Evaluation of the Effect of the Activity of Gum Arabic Aqueous Solution and Ozonated Water on the Chemical and Organoleptic Properties of Locally Produced Soft Cheese in Baghdad City

Abstract

Evaluated the effects of Gum Arabic (GA) combined with ozonated water (OW) at refrigeration (4 o C) storage temperature on the chemical and organoleptic properties of bovine locally produced Cows and buffalos', Fifty Soft cheese (25 for each kinds ) were collected from homemade local producers in the different regions of Abu-Ghraib villages/Baghdad city. Soft cheese samples were analyzed for Moisture percentage %, Total solids, pH levels, Protein, Fat as dry matters and ash contents before and after immersion in mixture decontamination solution of (GA) at concentration of (3% and 5%) with ozonated water (0.5) ppm during (30) minutes of exposure time at refrigeration (4 o C) temperature. The results showed that the moisture, fat as dry matter and ash content increased, while total solids (TS) and protein decrease after subjecting to natural decontamination solution. pH value was non significantly affected by the washing treatment. In conclusion evaluation of sensory properties showed that local cows soft cheese demonstrates higher values for sensory parameter compared to local buffalo's soft cheese.