Study of the Physicochemical and Microbiological Properties of Mozzarella Cheese Coated with Edible Casings Subsidized with Green Tea
In this study, mozzarella cheese covered with edible and biodegradable films was manufactured from whey proteins reinforced with green alcoholic extract to preserve the environment from degradable plastics surrounding it. Two types of mozzarella cheese were manufactured. The first made unwrapped moz...
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| Format: | Article |
| Language: | English |
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University of Technology, Baghdad
2023-03-01
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| Series: | Journal of Applied Sciences and Nanotechnology |
| Subjects: | |
| Online Access: | https://jasn.uotechnology.edu.iq/article_22946_2ffa2c554fd936ff7f3be898a6f4a195.pdf |
| _version_ | 1797871565803618304 |
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| author | Ihab Abdulhadi Mahdi Shakak Kifah Doosh |
| author_facet | Ihab Abdulhadi Mahdi Shakak Kifah Doosh |
| author_sort | Ihab Abdulhadi |
| collection | DOAJ |
| description | In this study, mozzarella cheese covered with edible and biodegradable films was manufactured from whey proteins reinforced with green alcoholic extract to preserve the environment from degradable plastics surrounding it. Two types of mozzarella cheese were manufactured. The first made unwrapped mozzarella cheese (control sample), and the second treatment was mozzarella cheese coated with whey proteins fortified with green tea at a concentration of (3%) (envelope sample), and its effect on prolonging the storage life of the processed cheese was evaluated by chemical and microbiological tests, as the moisture content on the first day was 53.26 and 53.30% for each of the control sample and envelope sample, respectively. Moreover, this percentage was decreased with significant differences on the last day (P≤0.05) between the two samples to 47 and 51.06%, respectively. As for the pH decreased during the storage period, and it was found that there was a development in acidity during storage and for the two samples with insignificant differences(P≤0.05), The Acid value (AV) for both control and envelope sample was 0.13 (mEq / 100 gm fat). And the value of AV increased with significant differences in storage samples, control sample, and envelope sample until it reached 2.0 and 1.1 (mEq / 100 gm fat). As for the microbiological tests, the total number of bacteria on the day of storage was 3.5 x 102 and 2.7 x 102. control and envelope samples, respectively, decreased at of the storage phase 3-6 logarithmic cycles in the envelope sample compared to the control sample. The numbers of Gram-negative E. coli bacteria were lower by two logarithmic cycles in the envelope sample compared to the control sample. The envelope sample was free of lipolytic bacteria, proteins, Salmonella sp, yeasts, and samples, for the length of the storage period. |
| first_indexed | 2024-04-10T00:44:48Z |
| format | Article |
| id | doaj.art-388172e0539449e2824864850e815fe2 |
| institution | Directory Open Access Journal |
| issn | 2788-6867 |
| language | English |
| last_indexed | 2024-04-10T00:44:48Z |
| publishDate | 2023-03-01 |
| publisher | University of Technology, Baghdad |
| record_format | Article |
| series | Journal of Applied Sciences and Nanotechnology |
| spelling | doaj.art-388172e0539449e2824864850e815fe22023-03-13T22:31:29ZengUniversity of Technology, BaghdadJournal of Applied Sciences and Nanotechnology2788-68672023-03-013115116310.53293/jasn.2022.5086.117522946Study of the Physicochemical and Microbiological Properties of Mozzarella Cheese Coated with Edible Casings Subsidized with Green TeaIhab Abdulhadi0Mahdi Shakak1Kifah Doosh2Department of Studies and Planning, University of Technology – IraqSudan - Khartoum - Sudan University of Science and technologyDepartment of Food Sciences, Faculty of Agricultural Engineering Sciences, University of Baghdad – IraqIn this study, mozzarella cheese covered with edible and biodegradable films was manufactured from whey proteins reinforced with green alcoholic extract to preserve the environment from degradable plastics surrounding it. Two types of mozzarella cheese were manufactured. The first made unwrapped mozzarella cheese (control sample), and the second treatment was mozzarella cheese coated with whey proteins fortified with green tea at a concentration of (3%) (envelope sample), and its effect on prolonging the storage life of the processed cheese was evaluated by chemical and microbiological tests, as the moisture content on the first day was 53.26 and 53.30% for each of the control sample and envelope sample, respectively. Moreover, this percentage was decreased with significant differences on the last day (P≤0.05) between the two samples to 47 and 51.06%, respectively. As for the pH decreased during the storage period, and it was found that there was a development in acidity during storage and for the two samples with insignificant differences(P≤0.05), The Acid value (AV) for both control and envelope sample was 0.13 (mEq / 100 gm fat). And the value of AV increased with significant differences in storage samples, control sample, and envelope sample until it reached 2.0 and 1.1 (mEq / 100 gm fat). As for the microbiological tests, the total number of bacteria on the day of storage was 3.5 x 102 and 2.7 x 102. control and envelope samples, respectively, decreased at of the storage phase 3-6 logarithmic cycles in the envelope sample compared to the control sample. The numbers of Gram-negative E. coli bacteria were lower by two logarithmic cycles in the envelope sample compared to the control sample. The envelope sample was free of lipolytic bacteria, proteins, Salmonella sp, yeasts, and samples, for the length of the storage period.https://jasn.uotechnology.edu.iq/article_22946_2ffa2c554fd936ff7f3be898a6f4a195.pdfcasingswhey proteinsgreen tea |
| spellingShingle | Ihab Abdulhadi Mahdi Shakak Kifah Doosh Study of the Physicochemical and Microbiological Properties of Mozzarella Cheese Coated with Edible Casings Subsidized with Green Tea Journal of Applied Sciences and Nanotechnology casings whey proteins green tea |
| title | Study of the Physicochemical and Microbiological Properties of Mozzarella Cheese Coated with Edible Casings Subsidized with Green Tea |
| title_full | Study of the Physicochemical and Microbiological Properties of Mozzarella Cheese Coated with Edible Casings Subsidized with Green Tea |
| title_fullStr | Study of the Physicochemical and Microbiological Properties of Mozzarella Cheese Coated with Edible Casings Subsidized with Green Tea |
| title_full_unstemmed | Study of the Physicochemical and Microbiological Properties of Mozzarella Cheese Coated with Edible Casings Subsidized with Green Tea |
| title_short | Study of the Physicochemical and Microbiological Properties of Mozzarella Cheese Coated with Edible Casings Subsidized with Green Tea |
| title_sort | study of the physicochemical and microbiological properties of mozzarella cheese coated with edible casings subsidized with green tea |
| topic | casings whey proteins green tea |
| url | https://jasn.uotechnology.edu.iq/article_22946_2ffa2c554fd936ff7f3be898a6f4a195.pdf |
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