The Effectiveness of Zinc Oxide Nanoparticles and Wormwood Extract in Prolonging the Preservation of Soft Cheese

Abstract

This study was conducted to evaluate the effectiveness of zinc oxide nanoscale and watery wormwood extract loaded on gelatin packaging on the microbial content of soft cheese during different storage periods, as five treatments were manufactured from cheese, which included control sample (T1) uncoated, gelatin-coated cheese sample without adding T2, cheese sample coated and added ZnONPs (T3), coated cheese sample and added to it watery wormwood extract (T4), cheese sample added to ZnONPs and wormwood extract ((T5) and the results showed an increase in the number of The total of bacteria until the end of the storage period, as T5 was the lowest among the parameters 4.19 WM/g compared to the control sample, and not all the transactions showed any growth in the lipolysis and proteolytic bacteria per day, and the growth began with the progress of the storage period and at the end of storage, the control sample was the highest in the two types of bacteria 4.16 and 4.69 FM/g, respectively, compared to the rest of the fewer treatments of these bacteria.  Yeasts and molds did not show growth in all transactions during the first two weeks of storage except for T1 and T2, which recorded 1.40 and 1.28 FTM/g respectively.