Abstract:
The experiment was conducted at the laboratory of Dairy Science and
Technology Department, College of Animal production Science and
Technology, Sudan University of Science and Technology during the period
2010 to find out the effect of storage period and spices types on the chemical
composition and sensory characteristics of White soft cheese. 60 pounds of goat’s
milk purchased from the local market. Four treatments were carried out in this
study as follows: First treatment is the control in which the curd of the cheese
had no additive. In the second, third and fourth treatments fenugreek, cinnamon
and cardamom powder (0.02%) were added to the curd after coagulation,
respectively. The obtained cheese were stored in refrigerator at 5co for thirty
days then samples of each treatment was analyzed after zero,10, 20 and 30 days
of storage for chemical composition and sensory properties.
Statistical analysis of the results showed that acidity, fat, total solid of
the cheese in different treatments had no significant differences (p≤0.05).
Protein content in the control cheese was lower in comparison with fenugreek,
cinnamon and cardamom cheeses. The cheese treated with cardamom had
lowest value in ash content, while Fenugreek cheese had the highest value of
6development especially cheese with cardamom when compared with control.
Statistical analysis of sensory evaluation showed that the addition of
fenugreek, cinnamon and cardamom to the cheese improved the quality of white
soft cheese and they act as good natural preservatives.
