Journal of Food and Nutritional DisordersISSN: 2324-9323

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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: [email protected]
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.

Keywords: Jibna-beida; Protein; Ash; Fatty acids; Amino acids; Minerals

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