The Characterization of Free Fatty Acids of Sudanese White Cheese during Storage Period

Abstract

This study was conducted in the Dairy Technology Laboratory of College of Animal Production Science and Technology, at Sudan University of Science and Technology and the Central lab of Khartoum University to characterize the fatty acids of Sudanese white cheese stored at room temperature during the month of January and February. Fresh whole cow’s milk (30 liters) was used to make white cheese. The processed cheese was stored at of 28 days (0, 7, 14, 21 and 28 days).. Fatty acids profiles were analyzed using GC (Gas Chromatography) for each storage period interval. One way ANOVA was used for statistical analysis. The Results showed that 12 organic fatty acids were recorded during the storage period of sudanese White cheese (capric (C10), lauric (C12) myristic, cis10-pentadcanoic, pentadcanoic, palmitic, palmitolic, cis10-heptadcanoic, heptadcanoic, linoleic acid, oleic and steric) The results were revealed that Oleic acid area % was gradually increased from day 7 until day 21 then decreased at day 28. Also, the results showed that at day 28 of storage the concentrations of most fatty acids of the white cheese decreased . Results demonstrated that there were no significant differences' during storage periods of area % of all fatty acids except pentadecanoic acid(p≤0.01), no significant differences' were observed during storage periods of all fatty acids coincentrations except cis10 pentadecanoic acid (p≤0.05).