The Effect of salt Concentration on the Yield and Chemical Composition of Sudanese White Cheese.

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Date
2015-06-22
Authors
Abdalla El Toum, Khalid
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UOFK
Abstract
The effect of salt concentration on the yield and chemical composition of Sudanese White cheese was studied. Two experiments were carried out in this study. Each experiment was duplicated. In the first experiment 1.44 kg of Na CI were added to 24.kg of milk to secure a 6% salt concentration. The yield of fresh and pickled cheese was recorded. Acidity, total solids, moisture, protein, fat and salt concentration of cheese and whey were determined at time of preparation and at 2 weeks interval for three consecutive months. Also the quality of cheese was judged by a taste panel. In the first experiment the yield of fresh cheese was 5.5 kg (22.9%). The percentage of weight loss was 41.52% at the end of the first month of storage. The acidity of fresh cheese was 0.12% which was increased to 1.5% at the end of the 2nd month, then decreased to 1.44% at the end of the 3rd month of storage. The acidity of whey at time of preparation was 0.23% which increased to 2.1% at the end of the 3rd month of storage. The total solids of fresh cheese was 38.19% which increased to 57.54% at the end of the 2nd month of storage. The total solids content of whey at time of preparation was 13.92% which increased to 15.50% at the end of the 3rd month of storage. The protein of fresh cheese was 11.79% which was increased to 18.58% half way through the 2nd month then decreased to 16.43% at the end of the 3rd month of storage. The protein of whey at time of preparation was 1.25% which increased to 2.33% at the end of the 3rd month of storage. The fat content of fresh cheese was 15% which was increased to 30% at the end of the 3rd month of storage. The fat content of whey ranged between 0.30 - 0.40% during the storage period. The salt content of fresh cheese was 4% which was increased to 5% half way through the first month of storage, then decreased to 4.30% at the end of the 3rd month of storage. The salt content of whey at time of preparation was 6.50% which decreased to 6.40% after two weeks then increased to 6.5% at the end of the 3rd month of storage. In the 2nd experiment a salt concentration of 8% was secured by adding 1.92 kg to 24 kg of milk. The yield of fresh cheese was 5.7 kg (23.8%). The percentage of weight loss was 28.5% at the end of the first month of storage. The acidity of fresh cheese was 0.12% which increased to 1.20% at the end of the 2nd month, then decreased to 1.12% at the end of the 3rd month of storage. The acidity of whey at time of preparation was 0.24% which increased to 1.70% at the end of the 3rd month of storage. The total solids of fresh cheese was 36.20% increased to 60.38% at the end of the 2nd month of storage. The total solids of whey at time of preparation was 15.55% increased to 16.72% at the end of the 3rd month of storage. The protein of fresh cheese was 14.30% increased to 19.29% in the middle of the 2nd month, then decreased to 16.79% at the end of the 3rd month of storage. The protein of whey at time of preparation was 1.1096 increased to 2.167% at the end of the 3rd month of storage. The fat content of fresh cheese increased to 30% at the end of the 3rd month of storage. The fat content of whey ranged between 0.10 - 0.15%. The salt content of fresh cheese was 6.20% increased to 6.60% at the middle of first month, then decreased to 5.30% at the end of the 3rd month of storage. The salt content of whey at time of preparation was 8.50% decreased to 8.40% at the middle of the first month, then increased to 9% at the end of the 3rd month of storage. The cheese made from 6% salted milk was of better quality than cheese from 8% salted milk.
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Keywords
salt Concentration,Yield,Chemical Composition,Sudanese ,Cheese.
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