Effect Of Adding Different Levels Of Gum-Arabic On Physicochemical, Microbiological And Sensory Characteristics Of Sudanese White Cheese During Storage

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

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