Effet De L’aromatisation D’une Variété De Fromage "Amir" Par L'anis Vert:, Pimpinella Anisum

Abstract

Milk and its derivatives constitute the staple food for the man still looking for a natural and healthy product. This work aims to study the natural flavoring of fresh cheese "Amir" (produced by TELL dairy) by the Anise (Pimpinella anisum). Different physico-chemical analyzes, organoleptic and microbiological quality were performed to estimate the influence of the addition of this plant on the qualities of the product. The results show that the optimum concentration for the flavoring was 4g / 100ml where we got the desired flavor and the plant does not affect the fat content,but the acidity increased slightly from 130 D°to 145D° compared to the control, and the pH decreased from 4.01 to 4.78. It was found that there is no effect of our plant on the microbiological quality and the organoleptic test showed that 81% of testers loved the new taste of cheese flavored compared to the control.