Chemical evaluation of imported processed cheese sold in Khartoum market

Abstract

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).