iajnfsIAJNFSIAJNFS2709-9474https://doi.org/10.47310/iajnfs.2022.v03i02.002Manufacturing Soft Cheese Fortified with Ginger and Studying Glucose and Cholesterol LevelsZamanNadhimTaherFood Science and Biotechnology, College of Agriculture and Forestry University of Mosul, IraqThe study included the manufacture of soft white cheese fortified with the medicinal plant represented by ginger at a concentration of (0.4, 0.6 and 0.8 g of ginger per 100 g of soft white cheese) and chemical and sensory tests were performed The biochemical tests were also conducted for laboratory rats after the 15 rats were divided into 5 groups. The first treatment was fed on the standard diet and it was called the control. The second treatment was fed on a mixture of 850 g of the standard diet with 150 g of soft white cheese and it was named treatment (A). The third, fourth and fifth treatment was fed on a mixture of 850 g of the standard diet with 150 g of soft white cheese fortified with ginger at a concentration of (0.4, 0.6 and 0.8 g of ginger per 100 g of cheese) and it was named treatments (A1, A2 and A3), respectively, Where the experiment lasted 28 days, the weights of rats were measured at the beginning, middle and end of the experiment and blood tests were measured at the beginning and end of the experiment. The results showed a decrease in moisture and a rise in protein and ash in the cheese fortified with ginger and there was a decrease in the proportion of blood glucose, cholesterol, triglycerides and low-density lipoproteins with a rise in high-density lipoproteins when fed the rats on the fortified cheese treatments with ginger. A slight decrease in weight of rats fed on fortified cheese treatments was noted and recorded treatment (A3) the lowest decrease amounting to (60g) and the best results of sensory evaluation were obtained by treatment (A2), which recorded (78%).