Safety and adulteration of Baladi Cheese

This dataset contains microbiological, physicochemical and adulteration tests results for eleven retail samples of Lebanese Baladi cheese collected from different localities across the Bekaa Valley, Lebanon. Data include staphylococcus spp. counts, total coliform, E. coli, yeasts and molds, starch adulteration tests results as well as physicochemical parameters. All testing methods followed ISO standards (ISO 4832, ISO 6611, ISO 2152, ISO 1664, ISO 5534) and was benchmarked against the Lebanese National Standards (LIBNOR 221, 222, 223, 226). This data set supports the findings reported in the associated manuscript entitled “Microbiological safety, Physicochemical Quality and Starch Adulteration of Lebanese Baladi Cheese at the Retail Level in the Bekaa Valley”.