Abstract:The effect of methanolic extract from Clove (Syzygium aromaticum L.) and sodium sorbate (SS) on growth of certain fungal, bacteria strains and Ras cheese sampls during storage were examined. Ras cheese made from standardized cow's milk (4% fat) with a modified process. During production curd cheese, four groups were formed: first group taken after salting for 12 days, without Clove extract (CE), as control, second group (T1) add CE to curd cheese, third group (T2) add SS to curd cheese, and fourth group (T3) a… Show more
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