Evaluation of Addition Peppermint Oil on the Microbial and Sensory Properties of a Soft Milk Drink (Shenina)

Abstract The study aimed to manufacture a diluted milk drink (Al-Shenina) flavored with mint oil at concentrations (0, 0.5, 0.75, 1) µl/L. the used wa s extracted by cold distillation using clevenger device, active compounds in peppermint were measured GC/MS device technology. most important of these that appeared are Menthol, Methone, Pulegone and Limonene D- their quantities 28.5), 19.20, 18.26, (10.46%, respectively). manufactured above was stored under refrigeration for 30 days, effect storage observed on total number bacteria, lactic acid % acidity, peroxide number. readings taken every ten where there non-significant increase bacteria Until 10 days storage, highest numbers comparison sample 1.72 x 8 C.F.U/g, after which gradually decreased until end period. also had up 1.5 6 C.F.U/gm. value acidity such as increased insignificantly during period, values treatment amounted 0.25% compared other treatments (0.21%, 0.22%, 0.32%) added 0.50, 1 microliter/liter milk. Also, significant periods insignificant periods, 4.25 meq O2 / kg lowest beginning period containing oil, it reached meq3.52 oil. results sensory evaluation showed preference microliter oil/liter milk, obtained score 94% become 83% end. This means this not affected its characteristics taste, texture flavor Significantly preferred residents sample, an 87 degrees 37 losing many properties storage.