A Comparative Study Between Cheese From Cow and Goat’s Milk Using Different coagulates

Abstract

This study was carried out to assess cheese produced from different milk; cows’ and goats’ milk during the period September to November (2014). The cow,s milk collected from experimental dairy farms of animal production college (Kuku). And goats milk collected from college of Agricultural studies (Shambat) Sudan University of science and Technology. After pasteurization at 85 for 30 min and cooling to 40 ; the collected milk samples were divided into four groups (each five liters of goat’s and cow’s milk were treated with both Rennet enzyme and citric (Lemmon juice) respectively. Thereafter, the samples were incubated at 38 . It was found that the cow’s and goat’s milk which treated by rennet enzyme was coagulated in one hour incubation, while the cow’s and goat’s milk which treated by citric acid (lemon juice) was coagulated immediately in 10 min.. the physiochemical properties of the manufactured cheese was analyzed, whereas, the panel taste was done after 4 days of cheese making. The results revealed significant (p≤0.05) differences between goat’s and cow’s cheese in physiochemical characteristics. However, no significant (p≥0.05) differences were reported in, Calcium and Phosphorus content of both goats’s and cow’s milk cheese. Physiochemical characteristics (protein, fat, total solids (TS), acidity, ash, lactose and SNF) of goat’s and cow’s cheese induced significant differences (p≤0.05). It was observed that acidic goat’s milk cheese recorded higher protein, fat, ash, T.S, ph., TNF, percentages, while acidic cow’s cheese showed high moisture, lactose, Ca and acidity.While, enzymatic goat’s cheese revealed high percentages, of protein, fat, ash, T.S, Ca and acidity, and enzymatic cow’s cheese revealed high moisture, lactose, ph., TNF and Phosphorus percentage. The sensory evaluations showed significant (p≤0.05) differences on taste, flavor, smell, texture, and overall acceptability. The best values for taste, color and overall acceptability were obtained from enzymatic (rennet) goat’s cheese followed by enzymatic (rennet) cow’s cheese, then acidic (citric) cow’s cheese and acidic (citric) goat’s cheese was the last. The best readings concerning hardness and texture were obtained from enzymatic (rennet) cow’s cheese then acidic (citric) cow’s cheese, enzymatic (rennet) goat’s cheese and acidic (citric) goat’s cheese treatment respectively, whereas the best values of smell recorded by enzymatic (rennet) cow’s cheese, then acidic (citric) cow’s cheese, followed by acidic (citric) goat’s cheese and then enzymatic (rennet) goat’s cheese respectively. The better flavor was attained from the cheese manufactured from acidic (citric) cow’s cheese, enzymatic (rennet) goat’s cheese, enzymatic (rennet) cow’s cheese and acidic (citric) goat’s cheese respectively.