Quality assessment of white soft cheese retailed in local markets

Sami, Inas Ahmad; Mohammed, Marwa Awad; Elbagoury, Abd Elrahman

doi:10.21608/vmmj.2025.369289.1037

Quality assessment of white soft cheese retailed in local markets

Document Type : Original Article

Authors

¹ Milk Hygiene and Control Department, Faculty of Veterinary Medicine –Menuofia University

² milk Hygiene and Control Department Faculty of Veterinary Medicine shebien Elkome– EL Monofia University

10.21608/vmmj.2025.369289.1037

Abstract

The presence of various microorganisms in milk and dairy products can lead to potential public health hazards. The aim of this study was to assess the quality of various types of white soft cheeses. A total of 120 samples of soft cheeses were: 60 each of Kareish and Tallaga cheese were randomly collected from markets. Each sample was divided into three parts and examined. The physical examination showed that the examined samples were normal in flavor, body and texture, appearance and color. Chemically; the mean pH values, NaCl%, Dry matter% and Fat/ DM % were 4.48±0.04, 1.35±0.11, 22.92±0.39, 0.24±0.026 and 4.48±0.06, 27.13±0.64, 2.29±0.11, 48.99±0.99, 0.56±0.015 in kariesh and tallaga samples, respectively. Microbiologically examination includes that samples were investigated for Staphylococcus aureus, Coliforms, Escherichia coli, Salmonella, yeast and mold in addition to serotyping of isolated Staphylococcus aureus, E. coli and Salmonella. Both kareish and tallaga samples were proved to be highly contaminated, exceeding the permissible bacterial load. The mean levels of them were1.00 ×108±9.16 ×105 , 8.09 ×107±7.55 ×106, 5.26 ×107±6.34 ×106 and 6.5 ×105±7.05 ×104 for kariesh samples and 8.58 ×107±7.79 ×106, 5.81 ×107±4.39 ×106, 3.22 ×107 ± 3.15 ×106 and 1.25 ×106±1.41 ×105 for tallaga samples. While the incidence of E. coli and Salmonella was 66.6% and 15% in kariesh samples and 48.3% and 6.6% in tallaga samples. The results indicated that unsanitary conditions were present at various stages of production. Consequently, it is highly recommended to implement stringent hygiene and sanitation practices throughout the cheese manufacturing process.

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