Physicochemical properties, microbial load and sensory attributes of sweet and sours whey of white cheese
Joint Authors
Muhammad, Abd al-Latif A.
Abd al-Hakam, Khidr E. K.
Ahmad, Sarah M. F. Sayyid
Farahat, Fatin H. O.
Amir, Bisharah M. M.
Ali, Izz al-Din M. Y.
Source
Journal of the Saudi Society for Food and Nutrition
Issue
Vol. 15, Issue 1 (31 Jan. 2022), pp.57-66, 10 p.
Publisher
King Sa'od University The Saudi Society for Food and Nutrition
Publication Date
2022-01-31
Country of Publication
Saudi Arabia
No. of Pages
10
Main Subjects
Abstract EN
The goal of this study was to examine the quality and safety of two types of Sudanese liquid bovine whey.
Sweet and sour whey were employed for this study.
Moisture content, fat content, ash content, crude protein, and lactose content for sweet and acid whey content were 93.48-39.1%, 0.13-0.15%, 0.15- 0.19 %, 3.26-3.13%, and 2.752.90%, respectively.
The pH, density, total solids (TSS), and acidity of sweet and acid whey were measured to evaluate their physiochemical parameters and the results showed 4.40-4.15, 1.318-1.271(g/ml), 6.48-6.44%, and 0.17-0.28%, respectively, are the results.
Sodium, potassium, and calcium content in sweet and sour bovine whey were determined and the stat showed 2.27-3.41, 10.65-10.21, and 24.33-23.42 (mg/100 ml), respectively.
The bacterial load, yeast, mold, and coliform bacteria in sweet and sour bovine whey were counted to define the microbial profile.
The results demonstrate that the bacterial loads for sweet and sour whey were 107 and 106 (CFU/ml), respectively, with no yeasts, molds, or coliform bacteria development.
Sensory evaluation of whey flavor, color, odor, texture, and overall acceptability was performed, and the results suggest that there is no significant difference (p < 0.05) in sensory evolution except in taste, where sweet whey taste was significantly greater than sour whey taste
American Psychological Association (APA)
Abd al-Hakam, Khidr E. K.& Ahmad, Sarah M. F. Sayyid& Farahat, Fatin H. O.& Amir, Bisharah M. M.& Ali, Izz al-Din M. Y.& Muhammad, Abd al-Latif A.. 2022. Physicochemical properties, microbial load and sensory attributes of sweet and sours whey of white cheese. Journal of the Saudi Society for Food and Nutrition،Vol. 15, no. 1, pp.57-66.
https://search.emarefa.net/detail/BIM-1414693
Modern Language Association (MLA)
Abd al-Hakam, Khidr E. K.…[et al.]. Physicochemical properties, microbial load and sensory attributes of sweet and sours whey of white cheese. Journal of the Saudi Society for Food and Nutrition Vol. 15, no. 1 (2022), pp.57-66.
https://search.emarefa.net/detail/BIM-1414693
American Medical Association (AMA)
Abd al-Hakam, Khidr E. K.& Ahmad, Sarah M. F. Sayyid& Farahat, Fatin H. O.& Amir, Bisharah M. M.& Ali, Izz al-Din M. Y.& Muhammad, Abd al-Latif A.. Physicochemical properties, microbial load and sensory attributes of sweet and sours whey of white cheese. Journal of the Saudi Society for Food and Nutrition. 2022. Vol. 15, no. 1, pp.57-66.
https://search.emarefa.net/detail/BIM-1414693
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 65-66
Record ID
BIM-1414693