Microbiological Evaluation of Raw, Pasteurized Milk and Zabadi Baladi after Fennel Honey Treatment

__________________________________________________________________________________ Received at: 29/9/2012 Accepted: 22/10/2012 The primary purpose of this research was to monitor the influence of fennel honey addition to raw, pasteurized milk and Zabadi baladi on survival of the microbial flora during refrigerated storage in order to expend their viability date. Results showed that addition of honey at concentrations of 0, 1%, 5% and 10% affects the Staph. organisms count and total colony count during storage at 4 °C in all trails with specific effect of honey at 10%. However, it did not significantly influence on shelf life time of samples and on the yeast and mold count. Similarly, honey affects on pH and lactic acid levels of samples. Raw, pasteurized milk and Zabadi baladi prepared with 1% and 5% Fennel honey were acceptable to the consumer and considered the most preferable type. Despite these findings, enrichment of raw, pasteurized milk and Zabadi baladi with honey is recommended because honey is a natural sweetener that possesses a wide range of beneficial nutritional properties. __________________________________________________________________________________