Effect of Addition of Garlic and Ginger Powder on Physicochemical, Microbiological and Organoleptic Characteristics of White Cheese

Salmonella count
100ml of samples were incubated at 37
°
C for 24 hours. Then 10ml 
were drawn aseptically and added to 100ml Selenite Broth. The broth 
was incubated at 37
°
C for 24 hours then with a loopful streaking was 
done on dried Bismuth Sulphite agar plates. The plates were then 
incubated at 37
°
C for 72 hours. Black metallic sheen discrete colonies 
indicated the presence of Salmonella. A confirmatory test was carried 
out by taking a discrete black.
Sensory evaluation
White cheese samples were subjected to sensory evaluation using 
(10) panellists, the panellists were asked to assess each sample for 
colour, appearance, flavour, texture and overall acceptability a 9-point 
hedonic scale with one as the extremely bad and nine the excellent. 
All analysis took place in a room free from disturbing noises, and in 
which fresh air was circulation conditions were equalized for all the 
tests. The order of presentation for samples was randomized and the 
samples were given codes before being tested.
Statistical analysis
Statistical analysis was done using Statistical Package for Social 
Studies Software SPSS. Complete Randomized Design was used to 
estimate chemical, microbiological and sensory characteristics of the 
white cheese.
Results and Discussion
The physiochemical composition of processed cheese by 
the addition of garlic powder
The chemical composition of raw milk sample used for the 
production of white cheese is presented in (Table 1). The moisture 
content of raw milk (85%) was lower when compared to [19] which 
Parameters
Control sample
Ratio
2%
4%
6%
Moisture%
45.10±0.11
a
42.50±0.07
b
41.73±0.13
b
40.67±0.10
c
Protein%
16.18±0.10
c
18.37±0.04
b
19.25±0.24
ab
19.68±0.10
a
Fat %
26.61±0.08
a
24.16±0.22
ab
23.14±0.23
b
22.1±0.09
c
Ash%
3.98±0.11
d
4.10±0.12
c
4.30±0.12
b
4.43±0.12
a
pH 
4.43±0.21
a
4.38±0.09
b
4.34±0.09
b
4.32±0.05
b
Titratable acidity
0.96±0.13
d
1.22±0.11
c
1.32±0.03
b
1.44±0.09
a
Total Solids%
54.90±0.09
c
57.4±0.13
b
58.27±0.11
ab
59.33±0.11
a
Table 2: Physiochemical composition (%) of processed cheese with the addition 
of ginger powder.
Mean values ± standard deviation having a different superscript letter(s) in each 
row differ significantly (P<0.005).
Element 
Control 
sample
Ratio
2%
4%
6%
Sodium (mg/100g)
83.33±0.04
b
87.33±0.11
a
75.33±0.22
c
75.23±0.11
c
Potassium (mg/100g)
60±1.73
a
58.33±0.11
b
55.33±0.09
c
54.33±0.14
d
Calcium (mg/100g)
380.00±0.22
a
380.67±0.12
a
378.00±0.11
b
378.33±0.12
b
Table 3: Minerals content (mg/100g) of processed cheese by added ginger 
powder.
Mean values ± standard deviation having a different superscript letter(s) in each 
row differ significantly (P<0.005).

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Ann Obes Disord
4(1): id1024 (2019) - Page - 04
Salih ZA