Effect of preservation method on the microbiological characteristics of white cheese (Gibna bayda) during the storage period

Abstract

The objective of the study was to determine the effect of preservation methods on the microbiological quality of white cheese (Gibna bayda) made by substituting the milk fat with corn oil during the storage period. Three batches were made: T1 (milk fat cheese, preserved in whey), T2 (corn oil cheese, preserved in whey), T3 (corn oil cheese, preserved without whey). The cheese was made from heated (63°C/30 min) milk to which salt (3% w/w) and rennet (1 tablet/50 L) were added. The cheese was preserved at 4°C for 60 days for microbiological examination and pH value at 1, 15, 30, and 60-day intervals. Results showed that cheese stored without whey was extremely contaminated with microorganisms compared to other cheeses (log 5.16, 5.24, 4.19, 3.57 and 3.89 cfu/gm for total viable Effect of preservation…… Abdulaziz Y. Al-Ghamdi et al.