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EFFECT OF ADDING ERUCA SATIVA TO SOFT IRAQI CHEESE AS APRESERVATIVE | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 40, Issue 2, 2009, Pages 120-125 | ||
| Authors | ||
| Jenan Razaq; Asmaa S.Ahmaed | ||
| Abstract | ||
| Fresh minced Eruca sativa leafs were added to soft Iraqi cheese .The addition were in three levels(15,25 and 50g/250g cheese) these treatments where refered to as 1, 2 and 3, respectively. The cheese samples were stored for six days at 7°C. Total count, Coliforms and psychrophilic bacteria were estimated. Results showed a small increase in total bacterial numbering the control(0 addition) during the six days of cold storage while there was a decrease in number in the treated samples. The psychrophilic bacteria increased in control samples, with a small increase in treatment 1 and a significant decrease in treatments 2 and 3.The Coliforms counts increased in the control while disappeared in the treated samples. The mold was seen in the control sample and treatment 1 at day six ,while it did not appear in treatments 2 and 3 .Sensory evaluation at days(0,3,6)did not show any significant differences in color ,flavor ,or bitterness between control and treated samples, while there was a significant difference in general acceptance for treatments 2 and 3.It can be concluded that Eruca sativa can be used as a preservative in soft cheese . | ||
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