ENHANCE THE QUALITATIVE SENSORY CHARACTERISTICS AND ANTIMICROBIAL ACTIVITY OF BOVINE MILK BY USING (Hibiscus sabdariffa)

Abstract

Bovine milk is one of the richest nutrients that contain minerals and vitamins that enhance immunity, especially in children, but because many children do not want to drink the raw milk, therefore this study aimed to enhance the sensory characteristics of raw milk by using hibiscus plant extract, which is characterized by red color and distinctive flavor as well as studying the effect of aqueous extract of Hibiscus sabdariffa on inhibiting the growth of microorganisms, by using three concentrations of the aqueous extract (0.5, 1.0 and 1.5%), where the statistical results showed a significant difference (P≤0.05) between the concentrations in color, texture and general acceptance, and the best results appeared when using a concentration of 1.0%, while the results showed an insignificant difference in flavor values with different concentrations of the extract added to milk, Because the hibiscus plant, it is considered an acidic plant, which affected the degree of acceptance of the product. As for the inhibition of the growth of microorganisms, the results showed that the growth of microorganisms was inhibited after keeping in refrigeration for 24 hours, where the growth of the total number of bacteria was inhibited to (6 × 10^-7), while we note a decrease in colon bacteria to (2 ×10^-6) either Fecal coliform bacteria, the result showed a decrease in numbers to (2×10^-4), then was noticed a slight decrease in numbers continuously after incubation for 7 days in the refrigerator, where the results showed a decrease in the total number of bacteria (1×10^-7) and coliform bacteria (1×10^-6) while for fecal coliform was (1×10^-4).