The aim of this study was to determine the effect of different manufacturing factors
on ripening rates and important properities of Syrian White cheese(AKawei) . Cheese was
made from pasteurized milk ( 72 °C for 15 Sec , using traditional way ) wer
e stored in 12 ,
16 % Brine for 60 days at room and fridge temperatures. Some physicochemical and
biochemical analyses were carried out during storage time. . The effect of different brine
concentrations, temperatures and ripening time on total solids, protein, ash, salt, fat,
pH,total and solves nitrogen and ripening rates were found to be statically significant at
(P<0.05).The result indicated that ripening rates for cheese stored in 12 , 16 % Brine at
room temperature were 21.42 % and 17.77 % respectively . While the ripening rates for
cheese stored in 12 , 16 % Brine at fridge temperature were 12 % and 9.34 % respectively
at the end of ripening time .
Flower buds of capers were processed by some common methods as pickling,
salting, and other uncommon like freezing with and without blanching and canning. The
results showed that there was no microbiological growth in all methods since the fourth
month of storage. Best growth for lactobacillus bacteria was in 5% brine (8.2 × 106) and
then in 8% brine (1.2 × 106)CFU.g-1 . while there wasn’t any growth of this bacteria by
using other methods like using high concentration of salt 23%. On other hand, the results
showed that this bacteria existed in small account (1.4 × 102) and (1.1 × 102) CFU.g-1
after a week in brine 16% and the freezed sample respectively. There was no statistical
difference between the two storage solutions as there wasn̓ t any microbiological growth in
both of them through 8 months.