Sumac is a common spice and its ethanol extract is characterized as effecta natural preserving for food foodstuffs in addition to its health benefits. The objective of this study was to determine the result of ethanolic sumac extract on the selected pathogenic bacteria besides to studystudying the addition of different amounts of (0.2, 0.4, 0.6, 0.8 and 1 %) thesumac extract on the chemical, microbial, and sensorial properties of UF-cheese. The results reflected that the Sumac extract had a strong effect on inhibiting pathogenic bacteria that cause spoilage, and the most affected pathogenic bacteria was B. cereus. The presence of the extract also enhances the growing of the starter culture and probiotic bacteria. The additionincorporation of the extractof the extract to the UF-cheese improved the physicochemical and textural properties, and improve the storage quality. The produced UF-cheese with 0.4% sumac extract was highly accepted by the panelists.

Protease enzyme from the fruit of Solanum nigrum and Pineapple plant, which both has the capacity of proteolysis to acceleration ripening of Ras cheese ripening was obtained by fractional precipitation by ammonium sulfate (AS) of the most active fraction at concentration on 60 and 70 % respectively, followed by using sequential chromatographic column of technique by sephadex G 100 to the most active fraction, results indicated to rate purification (RP) was 7.28 and 4.80 folds with 17.35 and 19.76 % recovery to protease enzyme from S. nigrum and Pineapple, respectively. The optimum temperature of the enzymes was found to be 50 and 60 °C and the enzyme activity (EA) was stable at 20 to 80 °C. The enzymes showed the optimum pH of 7 and 8, and quite stable in broad pH range of 6.0 to 9. The effect of calcium chloride at a concentration of 10 and 20 mM gave the highest relative activity of the purified proteases about 121.54 and 133.21 as a relative activity. Sodium chloride at a concentration of 3 and 2 % gave the highest relative activity of the purified proteases. Ras cheese was manufactured by adding the above enzymes with different concentrations, and it was found that the Ras cheese treated with plant enzymes developed higher soluble protein and Added plant proteases contributed to the breakdown of casein and total nitrogen (TN), soluble nitrogen (SN) and total volatile fatty acids (TVFA) were high in cheeses treated with protease, and displayed better flavor and greater acceptability than control cheeses. Increased rate of proteolysis in enzymes-treated cheese had a direct relation to accelerated ripening Ras cheese.

In this study, white soft cheese (WSC) was made from buffalo’s milk using different coagulants. Three treatments were made. All cheese treatments were made with traditional cheese starters (Lactococcus lactis spp lactis & Lactococcus lactis spp cremoris, 1:1). The first (T0) cheese was made with veal rennet (control). The other treatments were made by using microbial rennet (T1) and the purified milk clotting enzyme (MCE) from Solanum elaeagnifolium (T2). All cheeses were stored at 7ºC for 30 days for ripening and were periodically examined chemically, rheologically, organoleptically and for ripening indices. Results indicated that white soft cheese (control) contained high moisture content. The titratable acidity, total protein and soluble nitrogen (SN) ratio examined was slightly lower compared to other treatments. Regarding the rate of accumulation of total volatile fatty acids (TVFA), it was increased during storage in the three cheese treatments. Regarding the sensory evaluation the highest number of purified enzyme was present in cheese treatment (T2). In all treatments, cheese acceptability increased during different intervals of storage periods (0, 15 and 30 days). However, the improvement was slow in the control sample, while faster in purified enzyme samples. It could be concluded that white soft cheeses, with good characteristics can be produced from heat treated buffalo’s milk using the purified coagulant from fruit seeds of the plant Solanum elaeagnifolium addition as a traditional starter.