Incorporating Ginger Oil Extracts to Optimize the Chemical Composition, Sensory Evaluation, and Antimicrobial Efficacy of Soft White Cheese: A Novel Approach
Incorporating Ginger Oil Extracts to Optimize the Chemical Composition, Sensory Evaluation, and Antimicrobial Efficacy of Soft White Cheese: A Novel Approach
Ammar Abdulhasan Aldhalemi1, Murtadha Abdulhasan Aldhalemi2, Ali Joodi3, Qais R. Lahhob4*
ABSTRACT
Soft Casablanca cheese is very susceptible to spoilage; as the product deteriorates during storage crucial components that determine taste and flavor quality are lost. The current study deals with the one weakness of small scale producers in term of their oils by exploring how a ginger oil extract can improve toffee, taste, viscosity, and, last but not least, fight against mold growth in soft cheese. The goal is, however, to lengthen its shelf life and increase organoleptic values. In this experiment, ginger oil extract was being extracted and used at different ratios in soft cheese samples. This was shown by consumption test as well as Panel test where cheese samples which were added with ginger oil extract indicated much better visual properties, texture and taste compared to control/base cheese. Chemical tests were performed which confirmed a change in water content, pH as well, protein and carbohydrate percentage values that signified the difference of ginger oil extract on cheese properties. In addition, the noticed anti-fungal efficiency against the common fungus provides a promising solution as ginger oil extract has antimicrobial properties too with a very affordable cost. To be concise, the application of ginge oil extra has highly improved the texture, taste, and the reception of the product; moreover, it has also acted well in mold inhibition. The result shows that the purpose of the study is met and it can also be helped to makes the cheese preservation and quality improvement.
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