USE OF DIFFERENT ESSENTIAL OILS IN CONCENTRATED YOGURT AS NATURAL PRESERVATIVE

Yıl 2020, Cilt: 6 Sayı: 2, 65 - 94, 01.10.2020

Mohanad Alayoubı Avni Çakıcı Fuad Rımawı

Öz

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.

Anahtar Kelimeler

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

Kaynakça

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