Effect of milk source on sensory characteristics of white soft cheese during storage

Abstract

The study was conducted in the milk processing unit at College of Animal Production Science and Technology, Sudan University of Science and Technology, during January to September 2014, to examine the effect of milk source (cows' and goats') on sensory characteristics of white soft cheese during storage period. Twenty five liters of fresh cow's full cream milk were purchased from the farm of College of Animal Production Science and Technology, Sudan University of Science and Technology, and (25) liters of goats' milk was purchased from a private farm at Khartoum North. Two treatments were carried out for cheese processing as follows: First treatment, in which cheese was made with cows' milk and second one, cheese was made with goats' milk. After milk pasteurization, 0.02% CaCl2 and 2% starter culture were added then white cheese was made and stored at 4°C for 63 days. Sensory evaluation was done for the cheese samples at 0, 7, 14, 21, 28, 35, 42, 49, 56 and 63 days intervals. The cheese statistical analysis showed that milk source significantly (p<0.01) affected the sensory characteristics of the cheese except texture, which showed no significant (p>0.05) variation, whereas storage period revealed a significant differences (p<0.05) in the sensory characteristics of the manufactured cheese.