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

Research Article

Ann Obes Disord. 2019; 4(1): 1024.

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

¹Agricultural and Veterinary Training station, King Faisal University, Saudi Arabia

²Faculty of Engineering and Technology, University of Gezira, Sudan

³Department of Biochemistry, University of Jeddah, Saudi Arabia

*Corresponding author: Zakaria A Salih, Agricultural and Veterinary Training station, King Faisal University, Saudi Arabia

Received: December 10, 2018; Accepted: January 09, 2019; Published: January 16, 2019

Abstract

This study aimed to investigate physicochemical, microbiological and sensory properties of white cheese made from different levels of garlic and ginger powder. Cheese samples were processed by adding garlic and ginger powder at 0, 2, 4 and 6% by weight concentration. Standard methods were used in this research to determine the physiochemical, microbiological and sensory properties of all cheese samples. The results of the proximate analysis indicated the highest moisture content in control was 45.10%, and lowest one in 6% garlic was (36.77%). The protein content of cheese processed by using ginger powder 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. Statistically, significant differences (p‹0.005). The highest fat content in cheese 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

Cheese is one of the most widely consumed fermented dairy products with growing consumer demand. It is an excellent dietary source of high-quality protein, vitamins and minerals such as absorbable dietary calcium. Hundreds of types of cheese are produced in the world. Their styles, textures and flavours depend on the origin of milk, animal diet, butterfat content, bacteria and mould, the processing, and ageing conditions [1]. Definition of cheese, a concentrated dairy food made from milk, is defined as the fresh or matured product obtained by draining the whey (the moisture or serum of the original milk) after coagulation of casein, milk’s [2]. Cheese is a vital fermented dairy product which had a major role in human nutrition for centuries. It is an excellent tasty, 99% digestible energy food, which is suitable for all age groups and contains high-quality proteins [3]. The processes involved are acidification, coagulation, cooking, salting, dehydration or syneresis, and pressing, packaging and maturation or storage [4]. There are two main types of cheeses in Sudan white cheese (Jibnabeida), and braided semihard cheese (Mudaffarra) other types of cheese provided recently by Sudanese industries are Mozzarella and Gouda cheese. White cheese (Jibna-Beida) is the most common kind of cheese on the Sudanese market available to the public [5]. The processing of Jibna-Beida is done traditionally, begins by receiving cow’s raw milk which is strained and mixed with salt in a clean petrol drum. Then 4 or 5 rennet tablets (8-10g) are crushed, suspended in a little water and added to each drum, with constant stirring. The milk is next covered with cheesecloth and left to coagulate within 4-6 hours. The curd is transferred to wooden moulds lined with cheesecloth and left to drain overnight. The cheese obtained is cut into cubes and placed into petrol cans. The whey is added to the cheese to immerse it completely and the cans hermetically sealed by soldering. Cheese is then stored for ripening [6]. Garlic, Allium sativum L. is a member of the Alliaceae family, has been widely recognized as a valuable spice and a popular remedy for various ailments and physiological disorders. Garlic’s current principal medicinal uses are to prevent and treat cardiovascular disease by lowering blood pressure and cholesterol, as an antimicrobial, and as a preventive agent for cancer [7]. Garlic as an antimicrobial is a topical and systemic antimicrobial agent Allicin has antimicrobial effects in vitro against many viruses, bacteria, fungi and parasites, but dried, powdered and oil preparations of garlic have not been shown to have significant antimicrobial activity [8]. Garlic as antioxidant exhibit direct antioxidant effects and enhance the serum levels of two antioxidant enzymes, catalase and glutathione peroxidase. Ginger (Zingiber officinale Rosco) a member of the family Zingiberaceae, is used worldwide as a cooking spice, condiment and herbal remedy. It was also used to treat baldness, toothache, and respiratory conditions. Reduce cholesterol and fight arthritis [9]. This study was aimed to determine the physicochemical, microbiological and sensory characteristics of white cheese made from different levels of ginger and garlic powder.

Materials and Methods

Materials

Fresh whole cow milk was obtained from the wad Elmagdob farm, Gezira State, Sudan. Milk was immediately cooled to 4°C-fresh garlic and ginger collected from a local market in Wad Medani city, Gezira State, Sudan. All the glassware media and other materials used were 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 out in an autoclave at 121°C for 15 minutes. The media were prepared according to the manufacturer’s instructions. All other chemicals and reagents will be of the highest grade commercially available.

Methods

Preparation of ginger and garlic powder: Fresh ginger was thoroughly washed, and sun-dried to a final and then ground into powder using electric kitchen grinder the powder was be sieved with a wire mesh [10]. For garlic, after removing the outer cover, garlic cloves were peeled off washed with clean water; sliced with a sharp knife and sun-dried to a final moisture content of 10%. The slices were then ground into powder using electric kitchen grinder. The powder was sieved with a wire mesh [11].

Cheese manufacture: Ten liters of cow milk was taken for each sample in a stainless-steel container and heated to 60°C for 30 minutes. After pasteurisation the milk was cooled to 40°C rennet powder (1gram/50 litres) was added to milk at 40°C. The salt was added at 2% and then mixed with the milk. Three types of cheese were prepared, the first type was left free without any additive of garlic and ginger powder, the second type was addition ginger powder at the levels of 2, 4, and 6% to the milk respectively, third type was addition garlic powder at the levels of 2, 4, and 6% to the milk respectively, and after addition of the powder the milk put in the incubator about one hour for coagulation of the milk. The curd was poured into small clean wooden moulds lined with cheesecloth and press overnight. The curd was then cut into small cubes and put in the whey water for ripening three days. The manufactured cheese samples were packaged in packaging, sampled, stored with whey at 4°C for 15 days for further revaluation.

Moisture content: The moisture content of the different samples was determined according to [12]. Six porcelain dishes were taken, washed and dried for one hour at 100°C by the oven, then cooled down to room temperature in a desiccator for 30 min, and weighed; 5g of cheese samples were taken and placed in porcelain dishes. The dish with the sample was then dried for two hours at 105°C and cooled down in desiccators and weighed.

pH measurement: pH value was measured using an electric pH meter model 501 according to [12]. pH meter was used to measure the pH of cheese sample, 3-gram cheese was weighed and crushed with 10ml water in a porcelain mortar. This suspension was poured into a small glass beaker. The pH and temperature probes were suspended in the liquid until the pH meter indicated a stable reading.

Titratable acidity determination: The Titratable Acidity (TA) of cheese describe by [13] was used to determine the titratable acidity, where 3-gram cheese was weighed and crushed with 10ml water in a porcelain mortar. This solution was transferred into an Erlenmeyer flask five drops phenolphthalein was added and titrated with 0.1N NaOH to the first permanent colour change to pink.

Total solid content: Total solid was determined by [14], heating 5g of the sample in an oven at 100°C for 3 hours.

Protein Content: The protein content was determined by Kjeldahl method [15]. In a clean, dry Kjeldahl flask, 1g of cheese sample was placed, and then 25ml of concerted H2SO4 and catalyst (KSO4, + CuSO4) were added. The mixture was then digested on a heater until a clear solution was obtained after 3 Hours. The flasks were removed and left to cool. The digested sample was poured into a volumetric flask (100ml) and diluted to 100ml with distilled water. Then 20ml were taken, neutralized using 50ml of 40% Sodium Hydroxide (NAOH) and the neutralized solution was then distilled. The distillate was received in a conical flask containing 25ml of 4% boric acid plus three drops of indicator. The distillation was continued until the volume of the flask was 75ml. The flask was then removed from the distillatory, and the distillate was then titrated against 0.IN HCL the end was obtained.

Ash content: The ash content was determined according to the AOAC method, [14] using five grams of defatted sample was ignited at 500°C in a muffle furnace for two h until a black colour appeared. After cooling in desiccators, they were weighed. The difference in weight before and after burning process give the percent ash content obtained using the standard formula.

Determination of minerals

Determination of Sodium (Na+), calcium (Ca+) and potassium(K+) concentrations were accomplished by a flame photometer (model corning, 400) according to the AOAC Official Method, (1970). Sodium stock solution, about 2.54g of NaCl were dissolved in distilled water and diluted to 1litre ‘’1000ppm Na/ml’‘, and then 10ml of solution were taken and diluted by distilled water to give 100ppm Na/ ml. Potassium stock solution, about 1.91g of KCl were dissolved in distilled water and diluted to 1litre ‘’1000ppm K/ml’‘, and then 10 ml of solution were taken and diluted by distilled water to give 100ppm K/ml. Calcium stock solution, about 1.91g of CaCl2 were dissolved in distilled water and diluted to 1litre ‘’1000ppm Ca/ml’‘, and then 10ml of solution were taken and diluted by distilled water to give 100ppm Ca/ml. The procedure, in brief, different concentrations (20, 40, 60, 80,100 ppm) were prepared from a stock solution of Na, Ca, and K. Then by using the flame photometer the reading taken and a graph was made. The sample was prepared by weighing 5gm of ash then the sample dissolved in distilled water and 0.1N HCl was added to make 1000ml. About 10ml were then taken and diluted to 100ml, and then 5ml was taken and diluted to 100ml to give 100ppm.

Fat content determination

The fat content was determined by Gerber method according to [15] as follows: 10g of cheese sample was taken, 10ml sulfuric acid and 1ml of amyl alcohol was added to it and close with a rubber cork. And centrifuged at 1100 evaluations per minute (rpm) for 15 minutes and the tubes were then transferred to a bath at 65°C for 5 minutes. The fat per cent was then read out directly from the fat column.

Chemical analysis of raw milk

The various chemical analysis which included moisture, total solids, fat, protein, lactose, ash, titratable acidity and pH of raw milk were determined by used milk and instrumental.

Preparation of serial dilution

Ten-gram samples of cheese type were homogenized with 90ml of distilled water by shaking for several minutes, from this suspension; 1ml was taken from the dilution and transferred to another tube to make serial dilution up to 10-6.

Total bacterial count

The total viable count per ml of sample was obtained by pourplating suitable in triplicates on plate Count Ager (Oxoid) following the method of [16]. Incubation was accomplished at 37°C for 48 hours. Plates containing 30-300 Colonies were counted as Colony Forming Units (C.F.U) per ml of the sample.

Yeast and mould count

Yeast and mould were enumerated according to [17] using Potato Dextrose Agar (PDA). The plates were incubated at 25°C for 3-5 days, plates containing 30-300 colonies were counted as Colony Forming Units (C.F.U/ml).

Coliform count

Coliform bacterial count was determined according to [18] using Mac Conkey broth. The tubes were incubated at 37°C for 48 hours. Positive tubes gave gas in Durham tubes. Then the positive tubes were subcultured into EC broth medium and then incubated at 44°C for 24 hours to determine the Coliform bacteria, the tube showing any amount of gas production were considered positive.

Salmonella count

100ml of samples were incubated at 37°C for 24 hours. Then 10ml were drawn aseptically and added to 100ml Selenite Broth. The broth was incubated at 37°C for 24 hours then with a loopful streaking was done on dried Bismuth Sulphite agar plates. The plates were then incubated at 37°C for 72 hours. Black metallic sheen discrete colonies indicated the presence of Salmonella. A confirmatory test was carried out by taking a discrete black.

Sensory evaluation

White cheese samples were subjected to sensory evaluation using (10) panellists, the panellists were asked to assess each sample for colour, appearance, flavour, texture and overall acceptability a 9-point hedonic scale with one as the extremely bad and nine the excellent. All analysis took place in a room free from disturbing noises, and in which fresh air was circulation conditions were equalized for all the tests. The order of presentation for samples was randomized and the samples were given codes before being tested.

Statistical analysis

Statistical analysis was done using Statistical Package for Social Studies Software SPSS. Complete Randomized Design was used to estimate chemical, microbiological and sensory characteristics of the white cheese.

Results and Discussion

The physiochemical composition of processed cheese by the addition of garlic powder

The chemical composition of raw milk sample used for the production of white cheese is presented in (Table 1). The moisture content of raw milk (85%) was lower when compared to [19] which was 87.31%. The moisture content value was in close agreement with the moisture content of raw cow’s milk. The total solids content of raw milk was 11.98% and found to be similar value was reported by [20] which was 11.58%. These results were in with those agreements with those reported by [21], which was 11.70%. The fat content of raw milk (3.72%) was higher when compared to the milk sample of [19], which was 2.77%. The fat content of raw milk was in close agreement with that reported by [21], who found fat content of 3.70%. The protein content of raw milk (3.39%) was lower when compared with [20], which was 4.14%. The protein content values were in close agreement to the protein content of raw milk as reported by [21], which was 3.38%. The lactose content was 4.92%inagreement to the lactose content of raw milk as reported by [19], which was 4.97%. (Table 1) also, shows that the ash content of raw milk 2.89. This result agreed with that of [19] who reported a value of 2.88%, while the titratable acidity of raw milk 0.16 % was lower. The titratable acidity value of raw milk was in agreement to the titratable acidity reported by [21], which was 0.19%. The data presented in (Table 1), also showed that the pH value of raw milk was 6.70%, this value was an agreement to that reported by [19] who found a pH value of 6.71% in raw milk.