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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 2552-2558
DOI: https://doi.org/10.20546/ijcmas.2018.711.290


Quality Characteristics of White Cheese in Different Packaging Materials in Khartoum State, Sudan
Esraa Ahmed Mohammed Abdelmagid1 and Omer Ibrahim Ahmed Hamid2*
1Khartoum North-Hillat Hamad, Sudan
2Dairy Science and Technology Department, College of Animal Production Science and Technology, Sudan University of Science and Technology, Khartoum Sudan
*Corresponding author
Abstract:

The study was conducted to study the quality characteristics of white cheese in Khartoum State, 60 samples of white cheese (30 samples from each plastic and paper packs) were collected randomly from three different areas (Khartoum North, Omdurman and Khartoum) in Kharoum state. The manufacture date of cheese samples was defined to fixed date. Cheese samples were examined for chemical composition and microbial contents under different packing materials. The packaging materials significantly affected the chemical composition of the white cheese samples (P< 0.01) the higher (24.23 ± 1.10 %) fat content was in plastic pack. The fat (14.62 ± 0.98 %) was higher in plastic pack, also the results showed that protein, total solids, titratable acidity and the ash contents were higher in the cheese samples in plastic pack. However, volatile fatty acids were higher (7.06 ± 0 .21) in paper pack in comparison with plastic pack. The mineral contents (Calcium, Phosphorus and Potassium) were significantly higher in plastic pack. The high total bacterial count was found in cheese samples in paper pack (5.47 ± 0.76 cfu/ml). The results indicated that presence of yeast and molds, Staphylococcus aureus, E. coli and coliforms were found in white cheese samples in different packing materials (15%, 8%, 1% and 1%, respectively), with average counts (2.4 – 2.7 Lg cfu/ml), (2.5 – 2.8 Lg cfu/ml), (0.0 – 3.0 Lg cfu/ml) and (0.0 – 5.0Lgcfu/ml) respectively. Salmonella spp and Listeria monocytogenes were not detected in all cheese samples.


Keywords: White cheese, Chemical, Microbiological, Composition, Plastic, Paper, Package
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How to cite this article:

Esraa Ahmed Mohammed Abdelmagid and Omer Ibrahim Ahmed Hamid. 2018. Quality Characteristics of White Cheese in Different Packaging Materials in Khartoum State, Sudan.Int.J.Curr.Microbiol.App.Sci. 7(11): 2552-2558. doi: https://doi.org/10.20546/ijcmas.2018.711.290