Processing and evaluation of white and ricotta cheeses produced from goat milk in the Gezira State, Sudan
Abstract
SHORT NOTE
The demand for dairy products increased substantially in the Sudan due to improved living standards and increased urban population. However, imports of dairy products increased since domestic production is not sufficient. White cheese is the main cheese in the Sudan and the demand for exotic cheeses increased due to increased numbers of foreigners, changes in food and improved living standards. White cheese contains 47.8% total solids, 14.0% fat, 15.9% protein and 6.2% ash (Warsama et al., 2006).Cheese is imported at high costs and it is important to produce it locally to reduce cost.
References
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Warsama, L. M., I. E. M Elzubeir and O. A. O. El Owni . 2006 . Composition and
hygienic quality of Sudanese white cheese in Khartoum North markets (Sudan).
International Journal of Dairy Science 1: 36-43.
AOAC. 1984. Official Methods of Analysis, 14th ed. Association of Official Analytical Chemists, Washington, D.C., U.S.A.
Bernacka, H. 2011. Health promoting properties of goat milk. Journal of Medycyna Weterynaryjna 76: 507-511.
Claps, S., G.F.Cifuni., L. Sepe and V. Fedele. 2003. Effect of diet botanical composition in grazing goats on mono and sesqui-terpenes content in milk. In:Proceedings of Annual Meeting of the European Association for Animal Production, Rome, Italy.
Delacroix B.A. and G. Lambert. 2000. Sensorial properties and typicity of goat dairy products. In: Proceedings of 7th Conference International sur les caprins. Tours.France .
Elnaim, Y. A. 1979. Some reproductive and productive traits of Sudan Nubian goats. M.Sc. Thesis, Univ. of Khartoum, Sudan.
Hough, G., M.L. Puglieso, R. Sanchez and M.D. Olivia. 1999. Sensory and microbiological shelf life of a commercial ricotta cheese. Journal of Dairy Science 82: 454-459.
Khalifa, N. B. 2002. Characteristics and Performance of Garaj Sheep and Nubian
Goats in Kenana Sugar Company, Sudan. M.Sc. Thesis, Department of Animal
Science, Faculty of Agricultural Sciences, University of Gezira, Sudan.
Kosikowski, F.V. 1982. Cheese and Fermented Milk Food. 3rd Ed. Published by F.V. Koslkowski and Associates Brocktondale. New York pp: 179.
Mucchetti, G., D. Carminati and A. Pirisi. 2002. Fresh ricotta cheese from cow's and ewe milk :Observation on production techniques and product. Latte 27(2): 154- 166.
Osman, A.O. 1987. The technology of Sudanese white cheese "Gibna bayda". Internatioal Dairy Federation 221:113-115.
Pizzillo, M., S. Claps., G.F.Cifuni., V. Fedele and R. Rubino. 2005. Effect of goat breed on the sensory, chemical and nutritional characteristics of ricotta cheese. Livestock Production Science 94: 33- 40.
Warsama, L. M., I. E. M Elzubeir and O. A. O. El Owni . 2006 . Composition and
hygienic quality of Sudanese white cheese in Khartoum North markets (Sudan).
International Journal of Dairy Science 1: 36-43.
Published
2023-02-16
How to Cite
A. OMBABI, Yassir; E. ELIMAM, Mohmed.
Processing and evaluation of white and ricotta cheeses produced from goat milk in the Gezira State, Sudan.
Gezira Journal of Agricultural Science, [S.l.], v. 10, n. 2, p. 102-108, feb. 2023.
ISSN 1728-9556. Available at: <http://37.60.236.48/index.php/gjas/article/view/2492>. Date accessed: 03 june 2026.
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