تاثير استخدام غشاء بروتين الشرش المحمل بجزيئات الزنك النانوي واللاكتوفيرين والنتمايسين على بعض خواص الجبن الأبيض الطري المصنع مختبريا

تاثير استخدام غشاء بروتين الشرش المحمل بجزيئات الزنك النانوي واللاكتوفيرين والنتمايسين على بعض خواص الجبن الأبيض الطري المصنع مختبريا

محمد يعقوب عطا الله

أ.د. سمية خلف بدوي

أ.د. محمد جميل محم د

جامعة الموصل / كلية الزراعة والغابات / قسم علوم الأغذية

Abstract:

The study was conducted in the laboratories of the Department of Food Sciences – Faculty of Agriculture at the University of Tikrit for the period from 1/2/2021 to 15/3/2022. Membranes were produced and supported by zinc nanoparticles, Natamycin and Lactoferrin with different concentrations and overlaps, which are as follows: T1: Control and 2T: membrane and 3T: 0.25 mg zinc nanoscale and membrane and 4T: 60 mg lactovirin, membrane and 5T: 50 mg bacteriosine, membrane and 6T: 0.25 mg zinc

nanoscale, 60 mg lactoferine, 7T: 0.25 mg zinc nanoscale, 50 mg bacteriosine and 8T: 60 mg lactovirin, 50 mg bacteriosin, 9T: 0.25 mg zinc nanoparticle, 60 mg lactopherin and 50 mg bacteriosine, soft cheese was

manufactured from cow’s milk and packaged with fortified scratch protein membranes and stored cheese for 21 days at 5 ± 2 ° C. Chemical cheese properties of moisture, fat, protein, ash and pH pH values were studied. The results of cheese preservation showed a decrease in the humidity of

the 7T transaction, which was lower in the amount of moisture loss, while for the protein content, the 4T treatment was added to the lactoferineThe protein ratio was higher at 20.55%. The results also showed that the lipid was higher in the 8T transaction plus ntamycin and lactoferine. As for ash,

the values were confined between the 1.81- 1.94% compared to the control samples 1 T and 2 T as they were at 1.78 and 1.81%, respectively, as well as for pH values, the values were confined between 6.14-6.25% compared to the control samples 1 T and 2T at 6.06 and 6.09% respectively.