Effect of storage in salted whey on mineral content and physicochemical properties of Sudanese white cheese (Jibna Bayda

Abstract

This investigation was carried out to evaluate the effect of storage in salted whey on the mineral contents and physicochemical properties of Sudanese white cheese (Jibna Bayda). Cheese was made from cows' milk using the traditional method, with 3% salt. 200g of cheese was packaged in 10 plastic container. 200ml of salted whey (3%) were added to half of package, and 200ml of unsalted whey (0%) obtained from unsalted cheese sample made by the traditional method were added to the second half of package, all packages were stored at refrigerator temperature 5±1oC. samples were collected for analyses at zero time 21, 42, and 75 days of storage, for Ca, Na, K, Mg, Zn, Fe, Mn, moisture, fat, ash, protein, acidity, pH and total solids were determined. Storage in salted whey has significant (P ≤0.05) effect on mineral contents of cheese, the highest values were obtained in cheese samples stored in unsalted whey, minerals including Ca, K, Mg, Fe, Zn and Mn increased to 53.80, 43.95, 49.95, 3.78, 0.39 and 1.40 mg/100g respectively at the end of storage period in unsalted whey, while Na decreased to 19.53 mg/100g. Acidity, fat and total solids of cheese samples stored in unsalted whey recorded higher values 0.40, 24.25, 48.62 %, than those stored in salted whey. Moisture, pH, ash and protein content of the samples stored in unsalted whey were significantly (P ≤0.05) decreased at the end of storage 55.46, 4.05, 1.73 and 10.52 % respectively than those stored in salted whey. Therefore, storage of Sudanese white cheese was found to be better in unsalted whey as higher mineral contents were obtained.