Microbial changes in egg white "curd/cottage cheese" during storage

Egg white curd cheese is a curdled protein concentrate made from egg whites. Its advantages are: high protein content, a taste similar to cow's milk curd cheese, minimum carbohydrates, and no fat or cholesterol. Thus, it offers an attractive substitute for cow's milk curd cheese to many followers of a “modern lifestyle” as well as those living with health problems (sensitivity to milk products). Both the internal and sensory characteristics of egg white curd cheese were studied. In addition, the level of potentially dangerous microbes in the product was calculated. The fresh product was in excellent microbiological condition, and over a storage period of three weeks, no Salmonella or Staphylococcus aureus could be detected in it. The levels of Enterobacteriaceae and all live aerobic spore counts were completely satisfactory. In summary, it can be stated that we have succeeded in developing a microbiologically stable product which is applicable for numerous diets, has a flavor resembling mild cow's mild curd cheese, lacks enhancers and preservatives, and can even be consumed as it is.   Key words: Eggwhite, curdcheese, Salmonella, paleolithic diet.