الاختبارات الكيميائية للجبن المطلي ببروتينات مصل اللبن المدعمة بالنانو سيلينيوم وخلاصة اللوز المائي

الاختبارات الكيميائية للجبن المطلي ببروتينات مصل اللبن المدعمة بالنانو سيلينيوم وخلاصة اللوز المائي

وسام ظاهر احمد

محمد احمد جاسم

هاشم محمد زهاوي

جامعة تكريت / قسم علوم الأغذية

Abstract : 

This study was conducted in the laboratories of Tikrit University / College of Agriculture / Department of Food Sciences. The study began in the period 1/10/2022 to 1/6/2023. The study included the preparation of a biofilm of whey proteins combined with selenium nanoparticles (2 w/v%) and (4) w/v%) as a coating of biocomposites To estimate the antibacterial effect against both Staphylococcus aureus and E. coli, the total bacterial count (TBC) in soft cheese samples stored in the refrigerator at 4°C during 14 days.

The results showed an increase in the pH value and the TBA value with the progression of the storage period in all groups of soft cheese samples, while the rate of increase was significantly lower in the T5, T4 and T3 groups compared to the T2 and T1 groups. The percentage of water holding capacity (WHC) decreased significantly with increasing storage period, and the decreasing rate was significantly less in samples coated with whey protein biofilm only and whey protein biofilm combined with selenium nanoparticles, which appeared in 14 days of storage at T2 and T3, T4, and T5 55.41, 56.71, 58.46, and 57.11%, respectively, compared with the T1 control group, 53.32%. She was