Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

Abdulaziz Yahya Al-Ghamdi; Hanaa Mohammed Abbas Salih; Mohamed Osman Mohamed Abdalla

doi:10.30574/gscarr.2021.7.2.0094

Authors

Abdulaziz Yahya Al-Ghamdi Department of Biology, Faculty of Science, Al-Baha University, Al-Baha, Saudi Arabia.
Hanaa Mohammed Abbas Salih Dry land Research Center (DLRC), Agriculture Research Corporation (ARC), Khartoum, Sudan.
Mohamed Osman Mohamed Abdalla Department of Biology, Faculty of Science, Al-Makhwah 65931, Al-Baha University, Saudi Arabia.

DOI:

https://doi.org/10.30574/gscarr.2021.7.2.0094

Keywords:

Raw milk, Physicochemical, Microbiological, Sensory, Ripening period, Starter culture

Abstract

This study was conducted to investigate the effect of starter culture addition on the characteristics of raw milk white cheese (Gibna bayda).The cheese was made from raw warmed (45°C) milk, and the starter culture (2% w/v) was added to the first treatment (T1), while no starter culture was added to the second treatment (T2). After the manufacture, cheese was cut into cubes and kept in the brine solution (2% w/v) for 24 hours, followed by storing without whey at 5°C for 45 days. Microbiological, physicochemical, and sensory characteristics were evaluated at 1, 15, 30, and 45-day intervals. Results showed that total viable bacteria [TVB] (log₁₀ 6.73 cfu/gm), Staphylococcus aureus (log₁₀ 2.15 cfu/gm), Escherichia coli (log₁₀ 1.11 cfu/gm) and yeasts and moulds (log₁₀ 6.21 cfu/gm) counts were high in T2 cheese. TVB significantly decreased during the ripening period, while the other microorganisms increased. Fat (25.28%) and total solids (44.27%) were high in T1, while protein (18.44%), moisture (55.77), ash (6.51%), and acidity (0.59%) were high in T2. All physicochemical characteristics except fat were significantly influenced by the ripening period. Taste and body scored best in T1, while the rest of the sensory attributes scored best in T2. All sensory properties were significantly affected by the ripening period except the colour. The study concluded that the use of the starter culture improved the microbiological quality and sensory properties of traditional Sudanese white cheese, which might make this starter culture suitable for this type of cheese.

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