Student Paper Tariq Habib Al-Habib got to appreciate the privilege for mission-tagged (the use of certain plant extracts in prolonging the conservation of local cheeses and resistance to contaminants Almaekerobah) under the supervision of Prof. Dr. Saadia Awfi Yasser al-Jubouri.
Conclusion :
This study was conducted at the University of Qadisiyah / Faculty of Veterinary Medicine of the month of January 2016 until the month of July 2016. Where he was collecting local soft cheese samples from local markets in Qadisiyah province were detected microorganisms associated with them.
As has been collected milk samples from cows Qadisiyah station was the work of soft cheese was added to the powder and extract phenol and water for plants each separately for the purpose of assessing their vulnerability to prolong Remember cheese.
Results :
The study revealed the ability to extract phenol peel bananas, oranges and leaves of thyme inhibitory tested against the bacteria isolated from the local soft cheese, while Staphylococcus aureus showed resistance against Abstract phenol peel bananas to the pseudomonas was less sensitive.
Succeeded three plant additions (phenolic, water and powder) and plants three to prolong Remember cheese local Mild to (28.30, 40) days of the additives and extracts phenolic, water and powder, respectively, compared with the control treatment (without extras), which was 15 days.
Recommendations:
1. test the ability of additives used (thyme leaves, banana peels and orange) on the preservation and storage of other food items such as meat and fish.
2. We recommend companies and dairy plants using these plants Kmtaibat and preservatives in the cheese industry.
3. be activated health committees and quality control to follow local cheeses are available in local markets and to hold vendors who sell damaged as a result of cheeses to be stored for long periods.
4. Focus on the use of natural preservatives and stay away from chemical preservatives because of their toxic effects.
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