University of Khartoum

Effect of Storage Period of Soy milk Cheese and Sudanese White Physicochemical, Sensory Characteristics, Cost of Production and Cheese and Their Mixture

Effect of Storage Period of Soy milk Cheese and Sudanese White Physicochemical, Sensory Characteristics, Cost of Production and Cheese and Their Mixture

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Title: Effect of Storage Period of Soy milk Cheese and Sudanese White Physicochemical, Sensory Characteristics, Cost of Production and Cheese and Their Mixture
Author: Elmahi, Amal Khalfallah Hasan
Abstract: This study was carried out to produce cheeses using soy milk (Tofu cheese) and cow's milk (white cheese) and their mixture (50% soy milk and 50% cow's milk). The study also aimed to determine the physicochemical and sensory characteristics and cost of production of the produced cheeses. Three types of cheese were manufactured in the laboratory of the Department of Dairy Production, Faculty of Animal Production, University of Khartoum, and stored at 7˚Cfor 15 days for analysis. The physicochemical content (fat, protein, total solids, titratable acidity and ash) and sensory characteristics (colour, taste, texture, saltiness and overall acceptability) were determined at 1, 5, 10 and 15 days of storage. The study found that there was significant (P<0.001) variations in the physicochemical content and sensory characteristics of the produced cheeses. The results showed that fat content, total solids content, ash content and the titratable acidity weresignificantly (P<0.001) high in white cheese, while protein content was significantly (P<0.001) higher in the mixture cheese. The storage period significantly affected fat, protein, total solids, ash content and acidity for all cheeses. The color, taste and overall acceptability of cheeses were significantly (P<0.05) varied due to the presence of soy milk, while saltines and texture of cheeses were not affected. The saltines, texture and overall acceptability were significantly affected by storage period, while color and taste were not affected. The present study concluded that the higher protein content was recorded in the mixture cheese and lowest values of fat content and acidity were recorded in the Tofu cheese. The highest value of fat content, total solids content, ash content and acidity were recorded in the white cheese. Higher scores for acceptability were recorded in white cheese with no significant differences. The color, saltines and overall acceptability decreased in all types of cheeses during storage period. Also the high cost of production was recorded in the white cheese, while Tofu cheese revealed the lowest cost. Hence this study recommended the soybeans is good source of high quality protein that can be utilized in dairy products, also it is important to encourage growing soybean in Sudan in order to utilize it as milk substitute. However more researches are needed to evaluate the microbiological, quality and flavor of Tofu cheese.
URI: http://khartoumspace.uofk.edu/123456789/25986


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