Comparative analysis of physicochemical and microbiological characteristics in selected cheese varieties

Abstract

This study investigated the physicochemical and microbiological status of three cheese types the most consumed in Guelma City which are cottage cheese (CC), analogue cheese (AC), and pasteurized processed cheese (PPC), by determining the chemical composition (moisture, ash, and fat), the physicochemical properties (pH and acidity), and the microbiological quality (Staphylococcus aureus, Escherichia coli, Salmonella, and lactic acid bacteria (LAB)). The results showed that the CC had the highest moisture content and the lowest ash and fat contents compared with those of PPC and AC samples. The pH values of CC and AC samples were similar and they were higher than those of PPC, while the acidity of CC was higher than those of PPC and AC samples which were equal. The microbiological testing showed that all the samples were safe and of high quality in terms of Staphylococcus aureus, Escherichia coli, and Salmonella determination, LAB was not detected in the AC sample, however, in the case of the CC sample presented a higher load in comparison with the PPC sample