Effect of Storage Period on Weight Loss, Chemical Composition, Microbiological and Sensory Characteristics of Sudanese White Cheese (Gibna Bayda)

Authors

  • Osman, A.O. El Owni Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Shambat P.O. Box 32, Postal Code 13314, Khartoum North, Sudan
  • Omer, I.A. Hamid Department of Animal Production, Faculty of Agriculture, University of Zalingei P.O. Box 6, Zalingei, Sudan

DOI:

https://doi.org/10.3923/pjn.2008.75.80

Keywords:

Chemical composition, gibne Bayda, microbiological and sensory characteristics, storage period, sudanese white cheese, weight loss

Abstract

Effect of storage period on weight loss, chemical composition, microbiological and sensory characteristics of Sudanese white cheese (Gibna Bayda) is studied. The cheese was made from fresh raw cow`s milk with 6% salt, preserved by it`s own whey in anti-acid containers and stored at room temperature (35-37°C) for 240 days. Weight loss increasedsignificantly (p<0.05) increased through out the storage period. Crude proteins, total solids and ash contents significantly (p<0.05) increased from day zero to day 120 then decreased onwards. Soluble proteins, tyrosine, tryptophane and Volatile Fatty Acids (VFA) increased. Total Bacterial Count (TBC), coliforms, E. coli, Staphylococcus aureus and psychrotrophic bacterial counts significantly (p<0.05) decreased during storage, while yeasts and moulds increased as storage time progressed. Texture, flavour and colour of the cheese samples significantly (p<0.05) improved during storage until day 120 then decreased in scores there after.

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Published

15.12.2007

Issue

Vol. 7 No. 1 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

A.O. El Owni, O., & I.A. Hamid, O. (2007). Effect of Storage Period on Weight Loss, Chemical Composition, Microbiological and Sensory Characteristics of Sudanese White Cheese (Gibna Bayda) . Pakistan Journal of Nutrition, 7(1), 75–80. https://doi.org/10.3923/pjn.2008.75.80