ABSTRACT
This study was carried out at the laboratory of Dairy Science and
Technology Department, College of Animal Production Science and Technology
at Sudan University of Science and Technology during the period from
September 2014 to January 2015, to determine the effect of different levels of
Gum Arabic on the physicochemical characteristics, microbiology quality and
sensory properties during storage. Three hundred and fifty liters (350 liters) of
standardized milk were used for the production of Sudanese white cheese with
different levels of Gum Arabic (0.5, 0.75%).
Seven treatments were carried out as follows: first treatment is the control
in which cheese milk had no additive (3% of fat). In the second and third
treatments with 3% of fat, fourth and fifth treatments with 25% of fat and sixth
and seventh treatments with 2% of fat for each of the above treatments 0.5 and
0.75% of Gum Arabic were added respectively, to cheese milk before
pasteurization (at 72oC) for one minute and then manufactured into a Sudanese
white cheese and stored at refrigerator (4oC) for 120 days and examined for the
physicochemical, microbiological and organoleptic quality at day 0, 30, 60, 90
and 120 intervals.
The results indicated that total solids, fat, volatile fatty acids and ash content
increased significantly (P
Ahmed, I (2021). Effect Of Adding Different Levels Of Gum-Arabic On Physicochemical, Microbiological And Sensory Characteristics Of Sudanese White Cheese During Storage. Afribary. Retrieved from https://tracking.afribary.com/works/effect-of-adding-different-levels-of-gum-arabic-on-physicochemical-microbiological-and-sensory-characteristics-of-sudanese-white-cheese-during-storage
Ahmed, Ibrahim "Effect Of Adding Different Levels Of Gum-Arabic On Physicochemical, Microbiological And Sensory Characteristics Of Sudanese White Cheese During Storage" Afribary. Afribary, 19 May. 2021, https://tracking.afribary.com/works/effect-of-adding-different-levels-of-gum-arabic-on-physicochemical-microbiological-and-sensory-characteristics-of-sudanese-white-cheese-during-storage. Accessed 20 Sep. 2024.
Ahmed, Ibrahim . "Effect Of Adding Different Levels Of Gum-Arabic On Physicochemical, Microbiological And Sensory Characteristics Of Sudanese White Cheese During Storage". Afribary, Afribary, 19 May. 2021. Web. 20 Sep. 2024. < https://tracking.afribary.com/works/effect-of-adding-different-levels-of-gum-arabic-on-physicochemical-microbiological-and-sensory-characteristics-of-sudanese-white-cheese-during-storage >.
Ahmed, Ibrahim . "Effect Of Adding Different Levels Of Gum-Arabic On Physicochemical, Microbiological And Sensory Characteristics Of Sudanese White Cheese During Storage" Afribary (2021). Accessed September 20, 2024. https://tracking.afribary.com/works/effect-of-adding-different-levels-of-gum-arabic-on-physicochemical-microbiological-and-sensory-characteristics-of-sudanese-white-cheese-during-storage