Food & Nutrition

Arab Journal of Food & Nutrition
10. A Study of the Effect of Different Combinations of pH and Salt
Concentrations of the Brine on the Storage Ability and Sensory Quality of Boiled
White Cheese (Nabulsi) (1994)
Saqer Moh’d Herzallah\ University of Jordan
Supervisor: Prof. Dr. Mohammad Ali Humeid
Co-Supervisor: Dr. Mohammed Isam Al-Yamani
Nabulsi cheese made from ewe’s milk by the traditional method was stored in
brines of different acid/salt combinations six levels of salt concentrations (8 , 10, 12,
14, 16 and 18% as a control treatment) and 4 equilibrium pH values (3,5, 4.0, 4.5 and
5.0) adjusted with experimentally determined lactic acid amounts to reach specified
pH values.
After 40 days storage at room temperature the cheese samples were examined
chemically (pH, moisture content, salt content and titratable acidity), microbiologically
(standard plate count, total bacterial count, and halotolerant bacteria, coliform, yeast,
mold and Staphylococcus aureus) and organoleptically. The results indicate that the
samples stored in brines of