Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

Abstract

This study was conducted to investigate the effect of starter culture addition on the characteristics of raw milk white cheese (Gibna bayda).The cheese was made from raw warmed (45°C) milk, and the starter culture (2% w/v) was added to the first treatment (T1), while no starter culture was added to the second treatment (T2). After the manufacture, cheese was cut into cubes and kept in the brine solution (2% w/v) for 24 hours, followed by storing without whey at 5°C for 45 days. Microbiological, physicochemical, and sensory characteristics were evaluated at 1, 15, 30, and 45-day intervals. Results showed that total viable bacteria [TVB] (log10 6.73 cfu/gm), Staphylococcus aureus (log10 2.15 cfu/gm), Escherichia coli (log10 1.11 cfu/gm) and yeasts and moulds (log10 6.21 cfu/gm) counts were high in T2 cheese. TVB significantly decreased during the ripening period, while the other microorganisms increased. Fat (25.28%) and total solids (44.27%) were high in T1, while protein (18.44%), moisture (55.77), ash (6.51%), and acidity (0.59%) were high in T2. All physicochemical characteristics except fat were significantly influenced by the ripening period. Taste and body scored best in T1, while the rest of the sensory attributes scored best in T2. All sensory properties were significantly affected by the ripening period except the colour. The study concluded that the use of the starter culture improved the microbiological quality and sensory properties of traditional Sudanese white cheese, which might make this starter culture suitable for this type of cheese.

Possibilities of using different combinations of lactic acid bacteria in the production of Sudanese white cheese (Gibna Bayda)

“…The fat content did not show a significant change and/or tended to decrease in the last stages of the storage period. The increase in the fat content detected in white cheese in the early stages of the storage period is compatible with other studies on white cheese [44], and this is probably due to moisture loss during ripening [44,16].…”

“…As seen in Table 2, there was an increase and decrease in the protein percentage during the storage period. The increase in the protein rate detected in cheese samples in the early stages of the storage period is compatible with other studies on white cheese [1,44] and is thought to be due to the decrease in moisture content [44]. The decrease in the protein content of cheeses in the last stages of the storage period can be attributed to the proteolytic activity that leads to the formation of water-soluble nitrogen [46,44].…”

“…The trend of increase in total solids content in early storage periods in cheese varieties is consistent with other studies on white cheese [42,43]. This increase may be due to the decrease in moisture content due to lactic acid developments [44]. It is thought that the decrease in the last stages of the storage period is due to the formation of new peptides with high water absorption capacity as a result of advanced proteolysis [45].…”

“…After the 45th day of the storage period, no significant change was observed in the taste and aroma score values. The increase in the taste and aroma scores of these cheeses may be due to the formation of lactic acid from the natural flora in raw milk or the suppression of unwanted microorganisms by the starter culture added to the milk before cheese making [44]. When cheese samples stored at 15 °C were examined, it was found that the taste and aroma scores of T5 cheese as the storage period progressed, were not different from T1 and T4 cheeses, and were significantly higher than T2 and T3 cheeses (P<0.001).…”

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

“…Artisanal dairy products are those manufactured with traditional techniques using raw milk without heat treatment or the addition of selected starter cultures [1]. Cheese is a dairy product in which casein, fats, and other milk nutritional compounds remain in the curd, and the main goal of cheese making is to preserve the nutritional components in nonspoiling conditions without losing the desired flavour [2,3], and cheese comes in a wide variety of flavours, textures, and designs from around the globe [4]. In addition to other cheese types like mozzarella and white (Gibna bayda), which differ in composition, texture, colour, taste, and flavour, braided (mudaffara) cheese is thought to be one of the types made traditionally in Sudan [5].…”