University of Khartoum

Effect of salt level on some physico-chemical properties and acceptability of camel milk cheese

Effect of salt level on some physico-chemical properties and acceptability of camel milk cheese

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Title: Effect of salt level on some physico-chemical properties and acceptability of camel milk cheese
Author: ElYas, Ibtisam
Abstract: objective of this study are to investigate the effect of different salt level on camel milk and to valuate the sensory characteristics of the camel milk for acceptability purposes.. cheese was made from camel milk, using camifloc enzymes, then the cheese was treated different levels of salt (0.0, 0.5, 0.1 % salt). Then the resulted cheese was stored for 4 at refrigerator. cheese yield was estimated as 10.3 %, the mean of physico-chemical properties revealed pH was 5.83, acidity was 1.03 %, total solids was 35.72 % and fat was 16.34 %, proteins 16.12 % and ash was ),74, 'A Moreover there were significant (P<0.05) differences of cheese treated with different levels of salt in pH, acidity, total solids content and fat nt. On the other hand, there were no significant (P>0.05) differences in total proteins and percentages and no significant (P>0.05) differences in total bacterial, coliform, yeast and ldt, and psychrotropic counts. However, there were significant (P<0.05) differences g the storage period. ry evaluation conducted showed that, the cheese made from camel milk containing 1% was more acceptable than cheese containing 0.5% salt, which was moderately acceptable, the least one was the unsalted cheese concluded that cheese made from camel milk could possibly be accepted by the ers in Sudan, provided that suitable salt concentration (1%) is added.
Description: This paper had been presented for promotion at the university of Khartoum. To get the full text please contact the other at Ibtisammohamed@hotmail.com
URI: http://hdl.handle.net/123456789/7039
Date: 2009


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