Effect of Thyme on The Quality and Shelf Life of White Syrian Cheese

International Journal of Agriculture & Environmental Science

© 2020 by SSRG - IJAES Journal

Volume 7 Issue 1

Year of Publication : 2020

Authors : Dr. Fouad SLMAN, ,Dr.Ali SULTANA, Dr. Ahmed QARA ALI, Camillia HALABI

10.14445/23942568/IJAES-V7I1P107

How to Cite?

Dr. Fouad SLMAN, ,Dr.Ali SULTANA, Dr. Ahmed QARA ALI, Camillia HALABI, "Effect of Thyme on The Quality and Shelf Life of White Syrian Cheese," SSRG International Journal of Agriculture & Environmental Science, vol. 7,  no. 1, pp. 36-38, 2020. Crossref, https://doi.org/10.14445/23942568/IJAES-V7I1P107

Abstract:

Effect of incorporation of thyme powder in making WhiteSyrianCheese (Akawii) was investigated. Thyme powder was addedin 0.1, 0.2 % in making cheese ,The processed product was tested for chemical composition (total solids,acidity , salt, ripening rate ) in cheese throughout 2 months of storage at room temperature (25oC) and determine the effect of different brine concentration on some properities of Syrian White cheese . Cheeses made from pasteurized milk ( 72 °C for 15 sec ) were stored in 8 , 10 % for 60 days at room temperature. Some physicochemical and biochemical analyses were carried out during storage time . The effects of brine concentrations and thyme powder on total solid,, salt , and ripening rates were found to be significant (P<0.05). On the contrary, total solids, salt , and ripening rates of the experimental cheeses were significantly (P<0.05) affected by storage time

Keywords:

white cheese, brine salting, Thymepowder, ripening, Chemical analyses, Storage time,proteolysis.

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