Abstract:
This research was conducted to study the total count
of bacteria in selected different types of cheeses
offered in the markets of Khartoum State and ready
for sale and consumption .
Sixty (60) samples of cheese are collected randomly
from different sales points ; 15 samples from white
soft cheese , 15 from Muddafra , 15 from
Lavachequirit and 15 from cheddar cheese .
The different samples are then subjected to
laboratory test to determine the total bacterial
colonies and hence the total count of bacteria in each
type of cheese .
The average bacterial colonies for all types of
cheeses showed significant differences at the
different dilutions of the agar medium used . For
example at dilution 10-5 the average number of the
bacterial colonies was 17.60 ± 15.61 , 47.27 ± 40.58 ,
24.00 ± 18.88 and 19.93 ± 16.87 for white soft ,
Mudafara , Lavachequirit and cheddar cheese
respectively .
The average number of bacterial colonies in the
different types of cheeses per 5 gram ( all dilutions )
was found to be 40.32 , 80.44 , 61.42 , 44.34 for
white soft , Mudaffara , cheddar and Lavachequirit
cheese .
VIII
By counting the total number of bacteria / per gram
in all types of cheese , it was estimated to be
806.400 , 1.608.800 , 1.228.400 and 886.600
bacteria per gram for white soft , Mudaffara , Cheddar
and Lavachequirit cheese respectively .
The lower bacteria count is detected in both
lavachequirit and white soft cheese , while a higher
bacteria count was found in Mudaffara and cheddar
cheese .
The variation in the total number of bacteria in
cheeses is associated with so many factors , such as
moisture , added salt , fat content of the milk , pH ,
organic acids and nitrates and ripening temperature .
By comparing the results obtained for the total
bacteria count in all studied types of cheese with
some standards given for the number of bacteria in
cheeses , they are considered as safe for consumption
and harmless to consumers .
At last certain recommendation are given .
