Pakistan Journal of Nutrition
1680-5194
1994-7984
Asian Network for Scientific Information
10.3923/pjn.2008.75.80
A.O. El Owni
Osman,
I.A. Hamid
Omer,
1
2008
7
1
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.]]>