Evaluation of the Effect of the Activity of Gum Arabic Aqueous Solution and Ozonated Water on the Chemical and Organoleptic Properties of Locally Produced Soft Cheese in Baghdad City

Evaluated the effects of Gum Arabic (GA) combined with ozonated water (OW) at refrigeration (4oC)storage temperature on chemical and organoleptic properties bovine locally produced Cowsand buffalos’, Fifty Soft cheese (25 for each kinds ) were collected from homemade local producersin different regions Abu-Ghraib villages/Baghdad city. samples analyzed forMoisture percentage %, Total solids, pH levels, Protein, Fat as dry matters ash contents before andafter immersion in mixture decontamination solution concentration (3% 5%) withozonated (0.5) ppm during (30) minutes exposure time (4oC) temperature. Theresults showed that moisture, fat matter content increased, while total solids (TS) andprotein decrease after subjecting to natural solution. value was non significantlyaffected by washing treatment. In conclusion evaluation sensory localcows soft demonstrates higher values parameter compared buffalo’s softcheese.