Biochemical and microbiological properties of Edam cheese with black cumin oil

El-Montaleb, Hani S. Abd; Galal, E. A.; Abdelmageed, Doha Ali; Hamdy, Shaimaa

doi:10.21608/ejfs.2020.26081.1046

Cited by 4 publications

(5 citation statements)

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“…There were no significant differences in protein content among cheese samples at the first week of storage, with a continuous increase in all cheese samples during storage due to the loss of water/total solids. These results were in accordance with Hassanien et al, (2014) ; Abd Elmontaleb et al, (2020). The curd tension and firmness of soft cheese were significantly (P≤0.05) decreased with the addition of NSO to cheese which might be due to oil interference in the cheese matrix and affecting casein diffusion.…”

Section: Component Percentagesupporting

confidence: 85%

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<em>Nigella sativa</em> oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese

et al. 2021

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The current work studied the in-vivo antifungal activity of Nigella sativa oil (NSO) in ultrafiltered low-salt soft cheese as a proposed replacement for the synthetic preservatives which become unacceptable by consumers. Four different concentrations of NSO were examined during the manufacture of the cheese (0.3, 0.5, 1, and 3 % w/w). The effect of NSO supplementation was examined in 3 parallel lines; a ninepoint hedonic scale was used in the sensorial evaluation of soft cheese free of the fungal inoculum, the physicochemical properties of soft cheese were determined during storage as well as anti-fungal effects of different concentrations of NSO on inoculated cheese with different species of fungi: Candida albicans (104 cfu/ml) and Aspergillus parasiticus (102 cfu/ml) before coagulation. The Nigella sativa oil expressed an antifungal activity by using different levels of NSO which significantly reduced and inhibited the growth of the fungal counts (1.4 log cfu/g for Candida albicans and 2.30 log cfu/g for Aspergillus parasiticus) started from 0.5% concentration of NSO on the 14th day of the storage. In addition, it exhibited different physicochemical properties of soft cheese depending on the level of used NSO. However, the Sensory evaluation of cheese samples revealed the acceptance of soft cheese samples with 0.3% and 0.5% of NSO.

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Section: Component Percentagesupporting

confidence: 85%

“…likewise, Georgescu et al (2018) found that the best ranges of Nigella sativa oil to improve the sensory characteristics of soft cheese were 0.05 to 0.2% w/w. Higher results were reported by Abd Elmontaleb et al (2020) for the overall acceptability of Edam cheese with an additional higher level of NSO (0.6%).…”

Section: Sensory Evaluationmentioning

confidence: 55%

<em>Nigella sativa</em> oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese

et al. 2021

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“…Generally, as the ripening period of Edam cheese advanced, pH value of all cheeses tended to decrease significantly (p≤0.01) as a result of production of acidic compounds through fermentation of residual lactose and degradation of intermediates components of protein and fat (El-Kholy, 2015). Similar findings were reported by Abdelmontaleb et al (2020). Treated Edam cheeses (Table 2) had significantly (p≤0.01) lower pH values than control when fresh or throughout the ripening process.…”

Section: Discussionsupporting

confidence: 75%

“…All cheese treatments are conformed to the Egyptian Standards (2005). All the aged cheeses contained moisture and fat on dry matter contents within the reported limits in Edam cheese (Nalepa et al, 2020;Abdelmontaleb et al, 2020;Egyptian Standard of Edam cheese, 2005). Salt on moisture phase had no significant effect between treatments but during ripening period, had a significant effect as a result of higher salt content during ripening with decreasing trend for moisture contents for all treatments.…”

Section: Discussionmentioning

confidence: 60%

Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening

Abou El-Nour,

Khalil,

Ahmed

et al. 2023

Ismailia Journal of Dairy Science & Technology

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Aiming to enhance the proteolysis of Edam cheese through using 1% freeze-shocked Lactobacillus (freezed for 96 hr/-18°C) on cheese curd based on the quantity of cheese-milk and followed its impact on the quality characteristics. Edam cheese was made with traditional starter to serve as control cheese. While other treatments were manufactured by using traditional starter, plus 1% freeze shocked of Lactobacillus casei (T1), Lb. helveticus (T2) or Lb. plantarum (T3). The changes in the composition, ripening indices, rheological properties, and sensory attributes of Edam cheese from different treatments were followed during ripening period (60 days). Freeze-shocked treated cheeses had no significant effect on the gross composition with lower pH values as compared to control cheese. Also using freeze-shocked lactobacilli in Edam cheese enhanced all the ripening indices expressed as soluble nitrogen coefficient, non-protein nitrogen coefficient, free amino acids, and total volatile fatty acids. The rheological characteristics of Edam cheese with freeze-shocked cultures had lower hardness, cohesiveness, gumminess, and chewiness than control. Edam cheese made with Lb. helveticus (T2), showed the highest proteolysis rate, while showing significantly lower hardness, gumminess, and improved sensory attributes than control cheese. Using freeze-shocked Lb. helveticus, Lb. casei and Lb. plantarum as adjunct culture for Edam cheese making had a pronounced effect on both flavor and body and texture of the resultant cheeses and reduced the ripening period to 45 days instead of 60 days for control cheese. Using 1% Lb. helveticus as adjunct culture on cheese curd improved the cheese quality more effectively.

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“…This was also presented by Georgescu et al (2018a) who found that higher levels of black cumin oil concentration could cause unwanted changes for color and taste of the final product. It is considered that for the consumer acceptability of the cheese, the percentage of the added oil in the product should not exceed 0.6% (Abd Elmontaleb et al, 2020). The consistency values of the analyzed curds decreased after the storage period (10 days), especially for those with powder, alcoholic extract, and N. sativa oil; this aspect is due to the overconcentration of the different black cumin forms added to the product (Abdel-Latif et al, 2021).…”

Section: The Scaling Methodsmentioning

confidence: 99%

The influence of different forms of black cumin (Nigella sativa L.) on the characteristics of sheep’s curd cheese

Voșgan,

Dumuța,

Mihali

et al. 2024

Front. Sustain. Food Syst.

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The influence of different forms of Nigella sativa (seeds, powder, alcoholic extract, and oil) on the traditional sheep curd was investigated by comparison with a control simple curd considering a series of sensorial, physical–chemical, and microbiological aspects. The analysis was performed on curds freshly prepared and after 10 days of refrigeration. The sensory analysis of the curds was performed using a variety of methods such as scaling method, the method of quality describing, the method of ordering by rank, “triangle” method, and “duo-trio” method. The analyzed curds were assessed and classified according to their sensory characteristics and typicality. The N. sativa supplementing of the sheep curds improved their physical–chemical characteristics by raising the fat content with 0.88–2.82% and decreasing the titratable acidity with 1.42–2.32% compared to the control curd without additive. After 10 days of refrigeration, the titratable acidity increased with 1.58–3.25% and moisture decreased (8.43–13.17%). The microbiological quality of the curd samples was influenced by the addition of black cumin in different forms, with variations in the total number of bacteria (TNB) between 4.33 and 4.39 log CFU/g compared to the control sample 5.03 log CFU/g, Enterobacteriaceae (2.53–2.58 log CFU/g) compared to the control sample 2.60 log CFU/g, and coagulase-positive staphylococci (CPS) 2.30–2.68 log CFU/g compared to the control sample 2.75 log CFU/g. After 10 days of refrigeration, the number of microorganisms decreased, TNB (4.13–4.31 log CFU/g), Enterobacteriaceae (2.34–2.53 log CFU/g), and CPS (2.02–2.55 log CFU/g), while for the control sample the values increased. The most obvious antimicrobial effect was observed in the case of the cold-pressed oil addition (1%), followed by the alcoholic extract (1%), seeds (3%), and powder (3%).

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Biochemical and microbiological properties of Edam cheese with black cumin oil

Cited by 4 publications

References 0 publications

<em>Nigella sativa</em> oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese

<em>Nigella sativa</em> oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese

Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening

The influence of different forms of black cumin (Nigella sativa L.) on the characteristics of sheep’s curd cheese

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