| Abstract: |
Twenty samples including 2 (brands A & B) of locally producedprocessed cheese, (each of 10 samples) were collected at the day ofproduction from 2 different factories (A & B) and were stored underroom temperature (25 - 30°C) and chilling temperature (5 -8°C) untill theend of the expiration date which was written out side the package (6months). The samples were examined organoleptically, chemically andmicrobiologically at the day of production, then monthly till thedeteriorative changes were detected organoletically.The mean overall score (20, overall score points) value oforganoleptic evaluation of fresh brand A processed cheese samples was16.05, while the mean overall score value of brand B fresh samples was15.05.The mean overall score values of organoleptic evaluation of bothbrands A & B during storage at room temperature were 13.05 & 13.05 (at1 st month) 11.65 & 10.00 (at the 2nd month), 9.08 & 7.75 (at 3rd month)and 6.50 & 5.30 (at the 4th month) of storage, respectivley.During storage at chilling temperature, the mean overall scorevalues of organoleptic evaluation of brand A processed cheese samplesafter 1 S\ 2nd, 3rd, 4th and 5th month of storage were: 13.90, 12.85, 11.45,8.35 and 5.85, respectively.While the mean overall score values of organoleptic evaluation ofbrand B samples during storage at 5 - 8°C were: 14.15, 11.95,9.75 and7.00 after I”, 2nd, 3rd and 4th month of storage, respectively.
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