Cheese is one of the most widely consumed fermented dairy products with growing
consumer demand. It is an excellent dietary source of high-quality protein,
vitamins and minerals such as absorbable dietary calcium. Hundreds of types of
cheese are produced in the world. Their styles, textures and flavours depend on
the origin of milk, animal diet, butterfat content, bacteria and mould, the
processing, and ageing conditions. Definition of cheese, a concentrated dairy
food made from milk, is defined as the fresh or matured product obtained by
draining the whey (the moisture or serum of the original milk) after coagulation
of casein, milk’s. Cheese is a vital fermented dairy product which had a major
role in human nutrition for centuries. It is an excellent tasty, 99% digestible
energy food, which is suitable for all age groups and contains high-quality proteins.
The processes involved are acidification, coagulation, cooking, salting,
dehydration or syneresis, and pressing, packaging and maturation or storage.
Thereare two main types of cheeses in Sudan white cheese (Jibnabeida), and braided
semi-hard cheese (Mudaffarra) other types of cheese provided recently by
Sudanese industries are Mozzarella and Gouda cheese. White cheese (Jibna-Beida)
is the most common kind of cheese on the Sudanese market available to the
public. The processing of Jibna-Beida is done traditionally, begins by
receiving cow’s raw milk which is strained and mixed with salt in a clean
petrol drum. Then 4 or 5 rennet tablets (8-10g) are crushed, suspended in a
little water and added to each drum, with constant stirring. The milk is next
covered with cheesecloth and left to coagulate within 4-6 hours. The curd is
transferred to wooden moulds lined with cheesecloth and left to drain
overnight. The cheese obtained is cut into cubes and placed into petrol cans.
The whey is added to the cheese to immerse it completely and the cans
hermetically sealed by soldering. Cheese is then stored.
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