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USE OF ESSENTIAL OIL FOR NIGELLA (Nigella sativa) AND SPEARMINT (Menthaspicata) TO PROLONG SHELF LIFE DURATION OF SOFT WHITE CHEESE: USE OF ESSENTIAL OIL FOR NIGELLA (Nigella sativa) AND SPEARMINT (Menthaspicata) TO PROLONG SHELF LIFE DURATION OF SOFT WHITE CHEESE
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The effects of essential oilNigella sativa and Menthawas study on the chemical, microbial and sensory properties for soft white cheese that produced from it during storage at 0, 7 and 14 days .The results show significantly percent decrease in moisture for all samplesand maximum decrease was at the latest storage period for all them .The reduced in moisture was accompanied with increase in percentage of protein and fat during of storage period for all samples.
The control sample showed increased in bacterial logarithmic for total count bacterial, coliform, Staphylococcus aureus, proteolytic bacteria, lipolytic bacteria and mold and yeasts during of storage period , the highest results showed at the latest storage period 14days, it was 8, 4.96, 4.43, 4.43, 4.33 and 4.23 cfu/g respectively, these numbers were significantly decrease when nigella and spearmint was added compared with control sample at zero time for all microorganisms and it reach at the end of storage periodto be 6.29, 2.54, 1.95, 2.2, 1.91 and 1.3 cfu/g and 6.28, 2.76, 2.27, 1.69, 1.94 and 1.47 cfu/g for soft white cheese respectively.
The acidity value was significantly increase during storage periods for all cheese samplescontrol, Nigella and Spearmint to reach after 14days to be 0.67, 0.79 and 0.93% respectively. The pH value was reduced for all samples to reach at the end of duration of storage 5.21, 5.35 and 5.43 respectively,accompanied of change in total acidity and pH increase in the numbers of lactic acid bacteria during of storage periods, to reach at the end of storage to be 4.42, 3.72 and 3.5 cfu/g respectively.
The results indicate the superiority of the cheese sample added spearmint oil in sensory properties which included flavor, color, texture and bitterness during of storage periods compared with cheese added nigella oil and the control sample.

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Publication Date
Sun Jan 01 2017
Journal Name
المجلة القانونيه العلميه المحكمه -الصادره عن جامعة القاهره
وفاة المكلف الضريبي وعلاقتها المعيارية في استيفاء الدين الضريبي وفقا لاحكام القانون العراقي و المصري - دراسه مقارنه
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Mon Nov 10 2025
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Karbala Journal Of Physical Education Sciences
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Publication Date
Fri Jan 01 2016
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Publication Date
Mon Jul 01 2019
Journal Name
المجلة المصرية لبحوث الأعلام
دوافع تعرض طلبة أقسام اللُّغة الإنکليزية في جامعة بغداد للقنوات الفضائية الناطقة باللُّغة الإنکليزية والإشباعات المتحققة عنه:
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Publication Date
Sun Feb 10 2019
Journal Name
Journal Of The College Of Education For Women
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Publication Date
Sat Mar 01 2014
Journal Name
Journal Of Accounting And Financial Studies ( Jafs )
الاستثمارات الأجنبية في المؤسسات الصغيرة الأردنية الواقع والطموح: Foreign investment in Jordanian small establishments-Reality and emption
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Publication Date
Tue Sep 27 2022
Journal Name
Iraqi Journal Of Soil Science
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Publication Date
Tue Nov 13 2018
Journal Name
Arab Science Heritage Journal
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Water resources would be differentiate in Morocco specially in Morocco  which appear as form of eyes ,rivers as dissolved water of mountain.

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Publication Date
Wed Jun 01 2022
Journal Name
Journal Of The College Of Languages (jcl)
The passive As a grammatical phenomenon in four selected textbooks: Das Passiv Als grammatisches Phӓnomen in vier ausgewӓhlten Lehrwerken
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Crossref
Publication Date
Thu Jan 01 2009
Journal Name
مجلة كلية الاداب جامعة بغداد
العلاقات العامة وادارة الازمات في المؤسسات الصحية دراسة مسحية لبرامج وزارة الصحة الخاصة بمرض الكوليرا لسنة 2008
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تواجه المؤسسات المختلفة تحديات كثيره تختلف نوعيتها باختلاف توجهات المؤسسه سياسيه او اقتصادية او اجتماعيه ... مما يشكل تهديدا لوجود المؤسسة وسمعتها وبخاصه عند تحول تلك التحديات الى ازمات يجب على المؤسسه التعامل معها والسيطره عليها واحتوائها وهنا ياتي دور ادارة العلاقات العامه في المؤسسه المعنيه للعمل والقيام باعداد برامج خاصه بالتعامل مع الازمات وهو مايعرف ببرامج اداره الازمات . وبطبيعة الحال تختلف عملية

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