Studying the Effect of Fortifying Edible Films Used to Coat Soft Cheese with Extracts of Thyme and Green Tea on the Chemical Properties of Soft Cheese

Abstract

The study aims to manufacture edible gelatinous films with alcoholic extracts of thyme and green tea, to inhibit the E. coli growth as a negative bacteria and Staphylococcus aureus at a concentration of (0.100, 0.250, 0.500, 0.750, 1.000 mg), and determining the effect of this addition on the chemical tests of soft cheese stored for 14 days at a temperature of 7 ° C. The results indicate that the moisture percentage of cheese samples coated with gelatinous films decreased significantly (P <0.05) at the end of the storage period, and the treatment T2 gave the lowest percentage, which was 58.45% compared to the control sample T1 that was without gelatinous coating 58.13%. It was also found that the percentage of fat increased until the end of the storage period, and it gave significant differences at the level (P<0.05). As for the protein percentage, it does not give any significant differences at the end of the storage period. The pH starts to decrease and it gives significant differences to reach the end of the storage period for the treatments T2 6.17, T3 6.27 and T4 6.28 compared with the control sample T1 which reaches 5.96. It is also found that the ash percentage increased to the end of the storage period and gave significant differences, and the treatment T4 gives the lowest percentage of ash at (2.78%), while the percentage of carbohydrates occurs in a gradual difference between the treatments until the end of the storage period and does not give any significant difference at the level (P <0.05).