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USE OF ESSENTIAL OIL FOR NIGELLA (Nigella sativa) AND SPEARMINT (Menthaspicata) TO PROLONG SHELF LIFE DURATION OF SOFT WHITE CHEESE: USE OF ESSENTIAL OIL FOR NIGELLA (Nigella sativa) AND SPEARMINT (Menthaspicata) TO PROLONG SHELF LIFE DURATION OF SOFT WHITE CHEESE
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The effects of essential oilNigella sativa and Menthawas study on the chemical, microbial and sensory properties for soft white cheese that produced from it during storage at 0, 7 and 14 days .The results show significantly percent decrease in moisture for all samplesand maximum decrease was at the latest storage period for all them .The reduced in moisture was accompanied with increase in percentage of protein and fat during of storage period for all samples.
The control sample showed increased in bacterial logarithmic for total count bacterial, coliform, Staphylococcus aureus, proteolytic bacteria, lipolytic bacteria and mold and yeasts during of storage period , the highest results showed at the latest storage period 14days, it was 8, 4.96, 4.43, 4.43, 4.33 and 4.23 cfu/g respectively, these numbers were significantly decrease when nigella and spearmint was added compared with control sample at zero time for all microorganisms and it reach at the end of storage periodto be 6.29, 2.54, 1.95, 2.2, 1.91 and 1.3 cfu/g and 6.28, 2.76, 2.27, 1.69, 1.94 and 1.47 cfu/g for soft white cheese respectively.
The acidity value was significantly increase during storage periods for all cheese samplescontrol, Nigella and Spearmint to reach after 14days to be 0.67, 0.79 and 0.93% respectively. The pH value was reduced for all samples to reach at the end of duration of storage 5.21, 5.35 and 5.43 respectively,accompanied of change in total acidity and pH increase in the numbers of lactic acid bacteria during of storage periods, to reach at the end of storage to be 4.42, 3.72 and 3.5 cfu/g respectively.
The results indicate the superiority of the cheese sample added spearmint oil in sensory properties which included flavor, color, texture and bitterness during of storage periods compared with cheese added nigella oil and the control sample.

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Publication Date
Thu Oct 01 2015
Journal Name
Journal Of Educational And Psychological Researches
أثر استعمال المُجمعات التعليمية في التحصيل لدى طلبة المرحلة الأولى قسم علوم القرآن الكريم والتربية الإسلامية في كلية التربية الأساسية في مادة علوم القران
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The research aimed to identify the effect of educational complexes use among the students of the first year students in Quran modernists curriculum department of Quran sciences and Islamic education . The research consisted of ( 60 ) male and female members , ( 30 ) represented the experimental group and ( 30 ) represented the controlled group . the group were randomly selected . for the prepared an achievement test included thirteen questions . Results were processed by using descriptive and statistical analyses to answer the questions of the study . also the researchers used suitable and typical and dual difference analysis . in the results , the researchers recommended a number of recommendations 

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Publication Date
Sun Oct 31 2021
Journal Name
Iraqi Geological Journal
Optimizing Water Injection Performance by Using Sector Modeling of the Mishrif Formation in West Qurna-1 Oil Field, Southern Iraq
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The effectiveness of a proposed teaching strategy according to The Common Knowledge Construction Model in Mathematical Proficiency for middle school student
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