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EFFECT OF HEATING ON QUALITATIVE AND MICROBIOLOGICAL PROPERTIES OF WHITE CHEESE THAT RETAILED IN BASRAH MARKETS | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 17, Volume 20, Issue 1, 2007, Pages 262-279 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2007.56531 | ||
| Authors | ||
| Amal K. Al-Asady; Eman A.Al-Imarah; Sabah M .H. Al-Shatty | ||
| Abstract | ||
| The study aimed to determine the effect of heating treatments on the white soft cheese samples that retailed in Basrah city. The treatments were: 60ﻩC/min., 60ﻩC/5min., 70ﻩC/min., 70ﻩC/5min., 80ﻩC/min., 80ﻩC/5min. respectively. The effect of these treatments on the chemical composition, the microbial content, and sensory properties of 30 samples of the white soft cheese had shown and compared with the control. The control samples were differ from the standard specification in the chemical composition, the microbial content, but the treatments 70ﻩC/min.and 70 ﻩC/5 min. were affected in increasing the protein percentage and decreasing the fat percentage of the white soft cheese samples, and they were: 21.97%, 22.20%, and 21.5% respectively. The results were somewhat similar to the standard specification.The effect of the heating treatments was clear in decreasing the number of microorganisms but still over than that in the standard specification. The number of microorganisms in the white soft cheese samples which treated with 70ﻩC/min.and 70ﻩC/5min were: 28x104, 23x104 cfu /g for total count, 100×102, 91×102 cfu /g for proteolytic bacteria, 28×103, 21×103 cfu /g for lipolytic bacteria , 36x103, 32x103 cfu /g for total coliform bacteria, 60,less than 10 cfu /g for Staphylococcus aureus, no growth and no growth cfu /g for the yeasts and moulds respectively. The results of the sensory evaluation of the treatments70ﻩC/min.and 70ﻩC/5min were somewhat similar to other treatments but from the microbiological view, these two treatments still the best in the reduction of microbial counts | ||
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