Cheese is a product that made from the curd obtained from milk by coagulating the casein with the help of rennet or similar enzymes in the presence of lactic acid microorganism (Ramakant, 2006). The diversity of cheesemanufacturing protocols, ripening regimens, and composition makes cheese a complex subject microbiologically. Romi cheese is fermented hard cheese manufactured from raw cows and buffalo's milk. As a result of moulds growth mycotoxins may be produced in cheese, rendering it unfit for human consumption (Pitt and Hocking, 2009). Romi cheese has been introduced to Sudanese

The study was conducted to study the quality characteristics of white cheese in Khartoum State, 60 samples of white cheese (30 samples from each plastic and paper packs) were collected randomly from three different areas (Khartoum North, Omdurman and Khartoum) in Kharoum state. The manufacture date of cheese samples was defined to fixed date. Cheese samples were examined for chemical composition and microbial contents under different packing materials. The packaging materials significantly affected the chemical composition of the white cheese samples (P< 0.01) the higher (24.23 ± 1.10 %) fat content was in plastic pack. The fat (14.62 ± 0.98 %) was higher in plastic pack, also the results showed that protein, total solids, titratable acidity and the ash contents were higher in the cheese samples in plastic pack. However, volatile fatty acids were higher (7.06 ± 0 .21) in paper pack in comparison with plastic pack. The mineral contents (Calcium, Phosphorus and Potassium) were significantly higher in plastic pack. The high total bacterial count was found in cheese samples in paper pack (5.47 ± 0.76 cfu/ml). The results indicated that presence of yeast and molds, Staphylococcus aureus, E. coli and coliforms were found in white cheese samples in different packing materials (15%, 8%, 1% and 1%, respectively), with average counts (2.4 -2.7 Lg cfu/ml), (2.5 -2.8 Lg cfu/ml), (0.0 -3.0 Lg cfu/ml) and (0.0 -5.0Lgcfu/ml) respectively. Salmonella spp and Listeria monocytogenes were not detected in all cheese samples.