Quality Control Measures of White Cheese (Gibna Beyda) Production under Traditional Processing Conditions

Abstract

This study was conducted to evaluate the quality control of white cheese (Gibna Bayda) processing in traditional plants. White cheese was manufactured using raw cow milk from two areas in North Kordufan (Riash and Cazagil). Samples were collected from four stages of cheese manufacture (raw milk, curd before and after pressing, cheese delivered to the market) for microbiological examination, and three stages (raw milk, curd after pressing and cheese delivered to market) for chemical analysis. Samples were collected in sterile plastic bags stored at 4°C in ice box and transported to the laboratory of Kordofan University for analysis. Raw milk and cheese were chemically (fat, protein, total solids, ash, pH) and microbiologically (total viable bacteria, Staphylococcus aureus, coliform bacteria, lactobacilli bacteria, yeasts and moulds) evaluated during processing stages. The results showed that all chemical components were not significantly affected by the area in which cheese was made, except fat content which was higher (P<0.05) in cheese from Cazagil area (15.68%). During processing stages, fat and protein contents were significantly (P<0.001) higher in curd after pressing (16.68% and 14.16% respectively), while the other components (total solids, ash and pH) were not significantly affected by the stage of processing. All microorganisms tested were not significantly affected by the area in which cheese was manufactured. During the processing stages, coliform bacteria count was significantly (P<0.001) higher in curd before and after pressing (log 7.31 cfu/gm and log 7.30 cfu/gm respectively) compared to cheese delivered to the market. Yeasts and moulds count was significantly (P<0.05) higher in curd after pressing (log 4.08 cfu/gm). Total viable bacteria, S. aureus and lactobacilli counts were not significantly affected by the stage of cheese processing.