International Journal of Current Research and Academic Review
ISSN: 2347-3215 Volume 1 Number 4 (2013) pp. 01-12
Physicochemical and sensory characteristics of white soft cheese made from different levels of Cassava powder (Manihot esculenta)
Koc Ruben Ramzi Dhuol1 and Omer Ibrahim Ahmed Hamid2 *
1Department of Dairy Production, Faculty of Animal Production, Upper Nile University , Malakal, South Sudan 2Departments of Dairy Sciences and Technology, College of Animal Production Science and Technology, Sudan University of Science and Technology Khartoum North, Sudan
This study was carried out in the milk processing unit at college of animal production Science and Technology, Sudan University of Science and Technology during January 2012 September 2013.The physicochemical and sensory characteristics of Sudanese white soft was investigated as affected by different levels of cassava powder and storage period. One hundred twenty (120) liters of fresh cow's full cream milk were purchase from a private farm at Khartoum north. Four treatments were carried out as follows: First treatment is the control in which cow's cheese milk had no additive. In the second (Cw1) , third (Cw2) and fourth (Cw3) treatments 0.5 % , 0.75% and 1 % of cassava powder were added respectively to cheese milk before pasteurization then white cheese was made and stored at room temperature for 90 days. Physicochemical and sensory evaluation were done for the cheese samples at 0,30,60 and 90 days intervals. The cheese Statistical analysis showed that cassava powder significantly (p<0.05) affected the chemical composition of the cheese. The results also showed that total solids, fat, crude protein, titratable acidity, pH, and volatile fatty acids were significantly (p<0.05) affected by the storage period while there was no significance (p<0.05) on ash contents. The results showed that there was significance difference (p<0.05) effect by the Cassava levels on total solids , fat, crude protein, acidity and volatile fatty acids while there was no significance differences (p<0.05) of cassava levels on pH and ash content of the cheese. The results showed that there were significance differences(p<0.05 ) between control cheese and the other with 0.5,0.75 and 1 percent respectively in total solids, fat , crude protein , and acidity , while there were no significance (p<0.05) in PH and
Sudanese white soft cheese; milk; physicochemical; storage; Cassava powder.