This study was aimed to investigate the shelf life and rheological properties of soft cheese made from camel milk using streptococcus thermophilus (ST1-12) starter culture and camel chymosin as coagulant; and stored at a temperature of 4±1°C and 18±1°C for 1, 8, 15 and 22 days. The results revealed that the protein, fat and total solids content of the cheese significantly (P<0.05) increased during storage. Storage temperature significantly (P<0.05) affect the pH, titratable acidity, protein and fat content of cheese. Cheese sample kept at 18±1℃ was significantly (P<0.05) higher in total bacterial count (6.79 log cfu/g), coliform count (7.21 log cfu/g), yeast and mould counts (6.41 log cfu/g) than cheese sample kept at 4±1℃ which is 4.76 log cfu/g, 4.09 log cfu/g and 4.84 log cfu/g of total bacterial count, coliform count and yeast and mould counts, respectively. Firmness of the cheeses were significantly (P<0.05) affected by storage temperature and storage time. The firmness of the cheese sample stored at 4±1°C significantly (P< 0.05) increased from 3.77±0.17N on day one to 6.67±0.12N on day 22. Cheese stored at 4±1°C had acceptable shelf life till days 22 of storage period, but cheese that kept at 18±1℃ had a maximum shelf stability of 6 days without losing consumer acceptability. Therefore, soft cheese made from camel milk can be stored up to 22 days at lower temperature (4±1℃) and for 6 days at 18±1℃. Therefore, a resource poor society produces without cooling can store the soft cheese made from camel milk at 18±1℃ for about 6 days.

Background: Histamine is one of the biogenic amines that belong among the naturally occurring substances. It can be formed in food as a result of metabolic processes of microorganisms .If the concentration of histamine is above a normal level (5mg/100g) this could possibly due to bacterial contamination of food harmful affect may occur.Objective: The purpose of this study was to detect histamine forming bacteria and quantification of histamine in fresh meat product available in local meat markets in Baghdad.Methods: Histamine level determination in some red meats product was performed by known colorimetric methods. This method enables a rapid and precise determination of histamine in many samples, in this study, total number of ten red meat were collected from Baghdad local market. Meats were analyzed for histamine. Extraction and determination of histamine in all meat samples were made by colorimetric method. One gram of red meat samples were added to 99ml of sterile peptone water to make dilution 10-1, further dilution was made. 0.1 ml was put to inoculate selective culture media, incubated at 37C for 24 hours. Microbes which have been diagnosed were a Staphylococcus spp. and Pseudomonas spp. by conventional methods.Results: In this study histamine was detected in all red meat samples at concentration ranging from 0.87 to 17.30 mg/100g.Relatively, the histamine level was higher in amber, followed by Al-Hana and Al-murad. Histamine contents were established according to (WHO) regulation. Tested samples contain Pseudomonas spp. and Staphylococcus spp.Conclusions: Regarding the presence of biogenic amines in meat, it also would be useful the study of their role in formation of certain compound in meat and meat products. Contamination of red meat samples with Pseudomonas spp. May be attributed to cross –contamination.

Background: Cheese has an outstanding nutritional quality, but is also an efficient vehicle for transmission of diseases to humans and is an excellent medium for bacterial growth and an important source of bacterial infection. when consumed all without pasteurization Salmonella spp. are one of the most frequently reported causes of bacterial foodborne worldwide. Objective: This study was carried out to study the microbiological contamination of processed cheese. Material and Methods: A total of 13 samples of processed cheese were randomly collected from supermarkets in Baghdad, IRAQ. Elven grams of cheese were added to 99ml of sterile diluted peptone water in a flask and shaken well to make 10-¹ dilution .Further dilution were made. 0.1 ml was used to incubate culture media (selective) incubated at 37C°and 42C° for 24 hours. Colonies were counted. Bactrac 4300 was used to confirm diagnosis of Salmonella spp. Result: Although none of tested samples contained Salmonella spp. Or Staphylococcus aureus or Escherichia coli either other bacteria using conventional method, one sample of them been contaminated by Salmonella spp. using Bactrac 4300 system. Conclusion: It can be concluded that processed cheese contaminated by this pathogen in this area as well in other countries and might constitute a risk for contamination and Bactrac 4300 a new method used for confirmation.

Background: Cheese has an outstanding nutritional quality, but is also an efficient vehicle for transmission of diseases to humans and is an excellent medium for bacterial growth and an important source of bacterial infection. when consumed all without pasteurization Salmonella spp. are one of the most frequently reported causes of bacterial foodborne worldwide.Objective: This study was carried out to study the microbiological contamination of processed cheese. Material and Methods: A total of 13 samples of processed cheese were randomly collected from supermarkets in Baghdad, IRAQ. Elven grams of cheese were added to 99ml of sterile diluted peptone water in a flask  and shaken well to make 10-¹ dilution .Further dilution were made. 0.1 ml was used to incubate culturemedia (selective) incubated at 37C°and 42C° for 24 hours. Colonies were counted. Bactrac 4300 was used to confirm diagnosis of Salmonella spp.Result: Although none of tested samples contained Salmonella spp. Or Staphylococcus aureus or Escherichia coli either other bacteria using conventional method, one sample of them been contaminated by Salmonella spp. using Bactrac 4300 system.Conclusion: It can be concluded that processed cheese contaminated by this pathogen in this area as well in other countries and might constitute a risk for contamination and Bactrac 4300 a new method used for confirmation.

Background: Salmonella spp. are one of the most frequently reported causes of bacterial foodborne outbreak in the world.Objective: This study has been conducted to detect salmonella as a major public health problem worldwide.Methods: A total of 12 samples including 8 white meat (chicken) and 4 red meat (beef) samples were collected randomly from each sample; 25gr was separated and treated with 225ml of buffered peptone water, incubated at 37C°and 42C° for 24 hours. Samples were streaked on selective enteric agar.Result: Totally 4 out of 8 chicken meat and one out of 4 red meat samples were contaminated with Salmonella spp.Conclusion: These results confirmed the previous findings stating the proper packaging of meat products can effectively decrease the rate of microbial contamination.