The impact of the addition of a number of plant extracts on the properties of soft cheese factory laboratory

	The impact of the addition of a number of plant extracts on the properties of soft cheese factory laboratory
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 190-197
Abstract
Has been testing the effectiveness of Water extracts aquatic plants Nigella sativa Nigella Sativa and Ginger Zingiben Officinale and Cinnamon Cinnamomum zeilanicum Nees, Thyme, Thymus Vulgaris, Spearmint Mentha Viridis Hort and Cloves or Carnations Eugena Caryophyllata and Garlic Allium Sativum to prolong Remember white cheese bread factory of cow's milk have been conducted all analyzes cheese after a day, 7 and 14 and 21 days of storage where it was estimate the proportion of fat and total solids, protein, and was also a study total plate content and it estimates the total number of bacteria and colon coliform bacteria, yeasts, molds and after the cheese was evaluated sensory.Show results and a significant difference of plant extracts concentration of 16% added to the cheese soft white makeup chemical for cheese and all transactions where the results showed significant decrease in the total number of bacteria to the end of the storage period amounted to(4- 10× 114) cfu / g in addition to low numbers coliform to (5- 10× 35.00) cfu / g cheese, respectively, and also the results showed no significant differences in sensory evaluation results showed that the type of Abstract and focus effect on the flavor of soft cheese white factory where the cheese product is acceptable in terms of sensory evaluation and all types of processed cheese.
Keywords
Plant extract; Cheese

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