Extend the shelf life and improving sensory properties of white soft cheese by adding celery leaves
Other Title(s)
إطالة العمر الخزني و تحسين الخصائص الحسية للجبن الأبيض الطري الناعم بإضافة أوراق الكرفس
Joint Authors
Awdah, Jasim Muhammad
Awwad, Hayfa Ali
al-Siraj, Manal Abd al-Wahid
al-Fallahi, Duha Ala
Source
The Iraqi Journal of Agricultural Science
Issue
Vol. 50, Issue 6 (31 Dec. 2019), pp.1661-1667, 7 p.
Publisher
University of Baghdad College of Agriculture
Publication Date
2019-12-31
Country of Publication
Iraq
No. of Pages
7
Main Subjects
Topics
Abstract EN
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 1.3x105 , 9.5x103, 9x103, 7.62x103 , 1.05x104 (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 ( 8x103,10.2x104, 9.7x104 , 8.9x105, 9.5x107( log cfu/g ) respectively.
American Psychological Association (APA)
Awdah, Jasim Muhammad& Awwad, Hayfa Ali& al-Siraj, Manal Abd al-Wahid& al-Fallahi, Duha Ala. 2019. Extend the shelf life and improving sensory properties of white soft cheese by adding celery leaves. The Iraqi Journal of Agricultural Science،Vol. 50, no. 6, pp.1661-1667.
https://search.emarefa.net/detail/BIM-947378
Modern Language Association (MLA)
Awdah, Jasim Muhammad…[et al.]. Extend the shelf life and improving sensory properties of white soft cheese by adding celery leaves. The Iraqi Journal of Agricultural Science Vol. 50, no. 6 (2019), pp.1661-1667.
https://search.emarefa.net/detail/BIM-947378
American Medical Association (AMA)
Awdah, Jasim Muhammad& Awwad, Hayfa Ali& al-Siraj, Manal Abd al-Wahid& al-Fallahi, Duha Ala. Extend the shelf life and improving sensory properties of white soft cheese by adding celery leaves. The Iraqi Journal of Agricultural Science. 2019. Vol. 50, no. 6, pp.1661-1667.
https://search.emarefa.net/detail/BIM-947378
Data Type
Journal Articles
Language
English
Notes
Text in English ; abstracts in English and Arabic.
Record ID
BIM-947378