COMPOSITION AND HYGIENIC QUALITY OF SUDANESE WHITE CHEESE PRODUCED BY SMALL SCALE IN RURAL AREA OF EASTERN SUDAN
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 2
Abstract
This study was carried out to compare the chemical composition and microbiological quality of Sudanese white cheese produced by small-scale production units in rural areas of eastern Sudan (New Halfa). The study was based on collection of sixty fresh cheese samples from 10 producers (6 samples from each) during the period of February to July in 2008. The means of protein, fat, ash, total solids and titratable acidity for cheese samples were 20.20± 3.68%, 23.38± 4.80%, 5.13± 2.07%, 50.88± 5.57% and 0.71± 0.44%, respectively. The results indicated significant (P<0.05) variations among different producers for fat, total solids and ash content and non significant (P>0.05) differences in protein content for cheese samples. High bacterial load was found in cheese samples collected from different producers. The means of total bacterial count (TBC), coliform count, yeast count and moulds count were found as log 5.83± 1.01, log 4.68± 1.52, log 5.23± 1.05 and log 4.40± 1.05 cfu/gm, respectively. These results revealed non significant differences (P>0.05) between the cheese samples for moulds count. The findings of this study suggest that intervention and training of cheese producers will be needed to improve the quality of Sudanese white cheese in rural areas of Eastern Sudan for proper utilization of the surplus milk.
Authors and Affiliations
Elkhider Ibrahim Ahmed Elkhider , I|btisam El Yas Mohamed El Zubeir, Amani Abd El Marouf Basheir, Abdelaziz Ahmed Fadlelmoula
Keywords
Related Articles
- EP ID EP161196
- DOI -
- Views 98
- Downloads 0
IMPACT OF ROASTING CONDITIONS ON THE QUALITY CHARACTERISTICS OF SOYA BEAN
Effect of roasting on proximate content, some anti-nutritional and colour (L* a* and b* values) attributes of soya bean flour were evaluated at roasting temperature of (160, 180 and 200oC) and roasting time of (5, 10, 15...
A COMPARATIVE STUDY ON OBTAINING BAKERY PRODUCTS FROM ORDINARY AND ORGANIC WHEAT
This paper refers to bakery products obtained from organic wheat and from normal harvest wheat. Organic agriculture has its origin, on the one hand, in the desire to intervene in nature in accordance with its laws and, o...
ISOLATION AND MOLECULAR IDENTIFICATION OF LYSINIBACILLUS XYLANILYTICUS SCREENED FOR AMYLASE PRODUCTION
Amylases are enzymes that break down starch or glycogen .The production of economically important alpha-amylases essential for the conversion of starches in oligosaccharides. The optimum condition for growth of Lysinibac...
NUTRITIONAL COMPOSITION AND ANTINUTRIENTS CONTENT OF RAW AND PROCESSED LIMA BEAN (PHASEOLUS LUNATUS)
Lima bean (Phaseolus lunatus) is one of the underutilized food legumes in Nigeria. The raw is rich in nutrients but contains some antinutrients. The study thus evaluated the nutrients and antinutrients content of both th...
INFLUENCE OF SOME SUPPLEMENTS ON LACTIC ACID FERMENTATION OF CABBAGE JUICE
The study is part of the researches made in order to obtain lacto-fermented juices with probiotic character. A lot of raw materials (vegetables and fruits) were tested and the dynamics of the fermentation parameters in f...