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Hindi Research Article, J Food Nutr Disor Vol: 2 Issue: 2
Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan
| Waleed A Mustafa1, Abdel Moneim E Sulieman2*, Warda S Abdelgadir3 and Elamin A Elkhalifa4 | |
| 1Department of Food Science, Faculty of Agriculture, University of Bakhtel Ruda, Dueim, Sudan | |
| 2Department of Biology, Faculty of Science, University of Hail, Hail, Kingdom of Saudi Arabia | |
| 3Food Research Centre, Ministry of Science and Technology, Khartoum, Sudan | |
| 4Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan | |
| Corresponding author : Abdel Moneim E. Sulieman Department of Biology, Faculty of Science, University of Hail, Kingdom of Saudi Arabia Tel: +966538085439 E-mail: am.sulieman@uofh.edu.sa |
|
| Received: December 02, 2012 Accepted: April 10, 2013 Published: April 16, 2013 | |
| Citation: Mustafa WA, Sulieman AME, Abdelgadir WS, Elkhalifa EA (2013) Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan. J Food Nutr Disor 2:2. doi:10.4172/2324-9323.1000108 |
Abstract
Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan
The present study aimed to determine chemical composition of Jibna-beida produced at small scale-level in Dueim city, the largest market of Jibna-beida in Sudan. The results showed that the protein content of cheese ranged from 14.17 ± 0.058% to 15.73 ± 0.150%, with an average value of 14.57%. Statistically, no significant differences (P ≥ 0.05) in protein of collected cheese samples were found.
