iarjasfrIARJASFRIARJASFR2789-598Xhttps://doi.org/10.47310/iarjasfr.2024.v04i01.036The Effect of using the Essential Oil of Rosemary, Mentha and Garlic in Prolonging the Preservation Period of Soft Cheese Manufactured in the LaboratoryHudaMohammed AbdAl-SarayWasit University, College of Agriculture, Department of Field Crops, IraqThe study was to study the effect of the essential oil of rosemary, mint and garlic on the chemical composition and Microbial content and sensory properties of laboratory made soft white cheese The product is from cow's milk during its storage period at a temperature of 5±1 °C for periods 0, 7 and 14 days, respectively, A significant decrease in the moisture content of soft cheese was observed during storage periods It reached its maximum when 14 days passed and for all studied samples, This was accompanied by an increase in the percentage of protein, fat and ash, which reached its maximum in the last storage period, The Acidity titration increased to reach, after 14 days, to 0.50, 0.66, 0.75 and 0.90%, respectively, It was accompanied by a decrease in pH values, which reached a maximum within 14 days, reaching 5.72, 5.51, 5.30 and 5.16, respectively, The control sample showed an increase in the logarithm of total bacterial numbers coliform, proteolytic bacteria, lipolytic bacteria, yeasts, and molds The maximum rise during the 14-day period reached 7.98, 4.22, 4.13, 4.20 and 3.83 cfu/g cheese respectively, These bacterial numbers decreased by adding the essential oil to the processed cheeses during the zero-day period For the aforementioned bacterial species, the logarithmic numbers reached a maximum increase after 14 days to 6.78, 3.93, 2.19, 1.87 and 1.45 cfu/g for cheese rosemary oil added, and 6.56, 3.60, 2.32, 1.70 and 1.59 cfu/g for cheese with peppermint oil added, and 6.48, 3.71, 2.02, 1.76 and 1.64 cfu/g for cheese with garlic oil respectively, The results showed the superiority of the cheese sample to which rosemary oil was added Compared with other samples in terms of sensory characteristics Which included color, flavor, texture and bitterness during different storage periods