MICROBIOLOGICAL AND COMPOSITIONAL STATUS OF EGYPTIAN WHITE SOFT CHEESES

Abstract

Cheese is the generic name for a group of fermented milk­ based food products, produced in a wide range of flavours and forms throughout the world. Although the primary objective of cheese-making is to conserve the principal constituents of milk, cheese has evolved to become a food of haute cuisine with epicurean qualities, as well as being highly nutritious. Sandine and Elliker (1970) suggested that there are more than 1000 varieties of cheese. Walter and Hargrove (1972) described more than 400 varieties and listed the names of a further 400. The most common criterion for the classification is texture (very hard, hard, semi-soft, soft), which is related mainly to the moisture content of the cheese.

Most cheese authorities and historians consider that cheese was first made in the Middle East during Biblical times; Damietta cheese is the most popular type of pickled white soft cheese in Egypt. It is consumed either fresh or after pickling for few months.

The organoleptic characterization, chemical composition and the microbial quality and safety of Domiati cheese are the major area of concern for producers and consumers.

The organoleptic characterization of white soft cheese includes packaging, flavour "taste and odour", body texture, appearance and color consider the most important factors for evaluation. Their sum are very helpful in emerge the possible defects that may be found in the product. In addition most people accept and consume cheese principally for its organoleptic qualities and of course, due to its high valuable source of nutrients, especially protein, calcium and phosphorus.

The organoleptic characterizations of cheese are affected by complex factors, which include microbiological, enzymatic and physico-chemical processes (Fox and Law, 1991 )