Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
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Abdel Moneim El-Hadi Sulieman
The objective of this study was to investigate the effect of heat treatment of milk on the quality characteristics of Jibna-beida (white cheese). The heat treatment methods used included pasteurization of cow milk at 65oC for 30 min, and boiling of cow milk at 102oC for 15 min. The microbiological analysis indicated that raw milk contained high counts of total viable microbes, coliforms, staphylococci, yeast and mould. However, all these microbial groups were highly reduced in pasteurized and boiled milk. Jibna–beida was prepared using the three types of milk: raw, pasteurized and boiled. The raw milk cheese contained: 43.0% moisture, 12.5% ash, 20.16% protein and 56.48% total soluble solids, while the pasteurized milk cheese contained: 50.9% moisture, 10.5% ash, 17.63% protein and 48.76% total soluble solids and the boiled milk cheese contained: 48.5% moisture, 13.4% ash, 15.4% protein and 55.75% total soluble solids. During storage, the pH of all cheese samples decreased and the acidity increased. The microbiological analysis of the three types of cheese indicated that the microbial load of raw milk cheese was higher when compared with those of pasteurized and boiled milk cheeses. The sensory evaluation revealed acceptance of the three types of cheeses with preference to the raw milk cheese than the other two types of cheese.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
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- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
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- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
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