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- W2184473889 abstract "Trails for manuf acturing the processed cheese from the Sud anese white cheese is done d uring this study. The processed cheese was made from Su danese white cheese with different ripening time (15 days and 30 days) from milk with dif ferent fat present (2.2% and 4.4%). At time o f processing t he processed cheese was packed into two types of p ackaging (glass and plastic) and stored at 4o C for 3 months. The yield of t he processed cheese and the Sudanese white cheese made out o f i t f rom 4.4 fat % of milk after 15 and 30 days ripening were 2.850 Kg and 1.75 Kg and 2.750 Kg and 1.50 Kg respectively, while that made f rom 2.2 fat % yielded 2.0 Kg and 1.25 Kg and 2.0 Kg and 1.2 Kg, respectively. On o ther hand as judged by the panelists the colour, taste, flavour, texture and s altiness of the processed cheese showed n oticeable changes during storage period. The processed cheese made from Sudanese wh ite c heese a fter 15 days ripening was more s table a nd ac ceptable. Also glass packaging was more acceptable compared to plastic packaging (70% and 30%, re spectively). The overall acceptability showed that the processed cheese made from white Sudanese cheese after 15 days ripening from milk with 2.2 fat % was the best of the cheese tried (4.4%). Hence, the present study concluded that the Sudanese white cheese could be further re processed to obtain th e processed Sudanese cheese." @default.
- W2184473889 created "2016-06-24" @default.
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- W2184473889 date "2007-01-01" @default.
- W2184473889 modified "2023-09-27" @default.
- W2184473889 title "Yield and Sensory Evaluation of the Processed Cheese from Sudanese White Cheese" @default.
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