Microbiological Characteristics of White Cheese (Gibna bayda) Manufactured under Traditional Conditions

Aims: 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 Kordofan (Riash and Cazgail).

Methodology: Samples were collected from four stages of cheese manufacture (raw milk, curd before and after pressing, cheese delivered to the market). 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 microbiologically (total viable bacteria, Staphylococcus aureus, coliform bacteria, lactobacilli bacteria, yeasts and moulds) evaluated during processing stages.

Results: the results showed that 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.

Conclusion: The microbiological count of raw milk was high except yeasts and moulds, and the quality of cheese deteriorated after curd pressing then slightly improved in cheese delivered to the market.