Mohanad ALAYOUBI, Avni ÇAKICI, Fuad RIMAWI

9740

USE OF DIFFERENT ESSENTIAL OILS IN CONCENTRATED YOGURT AS NATURAL PRESERVATIVE

USE OF DIFFERENT ESSENTIAL OILS IN CONCENTRATED YOGURT AS NATURAL PRESERVATIVE

The main method of producing labneh consists of straining whole milk yogurt in a cheesecloth bag to the desired total solid level, it is a critical step in labneh manufacturing, due to the sanitary problems usually associated with the cloth bags used, which increases microbial contamination. In this study, essential oils (EOs) are used to increase the shelf life of labneh from 4 weeks to at least 6 weeks with decrease in the concentration of synthetic antimicrobial agent used. Measurement of the antimicrobial activity of EOs is done using total plate count method, on mold, yeast, Staphylococcus aureus, coliforms, and Escherichia coli O157:H7 . The EOs used in this study are namely clove, rosemary, sweet almond oil. They were added to labneh without any synthetic preservative. EOs were added at concentrations 600 μl/kg without addition of the synthetic preservative. Total solids of labneh sample, treated with EOs, were only slightly affected. EOs affect the pH. In the presence of synthetic preservative, in terms of influence a total bacterial viable count, the best EOs used were found to be clove and rosemary. The mold count for EOs, the best EOs used were found to be clove and rosemary. yeast decreased, where the best EOs were found to be cinnamon, clove, rosemary, sweet almond. However, clove, rosemary, sweet almond when added to labneh significantly decreased the growth of S. aureus and even better than positive control. However, for EOs used the best essential oil that significantly decreased the growth of S. aureus was found to be rosemary at concentration of 600 μl/kg. No coliform bacteria or E. coli were detected in the treated labneh as well as in the positive control. The most acceptable organoleptic properties of treated labneh were rosemary oils followed by sweet almond. Organoleptic properties in these groups were better than positive control. In this study, it can be concluded that the addition of rosemary and clove EOs at (600 μl/kg), could increase the shelf life of labneh for up to 6 weeks instead of 4 weeks.
Keywords:

Concentrated yogurt (Labneh), Essential oils, Dairy products., Concentrated yogurt (Labneh) Essential oils, Dairy products, ,

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International Journal of Food Engineering Research-Cover
  • ISSN: 2149-5777
  • Başlangıç: 2015
  • Yayıncı: İstanbul Aydın Üniversitesi
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