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标题：COMPOSITION AND HYGIENIC QUALITY OF SUDANESE WHITE CHEESE PRODUCED BY SMALL SCALE IN RURAL AREA OF EASTERN SUDAN
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作者：Elkhider Ibrahim Ahmed Elkhider ; Ibtisam El Yas Mohamed El Zubeir ; Amani Abd El Marouf Basheir 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2011
卷号：12
期号：2
出版社：Valahia University Press
摘要：This study was carried out to compare the chemical composition and microbiological quality of Sudanese white cheese produced by small-scale production units in rural areas of eastern Sudan (New Halfa). The study was based on collection of sixty fresh cheese samples from 10 producers (6 samples from each) during the period of February to July in 2008. The means of protein, fat, ash, total solids and titratable acidity for cheese samples were 20.20± 3.68%, 23.38± 4.80%, 5.13± 2.07%, 50.88± 5.57% and 0.71± 0.44%, respectively. The results indicated significant (P<0.05) variations among different producers for fat, total solids and ash content and non significant (P>0.05) differences in protein content for cheese samples. High bacterial load was found in cheese samples collected from different producers. The means of total bacterial count (TBC), coliform count, yeast count and moulds count were found as log 5.83± 1.01, log 4.68± 1.52, log 5.23± 1.05 and log 4.40± 1.05 cfu/gm, respectively. These results revealed non significant differences (P>0.05) between the cheese samples for moulds count. The findings of this study suggest that intervention and training of cheese producers will be needed to improve the quality of Sudanese white cheese in rural areas of Eastern Sudan for proper utilization of the surplus milk.?
关键词：traditional white cheese processing; microbiological loads; compositional content; rural areas; eastern;Sudan.