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Haddad MA
Haddad MA
Salt-19117
Jordan
Publications
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Research Article
Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan
Author(s): Haddad MA and Yamani MI 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 .. View More»
DOI: 10.4172/2157-7110.1000706