TY - JOUR ID - 205776 TI - Properties of Novel Ultra-Filtrated Soft Cheese Supplemented with Sumac Extract JO - Egyptian Journal of Chemistry JA - EJCHEM LA - en SN - 0449-2285 AU - Salama, Heba H. AU - kholif, adel mahmoud AU - Fouad, Mohamed Tawfeek AU - Koç, Gülşah Çalışkan AD - Dairy Department, National Research Centre, Egypt AD - Dairy Department, National Research Centre AD - Dairy Department, Food Industries and nutrition, National Research Centre AD - Food Technology Department, Eşme Vocational High School, Uşak University, Turkey Y1 - 2022 PY - 2022 VL - 65 IS - 6 SP - 219 EP - 231 KW - Keywords: Sumac extract KW - UF-Cheese KW - Natural preservative KW - Pathogenic bacteria KW - UF-cheese properties DO - 10.21608/ejchem.2021.99475.4627 N2 - AbstractSumac is a common spice and its ethanol extract is characterized as effecta natural preserving for food foodstuffs in addition to its health benefits. The objective of this study was to determine the result of ethanolic sumac extract on the selected pathogenic bacteria besides to studystudying the addition of different amounts of (0.2, 0.4, 0.6, 0.8 and 1 %) thesumac extract on the chemical, microbial, and sensorial properties of UF-cheese. The results reflected that the Sumac extract had a strong effect on inhibiting pathogenic bacteria that cause spoilage, and the most affected pathogenic bacteria was B. cereus. The presence of the extract also enhances the growing of the starter culture and probiotic bacteria. The additionincorporation of the extractof the extract to the UF-cheese improved the physicochemical and textural properties, and improve the storage quality. The produced UF-cheese with 0.4% sumac extract was highly accepted by the panelists. UR - https://ejchem.journals.ekb.eg/article_205776.html L1 - https://ejchem.journals.ekb.eg/article_205776_6a3a4ec4be8eabd5cfcdf24cae44b92d.pdf ER -