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Original Article
Online Published: 17 Jun 2025
 


Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets

Asmaa A. Barakat, Amr A. Amer, Abbas A. Ahmed, Eman K.a. Hussein, Amira G. Darwish.


Abstract
White-brined cheese is widely consumed and produced in the Mediterranean countries and Jordan. Syrian cheeses, including Halloumi, Shelal, and Mudaffara, are now widely produced and offered for sale in Egyptian markets, where Egyptian consumers find them to be quite acceptable. A total of 60 different Syrian cheese samples (Hallomi, Muddaffara and Shelal) were collected randomly from supermarkets, groceries, small dairies, and street vendors in Alexandria Governorate, Egypt and were investigated for sensory characteristics, chemical composition and microbiological quality. This study shows that the respective mean values of acidity% were (0.18 ± 0.11, 0.15 ± 0.05 and 0.11 ± 0.03); moisture% (53.91 ± 7.62, 49.92 ± 7.18 and 49.50 ± 8.38b); Fat/Total solids% (55.86 ± 14.44, 40.66 ± 6.45 and 39.57 ± 8.84) and salt% (3.24 ± 1.24, 11.68 ± 3.85 and 8.41 ± 2.84) for Halloumi, Shelal and Mudaffara cheeses. Microbiological evaluation of Syrian cheeses showed that Halloumi had the highest total plate count (4.99×10⁵ CFU/g) followed by Mudaffara and Shelal indicating lower hygienic quality. Coliform and S. aureus levels in all samples complied with SASMO standards (Syrian Arab Standards and Metrology Organization), whereas yeast counts especially in Mudaffara cheese (2.71×10⁵ CFU/g) exceeded acceptable limits. Halloumi cheese was the most favored panelist with overall acceptance 9.1±0.4, followed by Mudaffara and Shellal (8.9±0.3, 7.5±0.4). These differences in sensory perception reflect the influence of moisture content, salt content, and cheese-making techniques on customer acceptability. Quality and safety measures should be taken to improve Syrian cheese.

Key words: Syrian cheese, microbiological evaluation, SASMO standards (Syrian Arab Standards and Metrology Organization)


 
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How to Cite this Article
Pubmed Style

Barakat AA, Amer AA, Ahmed AA, Hussein EK, Darwish AG. Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets. AJVS. 2025; 86(0): 93-101. doi:10.5455/ajvs.260415

Web Style

Barakat AA, Amer AA, Ahmed AA, Hussein EK, Darwish AG. Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets. https://www.alexjvs.com/?mno=260415 [Access: June 27, 2026]. doi:10.5455/ajvs.260415

AMA (American Medical Association) Style

Barakat AA, Amer AA, Ahmed AA, Hussein EK, Darwish AG. Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets. AJVS. 2025; 86(0): 93-101. doi:10.5455/ajvs.260415


Vancouver/ICMJE Style

Barakat AA, Amer AA, Ahmed AA, Hussein EK, Darwish AG. Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets. AJVS. (2025), [cited June 27, 2026]; 86(0): 93-101. doi:10.5455/ajvs.260415


Harvard Style

Barakat, A. A., Amer, . A. A., Ahmed, . A. A., Hussein, . E. K. & Darwish, . A. G. (2025) Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets. AJVS, 86 (0), 93-101. doi:10.5455/ajvs.260415


Turabian Style

Barakat, Asmaa A., Amr A. Amer, Abbas A. Ahmed, Eman K.a. Hussein, and Amira G. Darwish. 2025. Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets. Alexandria Journal of Veterinary Sciences, 86 (0), 93-101. doi:10.5455/ajvs.260415


Chicago Style

Barakat, Asmaa A., Amr A. Amer, Abbas A. Ahmed, Eman K.a. Hussein, and Amira G. Darwish. "Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets." Alexandria Journal of Veterinary Sciences 86 (2025), 93-101. doi:10.5455/ajvs.260415


MLA (The Modern Language Association) Style

Barakat, Asmaa A., Amr A. Amer, Abbas A. Ahmed, Eman K.a. Hussein, and Amira G. Darwish. "Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets." Alexandria Journal of Veterinary Sciences 86.0 (2025), 93-101. Print. doi:10.5455/ajvs.260415


APA (American Psychological Association) Style

Barakat, A. A., Amer, . A. A., Ahmed, . A. A., Hussein, . E. K. & Darwish, . A. G. (2025) Sensory, Compositional, and Microbiological Quality Assessment of Traditional Syrian Cheeses in Egyptian Markets. Alexandria Journal of Veterinary Sciences, 86 (0), 93-101. doi:10.5455/ajvs.260415




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