Preliminary Investigation on the Processability of Low-Fat Herbal Cheese Manufactured with the Addition of Moringa, Bidara, and Bay Leaves Extracts

Abstract

This study was conducted to investigate the processability of herbal cheese made from low-fat milk with herbs extract: moringa, bay, and bidara leaves, and their combination. Herbal cheeses were manufactured from commercial low-fat milk with a fat content of approximately 1%, and the percentage of herbs added was 20%. Nine treatments applied in this research were (P1) Full fat milk without herbs as control; (P2) Low-fat milk without herbs; (P3) low-fat milk + 20 % bidara leaves extract; (P4) low-fat milk + 20 % bay leaves extract; (P5) low-fat milk + 20% moringa leaves extract; (P6) low-fat milk + mixes of bidara leaves and bay leaves extracts (10:10%); (P7) low-fat milk + mixes of bidara leaves and moringa leaves extracts (10:10%); (P8) low-fat milk + mixes of bay leaves and moringa leaves extracts (10:10%); and (P9) low-fat milk + mixes of bay; moringa and bidara leaves extracts (6.67:6.67:6.67%). A completely randomized design was used with three replicates. Variables measured were instrumental total solids, acidity, and color of the cheese. A colorimeter estimated cheese color as L∗ (brightness), a∗ (green to red), and b∗ (blue to yellow). Results showed that, total solids, L∗, and b∗ values were significantly different; however pH and a∗ values were similar. The low-fat cheese pH ranged from 6.12-6.63 and the total solid ranged from 36.82 to 55.26 %. Herbal cheese showed L∗ value 74.21-90.86; b∗ value 14.47-22.98. The pH and a∗ value of all low-fat cheeses were not significantly different to control. From this preliminary experiment, it can be concluded that the processability of low-fat cheeses with the addition of 20% moringa leaves extract produces the highest yellowness. In contrast, full cream milk produces fresh cheeses with highest total solid and brightness.