Investigating the effect of black seed extract on the physicochemical, sensory and anti-mold properties of lactic cheese.

S. A., Razavi; A., Pedramnia; A. H., Elhami Rad

The general objectives are to investigate the anti-fungal properties of black seed extract, and to investigate the physicochemical, sensory and anti-fungal properties of black seed extract. In this research, in order to study the inhibitory effect of black seed ethanol extract at levels of 0, 1, 2, and 3% on the growth of lactic cheese molds, 10 cm slices were prepared after making lactic cheese and the extracts were Different concentrations were added. It was placed in a greenhouse at a temperature of 26 degrees Celsius for 3 weeks. Then, on days 1, 15, 30, 45 and 60, the sensory, physicochemical and texture characteristics were checked. The results showed that the pH of the samples increased compared to the control sample; Examining the amount of moisture in the samples during storage first shows a decrease and then an increase. According to these results, the use of black seed extract does not have a significant effect on the dry matter. Examining the cheese texture results showed that the use of black seed extract does not have a significant effect on consistency. The results obtained to check the hardness of the cheese texture were the highest and the lowest hardness of the sample with black seed extract on day 60 and the control sample on day 1, respectively. Also, the highest elasticity was found in the sample with black seeds on day 60 and the lowest in the control sample on day one. The amount of phenolic compounds in cheese samples with black seed extract is significantly higher than the control sample. Also, the results of the evaluation of sensory characteristics showed that according to the obtained averages, the control sample has the highest average and the third, second and first samples have obtained other averages respectively. In the examination of the microbial properties of cheese, mold and yeast counts were negative in all samples.

CHEESE texture; CHEESEMAKING; PHENOLS; SEEDS; SENSORY evaluation

Journal of Food Science & Technology (2008-8787), 2025, Vol 21, Issue 157, p17

2008-8787

Academic Journal

10.22034/FSCT.21.157.17