Acceptability of Sudanese Semi-Hard Braided (Mudaffara) Cheese as Affected by Level of Salt and Storage Temperature

摘要

The effect of salt concentration and storage temperature on the quality of Sudanese semi-hard braided cheese 'Mudaffara' was investigated, Braided cheese was made by a traditional Sudanese method and stored for 60 days in three levels of salted whey (10, 15 and 20% salt) at two temperatures (cold store temperature of 19±2°C; and room store temperature of 39±2°C). Stored cheese was examined intervally (15 days) for sensory quality by instrumental testing and organoleptic procedures. The initial hardness in texture of braided cheese decreased significantly (P<=0.05) with storage time. The decrease in hardness of samples stored at room temperature (2.45 N/cm~2) was significantly (P<=0.05) more compared to samples stored at low temperature (2.70 N/cm~2). Organoleptic quality of braided cheese revealed that samples stored in 10% salted whey at room temperature were significantly (P<=0.05) superior to those stored in 15 and 20% salted whey. The initial toughness in braided cheese seemed to have resolved faster by storage in low salt (10%) at room temperature. It was evidently found that low salt treatment coupled with room temperature storage would need only 30 days for braided cheese to mature and attain desirable culinary properties of flavour and texture.