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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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Wed Mar 01 2017
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Mon Oct 22 2018
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Journal Of Economics And Administrative Sciences
Using Mehar method to change fuzzy cost of fuzzy linear model with practical application
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Thu Jan 01 2015
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Publication Date
Sun Oct 30 2022
Journal Name
Revista Iberoamericana De Psicologia Del Ejercicio Y El Deporte
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Sat Jan 02 2021
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Publication Date
Thu Jan 01 2009
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Publication Date
Sat Aug 01 2020
Journal Name
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Irradiation Duration Effect of Gamma Ray on the Compressive Strength of Reactive Powder Concrete
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Crossref (2)
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Publication Date
Sat Aug 01 2020
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Reactive Powder Concrete (RPC) could be considered as the furthermost significant modern high compressive strength concrete. In this study, an experimental investigation on the impact of micro steel fiber volume fraction ratio and gamma ray irradiation duration influence upon the compressive strength of RPC is presented. Three volume fraction ratios (0.0, 1.0 and 1.5) % was implemented. For each percentage of the adopted fiber ratios, six different irradiation duration was considered; these are (1, 2, 3, 4, 5 and 6) days. Gamma source (Cs-137) of energy (0.662) MeV and activity (6) mci was used. In a case of zero volume fraction ratio, the experimental results showed that gamma ray had a significant influence on the reducing of the

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Crossref (2)
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Publication Date
Sat Jan 01 2011
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Publication Date
Fri Oct 30 2020
Journal Name
Journal Of Economics And Administrative Sciences
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