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Effect of Nigella sativa (seed and oil) on the bacteriological quality of soft white cheese

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Author(s): S. D. Alsawaf | H. S. Alnaemi

Journal: Iraqi Journal of Veterinary Sciences
ISSN 1607-3894

Volume: 25;
Issue: 1;
Start page: 21;
Date: 2011;
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Keywords: Nigella sativa | Bacteriological quality | Soft white cheese

ABSTRACT
The effect of Nigella sativa seed (1% and 3%) and oil (0.3% and 1%) on some food poisoning and pathogenic bacteria as well as on the total bacterial count TBC (cfu/g) in soft white cheese prepared from raw ewe's milk and labratory pasteurized ewe's milk inoculated with Staphylococcus aureus, Brucella melitensis and Escherichia coli at a concentration of 1×106 cfu/ml were carried out. Cheese samples were examined for bacterial count at: zero, 2nd, 4th and 6th days of storage at refrigerator temp. Results showed that there was Significant decrease (P

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