{"id":8149,"date":"2024-08-27T17:49:18","date_gmt":"2024-08-27T17:49:18","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=8149"},"modified":"2024-08-27T17:49:18","modified_gmt":"2024-08-27T17:49:18","slug":"the-effect-of-adding-oil-extracted-from-corn-on-the-chemical-microbial-and-sensory-properties-of-akkawi-cheese","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=8149","title":{"rendered":"The Effect of Adding Oil Extracted from Corn on the Chemical, Microbial, and Sensory Properties of Akkawi Cheese"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\"><strong>Manal Ahmad ALkhalil<\/strong><strong>*<sup> (1)<\/sup><\/strong><\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">(1) . College of Chemical and Petroleum Engineering, ALBaath University , Homs, Syria.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\">\u00a0(*Corresponding author: ManalALkhalil, Email<u>: <\/u><a href=\"mailto:manal.khalil1233@gmail.com\">manal.khalil1233@gmail.com<\/a>).<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"font-family: 'times new roman', times, serif;\">Received: 27\/02\/2023\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 9\/05\/2023<\/span><\/p>\n<p><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\"><strong>Abstract:\u00a0<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: 'Times New Roman', Times; font-size: 17px;\">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\u2013College of Chemical and Petroleum Engineering &#8211; ALBaath University, during April of \u00a0the year 2022. The Akkawi cheese was manufactured in the laboratory from pasteurized cow\u2019s milk at a temperature of 63 \u00b0C 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 \u00b0C 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.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong>Keywords<\/strong>: Akkawi cheese, Corn oil, chemical Quality,Microbial quality, sensory quality.<\/span><\/p>\n<p><span style=\"font-family: 'times new roman', times, serif;\"><strong><span style=\"font-size: 17px;\">Full paper in Arabic: <a href=\"http:\/\/agri-research-journal.net\/SjarEn\/wp-content\/uploads\/v11n4p4.pdf\">pdf<\/a><\/span><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Manal Ahmad ALkhalil* (1) (1) . College of Chemical and Petroleum Engineering, ALBaath University , Homs, Syria. \u00a0(*Corresponding author: ManalALkhalil, Email: manal.khalil1233@gmail.com). Received: 27\/02\/2023\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 9\/05\/2023 Abstract:\u00a0 The study aimed to determine the effect of adding Corn oil with &hellip; <a href=\"https:\/\/agri-research-journal.net\/SjarEn\/?p=8149\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8149","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8149"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8149\/revisions"}],"predecessor-version":[{"id":8152,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8149\/revisions\/8152"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}