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Sudan Journal of Agricultural Research

Chemical and Microbiological Characteristics of Maddafara Cheese

Abdel Moneim E. Sulieman, Mohammed H. and Reem M. Elterefi

Abbreviations

GRM = Goat Raw Milk, MRM = Mixed Raw Milk, CRM := Cow Raw Milk,

GMC = Goat Milk Cheese, MMC= Mixed Milk Cheese, CMC = Cow Milk Cheese

Abstract:

Maddafara cheese was made from goat's milk, a mixture of goat and cow's milk and cow's milk. The raw milk and produced maddafara cheese were chemically and microbiologically analyzed. The chemical compositions of the raw goat and cow's milk differed, but not significantly (p>0.5), in most of the parameters. The moisture, ash, titrable acidity contents, and pH were higher while the fat, total protein, total solids contents and yield were lower in goat's milk compared to cow's milk. The high population of the microbial groups indicated poor hygienic conditions of milk handling. The chemical composition of the products showed that maddafara cheese made from goat's milk was rich in total protein (28.52 %), moisture (34.8 %) titrable acidity (0.93% lactic acid) and the product had a pH of 5.45. The product had low yield (10.4 kg/l00 kg milk) as compared to cheeses made from the mixture and cow's milk. The microbial count in maddafara cheeses varied significantly in the different samples. These findings suggest that it is possible to use goat's milk or a mixture of goat and cow's milks for' making maddafara cheese of satisfactory hyiegenic quality.
 

Keywords:

Sudan Journal of Agricultural Research Vol. 5 (2005) PP.73-81