Improvement of Domiati cheese properties using cichorium and bromelain extracts

Abstract

Background and Objective: Cichorium and bromelain extracts considered a good source for enhancing of cheese ripening without appear off-flavour in final product in case of added during cheese making in specific proportion, therefore the present study was applied the foregoing plant extracts to enhance of Domiati Cheese Properties. Materials and Methods: Fat content of buffalo's milk was reduced to 4% fat, both bromelain and cichorium were extracted according to official methods. Experimental Domiati cheese has been carried out. Physicochemical and biochemical properties of Domiati cheese were determined according to the official methods. Results: No significant (p>0.05) differences were noticed in the moisture and salt contents and salt/moisture ratio of cichorium and bromelain samples as compared with control samples, while the significant (p<0.05) decreases in moisture content of all treatments were observed during the storage days, in contrast the significant (p<0.05) increases in salt content has been occurred with the storage. The total nitrogen (TN) and TN/dry matter (DM) ratio exhibited significant (p<0.05) differences between control and other cheese samples, also these parameters had significant (p<0.05) increases as the storage time proceeding. The significant (p<0.05) decreases in pH values of Domiati cheeses were noticed compared with controls. During the storage periods, the pH values were decreased for all cheese samples. All ripening indices of control samples were less than other treatments. The ripening indices of cheeses significantly (p<0.05) increased as the storage periods proceeding. Cheese treatments were acquired high sensory evaluation scores concurrently with the increase of the plant extracts to the pickling solution compared to their addition before renneting step, moreover, the bromelain samples organoleptically were obtained slightly higher scores than cichorium treatments. From the economic point view, the experimental Domiati cheeses should be sold at one month than fresh cheese treatments. Conclusion: According to the physical, biochemical and organoleptic properties, bromelain and cichorium extracts (0.1% and 0.2%) has been enhanced of Domiati cheese properties. Economically, cichorium and bromelain Domiati cheeses should be sold at one month than fresh Domiati cheeses.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

“…Adding artichoke powder at 1% to Labneh favored probiotic bacteria growth without hampering the final quality of the product [146]. Cichorium and bromelain extracts enhanced the nutritional and organoleptic properties of Domiati cheese [147]. Sweet pepper extract increased the organoleptic properties of Domiati cheese [127].…”