteria besides studying the addition of different amounts of (0.2, 0.4, 0.6, 0.8 and 1 %) the sumac extract on the chemical, microbial, and sensorial properties of UF-cheese. The results reflected that the Sumac extract had a strong effect on inhibiting pathogenic bacteria that cause spoilage, and the most affected pathogenic bacteria was B. cereus. The presence of the extract also enhances the growing of the starter culture and probiotic bacteria. The incorporation of the extract to the UF-cheese improved the physicochemical and textural properties, and improves the storage quality. The produced UF-cheese with 0.4% sumac extract was highly accepted by the panelists.