摘要：A new approach to prevent the proliferation of microorganisms or protect food from oxidation is using of essential oils or plant extracts. Among the antimicrobial agents, Commiphora myrrha is considered as natural and safe materials. The antimicrobial activity of Commiphora myrrha -essential oil against different species of pathogenic gram-positive as well as gram-negative bacteria were investigated. Data revealed that all tested microorganisms were susceptible to the action of Commiphora myrrha . Their Minimum Inhibitory Concentration (MIC) ranged from 2-5 μL mL1 for all microorganisms. Processed Cheese Spreads (PCSs) samples were prepared by using five ratios of Commiphora myrrha -Essential Oil (EO) to evaluate their properties and their acceptability. Their properties were estimated through one year of storage at 5±2°C. Obtained results showed that using 2% (w/w) Commiphora myrrha -EO for preparing PCS gave satisfactorily sensory properties . The appearance was well shiny; gumminess and oil separation were absent. The penetration of satisfied treatment of myrrh (2%) was (33.5, 32.0, 31.2, 30.00 and 29.20 mm) compared to control samples (33.0, 30.5, 26.5, 25.1 and 24.5 mm) when fresh and after 1, 3, 6 and 12 months, respectively. On the other hand, meltability took the same trend; the treated-samples gained 85.4, 81.6, 80.0, 79.1 and 78.2 mm comparing with control samples 81.6, 80.5, 78.7, 77.1 and 76.6 mm, respectively. Therefore, it could be concluded that using of 2% w/w Commiphora myrrha -essential oil produced acceptable and satisfied processed cheese spreads and it could be used as a natural preservation in dairy products.
