文章基本信息

标题：MICROBIOLOGICAL QUALITY OF SUDANESE WHITE CHEESE DURING STORAGE USING DIFFERENT PACKAGING MATERIALS
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作者：Muna Ibrahium Abdalla ; Ibtisam El Yas Mohamed El Zubeir ; Abdel Halim Rahama Ahmed 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2012
卷号：13
期号：1
出版社：Valahia University Press
摘要：Sudanese white cheese was purchsed from El Dueim town, then it was packed into five different packaging materials: tin containers, metal tin lined with polyethylene bags, plastic buckets, plastic buckets lined with polyethylene bags and metal gallon as a control. Each pack weighs 2 kg. The cheese samples were stored at room temperature (30± 5oC) for 6 months (180 days) so as to study the effect of packaging materials on the microbiological quality (total bacterial count, moulds and yeast, coliform, Clostridium spp., Staphylococcus spp. and Salmonella spp.) during the storage period. Generally the cheese samples kept in plastic lined with polyethylene bags containers were significantly (P< 0.05) lower in TBC, coliforms and yeasts and moulds counts compared to those packed into metal tins, plastic non lined containers and metal gallons during the storage. Also the maximum level of moulds, yeasts and bacteria were reported in cheese stored in plastic and metallic gallon, this increased the risk of an earlier deterioration of these samples compared to the other backaging materials. Staphylococcus aureus was detected at day zero as 2.8×105 then it disappeared after 60 days storage. Salmonella spp. was detected at zero time and then it disappared after 60 days of the storage, while Clostridum botulinum showed negative results in all types of packaging. It is concluded that metal tin containers and polyethylen lined containers made either of plastic or metal would improve rhe quality of Sudanese white soft cheese.
关键词：Sudanese white cheese; storage; different packaging materials; microbiological quality