Abstract:
The aim of our study is to highlighting the conservative and aromatization role of the essential oil of thymus numidicus on the Djben .
Two concentrations of the EO of thymus numidicus equal to lml/kg and 1.5 ml /kg have been incorporated to the Djben who has made from goat milk. The effect of the EO has been evaluated by following the evolution of the physicochemical and microbiological parameters during 16 days of storage .
The results of the hygiene quality of the cheese showed that the addition of essential oils of thymus numidicus to the Djben has a slight effect on bacterial f1ora (TAMF), a medium effect on total Coliforms but reduced significantly the number of fecal Coliforms and also of yeasts and molds. The Eos of thymus numidicus been able to play the role of curator of Djben for the concentrations of 1 ml/Kg and 1.5 ml/Kg, and they were able to extend the cheese shelf life respectively to seven and ten days, comparing to the unincorporated Djben where was only for four days .
The results of the evaluation of oxidative stability by Schaal test indicate that the two used doses were found to be active against lipid oxidation. However, the effect of the concentration is determinant (p <0.05) .
Sensorically, incorporation of essential oil of thyme in Djben with concentrations of 1 ml / kg and 1.5ml /kg, has resulted in significant differences in flavoring perspective and gave products classified differently with the witness .
