The Natamycin Preservation of the Laboratory produced cheese against spoilage of Yeasts & Moulds

The Natamycin Preservation of the Laboratory produced cheese against spoilage of Yeasts & Moulds

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The study conducted an attempts to improve the Keeping quality (Shelf T.) of Laboratory processed cheeses by the Natamycin preservation against spoilage of Yeasts & Moulds.Random collected samples of processed soft cheeses collected from different areas of Baghdad to produce Laboratory processed cheeses by using the best mix of Emulsifying salts that is composed of :- 90% Na tripolyphosphate + 10% 3Na citrate.Laboratory processed cheeses without preservative treating lasted to be fit for Sex Toy Kits and Collections humane consumption for (30) day when store at room temp.& aerobic Condition & for (45) day when store at room temp.

& non aerobic condition & for (40) day when store at refrigeration temp.& aerobic condition & for (60) day when store at refrigeration temp.& non aerobic condition.While the Laboratory processed cheeses which treated with Natamycin lasted to be fit for humane consumption for (35) day when store at room temp.& aerobic condition & for (45) day when store at room temp.

& non aerobic condition & for (40) day when store at refrigeration temp.& aerobic condition & for (60) day when store at refrigeration temp.& non aerobic condition.Such finding of high concentration of Yeasts & Moulds count ides to the fact that the use of Preservative lead to Prolongation Shelf time of Dairy products depending on storing temperature at (room or refrigeration) & depending on storing condition by (aerobic or non 8 Piece Outdoor Modular Seating aerobic).Results showed that such cheese of low quality and did not meet both local and international Dairy products standards and unfit for human consumption.