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IMPROVEMENT OF NUTRITIONAL, HYGIENIC AND SENSORY PROPERTIES OF KAREISH CHEESE USING THYME AND BLACK SEEDS
International Journal of Advanced Research
The present study was aimed to improve nutritional, hygienic and sensory properties of kareish cheese by adding Thyme (Thymus vulgaris)andBlack seeds (Nigella sativa). According such aim, Kareish cheese was manufactured using fresh buffalo skim milk and starter cultures of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris. Thyme andblack seeds were added with different concentrations of 1, 2 and 3%. Total phenolic content (TPC), free radical scavenging activity (RSA),doi:10.21474/ijar01/1070 fatcat:bvzdh2xeizc6feb7yhw3au36d4