Evaluation of the Effect of Starter Culture on the Quality of White Soft Cheese (Gibna Beyda)

Mudawi H.A., Khairalla L.M., El Tinay A.H.

Abstract


This investigation was carried out to study the effect of starter culture on the quality of white soft cheese (Gibna Beida), yield and coagulation time. White soft cheese was made from fresh cows milk (heated at 65oC for 30 minutes, then cooled to 35oC), then starter culture was added at different concentrations (1.5, 2.0, 2.5%) in addition to CaCl2 (0.02%), NaCl (2%) and rennet. Chemical analysis, microbial analysis and sensory evaluation were carried out. The coagulation time for cheese made without addition of starter culture (control) was 189 min. and the yield was 9.61%. The obtained results indicated that the use of starter culture at concentration of 2.5% showed reduction in coagulation time to 64 min. and increase in yield to 13.51%. The effect of different concentrations of starter culture on the chemical composition of white soft cheese revealed that the moisture content showed a significant increase from 56.15% to 69.17%, acidity increased from 0.22% to 0.32%, fat content decreased from 27.60% to 21.00%, protein content decreased from 15.00% to 9.40%, total solids decreased from 43.77% to 31.80%. The total bacterial count increased from 2.3 104 to 4.1 106,the yeast count increased from 8.5 104 to 1.7 105. The flavor and overall acceptability were affected by the addition of starter culture. The best flavor and best overall acceptability scores were obtained in cheese made with 1.5% starter culture, while the least score to flavor was obtained in cheese made with 2.5% starter culture

Full Text:

PDF

References


Abdalla, M.I.; El Zubeir, I.E.M.; Ahmed, A.R. and Mohamed, B.E. (2012). Microbiological quality of white cheese during storage using different packaging materials. Annals Food Science and Technology, 3(1): 53-59. Abdalla, M.I.; El Zubeir, I.E.M. and Hassan, F.A. (2013). Effect of packaging technique in physicochemical composition of Sudanese white soft cheese. International Journal of Scientific and Research Publications, 3 (1): 1-8. Abdel Raizig, A.K. (1996). The production of white soft cheese from different sources. M.Sc. Thesis, University of Khartoum, Sudan. Ador Kour, L.L. (1992). Effect of storage on the quality and chemical composition of Sudanese white cheese (Gibna Beyda). M.Sc. Thesis, University of Khartoum, Sudan. Ahmed, M.A. (1997). A note of the isolation of starter culture for the manufacture of Sudanese white cheese. J. of U. K. Agric. Sci., 5(1). 34-41 Alcamo, I. (2003). Microbes and Society. Missassauga, Ontario, Jones and Bartlett. AOAC (1990). Official methods of analysis, 15th ed,, Association Official Analytical Chemists, Washington, D.C., U.S.A.

Asher, David (2015). The Art of Natural Cheese-making. Vermont: Chelsea Green Publishing. Bylund D (2005). Dairy Processing Handbook. Tetra Pak Processing Systems AB, Lund, Sweden. Doyle, M. P.; Beuchat, L. R. and Montville, T. J. (Eds). (1997). Food Microbiology: Fundamentals and Frontiers. Washington, DC, ASM Press. 91(1):13-18. Elkhider, L.A.E.; El Zubeir, I.E.M. and Basheir, A.A. (2012). Impact of processing methods on the quality of Sudanese white cheese produced by small scale in New Halfa Area. Acta Agriculture Slovenica 100(2):. 131-137. El Owni, O.A.O. and Hamid, O.I.A. (2007). Production of White cheese (Gibna bayda) in Zalingei area West Darfur (Sudan). Australian Journal of Basic and Applied Sciences, 1 (4): 756-762 El Owni, O.A.O. and Hamid, O.I.A. (2009). Effect of type of storage container on weight loss, chemical composition, microbiological properties and sensory characteristics of Sudanese White Cheese (Gibna bayda). Australian Journal of Basic and Applied Sciences, 3(2): 432-439 El Zubeir, I.E.M.; Abdalla, M.I.; Ahmed, A.R. and Mohamed, B.E. (2014). Effect of storage period and packaging type on ripening Indices of Sudanese white cheese. American V-King Scientific Publishing, 1(1): 1-6 Fox, P. F. (2003). Cheese Chemistry, Physics and Microbiology 2nd ed,, Volumes 1 and 2. Chapman and Hall, London. Ibrahim, S.F. (1999). Comparative biochemical and microbial studies on white soft cheese of variable sources and techniques. M.Sc. Thesis,, University of Khartoum, Sudan. Idris, Y.M.A.and Alhassan, I.H. (2010). Effect of packaging material in microbiological properties of Sudanese white cheese. International Journal of Dairy Science, 5(3): 128-134 Kats, Sandor Ellix; Pollan, Michael (2012). The Art of Fermentation an In-depth Exploration of Essential Concepts and Processes from around the World. Vermont: Chelsea Green Publishing Quinee, P.T. (2004). Salting and the role of salt in cheese. Inter. J Dairy Tech. : 4 (1) pp. 53 – 62. Nour El Daim, M.S.A. and El Zubeir, I.E.M. (2010). Chemical com-position of processed cheese using Sudanese white cheese. Research Journal of Animal and Veterinary Sciences. 5(2): 31-37 Robinson, R.K. and Wilbey, R.A. (2009). Cheese-making practice, (3rd ed.). Dordrecht: Kluwer Academic. Suliman, A.H.Y.; Abdalla, M.I. and El Zubeir, I.E.M. (2013).Effect of level of milk fat on the composition of Sudanese white cheese during storage. Sky Journal of Food Science, 2(1): 1-9 Tannahill, Reay (2008). Food in History. New York: Three Rivers Press. Warsama, L.M.; El Zubeir, I.E.M. and El Owni, O.A.O. (2006). Composition and hygienic quality of Sudanese white soft cheese in Khartoum North markets. International Journal of Dairy Sciences. Vol. 1(1): pp. 36-43 Winstein, Merryl (2017). Successful cheese-making step-by-step directions and photos for making nearly every type of cheese, (670pp, 800 photos). St. Louis, Missouri: Smooth Stone Press, ISBN 978-0998595955.


Refbacks

  • There are currently no refbacks.

Comments on this article

View all comments


ISSN: 243456

U. of  K. J. Vet. Med. Anim. Prod.