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International Journal of Dairy Science

Year: 2012 | Volume: 7 | Issue: 2 | Page No.: 43-50
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Authors

Omer Ibrahim Ahmed Hamid

Nafessa Ahmed Musa Abdelrahman

Keywords

Research Article

Effect of Adding Cardamom, Cinnamon and Fenugreek to Goat’s Milk Curd on the Quality of White Cheese During Storage

Omer Ibrahim Ahmed Hamid and Nafessa Ahmed Musa Abdelrahman
Many people do not prefer goat’s milk cheese due to the characterized flavour of the goat’s milk. This Study was designed to show the effect of adding different levels of Cardamom, Cinnamon and Fenugreek powder to the goat’s milk curd on the quality of white cheese. Forty liters of goat’s milk were obtained from the local farm at Khartoum State. In this study four treatments were carried out as follows: First treatment is the control in which goat’s milk cheese had no additive. In the second, third and fourth treatments 0.02% of fenugreek, cinnamon and cardamom powder were added to the curd after coagulation, respectively. The results indicated that the fat, total solids, ash contents and titratable acidity were significantly (p<0.05) affected by the storage period. Statistical analysis showed that the spices type significantly (p<0.05) the chemical composition of the cheese. The results showed that there were no significant difference (p<0.05) in the fat and total solids contents between all treatments. The results revealed that there was significant difference (p = 0.05) in the protein content between the control and the goat’s milk cheese with cinnamon. The ash content was highest in the cheese with fenugreek (3.357±0.835%). The result indicated that the best value for all characters was at 20 day. The results indicated that the odour of the cheese significantly (p<0.05) affected by the storage period. The color of the cheese affected significantly (p = 0.05) by spices type, the best value of the colour was for control and the lowest one was for the cheese with cinnamon and there were no change in fenugreek and cardamom cheeses colours. Spices types had no significant (p = 0.05) effect on the flavor and odour of the cheese in all treatments.
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