The objective of this study to explain the effect of potassium sorbate E 202
(0.1%, 0.2% and 0.3%) on some chemicals properties (Moisture, Acidity, Salt, Fat,
pH, Total nitrogen and Soluble nitrogen), microbiological properties (Total
Bacteria count, Total count of fungi and yeast and its effect on fungal growth and
mycotoxins production) of Ras cheese during five ripening periods (fresh, 15 days,
30 days, 60 days, 90 days) and sensory evaluation for cheese in (30 days, 60 days
and 90 days). The results show that moisture and pH decrease in all treatments
during ripening period’s progress, Acidity, T.N and S.N increases in all treatments
as the settlement period progresses, and the highest was in the second treatment
(Ras cheese treated with 0.2% potassium sorbate). Results showed a good role of
potassium sorbate in inhibiting fungal growth by increasing its concentration and
its role in inhibiting the ability of fungi to produce mycotoxins. Cheese treated
with potassium sorbate 0.3% had the best sensory acceptance during the ripening
period (60 days), with a rate of 96.5% that mean that it can use potassium sorbate
as a good antifungal factor to improve Ras cheese quality.