Tayseer Abd Elrahim Suleiman and Mohammed Osman Mohammed

SUMMARY

This study was carried out to evaluate the chemical quality of imported processed cheese.

            The study was based on collecting twenty seven samples of one type of processed cheese, nine from Khartoum, nine from Khartoum North and nine from Omdurman. Samples were collected from groceries of three different areas according to the income level of the majority of residents in the area. The chemical composition (fat, protein, total solids, titratable acidity and ash) of the processed cheese were estimated.

The results indicated that there was a significant difference (P<0.01) in total solids and a significant difference (P<0.05) in titratable acidity, while there was no significant difference (P>0.05) in fat, protein and ash contents of cheese samples obtained from the three cities.

            Protein and fat were high in Omdurman (8.87 ± 0.093 and 29.50 ± 0.148 respectively), while the titratable acidity and ash were high in Khartoum (0.669 ± 0.002 and 2.67 ± 0.056 respectively).

Total solids content was high in Khartoum North (50.22 ± 0.116 respectively). Fat and protein contents were high in high income area (29.61 ± 0.203 and 8.95 ± 0.007 respectively), while total solids and ash content were high in low income area (47.87 ± 0.264 and 2.72 ± 0.091 respectively).

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