Effect of Milk Fat Level on Salt, Some Mineral Content and Sensory Characteristic of Sudanese White Cheese During Storage

Effect of Milk Fat Level on Salt, Some Mineral Content and Sensory Characteristic of Sudanese White Cheese During Storage. J Res Tech 2: 008. Abstract Sudanese white cheese is a traditional pickled cheese to which 6-20% salt is added. Sudanese white cheese was made using three levels of milk fat: low fat (1%), partial skimmed (2%) and full fat (4%) milk. The produced cheese was packed into both glass and plastic containers and each were stored at room (38±2˚C) and refrigerator (5±3˚C) temperature. Salt, some minerals content and sensory eval uation were carried out every 2 weeks for a period of three months. The results revealed that Sudanese white cheese with the different fat levels were significantly (P<0.05) different in salt, sodium, calci um and phosphorous. Also the different types of packaging materials (glass and plastic) and storage duration showed significant (P<0.05) differences for salt content of the cheeses. The sensory evaluation was assayed for flavour, texture, appearance and the overall acceptability and showed significant (P<0.05) differences between the different types of cheeses. The cheese made using 2% milk fat kept in the glass containers and stored in refrigerator temperature gained the highest scores of organoleptic properties compared to other cheeses. The present study concluded that the cheese made with partially skimmed milk (2%) is better in its overall acceptability. This will suggest its introduction to the market and to convert the re-moved fat into other valuable dairy products (such as cream, butter and ghee). This will increase revenue for the producers and will give healthy images for the consumers who utilize such cheeses. The present study recommended further work in order to improve the acceptability of low fat cheese in Sudan.