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40785

Effect of Bacteriocin on Soft Cheese

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Dairy science

Abstract

This study was carried out to produce soft cheese Ricotta at various concentrations (0.1 ,0.2 ,0.3 gm./kg buffalo milk ) of nisin as bio-preservative to extend the shelf life of cheese. The effect of nisin on physo-chemical , rheological, microbial and sensory evaluation were studied. Addition of nisin reduced the development of acidity and microbial count during storage periods. The sensory properties of Ricotta cheese improved with the addition of 0.2 and 0.3 gm. of nisin than 0.1gm and control samples during storage periods. The cheese samples fortified with nisin gained higher scores than control samples. Addition of 0.2 and 0.3 gm. of nisin to increase the shelf life and used as a natural food preservative of Ricotta cheese can be recommended without any adverse effect on the properties of the obtained product.

DOI

10.21608/asejaiqjsae.2019.40785

Keywords

Soft cheese, Nisin, Self-life

Authors

First Name

Silvia M.

Last Name

Zaky

MiddleName

-

Affiliation

Faculty of Agriculture. Alex.Univ., Food Technology Research Institute(FTRI)

Email

silviarmia2010@yahoo.com

City

-

Orcid

-

First Name

Wafaa A.

Last Name

Mahmoud

MiddleName

-

Affiliation

Faculty of Agriculture. Alex.Univ., Food Technology Research Institute(FTRI)

Email

wafaaahmed680@yahoo.com

City

-

Orcid

-

Volume

40

Article Issue

APRIL- JUNE

Related Issue

5258

Issue Date

2019-04-01

Receive Date

2019-05-28

Publish Date

2019-06-30

Page Start

385

Page End

390

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 40_Issue APRIL- JUNE_Pages 385-390.pdf

PDF . 280.8kB

Link

https://asejaiqjsae.journals.ekb.eg/article_40785.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=40785

Order

16

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Effect of Bacteriocin on Soft Cheese

Details

Type

Article

Created At

22 Jan 2023