تأثير طريقة التصنيع و التعبئة على التغيرات الميكربيولوجية التي تصاحب انضاج الجبن البيضاء السودانية

الملخص EN

Effect of Manufacturing and Packing Method on the Microbiological Changes Accompanying Ripening of the Sudanese White Cheese This study was carried out to reveal the microbiological changes occurring during ripening of the Sudanese white cheese produced by modern and traditional method.

In the first method, the milk was pasteurized, then potassium chloride 020.0, rennin tablets (ltablet /105itre) were added and stored in pasteurized whey.

The white Sudanese cheese made by the .nd method in which 500 salt was added to the raw milk.

The test samples were packed in metal tins ( lacqured and unlacqured) and plastic containers, thereafter, stored for 00 days.

The pH of cheese prepared by the modem method packed in lacqured metal cans decreased from 824 to 824 compared to a decrease of 824 to 8241 in cheese kept in plastic bags.

pH values also decreased from 8201 to 8280 in the cheese produced by the traditional method and stored in metal tins compared to that kept in plastic containers where the pH decreased from 8201 to 8211.

The moisture content in the modem and traditionally made white cheese has also decreased during storage.