Effect of Milk Type and Salt Concentration on the Physicochemical Characteristics of Mudaffara (Braided) Cheese

Abdalla, Mohamed; Eldin, Habza

doi:10.9734/air/2018/33121

Cited by 2 publications

(5 citation statements)

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“…After week 2, the cheeses were kept in the refrigerator; this situation might have influence on ripening process. Similarly fluctuation of the total solids content of Mudaffara cheese during the storage was reported previously by Harun et al (2015) and Abdalla and Gamer Eldin (2018). However slight decrease in the total solids of Mudaffara cheese during the storage was found by Farah and El Zubeir (2020).…”

Section: Total Solids Contentsupporting

confidence: 84%

“…Lower values were obtained by Harun et al (2015) who obtained 17.2 ± 2.13% fat content for Mudaffara cheese. Also Abdalla and Gamer Eldin (2018) found that the fat content for Mudaffara cheese brined using 15% salt (19.38%). However Abdalla et al ( 2019) reported a higher mean of fat in Mudaffara cheese (26.46 ± 4.94%).…”

Section: Fat Contentmentioning

confidence: 95%

“…However slight decrease in the total solids of Mudaffara cheese during the storage was found by Farah and El Zubeir (2020). The difference in the total solids content of Mudaffara cheese may be due to several factors, including the close correlation between moisture content and the total solids, the preservation methods applied and the storage temperature Gamer Eldin 2018 andEl Zubeir, 2020). Also the expulsion of moisture from cheese curd is the reason for the increase in the total solids content of Mudaffara cheese (Harun et al 2015).…”

Section: Total Solids Contentmentioning

confidence: 99%

“…The braided; semi hard cheese (Mudaffara) is among the most popular types of cheese in Sudan (Mohammed Salih et al 2011;Harun et al 2015;Farah and El Zubeir 2020). Mudaffara cheese is a braided, unmatured semi hard cheese, which originated in the Mediterranean area and now is widely produced and consumed in Sudan (Mohammed Salih et al 2011;Abdalla and Gamer Eldin 2018;Farah and El Zubeir 2020). Mudaffara cheese is a pickled semi-hard cheese braided into a characteristic shape, to which spices such as black cumin (Nigella sativa) are added (Abdalla et al 2019).…”

Section: Introductionmentioning

confidence: 99%

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Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage

2022

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Section: Total Solids Contentsupporting

confidence: 84%

Section: Fat Contentmentioning

confidence: 95%

Section: Total Solids Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage

2022

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“…It originated in the Mediterranean region and is characterized by its dense consistency, yellowish colour, slightly acidic, and salty taste. This cheese is commonly consumed by rural communities in Sudan [6]. Many families and workers have historically consumed raw, untreated milk because they think it is safe and has health benefits that pasteurization destroys [7].…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period

Mohamed Osman Mohamed Abdalla

2024

World J. Bio. Pharm. Health Sci.

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The purpose of this study was to see what effect adding starter culture to raw milk had on the physicochemical, microbiological, and sensory properties of braided cheese (Gibna mudaffara). The raw milk was warmed to 45°C before adding 2% w/v starter culture to the first treatment (T1) and no starter culture to the second treatment (T2). Both treatments contained sodium chloride (2% w/w) and rennet powder (1.3 gm/50 L milk). After manufacturing, the cheese was kept in the whey at 4°C for 45 days. At 1, 15, 30, and 45-day intervals, physicochemical, microbiological, and sensory characteristics were assessed. Results revealed that protein (18.21%), total solids (50.27%), ash (7.29%), and titratable acidity (0.65%) were found to be high in T1 cheese, while fat (19.66%) and moisture (48.97%) were found to be high in T2. The ripening period had a significant (P<0.001) effect on all physicochemical characteristics except fat. T2 cheese had high counts of total viable bacteria [TVB] (log10 6.60 cfu/g), Staphylococcus aureus (log10 2.35 cfu/g), Escherichia coli (log10 2.01 cfu/g), and yeasts and moulds (log10 5.91 cfu/g). In T1 cheese, all microbes under study decreased significantly as the ripening period progressed, whereas in T2 cheese, all microbes decreased during ripening except TVBC. T2 cheese scored higher on colour, flavour, and overall acceptability, while T1 cheese scored higher on taste and body. All sensory properties of both cheeses were significantly affected by the ripening period. This study concluded that heat treatment and adding the starter culture is required for the production of safe and high-quality braided cheese.

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Effect of Milk Type and Salt Concentration on the Physicochemical Characteristics of Mudaffara (Braided) Cheese

Cited by 2 publications

References 0 publications

Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage

Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage

Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period

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