Indexado em
- Genamics JournalSeek
- Chaves Acadêmicas
- JournalTOCs
- Infraestrutura Nacional de Conhecimento da China (CNKI)
- Acesso à pesquisa on-line global em agricultura (AGORA)
- Centro Internacional de Agricultura e Biociências (CABI)
- RefSeek
- Diretório de Indexação de Periódicos de Pesquisa (DRJI)
- Universidade de Hamdard
- EBSCO AZ
- OCLC- WorldCat
- Scholarsteer
- Catálogo online SWB
- publons
- Euro Pub
- Google Scholar
Links Úteis
Compartilhe esta página
Folheto de jornal
Periódicos de Acesso Aberto
- Agro e Aquicultura
- Alimentos e Nutrição
- Bioinformática e Biologia de Sistemas
- Bioquímica
- Ciência de materiais
- Ciencias ambientais
- Ciências Clínicas
- Ciências Farmacêuticas
- Ciências gerais
- Ciências Médicas
- Cuidados de enfermagem e saúde
- Engenharia
- Genética e Biologia Molecular
- Gestão de negócios
- Imunologia e Microbiologia
- Neurociência e Psicologia
- Química
Abstrato
Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese
Dereje Getahun, Hawi Tolera, 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.