Effect of Storage Period on the Quality of Sudanese White Cheese (Gibna Bayda) Manufactured with Solanum dubium Extract

Abstract

The objective of this study was to evaluate the effect of storage
period on weight loss, chemical composition and microbiological and
sensory characteristics of white cheese (Gibna Bayda) manufactured using
Solanum dubium enzyme extract. Cheese was made (25 ml of extract /50
L milk), stored for 90 days at 35°C and evaluated for weight loss,
chemical composition and microbiological and sensory characteristics at
1, 15, 30, 45, 60, 75 and 90 days. The results indicated that storage period
significantly increased weight loss and chemical components except salt
content. Storage period had a significant effect on titratable acidity and
protein content of whey. Total viable bacteria, streptococci and
lactobacilli counts (Log10 cfu/gm) decreased as the storage period
progressed. There was a slight improvement in flavour and a decrease in
saltiness, during storage, but there was no significant effect on cheese
colour and texture.