Effect of Adding Alpinia officinarum Powder on The Properties and Shelf Life of White Soft Cheese Made from Goat's Milk

Abstract

The purpose of this study was to investigate the effect of adding Alpinia officinarum powder (AOP) on the quality, properties and shelf life of white soft cheese made from goat's milk. White soft cheese was made by adding 0.0, 0.25, 0.50, 0.75 and 1.0 % (AOP) to goats milk and the resultant cheese were stored at 5°C for 60 days. A direct relationship was found between the rate of AOP added and the values of curd tension and syneresis of cheese. Addition of AOP, moreover, lowered titratable acidity , water soluble nitrogen levels and total volatile fatty acids whereas increased values of pH, total solids, fat, salt, total protein, total phenol compounds, dietary fibers, antioxidant activity , compared with control cheese. Goat cheese contained AOP had lower counts of total viable bacteria, psychrophilic, proteolytic, lipolytic and mold and yeasts. Goat cheese fortified with 0.25 and 0.50% AOP was shown to be the favorable ones, during the storage period based on the sensory evolution scores. Generally, addition of AOP, rich in phenolic compounds and antioxidant activity etc., increased the keeping quality of cheese and render it to be as a functional food.