Shaban, M., Abdel-Aleem, W., Galal, S. (2021). Organic Propolis Extract as a Natural Fortifier and Preservative for Milk. Journal of Food and Dairy Sciences, 12(12), 325-329. doi: 10.21608/jfds.2021.222019
Moshera M. Shaban; W. M. Abdel-Aleem; Salma M. Galal. "Organic Propolis Extract as a Natural Fortifier and Preservative for Milk". Journal of Food and Dairy Sciences, 12, 12, 2021, 325-329. doi: 10.21608/jfds.2021.222019
Shaban, M., Abdel-Aleem, W., Galal, S. (2021). 'Organic Propolis Extract as a Natural Fortifier and Preservative for Milk', Journal of Food and Dairy Sciences, 12(12), pp. 325-329. doi: 10.21608/jfds.2021.222019
Shaban, M., Abdel-Aleem, W., Galal, S. Organic Propolis Extract as a Natural Fortifier and Preservative for Milk. Journal of Food and Dairy Sciences, 2021; 12(12): 325-329. doi: 10.21608/jfds.2021.222019
Organic Propolis Extract as a Natural Fortifier and Preservative for Milk
1Department of Plant Protection, Agriculture Faculty, Minia Univ., El-Minia, Egypt
2Central Lab. of Organic Agric., ARC., Minia, Egypt.
3Department of Dairy Science, Agriculture Faculty, Minia Univ., El-Minia, Egypt
Abstract
Natural materials that can be used as preservatives in the food sector have become very important. Propolis is getting a lot of attention due to its antioxidant and antibacterial properties. The objectives of this paper was to see if organic propolis extract could be used as a natural preservative and fortifier in raw and pasteurised milk storage. Propolis extracts were employed at two different concentrations (0.5 and 1 %) to test their impact. T.S., pH, Titratable acidity, colour, Total flavonoid, and total phenolic compounds were all measured in the samples. Total antioxidant capacity, microbiological, and sensory qualities in fresh and stored at 5±1°C for 14 days. Result showed that addition of propolis extract had a negligible effect on T.S, color and sensory properties.However there was increased in the phenolic compounds, flavonoids and antioxidant capacity with the increase of propolis extracts. Acidity increased during storage in control of raw milk samples however in other samples with propolis acidity increased slowly. Control of raw milk coagulation after 5 days while sampless with propolis, coagulation occurred after 10 days. In the case of pasteurized milk acidity increased slowly and coagulation occurred after 14 days. The counts of bacteria increased slowly in sample with propolis compared with control, coliform bacteria and molds & yeast not detected until 14 days.
View on SCiNiTO
Top