الفهرس 
DEDICATIONOnly 14 pages are availabe for public view
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Abstract
This work was carried out to discussed influence of cumin and
thyme aqueous extracts on certain starter cultures: Lactococcus lactis
subsp cremoris, Lactococcus lactis subsp lactis, Lactococcus lactis subsp
diacetylactis, Lactobacillius casei and yoghurt starter (Lactobacillus
delbrueckii subsp bulgaricus & Streptococcus thermophillus), also to
evaluate antioxidant and anti -microbial effect of both extracts and to
evaluate influence of extracts on chemical composition, microbiological
and organoleptic properties of kariesh and Domiatti cheese during storage
at 52C for 60 days, experiment was design as follow :- five bacterial
strains were investigated for acid production and growth rate at different
concentrations (control, 0.5, 1, 2, 3, 4 and 5%) at zero time, 24 and 48 h.
manufacture of kariesh and Domiatti cheese with addition of different
concentrations of extracts (control, 0.5, 1.0, 2.0 and 3.0%) and storage for
60 days at 52C. The most important results obtained from this study are
summarized as follows:
1- Analysis of examined spices:
A. The chemical components of EO՚s (cumin and thyme) were
fractionated and identified by GC-MS techniques.
a. Analysis revealed that the major constituents of the EO from
cumin were cuminaldehyde (29.83%), γ-terpinene (14.16%),
3-caren-lo-al (21.49%), 2-caren-lo-al (11.47%) and 2-α-
pinene (9.79%).
b. 29 essential compounds were identified in thyme EO. The
major identified compounds were thymol (41.78%), ρ-
Cymene (28.53), borneol (4.74%) and -terpinen (8.39%).
Summary and Conclusion 132
B. The antioxidant activity of extracts at different concentration by
using DPPH radical scavenging was observed. It was noticed
that thyme extract had the higher inhibition percentage of
radical DPPH (73.23±0.25%) than cumin extract (69.8±0.2%) at
1000μg with high significant differences (F-test, P<0.01)
between both extracts and among all concentrations.
C. The antimicrobial effect for cumin and thyme extracts was
discussed. Data showed that, Gram-positive bacteria (e.g.
Staphylococcus aureus) were more sensitive than Gramnegative
bacteria (e.g. E. coli) in both extracts and also data
showed that thyme extract has higher antibacterial activity than
cumin extract. Inhibition zone for 3% thyme extract were 4 and
8mm for E. coli and Staphylococcus aureus, respectively, when
at the same respect, values for 3% cumin extract were 3 and
5mm.
2- Influence of spices aqueous extracts on certain starter culture:-
A. Yoghurt starter culture:-
a- Cumin and thyme extracts has stimulatory effect which
increase acid production. Acid percent for control at zero
time was 0.31±0.01% and rose to 0.85±0.025 and
0.79±0.036% in 5% cumin and thyme, respectively. When
after 48h of storage at 5±2C, control sample raised to
0.56±0.02%. At the same respect, values reach to
1.07±0.025 and 1.03±0.02% for cumin and thyme extracts
after 48h with high significant differences (F-test, P<0.01)
among concentrations of both extracts and among storage
periods of both extracts.
b- Growth rate increase by increasing of extract
concentrations accordingly, total bacterial count in control
Summary and Conclusion 133
sample was 8±0.005 log cfu/ml and it reached to
8.02±0.006 and 8.06±0.005 log cfu/ml in 5% cumin and
thyme extracts, respectively at zero time. Also, growth
rate increase by increasing storage periods so that it
reaches after 48h to 8.02±0.006, 8.06±0.005 and
8.09±0.01 log cfu/ml for control, 5% cumin and thyme,
respectively. High significant differences (F-test, P<0.01)
were observed among different concentrations of both
extracts during all storage periods while among storage
periods, high significant differences (F-test, P<0.01) were
reported during storage in 3 and 5% of cumin extract,
significant differences (P<0.05, F-test) were reported
during storage in control and 2% cumin and thyme
extracts and non-significant differences (F-test) in other
concentrations of both extracts during storage periods.
B. Lactoccocus lactis subsp lactis culture:-
a- There is a positive correlation between extract
concentrations and acid production. Results for control,
5% cumin and thyme extracts in zero time were
0.33±0.015, 0.93±0.015 and 0.82±0.02%, respectively.
On the other hand, at the same respect, after 48h values
were 0.57±0.015, 1.32±0.006 and 1±0.02% for control,
5% cumin and thyme extracts. High significant
differences (F-test, P<0.01) were found among
concentrations during all storage periods of both extracts
and among storage periods in all concentrations except
5% thyme extract which had significant differences
(P<0.05, F-test).
Summary and Conclusion 134
b- Also, a positive correlation was present between extract
concentrations and growth rate of cultures, values for
control, 5% cumin and thyme extracts in zero day were
7.9±0.01, 7.96±0.006 and 7.98±0.01 log cfu/ml,
respectively. While values at the same respect, after 48 h
reached to 7.98±0.01, 8.26±0.005 and 8.03±0.005 log
cfu/ml. High significant differences (F-test, P<0.01)
were reported among different concentrations of both
extracts at all storage periods and among all storage
periods at different concentrations.
C. Lactoccocus lactis subsp cremoris culture:-
a- Acid percent for control, 5% cumin and thyme extracts –at
zero time- were 0.32±0.015, 0.69±0.015 and 0.72±0.025,
respectively, at the similar manner, values were –after 48h-
0.52±0.015, 1.01±0.015 and 1.02±0.025% with high
significant differences (F-test, P<0.01) among
concentrations during storage periods and among storage
periods at all concentrations.
b- Growth rate of culture at zero time were 7.73±0.01, 7.9±0.01
and 7.85±0.009 log cfu/ml for control, 5% cumin and thyme
extracts, respectively. These values reached after 48h to
7.88±0.004, 8.01±0.005 and 8.03±0.009 log cfu/ml at the
same respect. High significant differences (F-test, P<0.01)
were found among all concentrations and among all storage
periods.
D. Lactobacillus casei culture:-
a- Acid production was increased by increasing extract
concentrations and by increasing storage periods with high
significant differences (F-test, P<0.01) in both cases. Data at
Summary and Conclusion 135
zero time for control, 5% cumin and thyme extracts were
0.29±0.015, 0.49±0.015 and 0.51±0.009 %, respectively,
these values were increased after 48h to become 0.57±0.025,
1.08±0.026 and 1±0.02%, respectively.
b- High significant differences (F-test, P<0.01) were recorded
among different concentrations of both extracts during
storage periods and values for control, 5% cumin and thyme
extract were –at zero time- 7.95±0.009, 8.02±0.01 and
8.07±0.005 log cfu/ml, respectively. At the same respect
theses values after 48h reached to 7.97±0.021, 8.06±0.004
and 8.12±0.009 log cfu/ml. high significant differences (Ftest,
P<0.01) were recorded during storage periods at 1, 2, 3
and 4% concentrations of both extracts and at 0.5 and 5% in
thyme extract, significant differences (P<0.05, F-test) were
reported at 0.5 and 5% in cumin extract while responding to
control sample, non-significant differences (F-test) were
recorded.
E. Lactoccocus lactis subsp diacetylactis culture:-
a- Acidity values for control, 5% cumin and thyme extracts in
zero time were 0.29±0.01, 0.52±0.025 and 0.47±0.015%,
respectively and reached after 48h to 0.52±0.025,
1.07±0.025 and 0.97±0.025% at the same respect. High
significant differences (F-test, P<0.01) were declared among
different concentrations during all storage periods and also
among during storage periods in all concentrations.
b- Acidity increase as a result of increasing growth rate of
culture. Growth rate in zero days for control, 5% cumin and
thyme extracts were 7.77±0.01, 7.93±0.01 and 8.03±0.009
log cfu/ml and it raised after 48h to become 7.9±0.01,
Summary and Conclusion 136
7.99±0.005 and 8.07±0.005 log cfu/ml, respectively. High
significant differences (F-test, P<0.01) were found among
different concentrations during storage periods, and among
storage periods at all concentrations except at 4% cumin
extract which had significant (P<0.05, F-test).
3- Manufacture of yoghurt supplemented with cumin and thyme
extracts
A- Coagulation time:-
Aqueous extracts has stimulatory effect accordingly,
coagulation time of yoghurt supplemented with different
concentrations were lower than those reported for control.
Values for 0.5, 1, 2 and 3% were (2:13, 2:08, 2:05 and 2:00h)
and (2:12, 2:10, 2:08 and 2:05h) for cumin and thyme extracts,
respectively. These values were lower than control sample
which has 2:15h.
B- Organoleptic properties:-
The best all over score in 1st day of storage was for thyme 0.5%
while in 2nd day were cumin 1.0%. High significant differences
(F-test, P<0.01) were observed in flavour, acidity and all over
score properties in 1st day of storage while non-significant
differences (F-test) were found in body and texture and
appearance, while responding to 2nd day of storage, high
significant differences (F-test, P<0.01) were reported in body &
texture and all over score, significant differences (P<0.5, F-test)
were found in flavour and acidity properties while nonsignificant
differences (F-test) were found in appearance
property.
Summary and Conclusion 137
4- Influence of spices aqueous extracts on some cheeses
A- Kariesh cheese
a. Coagulation time:-
There is an inverse correlation between extract concentration
and coagulation time. By increasing the concentration of the
extract, the coagulation time decreases, values were 1:30,
1:27, 1:20 and 1:18h for 0.5, 1.0, 2.0 and 3.0%, respectively
for cumin extract. At the same respect, these values were
1:20, 1:17, 1:15 and 1:15h for thyme extract, while for
control it was 1:35h.
b. Microbiological properties:-
Total bacterial counts were decreased by increasing
concentrations with high significant differences (F-test,
P<0.01) among different concentrations of both extracts
during storage periods values ranged between 6.83±0.01,
6.23±0.06 and 6.08±0.08 log cfu/g for control, 3.0% cumin
and thyme extracts, respectively. These values were
increased during storage period to become 7±0.01,
6.57±0.03 and 6.68±0.03 log cfu/g, respectively after 60
days with high significant differences (F-test, P<0.01) during
storage periods. Regarding to coliform bacteria no detections
were found neither in control nor in supplemented cheese.
c. Chemical composition
Acidity content was increased by increasing concentrations and during
storage periods with high significant differences (F-test, P<0.01) in two
cases. Acidity% for control at zero day was 0.36±0.009% and it increase
to reach at 3.0% cumin extract 0.513±0.03% these results were increased
after 60 days to reach 0.546±0.05 and 0.78±0.03%, respectively,
regarding to ash content it ranged between 1.94±0.09% for control and
Summary and Conclusion 138
3.63±0.4% at 3.0% cumin extract with high significant differences (Ftest,
P<0.01) among concentrations at all storage periods. These results
raised to become after 60 days 2.5±0.15 and 4±0.09% without significant
differences during storage period at all concentrations except in control
which had high significant differences (F-test, P<0.01). non-significant
differences (F-test) were found among different concentrations of cumin
extract at all storage periods in TS%, values for control and 3.0% cumin
extract at zero day were 25.54±1.27 and 24.5±1.36%, respectively, and
become after 60 days 27.13±0.7 and 20.06±0.4% at the same respect,
after 60 days. High significant differences (F-test, P<0.01) were found in
SN% during all storage periods at all concentrations and among different
concentrations at all storage period except 15 and 30 days which had
significant differences (P<0.05, F-test).
TN% in kariesh cheese supplemented with cumin extract were
increase by increasing extract concentrations and it ranged in zero day
between 2.99±0.28 and 3.21±0.2% for control and 3.0%, respectively.
These results increased after 60 days to reach 2.5±0.05 and 2.5±0.05 at
the same respect. Non-significant differences (F-test) were found among
storage periods at all concentrations except 1.0% which had significant
differences (P<0.05, F-test), also non-significant differences (F-test) were
found among different concentrations during storage period except in 45
days which had significant differences (P<0.05, F-test) and 60 days
which had high significant differences (F-test, P<0.01). No AN% were
found at fresh samples during all concentrations, but after 60 days it were
0.63±0.02 and 0.11±0.09 % for control and 3%, respectively. High
significant differences (F-test, P<0.01) were found among all storage
periods at all concentrations, also, high significant differences (F-test,
P<0.01) were found among different concentrations at all storage periods
except zero day which had no-significant differences (F-test).
Summary and Conclusion 139
TP% in kariesh cheese varied between 18.5±1.8 and 19.92±1.3%
for control and 3% samples, respectively, these samples become
16.38±0.34 and 18.6±0.37% after 60 days at the same respect. Nonsignificant
differences (F-test) were found among storage periods at all
concentrations, also, non-significant differences (F-test) were observed
among all concentrations during storage periods except at 45 days which
had significant differences (P<0.05, F-test) and 60 days which had high
significant differences (F-test, P<0.01). Regarding to TP/DM%, nonsignificant
differences (F-test) were found among concentrations at zero
day which its value ranged between 70.52±7.08 and 81.31±5.31% at
control and 3%, respectively, while significant differences (p<0.05, Ftest)
were recorded among concentrations at 15 and 30 days and high
significant differences (F-test, P<0.01) were recorded at 45 and 60 days.
Non-significant differences were found among storage periods at control
and 3% while significant differences (P<0.05, F-test) were found at other
concentrations.
Fat% increased during storage and values for control and 3% in
zero day were 0.8±0.099 and 0.92±0.025 % and reached to 0.96±0.04 and
1.2±0.09% after 60 days, at the same respect. Non-significant differences
(F-test) were found among storage periods at all concentrations also nonsignificant
differences (F-test) were recorded among concentrations in
zero, 30 and 45 days and significant differences (P<0.05, F-test) were
found in 15 and 60 days. Non-significant differences (F-test) were found
among storage periods at all concentrations in fat/DM also, nonsignificant
differences (F-test) were found among concentrations in zero,
30 and 45 days and significant differences (P<0.05, F-test) were found in
60 days and high significant differences (F-test, P<0.01) were found in 15
days, results for control and 3% were 3.13±0.38 and 3.76±0.1% at zero
day while after 60 days it were 3.56±0.15 and 4.62±0.34%, respectively.
Summary and Conclusion 140
Salt content in kariesh cheese in zero day ranged between 1.68±0.16 and
2.53±0.18 for control and 3% and become after 60 days 2.27±0.21 and
3.78±0.01%, respectively. High significant differences (F-test, P<0.01)
were found among all concentrations at all storage periods and also
among storage periods at all concentrations except for control which had
significant differences (P<0.05, F-test). Regarding to salt in serum, values
varied between 2.25±0.21 and 3.35±0.24% in zero day at control and
3.0% at the same respect, these values reach after 60 days to 3.12±0.21
and 5.34±0.39%. High significant differences (F-test, P<0.01) were found
among all concentrations at all storage periods and also among storage
periods at all concentrations except for control which had significant
differences (P<0.05, F-test).
Responding to kariesh cheese supplemented with thyme extract,
acidity content ranged between 0.36±0.009 and 0.48±0.02% for control
and 3.0%, at the same respect, values after 60 days were0.456±0.05 and
0.72±0.02%. High significant differences (F-test, P<0.01) were found
among all storage periods at all concentrations, also among all
concentrations at all storage periods except for 30 days which had
significant differences (P<0.05, F-test). Ash content have high significant
differences (F-test, P<0.01) were among all storage periods at all
concentrations and among concentrations in 60 days while nonsignificant
differences were found among concentrations at zero, 15, 30
and 45 days and values in zero day for control and 3.0% were 1.94±0.09
and 2.07±0.2% at the same respect these values become after 60 days
2.5±0.15% and 3.01±0.1%.
TS content increase by increasing storage periods and its value at
zero day were 25.54±1.27 and 24.66±2.01%, for control and 3.0%,
respectively and reach after 60 days at the same respect, to 27.13±0.7 and
25.66±0.55% without any significant differences (F-test) neither among
Summary and Conclusion 141
storage periods nor concentrations. SN content were ranged between
0.185±0.005 and 0.166±0.007% for control and 3.0% in zero day while
after 60 days values at the same respect, were 0.59±0.001and
0.49±0.009%. High significant differences (F-test, P<0.01) were among
storage periods at all concentrations and also among concentrations for
15, 30 and 60 days, significant differences (P<0.05, F-test) were found in
concentrations of zero day and non-significant differences (F-test) were
found in 45 days.
TN% ranged between 2.9±0.28 and 2.99±0.09% in zero day for
control and 3.0%, respectively, and it reach after 60 days to 2.45±0.05
and 2.7±0.04% without significant differences (F-test) neither among
concentrations nor among storage periods. High significant differences
(F-test, P<0.01) were found in AN% among storage periods at all
concentrations and among different concentrations at all storage periods
except in zero day which had non-significant differences (F-test), no
AN% were found in zero day while it raised after 60 days to 0.63±0.02
and 1.04±0.01% for control and 3.0%, respectively.
Non-significant differences (F-test) were found among all
concentrations during storage periods in TP% values for zero day were
18.51±1.8 and 19.42±0.57% for control and 3.0%, respectively these
values decreased during storage and become 16.38±0.34 and
17.22±0.31%, respectively. Non-significant differences (F-test) were
found among storage periods for control, 1.0 and 2.0% while significant
differences (P<0.05, F-test) were found during storage for 0.5% and high
significant differences (F-test, P<0.01) were found in 3.0%. TP/DM%
ranged between 70.52±7.08 and 80.4±2.33% for control and 3.0%,
respectively at zero day these value after 60 days become 60±1.2 and
67.1±4.24% at the same respect, non-significant differences (F-test) were
found among concentrations at zero and 45 days and significant
Summary and Conclusion 142
differences (P<0.05, F-test) were observed at 15 and 60 days while high
significant differences (F-test, P<0.01) were found at 30 days, during
storage period non-significant differences (F-test) were found in control
while significant differences (P<0.05, F-test) were found 1.0 and 2.0%
and high significant difference (F-test, P<0.01) were found at 0.5 and
3.0%.
Non-significant differences were found in fat content among
concentrations at all storage periods except 60 days which had high
significant differences (F-test, P<0.01) also non-significant differences
(F-test) were observed during storage periods at all concentrations except
3.0% which had significant differences (P<0.05, F-test). At zero day fat
content ranged between 0.8±0.09 and 0.94±0.09% for control and 3.0%,
respectively while after 60 days it reach 0.96±0.04 and 1.21±0.07%, at
the same respect. Fat/DM% ranged in zero day between 3.13±0.38 and
3.82±0.38% for control and 3.0%, respectively and become 3.56±0.15
and 4.74±0.3%, at the same respect after 60 days, non-significant
differences (F-test) were found among storage periods at all
concentrations also among concentrations for zero and 30 days while
significant differences (P<0.05, F-test) were found at 15 and 45 days and
high significant differences (F-test, P<0.01) were found at 60 days.
Salt% ranged in zero day between 1.68±0.16 and 1.79±0.06% for
control and 3.0% respectively these values after 60 days reached to
2.27±0.15 and 3±0.09% at the same respect, high significant differences
(F-test, P<0.01) were found among storage periods at different
concentrations except control which had significant differences (P<0.05,
F-test), also non-significant differences (F-test) were found among
concentrations at zero, 15 and 30 days and high significant differences (Ftest,
P<0.01) were found at 45 and 60 days. Salt in water % ranged
between 2.25± 0.21 and 2.37±0.08% for control and 3.0% in zero day at
Summary and Conclusion 143
the same respect, it reach after 60 days to 3.12±0.21 and 4.04±0.12%.
High significant differences (F-test, P<0.01) were found among storage
periods at different concentrations except control which had significant
differences (P<0.05, F-test), also non-significant differences (F-test) were
found among concentrations at zero, 15 and 30 days while significant
differences (P<0.05, F-test) were found 45 days and high significant
differences (F-test, P<0.01) were found at 60 days.
d. Organoleptic properties:-
Non-significant differences (F-test) were found among
concentrations of cumin extract in all properties the best
scores in zero, 15, 30, 45 and 60 days were for 0.5, 3.0, 2.0,
1.0 and 3.0% respectively while in case of thyme extract it
reported for 1.0, 1.0, 1.0 0.5 and 0.5%, respectively.
B- Domiatti cheese:-
a. Coagulation time:-
Coagulation time of Domiatti cheese supplemented with
cumin extract at different concentrations were 15 min while
those supplemented by thyme extract were 17 min while in
control were 20min.
b. Microbiological properties:-
Total bacterial count in cheese supplemented with both of cumin and
thyme extracts were lower than control sample, data for control, 3.0%
cumin and thyme in zero day were 6.93±0.01, 6.14±0.06 and 6.1±0.08
log cfu/g, respectively which increase after 60 days and become
7.18±0.006, 7±0.01 and 6.98±0.017 log cfu/g at the same respect. High
significant differences (F-test, P<0.01) were found among concentrations
and among storage periods in both extracts.
Summary and Conclusion 144
c. Chemical composition
Regarding to cheese supplemented with cumin extract, acidity content
were 0.36±0.009 and 0.42±0.02% for control and 3.0% at zero day
respectively these values reach to 0.49±0.01 and 0.59±0.02% at the same
respect after 60 days, non-significant differences (F-test) were found
among concentrations at zero and 15 days while significant differences
(P<0.05, F-test) were observed in 30 days and high significant differences
(F-test, P<0.01) were reported for 45 and 60 days. Ash content increase
during storage and it range between 3.16±0.12 and 3.52±0.11% for
control 3.0% in zero day to 3.78±0.15 and 4.21±0.27% at the same
respect after 60 days non-significant differences (F-test) were found
among concentrations during all storage periods except zero day which
had significant differences (P<0.05, F-test) also high significant
differences (F-test, P<0.01) were found among storage periods at all
concentrations except 3.0% which had significant differences (P<0.05, Ftest).
Non-significant differences (F-test) were found in TS% neither
among concentrations nor storage periods. Values for control and 3.0% at
zero day were 33.73±1.16 and 32.52±1.1%, respectively and become
after 60 days at the same respect 34.9±0.8 and 33.7±0.84%. SN content at
zero day for control and 3.0% were 0.23±0.009 and 0.168±0.007%,
respectively and raised to (after 60 days) 0.62±0.02 and 0.53±0.01% at
the same respect, high significant differences (F-test, P<0.01) were found
among storage periods at all concentrations and among different
concentrations at all storage periods except 30 days which had significant
differences (P<0.05, F-test).
TN% ranged between 1.64±0.15 and 1.77±0.08% for control and
3.0% at zero day respectively, it reach after 60 days at the same respect to
1.47±0.16 and 1.7±0.23%. Non-significant differences (F-test) were
Summary and Conclusion 145
found during storage periods at all concentrations and among
concentrations at all storage periods except 30 days which had significant
differences (P<0.05, F-test) and 45 days which had high significant
differences (F-test, P<0.01). AN% increased during storage periods from
0.0 at zero day to 0.4±0.01 and 0.92±0.02% at control and 3.0% after 60
days respectively, high significant differences (F-test, P<0.01) were
found during all storage periods at all concentrations and among different
concentrations during storage periods except zero day which had nonsignificant
differences (F-test).
Non-significant differences (F-test) were found among storage
periods at all concentrations in TP% while responding to concentrations,
non-significant differences (F-test) were recorded at zero, 15 and 60 days
while significant differences (P<0.05, F-test) were found in 45 days and
high significant differences (F-test, P<0.01) were found in 30 days.
Values of TP% in zero day ranged between 10.48±0.35 and 11.53±0.55%
for control and 3.0%, respectively which decreased after 60 days and
reach to 9.39±0.16 and 10.5±0.76% at the same respect. Also nonsignificant
differences (F-test) were found among all storage periods at all
concentrations in TP/DM% and values were 31.07±2.84 and
34.78±1.69% at zero days for control and 3.0%, respectively these values
reached after 60 days to 26.58±2.95 and 31.98±4.37% at the same
respect, non-significant differences (F-test) were reported among
concentrations at zero and 60 days while high significant differences (Ftest,
P<0.01) were found at 30 and 45 days and significant differences
(P<0.05, F-test) were reported at 15 days.
Fat content ranged between 19.73±0.32 and 19.8±0.1% for control
and 3.0% at zero day respectively, these results become after 60 days
20.76±0.25 and 21.23±0.15% at the same respect, non-significant
differences (F-test) were recorded among storage periods at all
Summary and Conclusion 146
concentrations except 3.0% which had high significant differences (Ftest,
P<0.01) also non-significant differences (P<0.05, F-test) were found
among all concentrations during storage periods except 45 days which
had significant differences (P<0.05, F-test). Fat/DM% reported high
significant differences (F-test, P<0.01) among all concentrations at zero,
45 and 60 days while significant differences (P<0.05, F-test) were
recorded at 15 and 30 days. Results of Fat/DM% varied between
58.49±0.95 and 60.88±0.33% at zero day for control and 3.0%,
respectively and it reach after 60 days at the same respect, to 59.49±0.72
and 61.9±0.45%, non-significant differences (F-test) were reported during
storage periods at all concentrations except 3.0% which had high
significant differences (F-test, P<0.01).
High significant differences (F-test, P<0.01) were found in salt%
among all concentrations except in 60 days which had non-significant
differences (F-test) and among storage periods except 1.0% which had
significant differences (P<0.05, F-test), results ranged between 1.9±0.09
and 2.58±0.08% for control and 3.0% in zero day, respectively and it
ranged after 60 days between 2.76±0.25 and 3.15±0.24% at the same
respect, in salt in water%, high significant differences (F-test, P<0.01)
were found among storage periods at all concentrations also among
different concentrations at storage periods except 60 days which had nonsignificant
differences (F-test).
Regarding to cheese supplement with thyme extract, acidity
content ranged between 0.36±0.009 and 0.43±0.02% at zero day for
control and 3%, respectively while after 60 days it reached to 0.49±0.01
and 0.59±0.01% at the same respect. High significant differences (F-test,
P<0.01) were found among storage periods at all concentrations also
among different concentrations at storage periods except 15 days which
had significant differences (P<0.05, F-test). Ash content ranged between
Summary and Conclusion 147
3.06±0.2 and 3.54±0.23% at zero day for control and 3%, respectively,
while after 60 days it ranged between 3.78±0.15 and 4.24±0.6% at the
same respect. Non-significant differences (F-test) were found among
different concentrations at all storage periods except 30 days which had
significant differences (P<0.05, F-test) on the other hand, non-significant
differences (F-test) were found among storage periods at all
concentrations except in control which had high significant differences
(F-test, P<0.01) and 0.5% which had significant differences (P<0.05, Ftest).
Non-significant differences (F-test) were found neither among
storage periods nor concentrations in TS% and results for control and 3%
at zero day were 33.73±1.16 and 32.76±1.1%, respectively while after 60
days it become 34.9±0.8 and 34.1±1% at the same respect. High
significant differences (F-test, P<0.01) were found in SN% among
storage periods at all concentrations and also, among different
concentrations at all storage periods except 45 days which had nonsignificant
differences (F-test). Values at zero day were 0.23±0.009 and
0.17±0.01% for control and 3%, respectively, these values increase
during storage and reached after 60 days to 0.62±0.02 and 0.54±0.01%.
TN% results vary at zero day between 1.64±0.15 and 1.93±0.05% for
control and 3%, respectively. At the same respect, values after 60 days
were 1.47±0.16 and 1.55±0.08%. High significant differences (F-test,
P<0.01) were found among different concentrations at 30 days while
significant differences (P<0.05, F-test) were found at zero, 15 and 45
days and non-significant differences (F-test) were found in 60 days,
regarding storage periods, high significant differences (F-test) were found
among storage periods at 1.0 and 2.0% while significant differences
(P<0.05, F-test) were found in 0.5 and 3.0% and non-significant
differences (F-test) were found in control. AN% results increase from 0.0
Summary and Conclusion 148
at zero day to 0.4±0.01 and 0.98±0.02 at control and 3% after 60 days,
respectively. High significant differences (F-test, P<0.01) were found
among storage periods at all concentrations also among different
concentrations during storage periods except for zero day which had nonsignificant
differences (F-test).
TP% decreased during storage and ranged between 10.48±0.95 and
12.31±0.37% in zero day for control and 3%, respectively and after 60
days it reached to 9.39±0.16 and 9.88±0.51% at the same respect, nonsignificant
differences (F-test) were found among concentrations at 30
and 60 days while significant differences (P<0.05, F-test) were found in
zero, 15 and 45 days, on the other hand, non-significant differences (Ftest)
were observed among storage periods at control while significant
differences (P<0.05, F-test) were reported at 0.5 and 3% and high
significant differences (F-test, p<0.01) were recorded at 1.0 and 2.0%.
TP/DM% results were 31.07±2.84 and 37.58±1.16% for control and 3%,
respectively at zero day while after 60 days these values were 26.58±2.95
and 30.99±1.49% at the same respect. High significant differences (Ftest,
P<0.01) were found among different concentrations at zero, 15 and
45 days and significant differences (P<0.05, F-test) were reported at 30
days while non-significant differences (F-test) were found at 60 days, on
the other hand, high significant differences (F-test, P<0.01) were
recorded among storage periods at 0.5, 1 and 2% and significant
differences (P<0.05, F-test) were reported at 3% while non-significant
differences were found in control.
Fat content at zero day were 19.73±0.32 and 20.73±0.5% for
control and 3%, respectively while after 60 days it were 20.76±0.25 and
22.23±0.25% at the same respect. High significant differences (F-test,
P<0.01) were observed among different concentrations at 30, 45 and 60
days, while non-significant differences (F-test) were reported at zero and
Summary and Conclusion 149
15 days, on the other hand non-significant differences (F-test) were found
during storage periods at control, 0.5 and 1% while significant differences
(P<0.05, F-test) were recorded at 2% and high significant differences (Ftest,
P<0.01) were recorded at 3%. Non-significant differences (F-test)
were found in fat/DM% among storage periods at all concentrations
except 3% which had significant differences (P<0.05, F-test) while high
significant differences (F-test, P<0.01) were found among different
concentrations during storage except control which had significant
differences (P<0.05, F-test) with values ranged between 58.49±0.95 and
63.27±1.53% in control and 3% in zero day, respectively while ranged
between 59.49±0.72 and 65.19±0.74% at the same respect, after 60 days.
Salt percent ranged at zero day between 1.9±0.09 and 2.59±0.52% for
control and 3%, respectively and after 60 days it were 2.76±0.25 and
3.03±0.89% at the same respect. High significant differences (F-test,
P<0.01) were recorded among different concentrations at 15, 30 and 45
days while non-significant differences (F-test) were found at zero and 60
days, on the other hand, high significant differences (F-test, P<0.01) were
recorded during storage periods at control and 0.5% while non-significant
differences (F-test) were recorded at 1.0, 2.0 and 3.0%. Salt/water percent
in zero day for control and 3% were 2.89±0.14 and 4.15±0.78%,
respectively while after 60 days these results reached to 4.23±0.4 and
5.03±0.91%, at the same respect, with high significant differences (F-test,
P<0.01) among different concentrations at 15 days and significant
differences (P<0.05, F-test) were observed at 30 and 45 days while nonsignificant
differences (F-test) were recorded at zero and 60 days, on the
other hand, high significant differences (F-test, P<0.01) were recorded
among storage periods at control and 0.5% while non-significant
differences (F-test) were reported at 1.0, 2.0 and 3.0%.
Summary and Conclusion 150
d. Organoleptic properties:-
Regarding to Domiatti cheese supplemented with cumin extract, the best
all over scores for zero, 15, 30, 45 and 60 days were for 3.0, 2.0, 2.0, 2.0
and 1.0% while in case of thyme extract and the best all over scores were
for 3.0%, 0.5, 0.5, 0.5 and 1.0%.
from the obtained results, it could be recommended that using
aqueous extracts in manufacturing of kariesh and Domiatti cheese
resulted in improving both keeping quality and sensory properties.
Extracts of aromatic and medicinal plants such as cumin and thyme
demonstrated satisfactory antimicrobial activity against pathogens and
spoilage microorganisms associated with cheese contamination thus
indicating great potential in their use as natural preservatives which has
better effect in promoting health.
References 151
References
Abdalla