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.
How to cite this article
Osman, A.O. El Owni and Omer, I.A. Hamid, 2008. Effect of Storage Period on Weight Loss, Chemical Composition, Microbiological and Sensory Characteristics of Sudanese White Cheese (Gibna Bayda) . Pakistan Journal of Nutrition, 7: 75-80.