Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan

Mustafa, Waleed; Sulieman, Abdel Moneim Elhadi; Abdelgadir, Warda S.; Elkhalifa, Elamin A.

doi:10.4172/2324-9323.1000108

Cited by 6 publications

(7 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ash content of cheese samples packed in plastic was higher (5.84 ± 1.15 %) than that in paper, (3.72 ± 0.55 %). These results were related to Mustafa et al, (2013). This result disagree with that by Hamid (2005) and Bilal (2000) who reported that ash contents of cheese stored in cans were higher than those of cheese kept in polyethylene bags.…”

Section: Resultscontrasting

confidence: 83%

“…Fat content of the white cheese significantly (P< 0.01) different, the highest (24.23 ± 1.10 %) fat was in the plastic pack and the lower (21.74 ± 1.46 %) one was for the paper one. The result in this study is higher than that by Mustafa et al, (2013), who reported the fat (18.92 ± 0.012%). The findings in this study disagree with Hamid (2005) and Bilal (2000) who reported that fat contents of the cheese stored in antiacid cans were higher than those stored in polyethylene bags.…”

Section: Resultscontrasting

confidence: 82%

“…Protein content of cheese samples in plastic pack increased (14.62 ± 0.98 %), while that in paper pack decreased (13.89 ± 0.97 %). These values was higher than those reported by Mustafa et al, (2013) who recorded protein content of cheese samples (15.73 ± 0.150%). Our results were in agreement with Bilal (2000) who found the protein contents of cheese packed in polyethylene bags were higher than those stored in antiacid cans.…”

Section: Resultscontrasting

confidence: 74%

See 2 more Smart Citations

Quality Characteristics of White Cheese in Different Packaging Materials in Khartoum State, Sudan

Abdelmagid¹,

Hamid²

2018

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

The study was conducted to study the quality characteristics of white cheese in Khartoum State, 60 samples of white cheese (30 samples from each plastic and paper packs) were collected randomly from three different areas (Khartoum North, Omdurman and Khartoum) in Kharoum state. The manufacture date of cheese samples was defined to fixed date. Cheese samples were examined for chemical composition and microbial contents under different packing materials. The packaging materials significantly affected the chemical composition of the white cheese samples (P< 0.01) the higher (24.23 ± 1.10 %) fat content was in plastic pack. The fat (14.62 ± 0.98 %) was higher in plastic pack, also the results showed that protein, total solids, titratable acidity and the ash contents were higher in the cheese samples in plastic pack. However, volatile fatty acids were higher (7.06 ± 0 .21) in paper pack in comparison with plastic pack. The mineral contents (Calcium, Phosphorus and Potassium) were significantly higher in plastic pack. The high total bacterial count was found in cheese samples in paper pack (5.47 ± 0.76 cfu/ml). The results indicated that presence of yeast and molds, Staphylococcus aureus, E. coli and coliforms were found in white cheese samples in different packing materials (15%, 8%, 1% and 1%, respectively), with average counts (2.4 -2.7 Lg cfu/ml), (2.5 -2.8 Lg cfu/ml), (0.0 -3.0 Lg cfu/ml) and (0.0 -5.0Lgcfu/ml) respectively. Salmonella spp and Listeria monocytogenes were not detected in all cheese samples.

show abstract

Section: Resultscontrasting

confidence: 83%

Section: Resultscontrasting

confidence: 82%

Section: Resultscontrasting

confidence: 74%

See 1 more Smart Citation

Quality Characteristics of White Cheese in Different Packaging Materials in Khartoum State, Sudan

Abdelmagid¹,

Hamid²

2018

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

show abstract

“…These results are in line with those reported by ElOwni and Hamed [15] who reported a fat content of 19.27-23.83% for white cheese (Gibna bayda) produced in Darfur region, west Sudan. Salih et al [16] and Mustafa et al [17] reported similar results for white cheese (Gibna bayda). This result is higher than that reported by Pintado et al [4] who reported 11.6% fat for whey cheese made with 80% whey and 20% cow milk.…”

Section: Physicochemical Characteristics Of Whey-based Cheese Supplemented With Whole Milk Powdermentioning

confidence: 59%

Physicochemical and Sensory Characteristics of Whey-based White Cheese Supplemented with Whole Milk Powder

Abdalla

Yahya

2017

JALSI

View full text Add to dashboard Cite

Aims:The aim of the study is to manufacture and determine the physicochemical and sensory characteristics of white cheese from whey supplemented with milk powder. Methodology: Cheese was manufactured from whey left after mozzarella cheese manufacture Cheese was manufactured from whey only (T1), and whey + milk powder (T2 and T3). Salt (2% w/w) was added to all treatments, while white vinegar (5% w/w) was added to T2 and T3. Cheese was stored without whey at 5°C for 30 days, and physi cochemical and sensory characteristics were determined at 1, 7, 14 and 30-day intervals. Results: Fat and protein contents were significantly affected by the concentration of milk powder being high in T3, while the pH was lower in T3, and total solids and ash contents were not significantly affected. The fat and total solids contents steadily increased towards the end of the storage period, while the protein and pH declined to the minimum at day 7, and the ash content reached the maximum at day 14. The concentration of milk powder and storage period significantly affected the sensory characteristic except colour and saltiness, respectively.

show abstract

“…White cheese is the major cheese in Sudan [4], and it varies in composition, texture, colour, taste, and flavour due to milk composition, production methods, microbial flora, packaging type and microbial activity during the ripening [5]. It is unique among cheese varieties in its high concentration of table salt which is added to the milk before processing, with no starter culture added and only natural lactic acid bacteria of the raw milk carry the fermentation process required for cheese maturation [6,7].…”

Section: Introductionmentioning

confidence: 99%

Effect of heat treatment of milk on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna bayda)

Abdalla¹,

Salih²

2020

GSC Adv. Res. Rev.

View full text Add to dashboard Cite

This study was conducted to determine the effect of heat treatment of milk on the physicochemical, microbiological, and sensory characteristics of white cheese (Gibna bayda). The cheese was made from raw warmed (45 °C) milk (T1) and heat-treated (72 °C/1 min) milk (T2) to which the starter culture (2% w/w), sodium chloride (2% w/w) and CaCl2 (0.02% w/w) were added. After manufacture, cheese was preserved at 5 °C for 45 days and subjected to physicochemical, microbiological, and sensory analysis. The results revealed that T2 had longer coagulation time (75.5 min) and higher cheese yield (17.1 kg/100 L) compared to T1. Fat (25.28%), moisture (55.70%), and ash (6.40%) contents were higher in T1, while protein (18.51%), total solids (47.49%) contents, and acidity (0.56%) were high in T2. Total viable bacteria [TVB] (log10 6.64 cfu/gm), Staphylococcus aureus (log10 1.88 cfu/gm) and yeasts and moulds (log10 5.53 cfu/gm) counts were high in T1, while Escherichia coli count was log10 <1.0 cfu/gm in both treatments. T1 scored better in taste (2.43), body (2.26), and overall acceptability (2.79), while T2 scored better in colour (3.44), flavour (2.79), and T2 cheese was slightly salty (1.45) than T1 cheese. The study concluded that heat treatment of milk improved some physicochemical and sensory characteristics of cheese, and heat-treated milk cheese was safer for human consumption than raw milk cheese.

show abstract

Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan

Cited by 6 publications

References 6 publications

Quality Characteristics of White Cheese in Different Packaging Materials in Khartoum State, Sudan

Quality Characteristics of White Cheese in Different Packaging Materials in Khartoum State, Sudan

Physicochemical and Sensory Characteristics of Whey-based White Cheese Supplemented with Whole Milk Powder

Effect of heat treatment of milk on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna bayda)

Contact Info

Product

Resources

About