Microbial and Physicochemical Quality of Kurdish Soft Cheese in Retail Markets in Erbil

Dairy products is considered the most complete foodstuff that provide human with of their vital needs. The aim this study to evaluate some chemical parameters and bacteriological quality traditional white soft cheese. Our finding indicates that, pH ranged between 5.72 7.25 an average 6.53, moisture percentage 37.76 % 54.95 45.03%, fat 1.2 4.3 2.36 %, protein 16.3 23.16 19.55 %. Ash 1.7% 2.8% 2.20. Total solid 25 37.7 %with 31.26 Acidity 1.3 2.5 1.70 Salt 1.4 2.89 standard plate count cheese was detected be interval x 104 - 4.7 x106 cfu/g. In all samples coliform bacteria 4.0 x103 8.6 x105 yeast mold found 9.6 x10 3.2 results 20 Staphylococcus aureus contaminations, 13.33 Salmonella spp. contaminations. Cheese produced in Erbil are not agree Iraqi Standard.