Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Abstract

To determine the hygiene and processing aspects and the microbiological quality of soft white cheese produced traditionally in Jordan, 30 samples were collected from dairy workshops and plants in major Governorates of Jordan. A questionnaire was filled by interviewing each producer about the quality, Food hygiene and safety aspects of production prevailing during processing were also investigated.The averages of log 10 of the standard plate count (SPC), and the counts of lactic acid bacteria count (LABC), Enterobacteriaceae (EntC) and yeast and mold (Y&MC) were 8.3, 7.9, 5.4 and 3.0, respectively. A significant positive correlation (0.90) was noticed between SPC and LABC, indicating that most of SPC were LABC. Staphylococcus aureus count ranged between 5-8 log 10 CFU/g whereas Salmonella was positive in 25 g in three cheeses samples of Madaba and Amman governorates which certainly pose health hazard. The averages of pH, acidity (% lactic acid), moisture and salt (NaCl%) in brine and in cheese and ash were 6.0, 0.53%, 56.5%, 12.6%, 9.4%, and 9.5, respectively. Fourteen of the samples gave positive results to the alkaline phosphatase test, denoting the probability of using unpasteurized milk in the production. The high microbial content of the cheese samples especially S. aureus and presence of Salmonella in few samples reflects generally the poor hygienic conditions during production and storage, lack of refrigeration and absence of heat treatment to eliminate microorganisms. It could be concluded also from the results of the questionnaires that there is a lack of standardized method for production and keeping of soft white cheese in Jordan. Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan Materials and Methods SamplingThirty cheese samples were collected from major Jordan Governorates (Amman, Al-Balqa, Jerash and Madaba) using icebox. Pre-sterilized forceps wrapped with foil was used to take samples of soft white cheese from each determined site in the Governorates, and was put in pre-sterilized sealable plastic bags at 500 g from each site. A questionnaire for information collection about the cheese was filled at the time of sampling by interviewing the cheese producers. Microbiological testingSample homogenate was prepared using 25 g of each sample taken from three different pieces avoiding the surface into pre-sterilized bag, and 225 ml of 2% sodium citrate dilution buffer at 40°C-45°C was added. Appropriate serial dilutions were made [13]. Standard plate count (SPC):Standard plate count was executed using plate count agar by pour plate method according to Laird et al. [13]. The dishes were incubated at 32 ± 1°C for 48 ± 3 h. The number was calculated and expressed as CFU/g cheese.

Effect of heat treatment of milk on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna bayda)

“…S. aureus and yeasts and moulds counts were significantly (P<0.001) affected by heat treatment of cheese milk being high in T1 cheese (log10 1.88 cfu/gm, and log10 5.53 cfu/gm, respectively), while TVB and E. coli counts were not, although the slightly high count of TVB was in T1 (log10 6.64 cfu/gm), and E. coli count was log10 <1.0 cfu/gm for T1 and T2. The high microbial content of soft white cheese reflects the poor hygienic conditions during cheese production, lack of cooling and heat treatment, while the contamination of cheese with S. aureus suggests inadequate care during processing, and such foods certainly pose a danger to consumers [34]. This result is in agreement with Johnson et al [35] who found that the heat treatment at 68 °C significantly reduced S. aureus count.…”

Antimicrobial Activity of some Herbs against Pathogenic Microorganisms in Raw Soft Cheese (Kurdish Cheese)

“…Different extracts were added to these ditches (100µl) and plates were incubated then at 37°C. for bacteria and at 35°C for 48 hrs for fungi After 24 hrs diameter of clear zone produced surrounding the ditches were measured to the nearest mm with the help of scale and were presented in the graph [18], [19] [21], [22] Cheese Processing and Adding Plant Extract…”

Effect of Spice Powder on Physicochemical Characteristics, Functional Properties and Microbiological Quality in Soft Cheese

“…The average total bacteria count ranged from 4.881 to 6.835 log cfu/g, while the total yeast/molds ranged from 1.727 to 4.795 log cfu/g. In another study, the average total bacterial count in fresh white cheese was log 10 7.7 cfu/g (Haddad and Yamani, 2017). The combination of cinnamon and lemongrass powder (T4) had the highest total bacteria count, while the combination of lemongrass and turmeric powder (T6) had the highest total yeast/molds count.…”