Journal of Food Processing & Technology

School of Nutrition and Food Science, Hawassa University, Ethiopia

Biography

Dr. Hawi Tolera working in a Hawassa University, Ethiopia in the department of School of Nutrition and Food Science. He has  interest in the field of Biotechnology and has published articles entitled Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese . He is from Ethiopia.

Publications

• Research Article   
  Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese
  Author(s): Dereje Getahun*, Hawi Tolera and Simegn Serka
  
  This study was conducted to investigate the effect of different levels of cumin powder on microbial and sensorial characteristics of cottage cheese. Each cheese sample (60 g) was packed into polyethylene plastic bag and put into containers. The containers were tightly closed and stored at room temperature for one week. Sensory evaluation was carried out at zero-day and microbial analysis was carried out at 0, 3 and 5 days interval. All sensory attributes were affected by cumin powder concentration. Cumin powder showed a strong antimicrobial effect and all sensory attributes were affected by cumin powder concentration. Treatment of cheese with 1% cumin powder is recommended for antimicrobial and sensorial quality. .. View more»
  

  DOI: 10.35248/2157-7110.19.10.813

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