Nutritional Evaluation and Microbiological Analysis of White Cheese (Gibna Mudaffara) produced in North Kordofan State, Sudan
Authors
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Asmahan Azhari Ali Mohammed
Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, P.O. Box 6622, Buryadah 51452, Saudi Arabia
DOI:
https://doi.org/10.3923/pjn.2021.96.100Keywords:
Cheese production, Gibna Mudaffara; North Kordofan, mold, Staphylococcus aureus, Sudan, yeastAbstract
Objective: The study was carried out to compare the production and composition of Sudanese white cheese (Gibna Mudaffara) in four different localities in North Kordofan states. Materials and Methods: A total of 24 samples of white cheese were collected from four cities of North Kordofan. The samples were characterized for their chemical and microbial properties. Data were analyzed using the SPSS software. Results: Significant (p<0.05) variations were observed in the chemical composition and microbial load of the cheese samples although the production techniques were slightly different from each other. The average chemical composition of the cheese gave the following results: 52.88% total solids, 23.8% fat, 20.4% crude protein, 0.37% water soluble protein, 5.33% ash and 1.057% titratable acidity. The total viable bacteria count was the highest in samples collected from EL Rahad city, while the highest Coliform bacteria counts was recorded in Mudaffara cheese samples obtained from Kazgail city. The total viable bacteria, Coliform bacteria and Staphylococci counts was the lowest in the sample obtained from Abuharaz city. Conclusion: A significant difference in the chemical composition and microbial load was observed in the cheese samples. The yeast, mold, Staphylococcus aureus, total viable count and coliform bacteria was the highest in the Mudaffara cheese samples.
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