Abstract
Fifty kareish cheese samples were obtained and collected from 10 markets at Zagazig city. Another group of kareish cheese was made from buffalo’s skim milk and mixed with 5, 10% propolis and 0.5% of garlic & ginger as essential oils. The cheeses were analyzed fresh and during storage for their chemical composition, microbiological and organoleptic properties in all treatments. The collected samples showed a higher moisture content, higher coliform and moulds and yeast counts than the standards requirement. The treated cheeses showed no clear differences in chemical composition among the samples during fresh or storage period. The total bacterial count and yeast & mould decreased during storage in all treatment compared with the control cheese. .Lipolytic bacteria counts were affected by propolis more than essential oils. Coliforms and proteolytic bacteria were not detected in fresh and during storage in all treatments. Propolis and essential oils can be used to improve the quality of kareish cheese and can be used as natural preservatives to increase its shelf life up to 30 days of storage at 4°C ±2
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