The Influence of aqueous plant extracts on the quality of curd type cheese

Abstract

Nowadays the biggest considerations in bio preservation are dedicated to plant extracts or plant-derived compounds. Plants are able to produce a large number of diverse bioactive compounds. Many antioxidant and antimicrobial compounds can be found in fruits and vegetables including phenolics, carotenoids, anthocyanins, and tocopherols. As dietary compounds, they are widely known antioxidants that inhibit the oxidation of low-density lipoproteins. Attention has also been paid to their antimicrobial activity. Aim: The aim of this study was to evaluate the effect of some aqueous plant extracts on the quality of curd type cheese. Methods: Different aqueous extracts from fruits of guelder rose (Viburnum opulus), seeds of cardamom (Elettaria cardamomum), musk (Myristica fragrans) and indian cumin (Cuminum Cyminum), the rootstock of ginger (Zingiber officinale) and liquorice (Glycyrrhiza glabra) were prepared (1.5% concentration) and their antimicrobial activity was evaluated. Curd-type cheese was manufactured according to standard methodology. Physical- chemical properties (pH and sensory evaluation), number of lactic acid bacteria (LAB) were estimated during cheese storage and in the final product. Results: The experiment showed that plant extracts extended shelf life of curd-type cheese as the substances contained in them acted as natural (bio) preservatives. Curd-type cheese supplemented with plant extracts was microbiologically safe compared to control sample. Conclusions: All plant extract enhanced flavour of curd-type cheese and extended its shelf life by significantly reducing the numbers of pathogenic and spoilage bacteria.