摘要：This study was carried out to compare the chemical composition and some microbiological properties of Sudanese white cheese produced in traditional and modern factories. Forty white cheese samples (20 samples for each) were collected randomly from the different markets of Khartoum State, Sudan, during May to June 2014. The samples were subjected to chemical analysis and microbiological examination and the obtained data were statistically analyzed with independent-samples T-test design using SPSS. The average of total solids, fat, protein, ash, lactic acid and salt were 48.14%, 21.10%, 13.07%, 9.58%, 0.49% and 7.57% respectively, for traditionally produced cheese samples and 45.76%, 22.35%, 15.36%, 5.73%, 0.61% and 4.06% respectively, for cheese produced by modern industry. The results indicated that there were significant (P≤0.01) variations in ash and salt content and significant (P≤0.05) differences in acidity for cheese samples produced by traditional and modern processing. The microbiological results showed highly significant (P≤0.01) differences in Staphylococcus aureus and coliform bacteria detected in cheese samples collected from traditional (13; 65%) and modern producers (0%). Yeasts and molds were not found in all cheese samples from both types of processing. It is concluded that Sudanese white cheese produced in modern dairy factories is safer for consumption than those produced traditionally. Hence, some efforts should be directed towards improvement of hygienic properties of traditionally produced cheese in order to ensure its quality.
关键词：eese; hygienic properties; traditional processing; modern producers; quality.
