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