Investigation of Physiochemical and Sensory Properties of Processed Cheese Sold in Western Costal Region, Libya

Abstract

Present study was amid to evaluate the sensory and physiochemical properties of processed cheese (PC) available in the markets. A total of 50 samples including different PC imported and domestic brands were collected from shops in Western costal region of Libya, during the period June-August 2024. The samples were subjected to sensory evaluation and physicochemical analysis. Based on Libyan and international standards, the cheese samples were at standard limits on all chemical composition under study (fat, protein, moisture, ash, pH). Results showed that fat percentage, total protein and ash content, and pH of PC samples were not significantly affected by the time of the samples collection, while the moisture content was higher in samples of domestic PC. There is a statistically significantly difference between local and imported samples (P > 0.05) in the average fat percentage (21.71% in local samples and 25.5% in imported sample) and moisture content (40.57% in local sample and 35.2 in imported sample). Other physiochemical characteristics did not reveal statistically differences. In general conclusion, the samples were at acceptable level and can be considered as safe products in terms of tested criteria. However, some defects were found which were related to improper storage, handling and vending of the products without comply with guidelines and regulations. Further investigation might be required to ensure the food retiles following the food handling regulations and guidelines.