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This study was aime to investigate the effect of addition different concentration of celery
leaves to white soft cheese ,Treated cheese between 2018-2019, ,The finely Celery (Apium
graveolens) leaves were adding to crude white cheese after texturizing in three leveles
included (A,B,C) in addition of control antimicrobial activity of celery treated cheese
against total account bacteria and coliform bacteria was estimated during (0, 5, 10, 15, 20)
days. The results were shown that the higher concentration of celery in treated cheese, had a
lower concentration of protein, lipid and ash content ( 16.81,15.13 and 4.30% respectively,
but it had a higher moisture content 59.50%.also the total bacteria counts were decreasing
significantly (0.05 P)w
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