Assessment of Physicochemical, Microbiological andSensory Characteristics of White Soft Cheese in River Nile State -Sudan

Abstract

The main objective of this research is to evaluate chemical, microbial and sensory characteristics of white soft cheese in the River Nile State. The study was conducted during January 2020 and was carried out at Dairy Science and Technology and Microbiology laboratories, Animal Production Science and Technology and Veterinary Medicine Colleges, Sudan University of Science and Technology. Forty five samples of white soft cheese were randomly collected from three localities in the River Nile State (Berber, Atbara, and Aldamer), 15 samples each. One-way ANOVA was used for statistical analysis; The results showed that no significant (P ≥ 0.05) effect was found in all studied chemical composition (Total Solids, ash, Protein fat and acidity) where the highest percentages were (38.32±3.66, 7.87±1.22, 12.49±1.87, 16.97±2.67,and 1.03±.33) respectively. The lowest ones were (36.96±5.54, 7.25±1.5311.71±0.96, 16.50±1.76 and 0.88±.29) respectively. Sensory characteristics (color, flavor, texture and saltiness) were not significantly (P ≥ 0.05) affected in the three localities. The highest scores were (7.20±1.99, 7.20±1.75, 6.20±2.15and 7.40±1.58) respectively; while the lowest scores were (7.00±2.31, 6.60±2.27, 5.40±1.84 and 6.60 ±2.27) respectively; Also, The microbial loads for Coliforms and S. aureus were not significantly (P ≥ 0.05) different among the three areas, the highest counts were (7.20±0.23 and 7.51± 0.34log cfu/g) respectively. And the lowest loads were (7.03 ±0.28 and7.34±0.58 log cfu/g) respectively; compared to total bacterial count (TBC) and E .coli counts the results showed that highly significant (P≤0.01) effect was found in cheese samples; in Atbara the highest counts of total bacterial and E .coli counts were (7.73±0.08 and 7.22±0.14 log cfu/g), respectively, while the lowest loads of total bacterial and E.coli counts were 7.50±0.12 and 6.85±0.26 log cfu/g in Aldamer. It is concluded that acceptable chemical composition of cheese samples were found however, results of microbial load indicated high risks were exist which let the consumption of such cheese unsafe for consumers which necessitate strict hygienic measures must be set. It is recommended further microbiological evaluation of soft white cheese in the state.