Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 2 2016 02 20 Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese 77 87 280 10.22104/jift.2016.280 FA Sadrieh Sameti M.Sc. Graduated, Department of Food Science & Technology, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran Vajiheh Fadaei Noghani Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran Journal Article 2015 07 20 In this study, the antimicrobial effects of plant powder <em>Satureja Khuzistanica Jamzad</em> in at the levels of 0.1, 0.2 and 0.3 on preventing of the growth of mold, yeast and coliforms; as well as the overall acceptability, pH and acidity domestic cheese samples during the cold storage were studied. The findings showed that with increasing the percentage of <em>Satureja Khuzistanica Jamzad</em> powder in cheese samples, the number of coliform and mold and yeast, titratable acidity and overall acceptability significantly decreased (p In this study, the antimicrobial effects of plant powder <em>Satureja Khuzistanica Jamzad</em> in at the levels of 0.1, 0.2 and 0.3 on preventing of the growth of mold, yeast and coliforms; as well as the overall acceptability, pH and acidity domestic cheese samples during the cold storage were studied. The findings showed that with increasing the percentage of <em>Satureja Khuzistanica Jamzad</em> powder in cheese samples, the number of coliform and mold and yeast, titratable acidity and overall acceptability significantly decreased (p https://jift.irost.ir/article_280_92c8c96e4c37100777c7190b76d28233.pdf