Quality Improvement of Cheese by Using Biological Methods in Sulaymaniyah Province

Abstract

The use of biological approaches has been proposed as a way to improve the quality of Fresh cheese, which presents a significant issue for the dairy sector. The Aim of this research is to Improvement how using biological techniques can improve cheese quality in the province of Sulaymaniyah. Biological approaches can be used to enhance cheese quality in the Sulaymaniyah province. Producers can boost the value of their cheese by improving its flavor and texture with the help of starter cultures and ripening cultures. Chemical and microbial characteristics of Raw milk, curd, and finished cheese were compared between the two groups. Statistical packages SPSS can be utilized to examine information collected in Sulaymaniyah province related to the enhancement of cheese quality utilizing biological approaches. The data was summarized using descriptive statistics, t-test while the hypothesis can be tested using inferential statistics. The research found that by employing these techniques, cheese quality can be enhanced and its market value increased, benefiting both producers and consumers. The potential of these strategies in the context of Sulaymaniyah province has to be investigated further.