A Note of the Isolation of Starter Culture for the Manufacture of Sudanese White Cheese

Page(s): 5 (1), 155-159, 6 Ref.A study was carried out to isolate and identify the lactic acid bacteria in white cheese and raw milk, and to select suitable organisms that could be used as starter cultures for white cheese manufacture. Seven different isolates were identified as Streptococcus faecalis, S. cremoris, Staphylococcus aureus, Staphylococcus epidermis and three species of the genus Bacillus. S. cremoris was used as lactic starter culture in manufacturing white cheese using pasturized milk. The cheese was subjected to organoleptic tests, which indicated that it had good taste, which indicated that it had good taste and flavour.Khartoum University Pres