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Advances in Research, ISSN: 2348-0394,Vol.: 13, Issue.: 5


Effect of Milk Type and Salt Concentration on the Physicochemical Characteristics of Mudaffara (Braided) Cheese


Mohamed Osman Mohamed Abdalla1* and Habza Elamin Adam Gamer Eldin1

1Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Shambat, P.O.Box 32, Postal Code 13314, Khartoum North, Sudan.

Article Information
(1) Maria Selvaggi, Department DETO - Section of Veterinary Science and Animal Production, University of Bari "Aldo Moro", Italy.
(2) Jinyong Peng, Professor, College of Pharmacy, Dalian Medical University, Dalian, China.
(1) Noutfia Younes, National Institute of Agronomic Research, Morocco.
(2) José Alberto López Díaz, Universidad Autónoma de Ciudad Juárez, México.
(3) Magdy Mohamed Ismail, Animal Production Research Institute, Egypt.
Complete Peer review History: http://www.sciencedomain.org/review-history/23111


Aims: This study was conducted to determine the physicochemical characteristics of mudaffara cheese during the storage period. 

Methodology: Cheese was manufactured from raw cow milk and goat milk using starter culture and rennet. After forming, the curd was preserved in the salted whey (4%, 10% and 15%) for 24 hr, followed by preserving at 4°C for 30 days.  Physicochemical characteristics were determined at 1, 7, 15 and 30-day intervals.

Results: The results showed that all physicochemical characteristics were significantly affected by the type of milk and salt concentration except ash and acidity which were not affected by the type of milk.  The fat and moisture contents were high in cheese made from cow milk, while protein and total solids contents were high in cheese made from goat milk.  Fat, protein, total solids and ash contents were high in cheese brined with 15% salt, while moisture content and acidity were high in cheese brined with 10% salt.  During the storage period, fat, protein and ash contents fluctuated decreasing at day 7 followed by a slight increase at day 15 before decreasing towards the end.  The total solids content increased from 49.45% at day 1 to 55.16% at the end of the storage period, while moisture content decreased as the storage period progressed, and the acidity increased till day 15 (0.81%), then decreased to 0.79% at day 30.

Conclusion: Cheese made from goat milk had high protein, TS, ash contents and acidity, while cheese made from cow milk had high fat and moisture contents. Cheese made with the addition of 15% salt had high fat, protein, TS, ash contents and acidity compared to other salt  levels.

Keywords :

Milk; mudaffara; physicochemical; salt.

Full Article - PDF    Page 1-9

DOI : 10.9734/AIR/2018/33121

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