Journal of Food Processing & Technology

Abstract

Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan

Haddad MA and Yamani MI

To determine the hygiene and processing aspects and the microbiological quality of soft white cheese produced traditionally in Jordan, 30 samples were collected from dairy workshops and plants in major Governorates of Jordan. A questionnaire was filled by interviewing each producer about the quality, Food hygiene and safety aspects of production prevailing during processing were also investigated. The averages of log10 of the standard plate count (SPC), and the counts of lactic acid bacteria count (LABC), Enterobacteriaceae (EntC) and yeast and mold (Y&MC) were 8.3, 7.9, 5.4 and 3.0, respectively. A significant positive correlation (0.90) was noticed between SPC and LABC, indicating that most of SPC were LABC. Staphylococcus aureus count ranged between 5-8 log10 CFU/g whereas Salmonella was positive in 25 g in three cheeses samples of Madaba and Amman governorates which certainly pose health hazard. The averages of pH, acidity (% lactic acid), moisture and salt (NaCl%) in brine and in cheese and ash were 6.0, 0.53%, 56.5%, 12.6%, 9.4%, and 9.5, respectively. Fourteen of the samples gave positive results to the alkaline phosphatase test, denoting the probability of using unpasteurized milk in the production. The high microbial content of the cheese samples especially S. aureus and presence of Salmonella in few samples reflects generally the poor hygienic conditions during production and storage, lack of refrigeration and absence of heat treatment to eliminate microorganisms. It could be concluded also from the results of the questionnaires that there is a lack of standardized method for production and keeping of soft white cheese in Jordan.