i La si | \ International Journal of Dairy Science ISSN 1811-9743 www.academicjournals.comIntemational Journal of Dairy Science $ (3): 128-134, 2010 ISSN 1811-9743 © 2010 Academie Joumals Ine, Effect of Packaging Material on Microbiological Properties of Sudanese White Cheese "YM, Ahmed Idris and *IH. Alhassan ‘Department of Food Science and Technology, College of Agricultural Studies, ‘Sudan University of Science and Technology, Shambat, P.O, Box 71, Khartoum North, Sudan "Food Research Center, Ministry of Science and Technology, Shambat, P.O. Box 213, Khartoum North, Sudan Abstract: Sudanese soft white cheese was made from cows’ milk using the traditional method and packaged in each of 16 plastic and 16 metal press lid packages. Half of the packages were stored at room temperature and the other half at refrigerator temperature, Samples were analysed at zero time, then after 21, 42, 63 and 84 days for total bacterial viable count, coliforms, E. cofi, molds and yeasts counts. Significant difference (p<0.05) in total bacterial viable count, coliforms, B, coli, molds and yeasts counts of cheese in different packaging materials was observed. The highest values were in plastic packages. The total bacterial viable count was significantly (p=0.05) affected by storage temperature, the highest value was at room temperature, yeast, molds, coliforms and E. coli counts were not significantly (p<0.05) affected. The total bacterial viable count, yeasts and molds increased during storage period, while coliforms and E. coli counts deoreased, Packaging of cheese in metal containers was found to be better as low coliforms, B, coli and yeast counts were obtained. Key words: Sudanese white cheese, packaging material, storage, microbiological INTRODUCTION Cheese making is the main preservation method for milk in rural areas of Sudan particularly during rainy seasons when plenty of milk is available (EI-Owni and Hamid, 2008) Soft white cheese locally known as Jibna-Beyda is the major type of cheese in Sudan, beside ‘Mudaffara, Mozzarella and Gouda which are introduced recently (Ibrahim, 2008). However, production of processed cheese has also been tried (Nour- El-Daim and El-Zubeir-Ibtisam, 2007), fibna-Beyda is a pickled cheese to whieh salt (6-20%) has been added (Abdalla e¢ al, 1993) for preservation and contribution to flavor. Salt controls microbial growth, enzyme activity, biochemical changes during ripening and development of flavor and aroma of cheese (Guinee, 2004), Jibna-Beyda has mean total solids, fat, crude protein and ash of 52.77, 22.8, 22.50 and 487 (2009, respectively (El-Owni and Hamed, 2007). However, Abdel Razig and Babiker (2009) reported values of 49-48 -53.32, 20-10-22.91, 20,08-23 83 and 2.03-3.53% for Corresponding Author: Yousif Mohamed Ahmed Idris, Department of Food Science and ‘Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Khartoum North, Sudan Fax: +249185311896 128Int. J. Dairy Sci., 5 (3): 128-134, 2010 total solids, protein, fat and ash, respectively, for Sudanese white soft cheese made by direct acidification. Jibna-Beyda is usually packaged in tins filled up with salted whey and the majority of which is stored at room temperature which may exceed 30°C during Summer. According to Bishop and Smukowski (2006) to maintain safety, storage and display temperatures of cheese must not exceed 30°C. Cheese procuction in Sudan was estimated as 72470 tons in 1994 (FAO, 1995) and increased to 152000 tons in 2003 (FAO, 2005). The increase in cheese produetion in Sudan witnessed a retreat in packaging, as the metal containers were reused several times and sealed by soldering. However, soldering of cheese metal packages was prohibited and accordingly the packaging of cheese was changed to metal and plastic press lid containers. The effect of these packaging materials and designs on microbiological quality of the Sudanese white pickled cheese is not yet known, There are scarce published research findings for packaging of Sudanese pickled cheese particularly plastic packaging Warsama ef al. (2006) identified some potentially food bome pathogens in Sudanese white cheese in Khartoum North market, which might be partially attributed to packaging practices. Osman ef al, (2009) investigated the effect of vacuum packaging on chemical composition and sensory properties of white soft cheese and found that sensory properties are gradually improved However, vacuum packaging is eurrently not feasible in rural areas of Sudan where the majority of cheese is produced. ‘The objective of this study is to evaluate the effect of packaging in press lid metal and plastic containers on microbiological quality of Sudanese white soft cheese. MATERIALS AND METHODS Mat ls Fresh whole cow’s milk was obtained from Kuku Dairy Plant, Khartoum North, ‘Commercial rennet tablets [Chris Hansen’s Laboratory, Copenhagen Denmark] were brought from Khartoum Dairy Products Company. Clean fine sodium chloride was purchased from the local market, A two-piece round shape cans made from tinplate with side seam welder (Soudronic-Swiss) were brought from Aza Metal Factory, Khartoum, Sudan. Plastic containers polypropylene (PP) round shape with closure were brought from Mabco Plastic Factory, Khartoum, Sudan, Cheese Manufacture This study was conducted at the Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, during the period from March to December 2005. Cheese was manufactured by the traditional method according to Ibrahim (1970) with some modifications. Milk was salted at the rate of 6% (wiv). The salted ilk was strained through a piece of cheese cloth to remove any foreign matter and heated to 40°C Remmet tablets (1 tablet/45 kg mill) were dissolved in about SO mL distilled water in a beaker and the solution was added to the warm salted milk in the cheese vat and stirred thoroughly, The cheese vat was covered and left for about 1 h for milk to coagulate, After coagulation, the curd was cut into approximately 2 cm cubes with stainless steel knives. The curds were transferred to wooden moulds (505020 em) lined with cheese cloth the edges of the cloth were overlapped firmly. The curd was pressed for about 24 h using weights of about 15 kg, The molded curd was then cut into small rectangular blocks (400-00 g) and 500 g of these blocks were packaged in each of the 16 tin plate containers and 16 plastie conlainers (PP) and about 200 ml. of the whey collected was added to the curd in each 129