Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period

The purpose of this study was to understand how the addition Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect microbiological properties braided cheese. Cheese made from warmed (45℃) raw cow milk which Z. C. (0.3% 0.5%) were added. Microbiological characteristics determined at 1, 7, 14 21-day intervals. significantly reduced counts total viable bacteria (TVB), coliform bacteria, S. aureus, yeasts moulds in cheese supplemented with compared control As concentration oil increased, number microbes decreased. storage period had a significant effect on microbial both zeylanicum. preservatives effective against populations could be used preparations extend shelf life cheese, particularly for without starter culture.