مرکز منطقه ای اطلاع رساني علوم و فناوري - Quality Evaluation of Imported and Locally Produced Processed Cheese in Sudan

Author/Authors :

Hussein, Fawaz S. E Department of Dairy Production - Faculty of Animal Production - University of Khartoum, Khartoum North, Sudan , El Zubeir, Ibtisam M Department of Dairy Production - Faculty of Animal Production - University of Khartoum, Khartoum North, Sudan , Fadlelmoula, Abdelaziz A. Department of Genetics and Animal Breeding - Faculty of Animal Production - University of Khartoum, Khartoum North, Sudan

Abstract :

This study used sixty samples of locally and imported processed cheeses from the market in Khartoum North and Omdurman, Sudan. The chemical composition (protein content, fat content and ash content), titratable acidity and microbiological quality (total bacterial count, coliform count and yeast and mold count) of the processed cheese were estimated. The result indicated that there was a significant difference (p 0.01) in protein content, while there were non significant differences in fat content, titratable acidity and ash content between types of cheeses. Higher values were obtained for the protein (14.60%) and the fat content (32.41%) of the processed cheese samples collected during the year 2007 compared to those collected during 2008. Moreover, significant differences (p 0.05 and p 0.001) were obtained for protein and the ash contents of processed cheese samples respectively, which were collected during 2008. The titratable acidity revealed lower values for cheese samples collected during 2007 compared to those collected during 2008. Non significant differences in total bacterial, coliform and yeast and mold counts between types of cheese were obtained. The highest total bacterial and yeast and moulds counts were found in the processed cheese samples collected during 2008, whereas the high coliform count was reported for the cheese samples collected during 2007 and the lower count was estimated in the samples collected during 2008. Moreover, significant (p 0.001) variations were found in total bacterial count and yeast and mold counts of the cheese samples collected between and within the two years. The present study concluded that the processed cheese produced in Sudan is more or less similar to that imported from Egypt in chemical composition and microbiological quality. Hence this study encourages manufacturing processed cheese in Sudan in order to utilize huge amount of raw milk produced in the rural areas and also to minimize the cost of importation.