文章基本信息

标题：Comparison of Quality of Sudanese White Cheese ( Gibna bayda ) Manufactured with Solanum dubium Fruit Extract and Rennet
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作者：Sana Eltahir Osman Kheir ; Osman Ali Osman El Owni ; Mohamed Osman Mohamed Abdalla 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2011
卷号：10
期号：2
页码：106-111
DOI：10.3923/pjn.2011.106.111
出版社：Asian Network for Scientific Information
摘要：This study was carried out to compare white cheese ( Gibna Bayda ) made with partially purified Solanum dubium extract and rennet chemically, microbiologically and organoleptically, in addition to evaluating weight loss. Three batches of white cheese were made in duplicate, in two of which partially purified Solanum dubium fruit extract was used as coagulant, while in the third batch rennet was used as a coagulant. Results indicated that type of coagulant had no significant effect on weight loss, titratable acidity, protein, salt and ash contents of white cheese. However, there was a significant effect on total solids, fat, soluble protein, tyrosine and tryptophan contents. The interaction between the storage period and type of coagulant did not significantly affect all chemical components of cheese except tyrosine. Storage period had a significant effect on titratable acidity, total solids, protein and ash contents of whey. Total viable bacteria, streptococci and lactobacilli counts (cfu/gm) were significantly affected by storage period, and as the storage period increased their count decreased. No significant differences were observed in sensory characteristics in terms of colour, flavour, texture and saltiness between the two cheeses.