Effects of Sichuan pepper (Zanthoxylum bungeanum) and cumin (Cuminum cyminum L.) on the quality and antioxidant capacity of Camembert type cheese made from goat milk

The study was carried out to determine the effects of addition of Cumin (Cuminum cyminum L.), Sichuan pepper (Zanthoxylum bungeanum) or their mixture on the chemical, textural, microbial and sensory characteristics and antioxidant capacity of Camembert type cheese made from dairy goats. The chemical composition of cheese was not affected by addition of spices (Cumin, Sichuan pepper or their mixture). Addition of spices considerably affected the texture, microbial and sensory quality and antioxidant capacity of cheese. Overall acceptability score increased from 2.8 in the control cheese to 3.7, 3.2 and 3.4 in the cheeses spiced with cumin, Sichuan pepper and their mixture, respectively after 40 days of ripening. All spiced cheeses also showed higher antioxidant activity compared to the control cheese. Total phenolic content increased from 20.8 to 82.3 in the control cheese to 32.5-94.5, 46.7-118.8, 37.4-104.6 in the cheeses spiced with cumin, Sichuan pepper and their mixture, respectively during the 40 days of ripening period. Similarly, the DPPH increased from 10.4 to 60.4 in the control cheese to 16.7-73.5, 25.8-87.8, 20.3-80.7 in the cheeses spiced with cumin, Sichuan pepper and their mixture, respectively during the 40 days of ripening period. In conclusion, addition of Cumin, Sichuan pepper and their mixture produced goat milk camembert type cheese with better sensory quality and antioxidant capacity without affecting the composition of cheese.