Abstract

Objectives: This study was conducted to compare some chemical composition (total solids, fat, protein and ash), acidity and microbial loads (total bacteria, coliform, yeast and moulds and Staphylococcus spp. counts) of Sudanese white cheese made in small traditional manufacturing units in rural areas of White Nile State (Um Remta area). Methods: This study was based on the collection of 21 fresh cheese samples from seven producers (three samples from each) during December 2018. The total solids, fat, protein, ash and acidity content of the Sudanese white cheese were determined. Also, the total bacterial count, coliform count, yeast and moulds count, and enumeration of Staphylococcus spp. were estimated for the collected cheese samples. Then the obtained data were subjected to statistical analysis using one way NOVA test according to SAS program. Results: The average total solids, fat, protein, ash and acidity for the cheese samples revealed 43.29+-2.37%, 16.80+-0.91%, 12.28+-0.36%, 6.52+-0.26% and 0.66+-0.03%, respectively. Moreover, there were highly significant (P<0.01) differences between the producers in protein, ash and acidity content of the cheese, while significant (P<0.05) differences in fat content of the cheese were found. However, there were non-significant differences in the total solids content of the cheese samples. High bacterial load was estimated in the cheese samples collected from the different factories. The averages of total bacteria, coliform, yeast and moulds and Staphylococcus spp. counts (log10) were 6.14+-0.35, 5.72+-0.41, 5.92+-0.38 and 4.63+-0.63, respectively. Conclusion: These results showed that the compositional content of the cheese samples is not uniform and there was high, but non-significant (P>0.05) differences in the estimated microbial loads among all samples taken from the different producers. This study recommends the necessity of improving the hygienic production of cheese in rural areas and to encourage modern methods for its manufacture. Also, issuing legislation and laws regulating the provision of safe dairy products of high quality that satisfying the necessary specifications and standards has to be implemented in the country.