تأثير إضافة جوزة الطيب ومركبات البروبيوتيك في تحسين بعض الخواص الميكروبيولوجية لجبن حليب الصويا المخثّر بخميرة الحمص السّائلة

Abstract

This research was conducted in the laboratories of the College of Engineering Technology - Department of Food Technology Engineering during the year 2024. The aim of the research was to study the improvement of some biochemical properties of soy milk cheese through the use of additives such as probiotic compounds and natural flavorings such as ground nutmeg.

Liquid chickpea yeast (fermented chickpea infusion) was prepared according to a reference method and microbiologically tested to ensure its safety. The microbiological test of liquid chickpea yeast showed that it was free from the following pathogenic species: (E.coli, Salmonella, Staphelococcus, Pseudomonas). The total microbial count was (cfu/ml 2*10⁷), and the total fungal and yeast count was (cfu/ml 1*10²). Soybean milk was prepared and cheese was made from it in a reference way, where different cheese samples were prepared and prepared for bacteriological testing. The results of the bacteriological testing of the soy milk cheese samples showed that they were clean and free of pathogenic microbes (staphylococcus - salmonella), and even coliform bacteria were present in very small quantities, as the soy cheese sample to which nutmeg was added contained a very small quantity, i.e. approximately 20 colonies (cfu), while the soy cheese sample to which probiotic was added contained approximately 300 colonies (cfu).Using ground nutmeg yielded good results in various tests and is economically less expensive than probiotic compounds.

Using ground nutmeg gave good results in various tests and is economically less expensive than probiotic compounds