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IMPACT OF ADDITION OF BLACK SEEDS Nigella sativa AND ITS CRUDE OIL ON THE SHELF LIFE OF SOFT CHEESE | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 8, 2009, Pages 0-0 | ||
| Authors | ||
| A. T. Al-Rawi; A. J. Al-Mousawi | ||
| Abstract | ||
| This investigation aimed to examine the effect of addition milled black seeds (Nigella sativa) in proportion of 2, 2.5 and 5% and the crude oil extracted from black seeds by hydraulic press which added separately at proportion of 2.5 , 5% to a local soft cheese curd. The obtained results showed a significant decrease in the total viable count of bacteria by nearly one log cycle in comparison to the control cheese samples, the same result was also obtained with both mould and yeast, there was no growth of coliform bacteria. On the otherhand there was a significant increase in the shelf life of all treated samples with milled black seeds and oil. The product retained acceptable characteristic features which included flavor, colour, texture and consistency up to 10 days of storage in comparison to the control samples which recorded less grades for the examined characters. The addition of black seeds aqueous extract in proportion of 5% had no positive impact in lowering the microbial count and in keeping the normal characters of soft cheese | ||
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