International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2006.36.43.Lemya WarsamaM. El ZubeirIbtisam E.M.El OwniO. A.O.1200611The study was based on surveying thirty six samples of Sudanese white cheese from restaurants, supermarkets and groceries (Khartoum North). The comparison of the chemical composition (total solids, total protein, fat, ash and acidity) and some of the microbial hazards (E. coli, Salmonella spp. and Staphylococcus aureus) associated with cheese were estimated. The means of total solids, ash, fat, protein and acidity for the samples were 47.8, 6.2, 14.0, 15.9 and 0.04%, respectively. The result indicated that there was non significant differences between total solids, ash, fat, acidity and protein in all batches in different sources. Positive isolates for E. coli (4), Salmonellatyphi (4), Salmonella paratyphi (4) and S. aureus (8), were found in restaurants. Similarly 4, 4, 0 and 4 and 2, 2, 0 and 2 isolates of Salmonellatyphi, Salmonella paratyphi,S. aureus and E. coli were found, respectively in supermarkets and groceries. The log counts of coliforms bacteria was 6.56006±0.52936, 6.5423±0.24873 and 6.4856±0.23278 and the log counts of total bacteria (SPC) was 9.46956±0.58882, 9.02652±0.01826 and 8.9713±0. 44743 for cheese samples collected, respectively from restaurants, supermarkets and groceries. Similarly, the log of Salmonella spp. counts was found to be 4.0612±0.0629, 2.0037±2.8337 and 4.97803±1.1807; the log count of Staphylococcus aureus was 3.40887±4.82087, 4.90646±6.93878 and 0 and the log of E. coli counts was 5.23337±0.53085, 0 and 5.33815±0.771346, respectively from restaurants, supermarkets and groceries.]]>Abdel-Razig, A.K.,19961996Abbasi, K.U.,19921992Ahmed, A.M.,199736109112Asperger, H.1994Staphylococcus aureus in the Significance of Pathogenic Microorganisms in Raw Milk.]]>IFST.,199812117121Araujo, V.S., V.A. Pagliares, M.L.P. Gueiroz and A.C. Freitas-Almedia,2002Staphylococcus and enteropathogens in soft cheese commercialized in the city of Rio de Janeiro, Brazil.]]>9211721177Barrow, G.I. and R.K. Feltham,19933rd Edn.,Abdelgadir, W.S., T.K. Ahmed and H.A. Dirar,199844113Caridi, A.,2002Escherichia coli inhibiting strains of Lactobacillus casei spp. paracasei.]]>29303308Coveney, H. M., G.F. Fitzgerald and C. Daly,199477621630De Buyser, M.L., B. Dufour, M. Maire and V. Lafarge,200167117De Reu, K., W. Debeuckelaere, N. Botteldoorn, J. De Block and L. Herman,200222183196El-Gazzar, F.E., E. H. Marth,19927523272343Geiss, H.K., I. Ehrhad, A. Rosen-Wolff, H.G. Sonntag and J. Pratsch et al.,1993Salmonella enteritidisepidemic in a large pharmaceutical industry.]]>55130135Hamed, O.I.,19981998Holeckova, B., E. Holoda, Fotta, V. Kalinacova, J. Gondol and J. Grolmus,2002Staphylococcus aureus in food.]]>9179182Ibrahim, A.E.,1971123139Ibrahim, G.F., D.R. Randford, A.K. Baldock and L.B. Ineland,1981Staphylococcus aureus and enterotoxin.]]>44189193Johnson, M.E., B.A. Riesterer, C. Chen, B. Tricomi and N.F. Olson,19907330333041Khalid, E.A.,19911991Kosikowski, F.V.,19822nd Edn.,Pages: 711Pages: 711Maher, M.M., K.N. Jordan, M.E. Upton and A. Coffey,2001Escherichia coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk.]]>90201207Massa, S., F. Cardini, M. Sinigagliaand M.E. Guerzoni,1992 Klebsiella pneumoniae as a spoilage organism in Mozzarella cheese.]]>7514111414Nuser, S.N.M.,20012001Nofal, A., M. Elhami, H. ElGazzar, A. Abu-El-Kheir and E. Abu,198159301312Rampling, A.,1996Salmonella.]]>3126768Richardson, G.H.,198515th Edn.,pp: 133-150pp: 133-150Saad, S.M., C. Vanzin, M.N. Oliveira and B.D. Franco,2001Escherichia coli inoculated Minas cheese during storage at 8.5 degrees C.]]>64115150Spano, G., E. Beneduco, L. Beneduco, D. Tavantio, A. Dupuy and S. Massa,2003Escherichia coli O157: H7 during manufacture of mozzarella cheese.]]>367376Vlaemynck, G.,19941994pp: 78- 90pp: 78- 90Guslits, I.S.,1969Hylobius abietis L. (Coleoptera: Curculionidae) during its maturation and oviposition.]]>4897103