Study Of The Microbiological Quality And Physio-Chemical Properties Of The Soft White Cheese Traditionally Produced In Wasit Province In Iraq

Abstract

The current study was undertaken to evaluate the microbiological quality and physicochemical properties of the soft white cheese traditionally produced in different places at Wasit province in Iraq. Thirty-three different locations in major areas were subjected to this study. The samples were assembled aseptically from several cheese workstations. The averages of pH values, moisture percentage, protein content in dry weight and total protein content of cheese samples in different locations were 6.65, 71.06%, 20.29% and 8.95% respectively. The averages of total plate count, count oflactic acid bacteria, and coliform bacteria count of cheese samples in different areas were 4.05 log cycle, 3.69 log cycle, and 2.75 log cycle respectively. A significant negative correlation was recorded between the pH of the tested soft cheese samples and moisture content (-0.33). Significant differences (p<0.001) were found in the mean of pH values and moisture content among some locations. No significant differences (p>0.001) in the mean of pH values and moisture content among other locations. There were significant differences (p<0.001) in the means of pH values, moisture content, total plate count, count oflactic acid bacteria, and coliform bacteria count, among some locations. No significant differences (p>0.001) in the means of pH values, moisture content, total plate count, count of lactic acid bacteria, and coliform bacteria count among other locations. A significant positive correlation was found between total plate count and count of lactic acid bacteria (0.82), which means that most of the counted bacteria were lactic acid bacteria. A significant positive correlation was found between total plate count and coliform bacteria count (0.46). The high microbiological content found in the cheese samples, particularly coliforms reflect poor sanitary conditions during processing, a lack of cooling facilities, and the lack of heat treatment to remove undesirable microorganisms and poor health control. Divers’ values of moisture content between different locations results showed that there is a lack of a standardized procedure in processing of soft white cheese production in Wasit province.