The Effectiveness of a Bilayer from Gelatin and Carboxymethyl Cellulose Supported with Zinc Oxide Nanoparticles on Microbial Load of Soft Cheese Storage at Refrigerator Temperature

Abstract The study was conducted in the laboratories of Department Food Sciences - College Agriculture at University Tikrit for period from beginning November 2021 to end October 2022 with aim testing efficiency wrapping soft cheese samples gelatin film compounded carboxy methyl cellulose derivatives (CMC) or combined nanoparticles zinc oxide. (ZnO-NPs) by determining microbial counts after storage 35 days refrigerator temperature (4 ºC ± 2). results showed that were contaminated total each T2 and T3 1.30, 0.70, CFU/g, respectively, compared their bacterial count control group 14 storage, which 2.60 CFU/g. coliform bacteria also appeared Log 0.7 0.3 CFU / g, T1, 2.51 while fungi values treatment T3, log 2.3 0.0 CFU/ accounts 2.20 /g storage.