Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese

Naghdi Badi, Hassanali

doi:10.22034/FSCT.21.146.169

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Tarbiat Modares University Press

Journal of food science and technology ( Iran)

Volume 21, Issue 146 (2024) FSCT 2024, 21(146): 169-179 | Back to browse issues page

‎ 10.22034/FSCT.21.146.169

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Naghdi Badi H. Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese. FSCT 2024; 21 (146) :169-179
URL: http://fsct.modares.ac.ir/article-7-71307-en.html

Investigating the effect of the extract of Artemisia sieberi Besser. from different habitats of Qom region on the quality and shelf life of Iranian white cheese

Hassanali Naghdi Badi

Shahed University, Tehran, Iran. , Naghdibadi@yahoo.com

Abstract: (697 Views)

In order to evaluate the effect of Artemisia sieberi extract from different habitats on the shelf life of Iranian white cheese, this research was conducted in 2022 in the research laboratory of Qom University, Iran. A factorial experiment was conducted based the completely randomized design, and cheese in terms of chemical and microbial characteristics in the conditions of no extract (control) and the use of extract containing 1% of the weight of the fresh material ofA. sieberi from three habitats of Venan, Tajkhatun and Abbas. Abad was checked on the 1^st, 15^th and 30^th. The results showed that the population of cheese microorganisms increased with the increase of the storage period, and the extract of Venan better controlled the population of microorganisms than other extracts. The amount of pH and protein in the dry matter decreased with the increase of the storage period, and the amount of moisture, salt, fat, dry matter, phenol and antioxidant activity increased. Venan extract increased the quality and shelf life of cheese more than other extracts, which may be due to the higher amount of total phenol in Venan extract compared to other extracts. In general, the extract of Artemisia sieberi significantly increased the shelf life and quality of cheese, and with further studies, the extract of this valuable plant can be used to increase the shelf life and quality of food products, especially dairy products.

Keywords: Artemisia sieberi Besser., Coliform, Fat content, habitats, Total phenol

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Article Type: Original Research | Subject: Food Microbiology
Received: 2023/08/29 | Accepted: 2023/10/19 | Published: 2024/03/20

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