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Waxing of Gouda Cheese by Using Bee Wax with Different Concentration of Propolis

Journal of Agricultural Science and Technology(B) 2014年第6期4卷 501-507页

作者： donia salman khalaf awas omer rustem pari hama sharef Department of Food Science Faculty of Agriculture Science University of Sulaimani Kurdestan Region lraq

The waxing step plays an important role in production of ripening cheese, the aim of this research is to introduce different concentration of propolis with bee wax to waxing of Gouda cheese, according to a good characteristic of propolis as antimicrobial. A prospective study carried on samples of Gouda cheese waxed by local bee wax with different percentage of local propolis, then cheese was ripened for three months at l0℃. It was found that addition （10%, 20% and 30%） of propolis effects of total bacterial count, coliform count, molds and yeasts count, 30% of propolis had a higher incidence during the period of Gouda cheese which was ripened for three months, then the 20%, but the 10% of propolis had a few microbial effects, compared with control treatments that had a high count of bacterial, coliform, molds and yeasts. This study shows that difference was observed between the total bacterial count of control treatment （0% propolis） with other treatments （10%, 20% and 30% of propolis） after three months of Gouda cheese ripened as well as difference was observed between the total bacterial count of treatment （30% propolis） and other treatments. However, there was no difference between the treatments 10% and 20%, the study shows that the coliform count decrease by increase of propolis percent compared with the control treatment which had increase of coliform count during ripened period, and it had a high significant difference in the count of coilform to different treatments, but a considerable difference was not observed between coliform count in the second treatment （20% propolis） and that the third treatment （30%） propolis after three months of ripening, the third treatment had a high difference in growth inhibition of molds and yeasts counts compared with the other treatments after three months of ripened Gouda cheese. It could be observed in general that effects of propolis especially the third treatment was a great on the mold and yeasts which is usually growth

关键词： Cheese ripening microbial contamination propolis

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