Mohammed Ahmed Jassim
Department of Food Sciences, College of Agriculture, Tikrit University, Salah al-Din, IraqPublications
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Research Article
Determining the effectiveness of ozone in prolonging the preservation of soft cheese
Author(s): Safa Abdullah Azzawi*, Ziad Tariq Samir and Mohammed Ahmed Jassim
This study aimed to determine the effectiveness of ozone in prolonging the preservation of soft Cheese preserved by cooling during different storage periods of up to 21 days and contaminated with the bacterial type Escherichia coli causing food poisoning. The study showed that the best time for exposure to ozone at a concentration of 0.5 was 30 minutes when studying chemical and microbial properties compared to pasteurized milk at 72°C for 30 seconds and ozone laboratories at different times. The Cheese was then manufactured in the laboratory by three samples, including control cheese (T1), soft cheese contaminated with E.coli bacteria (T2), soft cheese contaminated with E.coli bacteria, exposed to ozone (T3) with a test of the microbial properties of soft Cheese, and refrigerated for 21 days at 5 ºC ± 2ºC. The results showed that the total number of bacteria in t.. Read More»