Effect of Adding Cinnamon, Fenugreek and Cardamom to goat’s Milk Curd on Chemical Composition and Sensory Properties of White Cheese during Storage

Abstract

The experiment was conducted at the laboratory of Dairy Science and Technology Department, College of Animal production Science and Technology, Sudan University of Science and Technology during the period 2010 to find out the effect of storage period and spices types on the chemical composition and sensory characteristics of White soft cheese. 60 pounds of goat’s milk purchased from the local market. Four treatments were carried out in this study as follows: First treatment is the control in which the curd of the cheese had no additive. In the second, third and fourth treatments fenugreek, cinnamon and cardamom powder (0.02%) were added to the curd after coagulation, respectively. The obtained cheese were stored in refrigerator at 5co for thirty days then samples of each treatment was analyzed after zero,10, 20 and 30 days of storage for chemical composition and sensory properties. Statistical analysis of the results showed that acidity, fat, total solid of the cheese in different treatments had no significant differences (p≤0.05). Protein content in the control cheese was lower in comparison with fenugreek, cinnamon and cardamom cheeses. The cheese treated with cardamom had lowest value in ash content, while Fenugreek cheese had the highest value of 6‫‪development‬‬ ‫‪especially‬‬ ‫‪cheese‬‬ ‫‪with‬‬ ‫‪cardamom‬‬ ‫‪when‬‬ ‫‪compared‬‬ ‫‪with‬‬ ‫‪control.‬‬ ‫‪Statistical‬‬ ‫‪analysis‬‬ ‫‪of‬‬ ‫‪sensory‬‬ ‫‪evaluation‬‬ ‫‪showed‬‬ ‫‪that‬‬ ‫‪the‬‬ ‫‪addition‬‬ ‫‪of‬‬ ‫‪fenugreek,‬‬ ‫‪cinnamon‬‬ ‫‪and‬‬ ‫‪cardamom‬‬ ‫‪to‬‬ ‫‪the‬‬ ‫‪cheese‬‬ ‫‪improved‬‬ ‫‪the‬‬ ‫‪quality‬‬ ‫‪of‬‬ ‫‪white‬‬ ‫‪soft‬‬ ‫‪cheese‬‬ ‫‪and‬‬ ‫‪they‬‬ ‫‪act‬‬ ‫‪as‬‬ ‫‪good‬‬ ‫‪natural‬‬ ‫‪preservatives.‬‬