Effect of storage period on the quality of Sudanese white cheese (gibna bayda) manufactured with solanum dubium extract
2011
Mohamed, M.O., University of Khartoum, Khartoum (Sudan). Faculty of Animal Production, Dept. of Dairy Production | Osman, S.E., University of Sinnar, Abu Naama (Sudan). Faculty of Agriculture, Dept. of Animal Production | Osman, O.A., University of Khartoum, Khartoum (Sudan). Faculty of Animal Production, Dept. of Dairy Production
The objective of this study was to evaluate the effect of storage period on weight loss, chemical composition and microbiological and sensory characteristics of white cheese (Gibna Bayda) manufactured using Solanum dubium enzyme extract. Cheese was made (25 ml of extract /50 L milk), stored for 90 days at 35 deg C and evaluated for weight loss, chemical composition and microbiological and sensory characteristics at 1, 15,30,45,60, 75 and 90 days. The results indicated that storage period significantly increased weight loss and chemical components except salt content. Storage period had a significant effect on titratable acidity and protein content of whey. Total viable bacteria, streptococci and lactobacilli counts (Logl0 cfu/gm) decreased as the storage period progressed. There was a slight improvement in flavour and a decrease in saltiness, during storage, but there was no significant effect on cheese colour and texture
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Эту запись предоставил Agricultural Research Corporation