Abstract
Sumac is a common spice and its ethanol extract is characterized as effecta natural preserving for food foodstuffs in addition to its health benefits. The objective of this study was to determine the result of ethanolic sumac extract on the selected pathogenic bacteria besides to studystudying the addition of different amounts of (0.2, 0.4, 0.6, 0.8 and 1 %) thesumac extract on the chemical, microbial, and sensorial properties of UF-cheese. The results reflected that the Sumac extract had a strong effect on inhibiting pathogenic bacteria that cause spoilage, and the most affected pathogenic bacteria was B. cereus. The presence of the extract also enhances the growing of the starter culture and probiotic bacteria. The additionincorporation of the extractof the extract to the UF-cheese improved the physicochemical and textural properties, and improve the storage quality. The produced UF-cheese with 0.4% sumac extract was highly accepted by the panelists.