Physicochemical Properties and Sensory Evaluation of Sudanese Camel Milk Cheese

Abstract

This investigation was carried out to determine the physicochemical properties and sensory evaluation cheese made from camel milk. Two cheese samples were made from camel milk using the traditional method, the first sample was made with 1% gum Arabic and the second sample was made without using gum Arabic, 10% salted whey was used in storage of the cheese. 200 gm of cheese sample were packaged in each of 6 plastic containers, all packages were stored at refrigerator temperature (5±1oC).Fresh cheese samples were analyzed at zero time, cheese samples were analyzed for moisture, ash, protein, pH and fat content. Sensory evaluation (color, taste, flavor, texture and overall acceptability) of cheeses was determined after two months .of ripening The addition of gum Arabic was significantly (P≤0.05) affected moisture, ash, protein, pH and fat content. Cheese with gum Arabic has higher moisture and fat content compared with cheese without added gum Arabic. The mean scores of color, taste, flavor and overall acceptability were not significantly (P≤0.05) affected by the addition of gum Arabic. Texture of cheese samples was significantly (P≤0.05) affected by the addition of gum Arabic, Texture scores were .higher in cheese samples made with gum Arabic