Open AccessThe Natamycin Preservation of the Laboratory produced cheese against spoilage of Yeasts & Moulds
Author(s) -
Ahmed M.S. Al-Shdidi
Publication year - 2011
Publication title -
the iraqi journal of veterinary medicine/al-maǧallaẗ al-ṭibbiyyaẗ al-bayṭariyyaẗ al-’irāqiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2410-7409
pISSN - 1609-5693
DOI - 10.30539/iraqijvm.v35i1.618
Subject(s) - natamycin , preservative , food spoilage , food science , plate count , shelf life , aerobic bacteria , refrigeration , chemistry , biology , bacteria , genetics , mechanical engineering , engineering
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 .