Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

+441704335730

Simegn Serka

Department of Chemistry, Hawassa University, Ethiopia

Publications
  • Research Article   
    Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese
    Author(s): Dereje Getahun*, Hawi Tolera and Simegn Serka

    This study was conducted to investigate the effect of different levels of cumin powder on microbial and sensorial characteristics of cottage cheese. Each cheese sample (60 g) was packed into polyethylene plastic bag and put into containers. The containers were tightly closed and stored at room temperature for one week. Sensory evaluation was carried out at zero-day and microbial analysis was carried out at 0, 3 and 5 days interval. All sensory attributes were affected by cumin powder concentration. Cumin powder showed a strong antimicrobial effect and all sensory attributes were affected by cumin powder concentration. Treatment of cheese with 1% cumin powder is recommended for antimicrobial and sensorial quality... Read More»
    DOI: 10.35248/2157-7110.19.10.813

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