Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties
Table 1
Effect of heat treatment, salt concentration, and storage period on physicochemical properties of braided cheese.
(a)
Heat treatment
Salt concentration (%)
Storage period (days)
Parameters
pH
TA (%)
Moisture (%)
TS (%)
Protein (%)
BCRM
0
0
5.42a
0.48i
44.83c
55.17a
27.62a
30
3.27g
0.97k
50.89b
49.11ab
23.46b
60
3.27g
1.99b
53.07b
46.93b
22.27b
90
2.70h
2.47a
56.77b
43.23b
20.96b
5
0
5.27b
0.45i
44.08c
55.92a
28.10a
30
3.64gh
0.58h
51.10b
48.90b
23.75b
60
3.60gh
1.25f
55.30b
44.70b
21.43b
90
3.20g
1.67c
60.12b
39.88b
17.62c
10
0
5.47a
0.43i
45.32bc
54.68a
27.98a
30
4.39c
0.58h
53.97b
46.03b
22.14b
60
3.90cdf
0.86g
58.33b
41.67b
21.55b
90
3.67f
1.37f
62.58b
37.42c
16.67c
BCPM
0
0
4.96ab
0.50i
51.13bc
54.87a
27.39a
30
4.41c
0.63h
51.90b
48.10b
21.91b
60
3.39gf
0.75g
56.50b
43.50b
21.67b
90
3.23f
1.67c
59.03b
40.97b
15.24c
5
0
5.47a
0.42i
46.91bc
54.42a
27.74a
30
4.82b
0.73g
54.79b
45.21b
22.14b
60
4.04d
0.64h
66.86ab
33.14c
12.38c
90
4.18c
1.37f
68.30a
31.70c
11.25c
10
0
5.50a
0.45i
45.82c
54.18a
26.43a
30
4.82b
0.59hi
57.00b
43.00b
20.72b
60
4.50c
0.65h
68.51a
31.49c
11.19c
90
4.30c
1.43f
70.81a
29.19c
10.12c
Means () followed by different superscripts letters in each column are significantly different (). BCRM: braided cheese processed from raw milk. BCPM: braided cheese processed from pasteurized milk. FRI: Formol Ripening Index and SRI: Shilovish Ripening Index.
(b)
Heat treatment
Salt concentration (%)
Storage period (days)
Parameters
Fat (%)
Salt (%)
SN (%)
FRI
SRI
BCRM
0
0
23.00a
0.57d
0.95c
26.67c
53.33c
30
20.33a
0.45d
2.08b
46.67c
103.33b
60
17.67b
1.37d
2.73b
70.00bc
136.67ab
90
17.00b
2.17c
3.81a
96.67ab
143.33a
5
0
23.00a
2.60c
0.89c
26.67c
53.33c
30
18.67b
2.97 c
2.32b
56.67bc
106.67a
60
16.6bc
3.63c
2.44b
76.67c
133.33a
90
14.67c
5.37a
3.69a
106.67a
163.33a
10
0
22.00a
2.90c
0.83c
26.67c
53.33c
30
18.00b
3.35c
2.02b
56.67bc
100.00b
60
16.00c
4.80b
2.55b
76.67b
123.33b
90
14.00c
6.27a
3.69a
100.0a
150.00a
BCPM
0
0
23.00a
2.27c
0.89c
26.67c
53.33c
30
17.67b
2.60c
1.42bc
50.00c
100.00b
60
17.67b
2.41c
2.08b
76.67b
120.00b
90
14.00c
3.33c
2.67b
93.33a
146.67a
5
0
22.67a
4.30b
0.89c
26.67c
53.33c
30
16.00c
5.07a
1.31c
46.67c
101.67ab
60
11.00d
6.13a
2.32b
63.33bc
113.33ab
90
9.33d
6.63a
2.85b
85.00ab
140.00a
10
0
22.33a
5.00ab
0.77c
26.67c
53.33c
30
15.33bc
5.42a
1.13c
43.33c
93.33bc
60
10.67d
7.17a
1.90bc
60.00c
110.00ab
90
8.33d
7.13a
2.80b
80.00ab
136.67ab
Means () followed by different superscripts letters in each column are significantly different (). BCRM: braided cheese processed from raw milk. BCPM: braided cheese processed from pasteurized milk. SN: soluble nitrogen, FRI: Formol Ripening Index, and SRI: Shilovish Ripening Index.