Abstract:
Sudanese soft white cheese was made from cows’ milk using the traditional method and packaged in each of 16 plastic and 16 metal press lid packages. Half of the packages were stored at room temperature and the other half at refrigerator temperature. Samples were analysed at zero time, then after 21, 42, 63 and 84 days for total bacterial viable count, coliforms, E. coli, molds and yeasts counts. Significant difference (p<0.05) in total bacterial viable count, coliforms, E. coli, molds and yeasts counts of cheese in different packaging materials was observed. The highest values were in plastic packages. The total bacterial viable count was significantly (p<0.05) affected by storage temperature, the highest value was at room temperature, yeast, molds, coliforms and E. coli counts were not significantly (p<0.05) affected. The total bacterial viable count, yeasts and molds increased during storage period, while coliforms and E. coli counts decreased. Packaging of cheese in metal containers was found to be better as low coliforms, E. coli and yeast counts were obtained.
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