Comparison of Quality of Sudanese White Cheese (Gibna bayda) Manufactured with Solanum dubium Fruit Extract and Rennet

Abstract

This study was carried out to compare white cheese (Gibna Bayda) made with partially purified Solanum dubium extract and rennet chemically, microbiologically and organoleptically, in addition to evaluating weight loss. Three batches of white cheese were made in duplicate, in two of which partially purified Solanum dubium fruit extract was used as coagulant, while in the third batch rennet was used as a coagulant. Results indicated that type of coagulant had no significant effect on weight loss, titratable acidity, protein, salt and ash contents of white cheese. However, there was a significant effect on total solids, fat, soluble protein, tyrosine and tryptophan contents. The interaction between the storage period and type of coagulant did not significantly affect all chemical components of cheese except tyrosine. Storage period had a significant effect on titratable acidity, total solids, protein and ash contents of whey. Total viable bacteria, streptococci and lactobacilli counts (cfu/gm) were significantly affected by storage period, and as the storage period increased their count decreased. No significant differences were observed in sensory characteristics in terms of colour, flavour, texture and saltiness between the two cheeses.