Assessment of rural dairy products in North Kordofan State, Sudan-2

Laboratory cheese making trials were conducted in a rural area of western Sudan (North Kordofan) to study the effects of milk type (goat vs. cow) and cheese type (white soft vs. braided) on cheese characteristics. Randomized complete block design for the cheese samples data and a 2x2 factorial randomized complete block design for the laboratory trials data were used. Goat milk recorded the highest (P < 0.05) ash contents, whereas cow milk contained the highest total solids (TS), fat, lactose and protein. Goat milk required longer coagulation time compared with cow milk. White cheese required relatively (P > 0.05) more time to coagulate compared with braided cheese. White cheese made from goat milk (WG) required the longest (P < 0.05) coagulation time, followed by braided cheese from goat milk (BG), braided cheese from cow milk (BC) and then white cheese from cow milk (WC). Cheese yield was significantly affected by both milk and cheese types (P < 0.01) and their interaction (P < 0.05). The yield of WC was the highest, followed by WG, BC and the least was for BG. Goat cheese had the highest pH, whereas cow cheese had the highest TS, fat and protein contents. Braided cheese had the highest pH, TS, and protein contents while fat contents were highest in white soft cheese. Efficiency of protein and fat recovery were highest in cow cheese (P < 0.05). The highest efficiency of recovery was found in braided cheese. No staphylococcus and Coliform bacteria were detected in milk samples used in cheese making trials. BG recorded the highest scores in color (P < 0 .001), texture (P > 0.05) and flavor (P< 0.01). However, taste score was higher (P < 0.05) in BC compared to the other three cheese types. Cheese produced under laboratory conditions in this study was of high quality. However, there is a high need to raise the awareness of rural dairy producers on hygiene and public health measures necessary for obtaining safe dairy products. Milk intended for dairy processing should be heated (boiling, pasteurization) in order to control bacterial growth and to ensure good quality dairy products. Moreover, there is also a high need for setting quality standards and measures for the different dairy products. Cheese making from sheep and camel milk should also be tested. Other milk coagulants (natural and/or synthetic) should also be evaluated to reduce cost.

کلیدواژه ها:

Experimental dairy products ، Cows ، Goats