Comparison the Influence of Two Types of Black Cumin Oil (Nigella sativa L.) on Some Physicochemical, Microbiological and Sensory Evaluation of Processed Cheese

During storage of processed cheese, structure and flavor slowly change. The destination of the current research was to examine the influence of two types of Nigella sativa L. oil (NSO) extracted by supercritical fluid extraction (SFNSO) and cold press (CPNSO) via determine the physicochemical, microbiological and sensory attributes of processed cheese. Seven batches of processed cheese were included in the current experiment: control cheese without any addition and cheese samples incorporated separately with 0.1, 0.2 and 0.3% v/w of SFNSO and CPNSO. Experimental cheese samples were analyzed in triplicate for total coliforms , Escherichia coli ( E.coli ), total bacteria count (TBc), and yeast & moulds. Moreover, moisture content (%), fat (%), pH, soluble nitrogen (SN%), and total nitrogen (TN%). All treated cheeses without addition and with CPNSO appeared more significant effect on physicochemical properties than the other samples. In addition, sensory evaluation at 0, 1, 2, 3 and 4 months of storage treated with SFNSO shows more impact on microbiological content than CPNSO and control cheeses. Employment SFNSO on processed cheese enhanced the stability of sensory evaluation throughout storage time.