Harnessing the Power of Aloe Vera: A Natural Approach to Preserving Karish Cheese | ||||
| Journal of Sustainable Agricultural and Environmental Sciences | ||||
| Volume 4, Issue 2, June 2025, Page 58-67 PDF (872.32 K) | ||||
| Document Type: Original research paper | ||||
| DOI: 10.21608/jsaes.2025.387931.1140 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Lamiaa I. El-Nawasany  ; Eman I. Mahmoud* ; Elharmeel A. M.* ; Ashraf S. Bakr
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| جامعة طنطا كليه الزراعة برنامج علوم وتكنولوجيا الأغذية تخصص علوم الألبان | ||||
| Abstract | ||||
| This study explores the new application of Aloe vera in the production and preservation of Karish cheese, focusing on its preservative and nutritional value. Aloe vera is a succulent plant with thick gel-storing leaves, and it contains innumerable active components that provide numerous health benefits. The effectiveness of two preservation techniques: soaking cheese in pure Aloe vera gel treatment (T1) and a 30% Aloe vera and 70% whey solution treatment (T2), with a control sample (C) was studied. The results showed that Aloe vera pulp contained strong antioxidants, preserving Karish cheese's shelf life while maintaining quality. Throughout cold storage lasting four weeks, a number of attributes were analyzed, including chemical composition, texture, and sensory characteristics. Interestingly, Aloe vera treatments strongly suppressed mold and yeast growth without eliminating useful starter bacteria. A fascinating enhancement in the chemical composition of the cheese, such as moisture content and total. protein, and antioxidant activity was also noted. Aloe vera treatment improved the rheological characteristics of the cheese, particularly the firmness and cheese viscosity. Soaking treatments were the most favored by consumers in the sensory evaluation. The results for week 4 showed scores of 33.4, 12.8, and 45.4 for body & texture, appearance, and flavor, respectively, highlighting its effectiveness as a preservation technique. No mold or yeast count was detected until the fourth week, when it measured 2.64 (log cfµ/g). Our findings indicate the potential use of Aloe vera as a natural preservative, which also acts as a nutrient fortifier for milk products, enhancing shelf life and resulting in healthier cheese products. | ||||
| Keywords | ||||
| Aloe vrra; karish cheese; functional prpperties; sensory evalution | ||||
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