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:: Volume 2, Issue 1 (3-2026) ::
Journalaer 2026, 2(1): 115-124 Back to browse issues page
Production of traditional Lighvan cheese using propolis essential oil
Dorna Abdolkhani , Alireza Shahab Lavasani * , Bijan Khorshidpour
Abstract:   (882 Views)
Introduction: Due to the fact that Lighvan cheese is prepared from raw milk, there is a possibility of contamination by pathogenic and spoilage microorganisms. Microbial contamination can reduce its shelf life and cause serious risks to the health of consumers. Propolis essential oil has strong antioxidant capacity and significant antimicrobial activity. Using it in the formulation of Lighvan cheese can improve its health quality and increase its shelf life. The purpose of the current research is to produce traditional Lighvan cheese using propolis essential oil and to investigate the effect of essential oil on the qualitative and sensory characteristics of cheese.
Material & Methods: Lighvan cheese was prepared with different concentrations of propolis essential oil, 100, 150, 200, 250, 500, 600, 1560 and 3100 mg/kg respectively, and pH, dry matter%, moisture%, fat%, salt%, peroxide value (milliequivalent of oxygen per kg), DPPH (µmol equivalent of Trolox/g), sensory score (flavor and overall acceptability) was evaluated during 70 days of storage period.
Results: The results showed that changes in the percentage of essential oil had a significant effect (p<0.01) on all the tested characteristics. Treatments containing essential oil had lower pH, percentages of dry matter, salt and peroxide (milliequivalent of oxygen per kg) and DPPH (µmol equivalent of Trolox/g) increased during the storage period. Moisture and fat percentages of cheese samples showed a decreasing trend during the storage period. The sensory score of flavor of treatments containing propolis essential oil decreased during storage period. In terms of overall acceptance sensory score, with the exception of T7 and T6 treatments (Minimum Bactericidal Concentration and Minimum Inhibitory Concentration for Staph aureus 3100 mg/Kg, 1560 mg/Kg), the overall acceptance sensory score of other treatments showed a decreasing trend during the storage period.
Conclusion: The results of this study confirm that Lighvan cheese prepared from raw milk containing propolis essential oil at the rate of 500 mg/Kg (T8) can be used as a natural preservative without any noticeable effect on sensory properties in order to prevent unpasteurized cheese from spoiling caused by mold and yeast was used and was chosen as the best treatment.
Keywords: Lighvan cheese, propolis essential oil, DPPH, antioxidant capacity, antimicrobial activity
Full-Text [PDF 894 kb]   (563 Downloads)    
Type of Study: Review | Subject: Special
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Abdolkhani D, Shahab Lavasani A, Khorshidpour B. Production of traditional Lighvan cheese using propolis essential oil. , Journalaer. 2026; 2 (1) :115-124
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Volume 2, Issue 1 (3-2026) Back to browse issues page
پژوهش های محیط زیست جانوری Journal of Animal Environmental Research
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