Ripening of Sudanese Braided (Muddaffara)‎ Cheese Manufactured from Raw or Pasteurized Milk : Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

Joint Authors

Elgasim, Elgasim A.
Mohamed Ahmed, Isam A.
Altahir, Mohamed O. E.

Source

International Journal of Food Science

Issue

Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-7, 7 p.

Publisher

Hindawi Publishing Corporation

Publication Date

2014-05-22

Country of Publication

Egypt

No. of Pages

7

Main Subjects

Engineering Sciences and Information Technology

Abstract EN

The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC).

Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days.

All the treatments significantly (P≤0.05) affected the physicochemical characteristics of SBC.

The total solid, protein, and fat contents of BCRM or BCPM decreased (P≤0.05), whereas their TA, SN, and salt contents increased significantly (P≤0.05) as storage period and the salt level of the whey were elevated.

Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey.

For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM.

Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.

American Psychological Association (APA)

Altahir, Mohamed O. E.& Elgasim, Elgasim A.& Mohamed Ahmed, Isam A.. 2014. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk : Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties. International Journal of Food Science،Vol. 2014, no. 2014, pp.1-7.
https://search.emarefa.net/detail/BIM-491519

Modern Language Association (MLA)

Altahir, Mohamed O. E.…[et al.]. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk : Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties. International Journal of Food Science No. 2014 (2014), pp.1-7.
https://search.emarefa.net/detail/BIM-491519

American Medical Association (AMA)

Altahir, Mohamed O. E.& Elgasim, Elgasim A.& Mohamed Ahmed, Isam A.. Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk : Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties. International Journal of Food Science. 2014. Vol. 2014, no. 2014, pp.1-7.
https://search.emarefa.net/detail/BIM-491519

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references

Record ID

BIM-491519