Quality Characteristics of White Soft Cheese Produced by Modern Dairy Factory in Khartoum state

Abstract

The research aimed to study the safety and quality characteristics of white soft cheese. The present study was conducted during May 2017 at the laboratory of Dairy Science and Technology, Department of Dairy Science and Technology, College of Animal Production Science and Technology & laboratory of microbiology for microbiological analysis, College of Veterinary Medicine, Sudan University of Science and Technology. Thirty (30) samples of white soft cheese (Daima Cheese) ready for sale and consumption in 250 g/package, were collected from three different locations (Khartoum (Kh), Bahri (Ba) and Omdurman (Om)) localities (10 samples each), and carried in plastic pack then preserved at 4°C in a refrigerator for chemical, organoleptic and microbiological evaluations. The obtained data was analyzed using One-way ANOVA to show the quality of white cheese. The results showed that highly significant differences (P<0.01) were found in the total solids, titratable acidity, salt, protein and ash contents while no significant different (P˃0.05) in the fat content among the three areas (Kh), (Ba) and (Om). The results also showed that there were highly significant different (P<0.01) in viable bacteria count (TBC), and no detection of Coli forms, Escherichia Coli and Staphylococcus aurous was found in the three areas (Kh), (Ba) and (Om). No significant different (P˃0.05) was observed in organoleptic evaluation. The (Kh) samples was better in (ash, salt), while the (Ba) samples were better in (total solids, protein content), and the (Om) samples also get better in (titration acidity). The high load of (TBC) determined in the (Om) samples then the (Ba) samples then the (Kh) samples. I recommended that further researches should be needed to determine the amino acids, volatile fatty acids, minerals and vitamins contents of white soft cheese, more works on prebiotics and probiotics of white soft cheese should be done and study a characteristics of white soft cheese from many batches with much replicates.