EFFECT OF ADDITION RAW BACTERIOCIN PRODUCED BY Lactobacillus delbrueckii Sub-Sp. bulgaricus ON SOFT CHEESE

The effect of adding raw bacteriocin produced by Lactobacillus bulgaricus to cheese curd at an amount (5 and 10 15) mL/kg as a biological preservative prolong the shelf life soft cheese, in addition control treatment, knowing that each 1 mL filter contains 15 units/ bacteriocin. results physicochemical, microbial sensory tests for stored refrigerator temperature period (zero) (21) d showed superiority treatment added over rest other treatments during storage period, where acidity development decreased 0.363 compared Cheese with which was rate 0.547, well significant decrease number microorganisms treated clear improvement characteristics makes it qualified be absence negative effects on properties obtained product.