Study on Chemical Composition and properties of Braided Cheese(Mudaffara) marketed in Khartoum State

Abstract

This research was conducted to study the chemical composition and properties of market Mudaffara Cheese in Khartoum State . Thirty (30) samples were collected randomly from sales points in different areas of Khartoum State .The areas were Khartoum3, Kafori, Shagara, Omdurman Market, Doha Shambat. On sample representing the control sample was collected from Dairy Science Department – Khartoum University . All samples were then subjected to laboratory tests on moisture – total solid – fat – ash content and acidity .obtained results were analyzed statistically . Also, tests on color, taste and texture were performed . The moisture content of the control sample and those of Khartoum3, Kafori, Shagara, Omdurman Market, Doha and Shambat samples was 44.6±0.00, 35.6±0.60, 44.1±057, 41.1±0.55, 36.9±0.11, 44.7±3.60, and 37.5±2.44 % respectively . The statistical analysis indicated a high significant difference (P≤0.01) between control and Omdurman, Khartoum3, Shambat samples for moisture % . Also a significant difference (P≤0.05) was recorded between control and Shagara samples, while no significant variation (P≥0.05) between control and Kafori, Doha cheese samples . A high significant variation (P≤0.01) was recorded between all samples of the different areas . Concerning the total solids % for control sample and the samples of the different areas as ordered above, it was 55.2±0.00, 64.4±1.02, 55.9±0.64, 58.9±0.56, 63.1±0.65, 55.3±0.25 and 62.5±1.79 % respectively . The statistical analysis showed a high significant difference (P≤0.01) between control and Khartoum3, Shagara, Omdurman and Shambat cheese samples . No significant variation (P≥0.05) was recorded between control and Kafori and Doha samples, but a high significant difference (P≤0.01) was found between the samples of all different areas of Khartoum State . The fat content of control and that of the different areas (in the same order above) samples obtained was 23±0.00, 25.5±2.25, 23.1±1.25, 25.6±0.71, 29.4±3.21, 29.4±3.21 and 29.4±1.14 % respectively . The statistical analysis revealed a high significant difference (P≤0.01) between control sample and those of Omdurman, Doha, Shambat and a significant difference (P≤0.05) between control, Khartoum3, Shagara samples . No significant difference (P≥0.05) was recorded between control and Kafori samples . But a high significant difference (P≤0.05) was detected between Omdurman, Doha, Shambat, Khartoum3, Shagara, Kafori samples, but significant variation (P≤0.05) was noticed between Shagara and Kafori Cheese samples . As for the ash content of the control and mentioned areas (in the same order) samples , was found to be 2.7±0.00, 2.2±0.11, 1.9±0.04, 2.7±0.11, 1.9±0.04, 2.7±0.07 and 2.4±0.42 % respectively . No significant difference (P≥0.05) was recorded between control, Doha and Shagara samples for the ash content while a high significant variation (P≤0.01) between control and Kafori, Omdurman samples and a significant difference (P≤0.05) between control and Khartoum3 samples was recorded . Comparing the ash content of the samples of all different areas in Khartoum State a high significant difference (P≤0.05) was noticed . The acidity of control, Khartoum3, Kafori, Shagara, Omdurman market, Doha and Shambat samples obtained was 1.94±0.00, 2.4±0.19, 1.2±0.29, 1.2±0.19, 1.8±0.20, 1.8±0.21 and 2.5±0.11 % respectively . A high significant variation (P≤0.01) was noticed between control and Khartoum3 samples . A significant difference (P≤0.05) was observed between control and Kafori, Shagara samples, while no significant difference (P≥0.05) between control and Doha, Omdurman samples . The acidity obtained for all different areas indicated a high significant variation (P≤0.01) between each other for this property . The colorof the control, Khartoum3, Shagara, Omdurman, Doha and Shambat cheese samples was very normal while that of Kafori highly normal . The taste of control and Shagara samples was high palatable ; for Khartoum3, Doha and Shambat very palatable and palatable for Omdurman market cheese samples . The texture of control, Kafori, Omdurman was highly consistent, Doha, Khartoum3, Shagara and Shambat samples very consistent . All samples were braided and stretchable . In general, a remarkable variation was noticed in chemical composition and characterstics of market Mudaffara cheese of the studied areas in Khartoum State . This might be attributed to so many different factors such as the components of cheese raw milk, processing procedures, preservation, storage, marketing methods and others . Finally certain recommendations were given .