Effect of Mentha Piperita L. Powder on the Overall Acceptability, Coliforms, and Molds and Yeasts Counts of Borujerd Domestic Cheese

Abstract

In this study, the antimicrobial effects of plant powder Mentha Piperita L. in at the levels of 0.1, 0.2 and 0.3 % on preventing the growth of mold, yeast and coliforms, as well as the, overall acceptability, pH and acidity of Borujerd domestic cheese samples during the cold storage were studied. The findings showed that with increasing the percentage of Mentha Piperita L. powder in cheese samples, the number of coliforms and mold and yeast, titratable acidity and overall acceptability significantly decreased (p <0.05); and pH significantly increased (p <0.05). Finally, the sample containing 0.2% Mentha Piperita L. had more utility in sensory properties than the others containing it.