Journal of Food Processing & Technology

Department of Chemistry, Hawassa University, Ethiopia

Biography

Dr. Simegn Serka working in a  Hawassa University,  in the department of Department of Chemistry. He has  interest in the field of Food Science and Technology and has published articles entitled EEvaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese . He is from Ethiopia.

Publications

• Research Article   
  Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese
  Author(s): Dereje Getahun*, Hawi Tolera and Simegn Serka
  
  This study was conducted to investigate the effect of different levels of cumin powder on microbial and sensorial characteristics of cottage cheese. Each cheese sample (60 g) was packed into polyethylene plastic bag and put into containers. The containers were tightly closed and stored at room temperature for one week. Sensory evaluation was carried out at zero-day and microbial analysis was carried out at 0, 3 and 5 days interval. All sensory attributes were affected by cumin powder concentration. Cumin powder showed a strong antimicrobial effect and all sensory attributes were affected by cumin powder concentration. Treatment of cheese with 1% cumin powder is recommended for antimicrobial and sensorial quality. .. View more»
  

  DOI: 10.35248/2157-7110.19.10.813

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