ISSN: 1813-0410

Keywords : Bacterial number


STUDY THE EFFECT OF ADDITION MUSTARD AND ITS OIL IN IMPROVING THE SENSORE EVALUATION AND SHELF LIFE OF IRAQI SOFT CHEESE

journal of kerbala university, Volume 7, Issue 3, Pages 1176-1183

In order to evaluated the effects of addition powder mustard and its oil in improving the sensory equality and prolong the shelf life of Iraqi soft cheese This study was carried out and consisted four different soft parameters the powder of mustard was added in two levels 0.1 and 0.20 (g / 100 g) which reveled to treatments T1 and T2, mustard oil also added in two levels 0.1 , 20, (g / 100 g) which reveled to treatments T3 and T4 in addition to the control treatment C. results reveled that their was no significant differences in the sensory evaluation which conducted after processing directly in the characters color ,taste ,flavor ,texture and bitterness between the control soft cheese and the cheese of treatments and the cheese of treatments stay more acceptable than control cheese in all periods of storage , especially cheese of treatments T3 and T4, and contributed powder mustard and its oil reducing the numbers of total count bacteria , psychrophilic bacteria ,mold and yeast and coliform bacteria in period of storage cheese 15-day

STUDY THE EFFECT OF ADDITION MUSTARD AND ITS OIL IN IMPROVING THE SENSORE EVALUATION AND SHELF LIFE OF IRAQI SOFT CHEESE

journal of kerbala university, Volume 7, Issue 3, Pages 1176-1183

In order to evaluated the effects of addition powder mustard and its oil in improving the sensory equality and prolong the shelf life of Iraqi soft cheese This study was carried out and consisted four different soft parameters the powder of mustard was added in two levels 0.1 and 0.20 (g / 100 g) which reveled to treatments T1 and T2, mustard oil also added in two levels 0.1 , 20, (g / 100 g) which reveled to treatments T3 and T4 in addition to the control treatment C. results reveled that their was no significant differences in the sensory evaluation which conducted after processing directly in the characters color ,taste ,flavor ,texture and bitterness between the control soft cheese and the cheese of treatments and the cheese of treatments stay more acceptable than control cheese in all periods of storage , especially cheese of treatments T3 and T4, and contributed powder mustard and its oil reducing the numbers of total count bacteria , psychrophilic bacteria ,mold and yeast and coliform bacteria in period of storage cheese 15-day