Nadia, A. Elsheikh and M. 0. Abdalla

Faculty of Animal Production, University of Khartoum
P.O. Box 32, Khartoum North

ABSTRACT

The effect of type of milk on the yield, physico-chemical and sensory characteristics of mudaffara cheese were studied.

Mudaffara cheese was made from cow’s goat’s and mixed (1:1 cow’s and goat’s) milk. Starter culture (1:1 combination of Streptococcus thermophilus and lactobacillus bulgaricus) at the rate of 2% (v/v) was added, followed by the addition of CaCl2 (0.02% w/w) and rennet (1 tablet / 50 kg milk). After coagulation, the curd was cooked till the suitable acidity was reached, then it was immersed in hot water and braided.

Cheese was stored in polythene bags (thickness of 0.03 mm) at 6 °C for 8 weeks and analyzed for fat, protein, total solids, ash contents, titratable acidity and pH value, in addition to sensory evaluation (color, flavor, taste, texture and overall acceptability). In addition, cheese yield and weight loss were evaluated.

The results indicated that there was no significant difference between the three types of milk in the final cheese weight and percent weight loss (P> 0.05). The final cheese weight was 107.08, 107.33 and 106.70 gm, while the percent weight loss was 17.62, 17.43 and 17.9% for cow’s goat’s and mixed milk cheese respectively.

The type of milk significantly (P< 0.001) affected fat, protein, total solids and ash contents. The values for cow’s, goats, and mixed milk cheese being 22.77, 20.09 and 22.7% for fat; 28.47, 30.26 and 29.68% for protein; 56.57, 55.76 and 56.05% for total solids and 3.63, 4.22 and 3.79% for ash content respectively. However, there no significant difference (P> 0.05) between the three types of milk cheese in acidity and pH value. Cheese from cow’s milk had the highest acidity (0.88%) and lowest pH value (4.22), while goat’s milk produced cheese with lowest acidity (0.79%) and highest pH value (4.26).

There was no significant difference (P> 0.05) between the three types of milk in sensory characteristics of mudaffara cheese.

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