A Review on the Sudanese Traditional Dairy Products and Technology

Salih, A.M. Mohammed; Sanousi, S.M. El; Zubeir, Ibtisam E. M. El

doi:10.3923/ijds.2011.227.245

Cited by 16 publications

(17 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is consumed fresh or spiced with kochikocha (Capsicum annuum), salt and other herbs and spices or even, on special occasions (holy days), added with traditional clarified butter neter kibe (Gonfa et al 2001). The production of the white cheese called gibna in Sudan started in the early 18th by some Greek families who migrated into this country (Mohammed Salih et al 2011). According to Ali (1987) and Abdelgadir et al (1998), this soft cheese can be assimilated to the Egyptian Domiati and the Greek feta cheese.…”

Section: Fresh Cheesementioning

confidence: 99%

“…The bacteria naturally present in the raw milk carry out the fermentation process; no additional starter is used (Abdelgadir et al 1998;El Owni and Hamid 2008). Gibna is unique in containing high concentrations of salt (sodium chloride), which is added to the milk before processing (Mohammed Salih et al 2011) in order to preserve cheese from rapid deterioration before it ripens (Taormina 2010). The production of jibna mudaffara includes a high percentage of salt and rennet added to the milk (Mohammed Salih et al 2011) to obtain a firm coagulum, which develops in 4-6 h. The coagulum is then transferred to wooden moulds lined with cheesecloth muslin and the whey is allowed to drain overnight.…”

Section: Fresh Cheesementioning

confidence: 99%

“…Gibna is unique in containing high concentrations of salt (sodium chloride), which is added to the milk before processing (Mohammed Salih et al 2011) in order to preserve cheese from rapid deterioration before it ripens (Taormina 2010). The production of jibna mudaffara includes a high percentage of salt and rennet added to the milk (Mohammed Salih et al 2011) to obtain a firm coagulum, which develops in 4-6 h. The coagulum is then transferred to wooden moulds lined with cheesecloth muslin and the whey is allowed to drain overnight. The drained whey is collected into a clean pan, boiled for 15 min, followed by removal of fat and of coagulated whey proteins, and then a starter from previous fermented milk is added and left overnight to ferment.…”

Section: Fresh Cheesementioning

confidence: 99%

“…On the following day, the cheese is removed from the moulds and the curd is cut into 10 cm cubes. Gibna mudaffara is stocked for a long time by immersion in the whey (Mohammed Salih et al 2011) and it is sold after packaging in tins or other suitable sealed containers (Abdelgadir et al 1998). …”

Section: Fresh Cheesementioning

confidence: 99%

“…It can be flavoured with different types of pepper (e.g. green, red, hot and paprika), black cumin (which plays a remarkable inhibitory effect on the growth of Staphilococcus aureus) or garlic (Abdalla and El-Zubeir 2006;Mohammed Salih et al 2011). The intensity of spicing may differ depending on spices availability and local taste (El-Mardi 1988).…”

Section: Ripened Cheesementioning

confidence: 99%

See 4 more Smart Citations

Typical dairy products in Africa from local animal resources

Mattiello

Caroprese

Crovetto

et al. 2017

Italian Journal of Animal Science

View full text Add to dashboard Cite

Milk is recognised as an important element of the pastoral civilisations in Africa, where it has not only an economic value, but also a social and cultural value. The objective of this review is to identify the main African dairy products, mainly focussing on typical production processes based on the use of local animal resources. To this aim, dairy products were classified into five categories, according to the type and the production method: fresh cheese, ripened cheese, fermented milk, butter and dairy by-products. These categories give rise to an extraordinary range of local products where tradition, culture, and environmental conditions and constraints play a major role in contributing to this diversification. In some countries, some attempts are being made in order to valorise the local dairy products by establishing Slow Food Presidia or including them in the Ark of Taste compiled by Slow Food. One of the main constraints that limits the commercialisation and export of African dairy products is related to the scarce hygiene in milk production and processing, and the frequent absence of starter cultures, which result in products with non-standardised characteristics, short shelf life and high spoilage susceptibility, with consequent risks for human health. Efforts should be made to support the dairy products chain in Africa, by making production processes safer and by valuing local resources, in order to expand the internal market and the export opportunities. Development cooperation projects may play an important role in this respect and should therefore be encouraged. ARTICLE HISTORY

show abstract

Section: Fresh Cheesementioning

confidence: 99%