International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2008.79.85I.A. HamidOmer A.O. El OwniOsman T. MusaMusa 2200832Sudanese white cheese was made from fresh raw cow`s milk with two salt (NaCl) concentrations (4 and 6%), which were added to the milk before renneting. Cheese of each salt concentration was packed with its boiled whey into antiacid cans and plastic containers in triplicate then stored at room (35-37°C) and refrigerator (7°C) temperatures for 8 months. The effects of salt concentration on weight loss, chemical composition, microbiological and sensory characteristics were studied at 0, 60, 120, 180 and 240 days. The result indicated that salt concentration affected significantly (p< 0.05) weight loss, chemical composition, microbiological and sensory characteristics of the cheese. Cheese samples with 6% salt had higher weight loss than those with 4% salt. Titratable acidity of the cheese samples with 4% salt showed higher values than that of cheese samples with 6% salt. Soluble proteins, Volatile Fatty Acids (VFA), tyrosine and tryptophane contents were higher in cheese with 4% salt. Total solids, crude proteins and fat contents were higher in cheese samples with 6% salt. Significant (p< 0.05) variations were found in microbial counts of the cheese with 4% and 6% salt. Sensory characteristics of the cheese samples with 6% salt were significantly (p< 0.05) better when compared with those made with 4% salt. ]]>Abdel Razig, A.K.,19961996Aly, S.A. and E.A. Galal,20021132136AOAC,199015th Edn.,pp: 200-210pp: 200-210Bilal, A.M.,20002000Ceylan, Z.G., H. Turkoglu and K.S. Dayisoylu,200329597Dirar, H.A.,1993Chapter 6,pp: 303-344pp: 303-344El-Sheikh, N.A.A.,19971997El-Zayat, A.I., M.M. El-Safty and M.M. Omar,1989178190FDA.,19801st Edn.,Foley, J., J. Buckley and M.F. Murphy,19741974Fox, P.,19932nd Edn.,Frank, J.F. and E.H. Marth,1978Escherichia coli.]]>41198200Frank, J.F., G.L. Christen and L.B. Bullerman,19921992pp: 271-286pp: 271-286Guinee, T.P.,20045799109Hamid, O.I.A.,19981998Harrigan, W.F. and M.E. McCance,19761st Edn.,pp: 25-29pp: 25-29Hayaloglu, A.A., M. Guven and P.F. Fox,200212635648Hofi, A.A., A.M. Rabei, W.M. Abu El-Ella and S. El-Shibiny,19764141145Houghbty, G.A., L.G. Matu and E.K. Koeng,199216th Edn.,pp: 215-217pp: 215-217Khalid, E.A. and O.A.O. El Owni,199130710Kosikowski, F.V.,19821st Edn.,Kristiansen, K.R., A.S. Deding, D.F. Jensen, Y. Ardo and K.B. Quist,1999541923Ling, E.R.,19633rd Edn.,Litopoulou-Tzanetaki, E. and N. Tzanetakis,199291319Madadlou, A., A.K. Shahi, M.E. Mousavi and J. Farmani,200781330335Marshall, R.T.,199216th Edn.,Nuser, S.N.M.,20012001Osman, A.O.,19871987pp: 113115Rayman, K., N. Malik and G. Jarvis,1988Staphylococcus aureus in corned beef and in cheese.]]>518788Roostita, R. and G.H. Fleet,199628393404Vakaleris, D.G. and W.V. Price,195942264276Walstra, P., T.J. Geurts, A. Noomen, A. Jellema and M.A.J.S. Van Boekel,19991st Edn.,Lemya, M.W., I.E.M. El-Zubeir and O.A.O. El-Owni,200613643