Determining the Effectiveness of Some Plant Extracts in Prolonging the Storage Life of Soft Cheese

Abstract

The current study aims to manufacture edible gelatin membranes with added vegetable alcohol extracts of thyme and green tea, noting the inhibition of negative e bacteria. Escherichia Coli and the positive pigment of staphylococcus aureus at concentration (0.100, 0.250, 0.500, 0.750, 1.000 mg). In addition to determining the effect of alcoholic plant extracts on the micro-content of soft cheese stored for 14 days and at a temperature of 7°C. Where microbial changes were observed through which 4 transactions of soft cheese were used and the treatment (T1) soft cheese was treated (T2) soft cheese wrapped in gelato membranes (T3) soft cheese coated with gluten membranes added to the green alcohol extract (T4) Soft cheese coated with gelatin membranes added to it alcohol thyme extract, the results of the experiment indicated changes where the total number of bacteria reached the end of the storage period of the treatment T1 55× T2 76 × T3 77 × T4 79 × , while the preparation of proteolytic bacteria to the end of the storage period was for the treatment T1 44 × T3 40 × and T4 32 × while T2 gave low results The lipolytic bacteria gave low results for T1and T3 transactions compared to T2 and T4 transactions, while yeasts and rot to the end of the storage period for the T1 and T3 transactions gave low results compared to T2 and T4 transactions. Cheese packaging transactions have prolonged the storage life and reflected the results of the sensory evaluation of the packaged transactions compared to the uncoated transaction and we observed the superiority of the coated cheese by obtaining higher grades during the storage period.