Effect of Aloe vera gel on antimicrobial and sensory properties of ultra-filtered white cheese

Aloe vera gel contains a blend of carbohydrates, enzymes, vitamins and minerals, and has antimicrobial and anti-oxidant properties. In this study, after extraction and homogenization of Aloe vera gel, the effect of various concentrations (0.5, 1, 2, 5, 10 and 15%) of the gel was investigated on flavor microbial flora (total microbial count and mesophilic lactic acid bacteria) and also its inhibitory effect on Penicillium citrinum (PTCC 5304) in cheese. Results of sensory evaluation showed that cheeses produced with the concentrations of 0.5 and 1% gel had the highest acceptance. Moreover, it was revealed that in the control sample the number of total count and lactic acid bacteria increased in from 1 to 3 months of storage; meanwhile in the gel-containing samples the microbial populations reduced during the same period.In addition, Aloe vera gel at the concentration of 15% caused 37.3% inhibition of P. citrinum in. It was concluded that some concentration of Aloe vera gel could retard the growth of P. citrinum without sensory defects.