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The Natamycin Preservation of the Laboratory produced cheese against spoilage of Yeasts & Moulds | ||
| The Iraqi Journal of Veterinary Medicine (IJVM) | ||
| Article 20, Volume 35, Issue 1, 2011, Pages 153-158 PDF (0 K) | ||
| Authors | ||
| Rafid S. A. Al-Zubaidy; Muna M. Ismaeel; Ahmed M.S. Al-Shdidi | ||
| Abstract | ||
| The study conducted an attempts to improve the Keeping quality (Shelf T.) of Laboratory processed cheeses by the Natamycin preservation against spoilage of Yeasts & Moulds . Random collected samples of processed soft cheeses collected from different areas of Baghdad to produce Laboratory processed cheeses by using the best mix of Emulsifying salts that is composed of :- 90% Na tripolyphosphate + 10% 3Na citrate . Laboratory processed cheeses without preservative treating lasted to be fit for humane consumption for (30) day when store at room temp. & aerobic Condition & for (45) day when store at room temp. & non aerobic condition & for (40) day when store at refrigeration temp. & aerobic condition & for (60) day when store at refrigeration temp. & non aerobic condition. While the Laboratory processed cheeses which treated with Natamycin lasted to be fit for humane consumption for (35) day when store at room temp. & aerobic condition & for (45) day when store at room temp. & non aerobic condition & for (40) day when store at refrigeration temp. & aerobic condition & for (60) day when store at refrigeration temp. & non aerobic condition . Such finding of high concentration of Yeasts & Moulds count ides to the fact that the use of Preservative lead to Prolongation Shelf time of Dairy products depending on storing temperature at (room or refrigeration) & depending on storing condition by (aerobic or non aerobic) . Results showed that such cheese of low quality and did not meet both local and international Dairy products standards and unfit for human consumption . | ||
| Keywords | ||
| Preservative; Natamycin; Cheese | ||
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