Effect of Mentha Piperita L. Powder on the Overall Acceptability, Coliforms, and Molds and Yeasts Counts of Borujerd Domestic Cheese

Yıl 2015, Cilt: 36 Sayı: 3, 577 - 585, 13.05.2015

Vajiheh Fadaei Noghani Sadrieh Sameti

Öz

In this study, the antimicrobial effects of plant powder Mentha Piperita L. in at the levels of 0.1, 0.2 and 0.3 % on preventing the growth of mold, yeast and coliforms, as well as the, overall acceptability, pH and acidity of Borujerd domestic cheese samples during the cold storage were studied. The findings showed that with increasing the percentage of Mentha Piperita L. powder in cheese samples, the number of coliforms and mold and yeast, titratable acidity and overall acceptability significantly decreased (p <0.05); and pH significantly increased (p <0.05). Finally, the sample containing 0.2% Mentha Piperita L. had more utility in sensory properties than the others containing it.

Anahtar Kelimeler

Mentha Piperita L., Borujerd domestic cheese, Coliform, Mold and yeast, Overall acceptability

Kaynakça

• Bonyadian, M. and Karim, G. (2005). Effect of Some Plant Essential Oils on the Fungal Population of Industrial White Cheese. International Journal of Food Science and Technology. Vol 2 (3), pages 1-8.
• Ghaemi, h. (2011). Ultrafiltration Sin antibiotics white cheese production. Master's thesis, Varamin Agricultural College.
• Fuka, M.M. Wallisch, S. Engel, M. Welzl, G. Havranek, J. and Schloter, M. 2013. Dynamics of Bacterial communities during the Ripening process of Different Croatian cheese Types Derived from Raw Ewe's Milk cheeses. Plos One. 11 (8): 1-10.
• Shafiezadeh, f. (2002). Herbal Lorestan, Tehran, Abasalh, Hayan Publications.
• Aridogan. B.C., Baydar, H., Kaya S, O Demirci M, Ozbasar D, & Mumcu E. (2002). Antimicrobial activity and chemical composition of some essential oils. Archives of Pharmacia Research, 25: 860-864.
• Moshtaghi, H. and Bonyadian, M. 2007. The effects of some Herb's essential oils on S. aureus in feta chesse. Juornal of Medicinal Plants, 6. 19-25, 68.
• Iscan, G., Kirimer, N, Kurkcuoglu, M., Baser, K.H.C. & Demirci, F. (2002). Antimicrobial screening of Mental piperita essential oils. Journal of Agricultural and Food chemistry, 50, 3943-3946.
• Institute of Standards and Industrial Research of Iran, (2006).Milk and milk Products- determination of Titrable acidity and Value pH Test Method. No 2852, 1st edition. ICS: 67.100. 10
• Institute of Standards and Industrial Research of Iran. (1985). Determination of milk dry matter. No 637, 1st edition. International Standard, FIL/IDF No: 21/1962
• Institute of Standards and Industrial Research of Iran. (1993) Determination of Fat (Gerber Method). No 366, 1st edition. ISO 488 Standard Method For the Examination of Dairy Products 14th edition. ISO 2446.
• Institute of Standards and Industrial Research of Iran.(1962) Determination of total nitrogen content of milk (Kjeldahl Method). No 639, 1st edition. International Standard, FIL/IDF No: 20/1962
• Institute of Standards and Industrial Research of Iran. (2007). Milk and Milk Products – Enumeration of Colony Forming Units of Yeast and/ or Mould – Colony – Count Technique at 25˚C, No 10154, 1st edition. ICS: 07.100.30; 67.100.01.
• Institute of Standards and Industrial Research of Iran (2000). Milk and Milk Products – Enumeration of Coliforms Most Probable Number Technique at 30˚C, No 5486-1 & 2, 1 St edition. ISO 5541:1999. Milk and Milk Products – Enumeration of Coliforms - Part 2: Most Probable Number Technique at 30˚C
• Mirzaei, H. and Aligholinejad, A. (2011).This chemical change Lighvan cheese during production and ripening. Journal of Veterinary Medicine, Islamic Azad University, Tabriz 5(2):1161-1168.
• Mahmoudi, R., Ehsani, A., Tajik, H., Akhondzade-Basti, A. and Khosrowshahi, A. (2010). Antimicrobial Effect of Method Longifolial. Essential Oil and Lactobacillus Casei against Staphylocococcus aureus in Iranian White Cheese. Journal of Food Industry. Vol 3(1).
• Ehsani, A., Mahmoudi, R., Zare, P., Hasany, A. (2011). Biochemical Properties and Antimicrobial effect of Allium ascalonicum and Pimpinella anisum Essential Oils against Listeria Monocytogenes in White Brined Cheese. Journal of Food Industry. Vol 21(3).
• Tabatabaie Yazdi, F., Mortazavi, A., Koochaki, A., Afsharian, S. (2012). Investigation and Comparison of Effect of Natural Composition inhibitory Staphylococcus aureus in Industrial Doogh Sample with Response Surface Method (RSM). JRIFST.Vol1. No 3. Pages: 175-186.
• Burt, S. 2004. Essential Oils: their antibacterial properties and potential application in foods – are view. International Journal of food Microbial, 94 (3): 223-253.
• Alipour-Eskandani, M.,Misaghi, A. Akhondzadeh-Basti, A.,Zahraei-Salehi, T.,Bokaei, S.,Noori, N.(2009). Effect of Zataria Multiflora Boiss Essential Oil on the Growth of Bacillus Cereus ATCC 11778INA Commercial Barley Soup. J.Vet.Res.64,1:22-32.
• Neyriz-Naghdahi, M., Razavi-Rohani, S.M., Karim, G., Razavilar, V., Zeynali, A., Delshad, R.(2009). The combined effects of monolaurin and essential oils Mentha pulegium L. and Mentha spicata L. on Bacillus cereus and Ecoli O157: H7 In vitro. Journal of Veterinary Medicine, Islamic Azad University, Tabriz. 3th edition, No 4, Pages: 657-666.
• Karim, G. and Bonyadian, M. (2004). Antimicrobial effect of volatile oils of some plants on the E.coli in Iranian white cheese. International Journal of Food Science and Technology.1 (1), 17-24.
• Hayaloglo, A.A. and Fox, P.F. 2008. Cheese of Turkey: 3. Varieties containing herbs or spices. Dairy Science Technology, 88: 245-256.