Characteristic of Sudanese semi-hard braided (mudaffara)‎ cheese during storage

Abstract EN

The characteristics of a Sudanese semi-hard braided cheese 'Mudaffara' during storage were investigated.

The pH was observed to decreased, while the titratable acidity increased during storage.

The effect of storage on both parameters was significant (P<0.05).

The total volatile fatty acids (TVFA) of braided cheese increased significantly (P<0.05) with storage time.

However those stored at room temperature(39±2°C ) were significantly (P<0.05) affected compared to those stored at low temperature (19±2°C).

The soluble nitrogen, SN/TN ratio, formol ripening index (FRI) and shilovish ripening index (SRI), tyrosine and tryptophan contents were increased with time and values were significantly (P<0.05) higher for samples stored at room temperature compared to those stored at low temperature.