Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties
The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days. All the treatments significantly ( ) affected the physicochemical characteristics of SBC. The total solid, protein, and fat contents of BCRM or BCPM decreased ( ), whereas their TA, SN, and salt contents increased significantly ( ) as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas. 1. Introduction Cheese is a dairy product that has played a key role in human nutrition for centuries. It is the most popular dairy product in Sudan. Among cheese varieties available on the market, braided cheese is gaining popularity and became second to the white soft cheese (Gibna Bayda) as far as per capita consumption is concerned. The ripening process of cheese is very complex and involves microbiological [1] and biochemical [2–5] changes to the curd resulting in the flavor and texture characteristic of the particular variety. The ripening process of cheese is influenced by the ripening conditions like salt concentration and ripening duration. Salting was probably the most common and reliable traditional method used in combination with lactic acid fermentation for the production and preservation of cheese [6]. It was achieved by adding salt to milk before fermentation, sprinkling of dry salt on the surface of the cheese after moulding, and/or dipping the cheese in brine (pickling). The concentration and distribution of salt in cheese mass are important parameters affecting its quality and acceptability [7]. The low salt cooked cheese is more acceptable and has a low microbial count than low salt uncooked cheese [8]. Sodium chloride influences cheese ripening principally through its effect on water activity, control various enzyme activities in cheese, synergies of the curd, and physical changes in
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