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International Journal of Agriculture and Food Science

Vol. 6, Issue 1, Part B (2024)

Ginger infusion: Unveiling the potential of natural additives in cheese production


Ammar Abdulhasan Aldhalemi


The aim of this research focused on trials' designing and examining cheese samples that had differing ginger oil extract levels for their chemical makeup and antimicrobial abilities. Analysis of the fat content showed that cheese samples ginger purified had a high percentage of fat than the standard sample, and the highest fat content was found in samples treated with the highest ginger purified. Furthermore, the ash contents proven to be dramatically different between the control and experimental samples; the type and the concentration of added extracts were evidently the ones that caused the change of the ash content. A second significant finding was that all of the ginger oil, ginger alcohol, and ginger water extracts tested reduced the growth of Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus and Enterococcus faecalis bacterial strains, each extract type displaying different levels of effectiveness for the different strains. Stabilization of cheese composition and its shelf life with ginger oil extract as natural food additive can also be served as the potential application in the context of this work. The effect offered by the antimicrobial activity of ginger oil extracts, which hinders the development of microbes, is not only of a qualitative nature, but it also greatly influences safety and nutritional worth of the product. Through the incorporation of rud Ginger oil extracts into cheese products, the manufacturers will be able to produce safer and more healthful cheeses that not only conform to but also complement the particular nutritional needs of consumers, particularly those with specific medical conditions or precarious health statuses.

Pages: 117-126  |  38 Views  12 Downloads

International Journal of Agriculture and Food Science
How to cite this article:
Ammar Abdulhasan Aldhalemi. Ginger infusion: Unveiling the potential of natural additives in cheese production. Int. J. Agric. Food Sci. 2024;6(1):117-126. DOI: 10.33545/2664844X.2024.v6.i1b.176
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