Journal of Food and Nutritional DisordersISSN: 2324-9323

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Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan

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.

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