Chemical and microbiological evaluation of processed cheese available in Khartoum market, Sudan

Abstract

This study was carried out to evaluate the chemical and microbiological quality of imported processed cheese available in the market. A total of 27 samples comprising three brands were collected from supermarkets in Khartoum market, Sudan during the period June-August, 2007. The samples were subjected to chemical analysis and microbiological examination. Results showed that fat, protein, ash and titratable acidity of cheese were not significantly affected by the time of sample collection, while the moisture content was high in samples of batch 3. The brand of cheese showed no significant effect on all chemical composition under study (fat, protein, moisture, ash, titratable acidity). The fat content was 29.0 29.83%, while protein content was 8.53-9.08%, moisture content 49.33 -54.17%, ash content 2.35 -2.85% and titratable acidity 0.60– 0.72%. The total viable bacteria count was high in samples of batch 1, while proteolytic bacteria count was high in samples of batch 2 and lipolytic bacteria count was high in samples of batch 3 and yeasts and moulds count was high in the samples of batch 1. The total viable bacteria and lipolytic bacteria counts were high in brand A, while yeasts and moulds count was high in samples of brand B and proteolytic bacteria count showed no significant variation between brands of cheese. Total viable bacteria were detected in all samples under study (100%), while coliform bacteria were not detected (0%), proteolytic bacteria were detected in 77.8%, lipolytic bacteria in 74.2% and yeasts and moulds in 44.4%.