Chemical and Microbiological Evaluation of Mozzarella Cheese During Storage

This study was carried out to evaluate the chemical composition and microbiological quality of traditionally made Mozzarella cheese by two manufacturers in Khartoum State, Sudan. Thirty six samples, eighteen from each manufacturer, were collected. The chemical composition (fat, protein, total solids, ash and titratable acidity) and microbial quality (total bacteria count, proteolytic bacteria count, lipolytic bacteria and psychrotrophic bacteria count) of the cheese were evaluated. The results showed that during the shelf life of 75 days the fat content of cheese gradually (P<0.01) increased from day one to a maximum at day 60, and then decreased thereafter. The protein content showed a gradual decrease from day one to day 60, and then slightly increased at the end of shelf life. The total solids content slightly increased at day 30 and decreased towards the end. The ash content increased to a maximum at day 30 and then decreased at day 45, followed by an increase at day 60 and decreased at the end. The titratable acidity showed an irregular pattern throughout the shelf life and decreased at the end. The total bacteria count decreased to a minimum at day 60, then slightly increased. The lipolytic and psychrotrophic bacteria counts showed a gradual increase from day one to the end. The proteolytic bacteria count increased from day one to the end