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This study was aime to investigate the effect of addition different concentration of celery leaves to white soft cheese ,Treated cheese between 2018-2019, ,The finely Celery (Apium graveolens) leaves were adding to crude white cheese after texturizing in three leveles included (A,B,C) in addition of control antimicrobial activity of celery treated cheese against total account bacteria and coliform bacteria was estimated during (0, 5, 10, 15, 20) days. The results were shown that the higher concentration of celery in treated cheese, had a lower concentration of protein, lipid and ash content ( 16.81,15.13 and 4.30% respectively, but it had a higher moisture content 59.50%.also the total bacteria counts were decreasing significantly (0.05 P)with accumulative of cheese during astorage periods, it was reached to 1.3x10 5 , 9.5x10 3 , 9x10 3 , 7.62x10 3 , 1.05x10 4 (cfu/g) respectively comparing with control samples,the number of coliform bacterial in celery treated cheese, at concentrations 15% was achieved significant difference comparing with other samples ( 8x10 3 ,10.2x10 4 , 9.7x10 4 , 8.9x10 5 , 9.5x10 7 ( log cfu/g ) respectively. Key word: apium gravioules, sensory evaluation, bacteria, lipid. ةيقارعلا ةيعارزلا مولعلا ةلجم 2019 : 50 ) 6 ) : 1661 1667 ةدوع نورخآو نبجلل ةيسحلا صئاصخلا نيسحتو ينزخلا رمعلا ةلاطا ضيبلاا سفركلا قا روا ةفاضاب معانلا يرطلا ةدوع دمحم مساج داوع يلع ءافبه جا رسلا دحاولا دبع لانم يحلافلا ءلاع ىحض ذاتسا دعاسم سردم دعاسم ذاتسا سردم صلختسملا ريثات ةسا رد ىلا ةيلاحلا ةسا ردلا تفده نيسحتو ينزخلا رمعلا ةلاطا ضرغل معانلا يرطلا نبجلا ىلا سفركلا نم ةفلتخم زيكا رت ةفاضا تيرجا ثيح ةيسحلا صئاصخلا ماع للاخ ةسا ردلا 2018 _ 2019 يه تايوتسم ثلاثب نبجلا ىلا معانلا سفركلا قا روا تفيضا A,B,C ةرطيسلا ةلماعم ىلا ةفاضلااب ، ةيبوركياملا تاصوحفلا تردق نزخ تا رتف للاه مروفيلوكلا ايرتكبو ايرتكبلل يلكلا ددعلا ( 0,5,10,15,20 نيتوربلا نم ىوتحم لقا تطعا دق ضيبلاا نبجلا ىلا ةفاضملا سفركلا قا رولا زيكرت ىلعا نا جئاتنلا ترهظا ،موي ) ( تغلب ذا دامرلاو نهدلاو 4.30,15.13.16.81 يلاوتلا ىلع % ) ايوتسم ةفاضا ريثات صيخشت نبجلا ىلا سفركلا قا روا نم ةفلتخم ت ةرتف ةدايزل يرطلا ضيبلاا يرطلا ضيبلاا نبجلا ىلا امعان مورثملا سفركلا قا روا نم ةفلتخم تايوتسم ثلاث تفيضا 5 ، 15 ، 10 ( % تلاماعم ثلاثب تطلخ A ,B,C قملا ةلماعم ىلا ةفاضا ةيبوركياملا تاصوحفلا تردق .ةنرا للاخ مروفيلوكلا ايرتكبو ايرتكبلل يلكلا ددعلا ، نزخلا ةرتف 20 ، 15 ، 10 ، 5 ، 0 ) موي ىطعا يرطلا ضيبلاا نبجلا يف سفركلا قا روا نم زيكرت ىلعا ناب تا رابتخلاا هذه نم جئاتنلا ترهظا نم ىوتحم لقا دامرلا نهدلا ، نيتوربلا تغلب ذا 4.30 ، 15.13 ، 16.81 توتحا اهنكلو يلاوتلا ىلع% ةبوطرلا نم ةبسن ىلعا ىلع ذا تغلب 59.50 % . ظحول كلذك فخنا ا ض يلكلا ددعلا يف يونعم ايرتكبلل p(0.05) ةدايزب للاخ جذومنلا يف سفركلا زيكا رت تا رتف نزخلا ةسوردملا ، تغلب ذا 7.62×10,9×10,9.5×10,1.3×10) ) cfu ةنراقم جذومن عم ةرطيسلا ، ةلملعملا تفلتخاو )TC (Treatment C تغلب ذا تلاماعملا ةيقب عم ةنراقم ايونعم 9.7×104 , 8.9×105 , 8×103 , 9.5×107 cfu/g 10.2×104 , يلاوتلا ىلع ةلماعملا ترهظا TC يسحلا مييقتلا يف ميق ىلعا طاقنلا عوجم غلب ذا ماوقلا كسامتو ماعلا لبقتلاو ةهكنلل 45 ةطقن قا روا :ةيحاتفملا تاملكلا ضيبلاا يرطلا نبجلا ،سفركلا تابن ، لا ةيرهجملا ءايحلال ةداضملا ةيلاعف يسحلا مييقتلا ، *Received:15/3/2019, Accepted:7/7/2019 Iraqi Journal of Agricultural Sciences –2019:50(6):1661-1667 awda & et al. 1662 INTRODUCTION Food preservatives very effected for degreasing the food damages, improving and achieved good destruction, The preservatives have continues interesting to used, but must to be safe for human combustion (11) Polyphenols are one of the major antioxidant in human and its derived from plants, it's really appear a wide organic occupation, including antioxidant, apoptosis, antiaging, anticancer, in addition to inhibitor of angiogenesis and cell propagation accomplishments (14). Cheese is the famous food in the worldwide. Its production from milk by different ways and technologies enables. Because the delicious test, it is rich with proteins, and considered a healthy food (24) its utilization has amplified in latest years. .cheeses are very suggestible to infectivity by pathogenic and spoilage microbes, which can shrinkage the shelf life, causing recollections, leading to a peril to the consumer’s health. Among pathogens, L. monocytogenes, Stap. aureus, and Salmonella spp. are regulary correlated with food eruptions from the utilization of cheese (15).Equally, determined by the unease about health and well-being, punters have claimed securer and healthful food, free of artificial additives, which are regularly reflected unsafe and carcinogenic materials (21). So as to convene the new requirments from More lately, because of the probable antimicrobial cause they have appealed the enlarged interest of food experts and technicians as natural preservatives (12). Herbs are generally organized as ingredients Generally Recognized as Safe (10). The natural components must have high stability when it is adding to food. Sometime the natural compounds normally irritable to oxygen, light, temperature, and pH 8, and can be loss below managing of cheese(19) observed a reduction inside the component matter of Ocimum basilicum (basil) and Tanacetum vulgare (tansy) enhanced through cheese preparation. comparably (20) registered that 37.49% of the rosemary whole volatiles of (Rosmarinus officinalis) enhanced to sheep milk were misplaced through cheese makinh, so, the attention of plant excerpts (Rosmarinus officinalis) to exist limited for amalgamation into cheese should provide the probable in food preparation , so as to support acceptable microbiological reticence (15, 20,32,33). The main aim of this study was to analysis the influence of the addition Celery to the white soft cheese on microbial population to improvement the sensory properities of the treated cheese. MATERIALS AND METHODS Prepartion of the soft cheese combined with celery (Apium graveolens) Leaf. A composition analysis of fresh cow’s milk was performed by using a milk analyzer (Lacto Flash, Gerber, Germany). The milk was emptied in a antiseptic cheese-formulating container at 90 Cْ for 2sec, then cooling down the milk to 45C. Celery leaves cut finely and soaked in water 75C° at to become withers and easy to mixing with the raw milk, Then it adding in the level 5, 10 and 15% namely A,B,C respectively . 0.002 % of microbial Rennet (Microbial Meito Rennet, Japan) was supplemented to the milk. incubated with room temperature,and the coagulates were removed in to antiseptic mesh for lack of moisture and filtration for 2 hr at room temperature. IN the end of the dehydration periods, the cutting and shaping of coagulates were completed. Cheeses were transferred into antiseptic vessels and apportioned in to pieces, The first piece was used to study sensory and the second piece to study microbial evaluation, Then stored at 4°C for two days for the next experiments:Study the sensory propeities of prepared cheese incorporated with different concentration of celery leaf (Apium graveolens) Evaluated factor include, colour , flavor, texture, and overall acceptability that using in sensory evaluation sheet as describes by (19), the sample that examined in the texture tests cheese texture properties (surface roughness, surface moisture, elasticity, and hardness). were cut for getting a suitable cubes (2.5 cm). aimed to measure main The Adjusters were recruited among people living in Baghdad city; they was employer at University of Baghdad (10 potential selected). All the selected were briefed on the scope of the sensory evaluation technique.(18). Iraqi Journal of Agricultural Sciences –2019:50(6):1661-1667 awda & et al. 1663 Study the antimicrobial activity of prepared cheese incorpated with different concentration of celery leaf Ten undesirable in food products species, namely Salmonalla,Bacillus subtilis, Pseudomonas aeruginosa, E.coli, Luconostic, Bacillus thermogenesis, Aspergillus niger, Aspergillus sp, Pencillum and Rhizopus oryzae ,were selected from the Microbiology Lab – collage of agriculture / University of Baghdad and used as test culture.. 0.5 ml of 1.75% Barium Chloride blended with BaCl2.2H2O and completed to 99.5 ml of 1% Sulfuric Acid H2So4. Turbidity is e to 1 × 108 colony formation unit (CFU) / ml. The colonies of the bacterial pathogen were transported by Equivalent loop to 4 ml of the peptone water and the transport continues until the turbidity of peptone water is equal to the turbidity of McFarland suspension (2). It is evaporated to concentrations from a raw leaves extracts by dissolving 1 g of raw extracts in 10 of DMSO to obtain a concentration of 100mg/ml, and dissolving 2 g of extracts in 20 ml of DMSO to get a concentration of 50 mg/ml (5). Statically analysis The data were limited utilizing Duncan’s multiple range test at a level of P 0.05. Statistical assay was worked by (SAS). RESULTS AND DISCUSSION Chemical Composition of prepared cheese Incorporated with different levels of Celery. Table 1. show chemical analysis of processed chess Incorporated with Celery (Apium graveolens) Leaf, There is not significant difference in moisture, Protein, lipid and ash content among all treatments. it was found out that the higher concentration of celery in manufacture cheese, had the lower in the protein, lipid and ash content was 16.81,15.13 and 4.30% respectively, but had the higher moisture content was 59.50% comparing with control sample was 58.01% . , Protein and other composition content of bovine milk cheese has received increased interest in recent years because an increasing proportion of milk is used for manufactured products such as cheese (7), The scientific research on this subject is few for compared with our results significantly Table 1. Chemical composition of prepared chees with different levels of celery Ash% Lipid% Protein% Moisture

EXTEND THE SHELF LIFE AND IMPROVING SENSORY PROPERTIES OF WHITE SOFT CHEESE BY ADDING CELERY …..LEAVES