Abstract
Cheese is a solid food made from the curdled milk of cows, goats, sheep or other mammals. This study aimed to investigate the chemical and microbiological characteristics of white cheese (Gibna-Bayda) produced in different area in Sudan. The chemical analysis of collected cheeses showed that most of the chemical components were in close agreement to those of the literature values with slight variations. Minerals, saturated and unsaturated fatty acid and amino acids values were found in relatively high amounts. The microbiological analysis revealed the presence of higher total bacterial count (TBC), lactic acid bacterial counts (LAB) and yeast count, in all collected cheese samples. In addition, some pathogenic bacteria are found in some samples like Staphylococcus spp, Salmonella spp, and Coliform bacteria.
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Mustafa, W.A., Osman, O.A., Sulieman, A.M.E. (2022). Quality Evaluation of Semi-Indigeous Proceesed Cheese (Gibna-Beida) in Sudan. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_11
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DOI: https://doi.org/10.1007/978-3-030-82902-5_11
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