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

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.