Assessment of Rural Dairy Products in North Kordofan State, Sudan
Journal Title: Global Journal of Animal Scientific Research - Year 2014, Vol 2, Issue 1
Abstract
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 2×2 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.
Authors and Affiliations
F. . M. El-Hag, Ibrahim Bushara, Muna M. M. Ahamed, K. E. Hag Mahmoud, M. A. M. Khair, O. E. Elbushra
Keywords
Related Articles
- EP ID EP29009
- DOI -
- Views 471
- Downloads 10
Evaluation of Transitional and Modern Hives for Honey Production in Mid Rift Valley of Ethiopia
The study was conducted in Adami Tulu and Arsi Negelle districts from September 2009 to June 2012 to evaluate the productivity performance of transitional and modern bee hives. For this study purpose, three representat...
Interactions between Dietary Minerals and Reproduction in farm Animal
The production efficiency of farm animals is largely dependent on their reproductive performance, and there are interactions between reproductive performance and mineral status. Minerals are inorganic nutrients, usuall...
Effects of Albizia Julibrissin Leaf Meal-Based Diet on Carcass and Sensory Characteristics of Broiler Chickens.
The carcass and sensory characteristics of broiler chicken fed Albizia julibrissin leaf meal (AJLM) was studied. A total of 24 (6 from each treatment) 8 weeks old broiler chickens were randomly selected from 120 broil...
Assessment of Production and Reproductive Performances of Cattle and Husbandry Practices in Bench-Maji Zone, Southwest Ethiopia.
The research was conducted to characterize the performances of cattle, to assess farmer preferences for cattle traits and to identify the husbandry practices and major constraints. Mean for age at puberty age at first...
Effect of Dietary Dried Rumen Content on Broiler Performance, Plasma Constituents and Carcass Characteristics
A study was conducted to assess the responses of broiler chicks to the inclusion of dried rumen content (DRC) on broiler diet. One hundred and fifty unsexed one day old chicks (Cobb) were distributed randomly to five...