Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 1
Written by Mara GEORGESCU, Ștefania Mariana RAITA
Recent literature provides studies of the benefits of Nigella sativa cold pressed seed oil (NSSO) cheese enrichment, but insufficient data is available on the effect on the physico-chemical cheese properties. Three batches of traditionally manufactured raw milk brined cheese were considered: control cheese without NSSO and cheese samples enriched with 0.1 and 0.2 w/w NSSO. Experimental cheese samples were analyzed in duplicates for moisture contents, at 0, 14, 28, and 42 days of ripening, according to the AOAC Official Method 926.08. Data indicates moisture loss during ripening, which is consistent with most literature findings, and strong statistical significance could be associated to the trends of moisture decrease (f-ratio value - 59.07682; p-value - 0.00001), results being consistent with other sources which communicated p values <0.05 for moisture decrease findings. However, the slightly higher moisture values for the NSSO added cheeses were positively associated (p-value - 0.05). The data indicates slightly better moisture retention for 0.2% w/w NSSO cheese batch, which might be linked to a possible prevention of loss of body and texture loss during ripening of soft brined cheese.
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