Manal Ahmad ALkhalil* ⁽¹⁾

(1) . College of Chemical and Petroleum Engineering, ALBaath University , Homs, Syria.

 (*Corresponding author: ManalALkhalil, Email: manal.khalil1233@gmail.com).

Received: 27/02/2023         Accepted: 9/05/2023

Abstract: 

The study aimed to determine the effect of adding Corn oil with two different concentrations (0.2 and 0.4)% on some chemical, microbial and sensory characteristics of laboratory-made Akkawi cheese. This research was conducted in the Department of Food Engineering–College of Chemical and Petroleum Engineering – ALBaath University, during April of  the year 2022. The Akkawi cheese was manufactured in the laboratory from pasteurized cow’s milk at a temperature of 63 °C for a period of 30 minutes by following the known traditional methods with the addition of Corn oil to the curd cheese after filtering and in proportions (0.2 and 0.4)% of the curd weight, Processed cheese samples were preserved at a temperature of 4 °C for a period of Six Months where microbial, chemical and sensory tests were conducted on the samples. it was found that addition of Corn oil to Akkawi cheese reduced the total number, Coliform, Salmonella, listeria and Staphylococcus aureus, compared with the control cheese sample, it is clear from the results obtained that the addition of Corn oil to the processed Akkawi cheese improved Some chemical, microbial and sensory properties compared with the control sample.

Keywords: Akkawi cheese, Corn oil, chemical Quality,Microbial quality, sensory quality.

Full paper in Arabic: pdf