A. Abed, H., K. Darwesh, A., R. Al-Alani, S. (2009). EFFECT OF GAMMA IRRADIATION ON THE MICROBES CAUSING CREAM SPOILAGE AND ITS STORABILITY. , 14(4), 0-0.
H. A. Abed; A. K. Darwesh; S. R. Al-Alani. "EFFECT OF GAMMA IRRADIATION ON THE MICROBES CAUSING CREAM SPOILAGE AND ITS STORABILITY". , 14, 4, 2009, 0-0.
A. Abed, H., K. Darwesh, A., R. Al-Alani, S. (2009). 'EFFECT OF GAMMA IRRADIATION ON THE MICROBES CAUSING CREAM SPOILAGE AND ITS STORABILITY', , 14(4), pp. 0-0.
A. Abed, H., K. Darwesh, A., R. Al-Alani, S. EFFECT OF GAMMA IRRADIATION ON THE MICROBES CAUSING CREAM SPOILAGE AND ITS STORABILITY. , 2009; 14(4): 0-0.

EFFECT OF GAMMA IRRADIATION ON THE MICROBES CAUSING CREAM SPOILAGE AND ITS STORABILITY

IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 14, Issue 4, 2009, Pages 0-0
Authors
H. A. Abed; A. K. Darwesh; S. R. Al-Alani
Abstract
The aim of this study was to investigate the effect of gamma irradiation on microbial load which caused cream spoilage and extended it's shelf life. The heavy cream samples were exposed to 0, 1 and 3 kGy and stored at 4°C for 1,10,20 and 30 days. Total bacterial count, presence colonic bacteria, fungi yeast, proteolytic bacteria, and lipolytic bacteria were tested. The results revealed that 3 kGy was the best dose could be used to extended the shelf life of cream. Furthermore, the results of the sensory evaluation showed that all sensory characteristics of the irradiated treatments of heavy cream were not affected during storage period for 10–20 days at 4Cº.
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