The effect of Coriandrum sativum L. addition on microbiological, chemical, and sensory properties of cheese

TURGUT T., DİLER A.

INTERNATIONAL FOOD RESEARCH JOURNAL, cilt.27, sa.6, ss.1019-1028, 2020 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27 Sayı: 6
  • Basım Tarihi: 2020
  • Dergi Adı: INTERNATIONAL FOOD RESEARCH JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1019-1028
  • Atatürk Üniversitesi Adresli: Evet

Özet

The present work was carried out to investigate the possibility of using coriander (Coriandrum sativum L.) in the production of cheese, its effect on the sensory and microbiological properties, and also on the overall quality of the cheese. For this purpose, different amounts of coriander (0, 1, and 3%) were used to assess its effects on cheese, encoded as C0, C1, and C2, respectively. Throughout the storage period at 2, 7, 15, 30, 60, 75, and 90 days, microbiological, physical, chemical, and sensory analyses were performed. The results demonstrated that the coriander level had a significant (p < 0.05) effect on the total viable bacterial count, including the number of lactic acid bacteria, yeast and mould, and lactococci. The effects of coriander on the pH and dry matter, over the storage period, were also significant (p < 0.05). Sensory scores declined during the storage period; but even on day 60, the samples were favourably scored. The results show that the addition of coriander had a positive effect on the cheese, and can be used successfully in production. Coriander may increase the consumption of cheese and improve consumer health. (C) All Rights Reserved