Research Article

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 treatmentSalt concentration (%)Storage period (days)Parameters
pH TA (%)Moisture (%) TS (%)Protein (%)

BCRM005.42a0.48i44.83c55.17a27.62a
303.27g0.97k50.89b49.11ab23.46b
603.27g1.99b53.07b46.93b22.27b
902.70h2.47a56.77b43.23b20.96b
505.27b0.45i44.08c55.92a28.10a
303.64gh0.58h51.10b48.90b23.75b
603.60gh1.25f55.30b44.70b21.43b
903.20g1.67c60.12b39.88b17.62c
1005.47a0.43i45.32bc54.68a27.98a
304.39c0.58h53.97b46.03b22.14b
603.90cdf0.86g58.33b41.67b21.55b
903.67f1.37f62.58b37.42c16.67c

BCPM004.96ab0.50i51.13bc54.87a27.39a
304.41c0.63h51.90b48.10b21.91b
603.39gf0.75g56.50b43.50b21.67b
903.23f1.67c59.03b40.97b15.24c
505.47a0.42i46.91bc54.42a27.74a
304.82b0.73g54.79b45.21b22.14b
604.04d0.64h66.86ab33.14c12.38c
904.18c1.37f68.30a31.70c11.25c
1005.50a0.45i45.82c54.18a26.43a
304.82b0.59hi57.00b43.00b20.72b
604.50c0.65h68.51a31.49c11.19c
904.30c1.43f70.81a29.19c10.12c

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 treatmentSalt concentration (%)Storage period (days)Parameters
Fat (%)Salt (%)SN (%)FRISRI

BCRM0023.00a0.57d0.95c26.67c53.33c
3020.33a0.45d2.08b46.67c103.33b
6017.67b1.37d2.73b70.00bc136.67ab
9017.00b2.17c3.81a96.67ab143.33a
5023.00a2.60c0.89c26.67c53.33c
3018.67b2.97 c2.32b56.67bc106.67a
6016.6bc3.63c2.44b76.67c133.33a
9014.67c5.37a3.69a106.67a163.33a
10022.00a2.90c0.83c26.67c53.33c
3018.00b3.35c2.02b56.67bc100.00b
6016.00c4.80b2.55b76.67b123.33b
9014.00c6.27a3.69a100.0a150.00a

BCPM0023.00a2.27c0.89c26.67c53.33c
3017.67b2.60c1.42bc50.00c100.00b
6017.67b2.41c2.08b76.67b120.00b
9014.00c3.33c2.67b93.33a146.67a
5022.67a4.30b0.89c26.67c53.33c
3016.00c5.07a1.31c46.67c101.67ab
6011.00d6.13a2.32b63.33bc113.33ab
909.33d6.63a2.85b85.00ab140.00a
10022.33a5.00ab0.77c26.67c53.33c
3015.33bc5.42a1.13c43.33c93.33bc
6010.67d7.17a1.90bc60.00c110.00ab
908.33d7.13a2.80b80.00ab136.67ab

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.