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Effect of Addition of Garlic and Ginger Powder on Physicochemical, Microbiological and Organoleptic Characteristics of White Cheese

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Effect of Addition of Garlic and Ginger Powder on Physicochemical, Microbiological and Organoleptic Characteristics of White Cheese Open Access Annals of Obesity & Disorders Research Article Effect of Addition of Garlic and Ginger Powder on Physicochemical, Microbiological and Organoleptic Characteristics of White Cheese Salih ZA1,2*, Siddeeg A2, Ammar AF3, Mohammed SM1 and Ali AO1 Abstract 1Agricultural and Veterinary Training station, King Faisal This study aimed to investigate physicochemical, microbiological and University, Saudi Arabia sensory properties of white cheese made from different levels of garlic and 2Faculty of Engineering and Technology, University of ginger powder. Cheese samples were processed by adding garlic and ginger Gezira, Sudan powder at 0, 2, 4 and 6% by weight concentration. Standard methods were used 3Department of Biochemistry, University of Jeddah, Saudi in this research to determine the physiochemical, microbiological and sensory Arabia properties of all cheese samples. The results of the proximate analysis indicated *Corresponding author: Zakaria A Salih, Agricultural the highest moisture content in control was 45.10%, and lowest one in 6% garlic and Veterinary Training station, King Faisal University, was (36.77%). The protein content of cheese processed by using ginger powder Saudi Arabia were (18.37, 19.25, 19.68%) in 2, 4, 6%, respectively, while in cheese processed by using garlic powder were (15.31, 17.06,17.5%) in 2, 4, 6%, respectively. Received: December 10, 2018; Accepted: January 09, Statistically, significant differences (p<0.005). The highest fat content in cheese 2019; Published: January 16, 2019 processed by using garlic powder were (25.58, 25.30, 25.18%) in 2, 4, 6%, respectively, while the cheese processed by using ginger powder had the lowest fat content were (24.16, 23.14, 22.1%) in 2, 4, 6%, respectively. The mineral content statistically, affected (p<0.005) by adding ginger and garlic powder. The ash content increased by the increase of the level of garlic and ginger powder, the highest one in cheese with 6% garlic powder was (4.77%). Titratable acidity and pH were significantly affected (p<0.005) by added garlic and ginger powder. The total solids content of cheese sample increased significantly (p<0.005) by increased garlic and ginger powder when the highest one was recorded in cheese sample produced by 6% of garlic powder addition (63.23%). The results obtained from the microbiological analysis of cheese samples showed that the lowest counts of yeast and moulds were observed for cheese samples produced by 6% garlic powder. Coliform and Salmonella count were not detected in processed cheese by different levels of garlic and ginger powder. The sensory evaluation indicated that the panellists accepted all cheese samples concerning the cheese prepared by the addition of garlic powder compared to that prepared by addition of ginger powder. According to the results of this study, it can be recommended that further studies for the assessment of the antioxidant effect of garlic and ginger powder to improve the quality of white cheese. Keywords: Ginger; White cheese; Physiochemical properties; Microbiological characteristics; Sensory evaluation Introduction coagulation, cooking, salting, dehydration or syneresis, and pressing, packaging and maturation or storage [4]. There are two main types Cheese is one of the most widely consumed fermented dairy of cheeses in Sudan white cheese (Jibnabeida), and braided semi- products with growing consumer demand. It is an excellent hard cheese (Mudaffarra) other types of cheese provided recently by dietary source of high-quality protein, vitamins and minerals such Sudanese industries are Mozzarella and Gouda cheese. White cheese as absorbable dietary calcium. Hundreds of types of cheese are (Jibna-Beida) is the most common kind of cheese on the Sudanese produced in the world. Their styles, textures and flavours depend on market available to the public [5]. The processing of Jibna-Beida the origin of milk, animal diet, butterfat content, bacteria and mould, is done traditionally, begins by receiving cow’s raw milk which the processing, and ageing conditions [1]. Definition of cheese, a is strained and mixed with salt in a clean petrol drum. Then 4 or 5 concentrated dairy food made from milk, is defined as the fresh or rennet tablets (8-10g) are crushed, suspended in a little water and matured product obtained by draining the whey (the moisture or added to each drum, with constant stirring. The milk is next covered serum of the original milk) after coagulation of casein, milk’s [2]. with cheesecloth and left to coagulate within 4-6 hours. The curd Cheese is a vital fermented dairy product which had a major role in is transferred to wooden moulds lined with cheesecloth and left to human nutrition for centuries. It is an excellent tasty, 99% digestible drain overnight. The cheese obtained is cut into cubes and placed into energy food, which is suitable for all age groups and contains petrol cans. The whey is added to the cheese to immerse it completely high-quality proteins [3]. The processes involved are acidification, and the cans hermetically sealed by soldering. Cheese is then stored Ann Obes Disord - Volume 4 Issue 1 - 2019 Citation: Salih ZA, Siddeeg A, Ammar AF, Mohammed SM and Ali AO. Effect of Addition of Garlic and Ginger Submit your Manuscript | www.austinpublishinggroup.com Powder on Physicochemical, Microbiological and Organoleptic Characteristics of White Cheese. Ann Obes Salih et al. © All rights are reserved Disord. 2019; 4(1): 1024. Salih ZA Austin Publishing Group for ripening [6]. Garlic, Allium sativum L. is a member of the Table 1: Chemical composition of milk sample. Alliaceae family, has been widely recognized as a valuable spice and Parameter Raw milk a popular remedy for various ailments and physiological disorders. Moisture 83.00±0.04 Garlic’s current principal medicinal uses are to prevent and treat Total Solid 11.98±0.03 cardiovascular disease by lowering blood pressure and cholesterol, as an antimicrobial, and as a preventive agent for cancer [7]. Garlic as Fat 3.72±0.06 an antimicrobial is a topical and systemic antimicrobial agent Allicin Protein 3.39±0.09 has antimicrobial effectsin vitro against many viruses, bacteria, fungi Lactose 4.92±0.3 and parasites, but dried, powdered and oil preparations of garlic Ash 2.89±0.01 have not been shown to have significant antimicrobial activity [8]. Garlic as antioxidant exhibit direct antioxidant effects and enhance Acidity 0.16±0.07 the serum levels of two antioxidant enzymes, catalase and glutathione pH 6.80±0.03 peroxidase. Ginger (Zingiber officinale Rosco) a member of the family Zingiberaceae, is used worldwide as a cooking spice, condiment and Moisture content: The moisture content of the different samples herbal remedy. It was also used to treat baldness, toothache, and was determined according to [12]. Six porcelain dishes were taken, respiratory conditions. Reduce cholesterol and fight arthritis [9]. This washed and dried for one hour at 100°C by the oven, then cooled study was aimed to determine the physicochemical, microbiological down to room temperature in a desiccator for 30 min, and weighed; and sensory characteristics of white cheese made from different levels 5g of cheese samples were taken and placed in porcelain dishes. The of ginger and garlic powder. dish with the sample was then dried for two hours at 105°C and cooled Materials and Methods down in desiccators and weighed. pH measurement: pH value was measured using an electric pH Materials meter model 501 according to [12]. pH meter was used to measure the Fresh whole cow milk was obtained from the wad Elmagdob farm, pH of cheese sample, 3-gram cheese was weighed and crushed with ° Gezira State, Sudan. Milk was immediately cooled to 4 C-fresh garlic 10ml water in a porcelain mortar. This suspension was poured into a and ginger collected from a local market in Wad Medani city, Gezira small glass beaker. The pH and temperature probes were suspended State, Sudan. All the glassware media and other materials used were in the liquid until the pH meter indicated a stable reading. either wet sterilized or dry sterilised. The dry sterilisation was done by the oven at 160°C for 2 hours, while wet sterilization was carried Titratable acidity determination: The Titratable Acidity (TA) of out in an autoclave at 121°C for 15 minutes. The media were prepared cheese describe by [13] was used to determine the titratable acidity, according to the manufacturer’s instructions. All other chemicals and where 3-gram cheese was weighed and crushed with 10ml water in a reagents will be of the highest grade commercially available. porcelain mortar. This solution was transferred into an Erlenmeyer flask five drops phenolphthalein was added and titrated with 0.1N Methods NaOH to the first permanent colour change to pink. Preparation of ginger and garlic powder: Fresh ginger was thoroughly washed, and sun-dried to a final and then ground into Total solid content: Total solid was determined by [14], heating ° powder using electric kitchen grinder the powder was be sieved with 5g of the sample in an oven at 100 C for 3 hours. a wire mesh [10]. For garlic, after removing the outer cover, garlic Protein Content: The protein content was determined by cloves were peeled off washed with clean water; sliced with a sharp Kjeldahl method [15]. In a clean, dry Kjeldahl flask, 1g of cheese knife and sun-dried to a final moisture content of 10%. The slices sample was placed, and then 25ml of concerted H SO and catalyst were then ground into powder using electric kitchen grinder. The 2 4 (KSO4 + CuSO4) were added. The mixture was then digested on a powder was sieved with a wire mesh [11]. heater until a clear solution was obtained after 3 Hours. The flasks Cheese manufacture: Ten liters of cow milk was taken for were removed and left to cool.
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