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International Journal of Dairy Science

Year: 2021 | Volume: 16 | Issue: 2 | Page No.: 85-89
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Authors

G.A.M. Nawwar

Fatma A.M. Hassan

Fatma A.M. Hassan

Mona A.M. Abd El-Gawad

Mona A.M. Abd El-Gawad

A.K. Enab

S.M. Abdel Hamid

Hala M. Bayoumi

Keywords

Background and Objective: The new non-toxic antibacterial microcrystalline cellulose derivative (NAMCC) was successful used as a green preservative in 0.5% for the preparation of skim milk beverage. The present work studies the utility of the new NAMCC in the preparation of an alternative to the synthetic commercially used preservatives in preparing safe accepted milk beverages. Materials and Methods: The obtained samples were analyzed chemically and organoleptically as fresh and after cold storage at 5±1°C for 7 days, 10 days and 15 days. 1% of WPC powder was dissolved in fresh skimmed milk by using a high-speed stirrer, followed by the addition of Guava Juice, sugar cane (5%) and NAMCC (0.5%). The mixture was homogenized by a laboratory hand homogenizer (Ormard, UK) and then heated to 80°C. Results: Organoleptically analysis showed that the treated exhibited higher scores for flavour, appearance and viscosity than control, whether being fresh or during cold storage at 5±1°C for 15 days. Acidity increased gradually during storage, being higher in control. The total solids in treated increased during storage exceeding that in control. Regarding viscosity, the treated showed higher values than control whether as fresh or during storage at 5±1°C. Microbiological analysis showed that both control and treated are free from coliform bacteria, spore form, yeasts and moulds during storage at 5±1°C until 15 days which indicates that the new NAMCC could be an effective alternative to the control commercial preservative. Conclusion: This study besides our previous published work revealed that the new non-toxic antibacterial microcrystalline cellulose derivative (NAMCC) could be used as a semi-natural safe food preservative.
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