Effect of Addition Whey Protein Concentrates on Microbial Content in Alhalloumi Cheese | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 16, Issue 2, June 2016, Pages 235-242 | ||
| Authors | ||
| Waadallah Hashim Aboud; Osama Mohamed Saeed; Riyad Mohamed Saleem | ||
| Abstract | ||
| supported by treatments (0,1,2,3 ) % fat and (3,2,1,0)% protein whey in three batches. The samples were kept in a refrigerator in temperature (5ْ C) for three months, in the same time chemical, physical , sensitive and microbiological analyses for fresh and stored samples. Using complete Randomize design system (C.R.D.) in three replicate results analyses which get it and test it in Duncan's test in probability 5% the results showed: The micro biological result show ( after taken logarithm ) increaser the microbiological contain of total count when the whey protein increase ( before cooking ) a high value for the skim replicate for a first batch in value ( 3.698 microb / Igm . Chesse ) , and not no detected for coliform bacteria , very small numbers for yeasts , moulds and sporform bacteria , before the cooking the numbers of the microbiological contain for total count of bacteria lower very much , the replicate of skim taken high value ( 1.698 micob / 1 gm . cheese ) , and didn't show any coliform bacteria, yeasts and moulds and sperfrom bacteria for three batch and all treatments . For store the study showed lower for total count of bacteria when increase store , the value of the replicate ( 3% fat + zero % whey ) for three months and for the three batch in value ( 0.301 / gl . cheese ) .and didn't show any microbe in study , yeasts , moulds , sporefrom , and coliform bacteria . | ||
| Keywords | ||
| Alhalloumi cheese; Total count; Yeasts and Moulds | ||
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