Effect of heat treatment of milk on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna bayda)

Mohamed Abdalla Mohamed Osman; Abbas Salih Hanaa Mohammed

doi:10.30574/gscarr.2020.3.3.0044

Authors

Mohamed Abdalla Mohamed Osman Department of Biology, Faculty of Science and Arts, Al-Makhwah 65931, Al-Baha University, Saudi Arabia.
Abbas Salih Hanaa Mohammed Dryland Research Center (DLRC), Agriculture Research Corporation (ARC), Khartoum, Sudan.

DOI:

https://doi.org/10.30574/gscarr.2020.3.3.0044

Keywords:

Gibna bayda, Heat treatment, Physicochemical, Microbiological, Sensory

Abstract

This study was conducted to determine the effect of heat treatment of milk on the physicochemical, microbiological, and sensory characteristics of white cheese (Gibna bayda). The cheese was made from raw warmed (45 °C) milk (T1) and heat-treated (72 °C/1 min) milk (T2) to which the starter culture (2% w/w), sodium chloride (2% w/w) and CaCl₂ (0.02% w/w) were added. After manufacture, cheese was preserved at 5 °C for 45 days and subjected to physicochemical, microbiological, and sensory analysis. The results revealed that T2 had longer coagulation time (75.5 min) and higher cheese yield (17.1 kg/100 L) compared to T1. Fat (25.28%), moisture (55.70%), and ash (6.40%) contents were higher in T1, while protein (18.51%), total solids (47.49%) contents, and acidity (0.56%) were high in T2. Total viable bacteria [TVB] (log₁₀ 6.64 cfu/gm), Staphylococcus aureus (log₁₀ 1.88 cfu/gm) and yeasts and moulds (log₁₀ 5.53 cfu/gm) counts were high in T1, while Escherichia coli count was log₁₀ <1.0 cfu/gm in both treatments. T1 scored better in taste (2.43), body (2.26), and overall acceptability (2.79), while T2 scored better in colour (3.44), flavour (2.79), and T2 cheese was slightly salty (1.45) than T1 cheese. The study concluded that heat treatment of milk improved some physicochemical and sensory characteristics of cheese, and heat-treated milk cheese was safer for human consumption than raw milk cheese.

Metrics

Metrics Loading ...

References

Bezie A. (2019). The effect of different heat treatment on the nutritional value of milk and milk products and shelf-Life of milk products. A Review. Dairy and Veterinary Science Journal, 11(5), 555822.

Mahieddine B, Nesrine F, Farah M, Dalichaouche N, Feknous I, Touafchia L, Metlaoui N and Zenki R. (2017). Characterization of goat milk produced in the Northeast Algeria region. Fresh cheese making trial. Algerian Journal of Natural Products, 5(2), 492-506.

ElOwni OAO and Hamid AIO. (2008). Effect of storage period on weight loss, chemical composition, microbiological and sensory characteristics of Sudanese white cheese (Gibna Badya), Pakistan Journal of Nutrition, 7(1), 75- 80.

El-Hag FM, Bushara I, Ahmed MMM, Hag Mahmoud KE, Kheir MAM, Elbushra EO and Ahmed TK. (2014). Assessment of rural dairy products in North Kordofan state, Sudan. Global Journal of Animal Scientific Research, 2(1), 1-9.

Mustafa AW, Sulieman EA, Abdelgadir SW and Elkhalifa AE. (2013). Microbiological characteristics of the white cheese produced at household level in Duwaim area, White Nile State, Sudan. University of Bakht Alruda Scientific Journal, (7), 165-173.

Abdalla OM, Christen GL and Davidson PM. (1993). Chemical composition of and Listeria monocytogenes survival in white pickled cheese. Journal of Food Protection, 56, 841-846.

Abdelaziz OAE and Hamid AIO. (2013). Characterization of free fatty acids contents of Sudanese white cheese during storage. Journal of Advanced Scientific Research, 4(1), 22-26.

Ritota M, Gabriella M, Costanzo D, Mattera M and Manzi P. (2017). New trends for the evaluation of heat treatments of milk. Journal of Analytical Methods in Chemistry, Volume 2017, Article ID 1864832, 12.

Deeth H and Smithers G. (2018). Heat treatment of milk – Overview. IDF Factsheet 001/2018-02.https://www.fil-idf.org/wp-content/uploads/2018/02/Factsheet-01_Heat-treatment-1-1.pdf. Access date: 26/5/2020.

Frau F, de Valdez GF and Pece N. (2014). Effect of pasteurization temperature, starter culture, and incubation temperature on the physicochemical properties, yield, rheology, and sensory characteristics of spreadable goat cheese. Journal of Food Processing, Volume 2014, Article ID 705746, 8 pages.

Atasoy F, Atilla Y, Huseyin T and Barbaros O. (2008). Effects of heat treatment and starter culture on the properties of traditional Urfa cheeses (a white-brined Turkish cheese) produced from bovine milk. Food Control, 19, 278–285.

Abdalla MOM and Ahmed O. (2010). Effect of heat treatment, level of sodium chloride, calcium chloride on the chemical composition of white cheese. Research Journal of Animal and Veterinary Sciences, 5, 69-72.

AOAC. (2001). Official Methods of Analysis of AOAC International. 17th Edition. Association of Official Analytical Chemists International, Gaitherburg, MD, USA, Official Methods, 920.124, 926.08, 955.30.

Harrigan WF. (1998). Laboratory methods in food microbiology, Third edition. Academic Press, London, UK, 202-245.

Houghtby AG, Maturin LJ and Koenig KE. (1992). Microbiological count methods. In: Marshal RT (Ed), Standard Methods for the Examination of Dairy Products, 16th Edn. American Public Health Association, Washington, DC, USA, 213-246.

Flowers SR, Andrews W, Donnelly CW and Koenig EK. (1992). Pathogens in Milk and Milk Products. In: Marshal RT (Ed), Standard Methods for the Examination of Dairy Products, 16th Edn. American Public Health Association, Washington, DC, USA, 103-212.

Christen LG, Davidson PM, McAllister JS and Roth LA. (1992). Coliform and other indicator bacteria. In: Marshal RT (Ed), Standard Methods for the Examination of Dairy Products, 16th Edn. American Public Health Association, Washington, DC, USA, 247-269.

Barrow GL and Feltham RKA. (1993). Cowan and Steel’s Manual for the Identification of Medical Bacteria, Third edition. Cambridge University Press, Cambridge, UK, 21-48.

Frank FJ, Christen LG and Bullerman LB. (1992). Tests for groups of microorganisms. In: Marshal RT (Ed), Standard Methods for the Examination of Dairy Products, 16th Edn. American Public Health Association, Washington, DC, USA, 271-286.

Singh-Ackbarali D and Maharaj R. (2014). Sensory evaluation as a tool in determining acceptability of innovative products developed by undergraduate students in food science and technology at the University of Trinidad and Tobago. Journal of Curriculum and Teaching, 3(1), 10-27.

Tadjine D, Boudalia S, Bousbia A, Khelifa R, Boudechiche LM, Tadjine A and Chemmam M. (2019). Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk. Food Science and Technology Campinas. DOI: Dhttps://doi.org/10.1590/fst.13119.

Singh H and Waungana A. (2001). Influence of heat treatment of milk on cheese making properties. International Dairy Journal, 11(4-7), 543–551.

Ismail AM, Ismail MM and Hashem MI. (2004). Effect of some heat treatments on the quality of Edam cheese made from buffaloe’s milk. The 9th Egyptian Conference for Dairy Science and Technology “Milk and Dairy Products for a Healthy Future” Cairo, Egypt, 9-11.

Aly AS and Galal EA. (2002). Effect of milk pretreatment on the keeping quality of Domiati cheese. Pakistan Journal Nutrition, 1, 132-136.

Girgis ES, Abd El-ghany IHI, Yousef LM and Mohamed LM. (1999). Effect of milk pretreatment and storage condition on the properties and keeping quality of Ras cheese. Egyptian Journal of Dairy Science, 27, 153-166.

Mohamed OAE and El Zubeir IEM. (2018). Comparative study on chemical and microbiological properties of white cheese produced by traditional and modern factories. Annals. Food Science and Technology, 19(1), 111-120.

Zeng SS, Soryal K, Fecadu B, Baha B and Pophamd T. (2007). Predictive formulae for goat cheese yield based on milk composition. Small Ruminant Research, 69, 180–186.

ElZubeir MEI and Hashim AF. (2013). Effect of heating on chemical characteristics and acceptability of Sudanese white cheese made from goat’s milk. Conference on International Research on Food Security, Natural Resource Management and Rural Development, 1-4.

Abd El-Gawad MAM and Ahmed SN. (2011). Cheese yield as affected by some parameters. Review. Acta Scientiarum Polonorum Technologia Alimentaria, 10(2), 131-153.

Ocak E, Andic S and Tuncturk Y. (2014). The effect of homogenization, CaCl2 addition and pasteurization on white cheese and whey composition. Yuzunco Yil Universitesi Journal of Agriculture Science, 24(1), 70-78.

Lau KY, Barbano DM and Rasmussen RR. (1990). Influence of pasteurization and fat on nitrogen recovery and cheddar cheese yield. Journal of Dairy Science, 73(3), 561-570.

Warsama LM, ElZubeir IEM and ElOwni OAO. (2006). Composition and hygienic quality of Sudanese white cheese in Khartoum North markets (Sudan). International Journal of Dairy Science, 1, 36–43.

Fajardo JGS, de la Ossa TIP and Hernández EJR. (2016).Effect of pasteurization and starter cultures on physicochemical and microbiological properties of Costeño cheese. Revista Facultad Nacional de Agronomía, 69(2), 8007-8014.

Haddad MA and Yamani MI. (2017). Microbiological quality of soft white cheese produced traditionally in Jordan. Journal of Food Processing and Technology, 8, 706. doi: 10.4172/2157-7110.1000706.

Johnson EA, Nelson JH and Johnson M. (1990). Microbiological safety of cheese made from heat-treated milk, Part II. Microbiology. Journal of Food Protection, 53, 519-540.

Hadi-Suliman AMEL. (2007). Effect of pretreatment of milk quality characteristics of Jibna-beida (white cheese). International Journal of Food Engineering, 3, 1-11.

Kizanlik PK and Göksoy EÖ. (2018). Microbiological quality evaluation of various types of cheese. Erciyes Üniv Vet Fak Derg, 15(2), 86-93.

Heikal GI, Khater DF and Al-wakeel SA. (2014). Bacteriological hazard of white cheese processed in some small primitive plants (dairy shops) in Tanta city. Benha Veterinary Medical Journal, 26(1), 185‐194.

Pappa EC, Bontinis TG, Tasioula-Margari M and Samelis J. (2017). Microbial quality of and biochemical changes in fresh soft, acid-curd Xinotyri cheese made from raw or pasteurized goat’s milk. Food Technology and Biotechnology, 55 (4), 496-510.

Pyz-Łukasik R, Knysz P and Gondek M. (2018). Hygiene quality and consumer safety of traditional short- and long-ripened cheeses from Poland. Journal of Food Quality, Article ID 8732412, 7.

Gosh BC and Singh S. (1990). Effect of heat treatment on the quality mozzarella cheese from buffalo milk. Journal of Food Science and Technology, 27(4), 218-220.

Hammam ARA, Tammam AA and Abd EI-Rahlm AM. (2018). Effect of different beat treatments on the characteristics of Ras cheese during ripening. Egyptian Journal of Dairy Science, 46, 111-119.

Aydemir O and Dervisoglu M. (2010). The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese. International Journal of Dairy Technology, 63(4), 569-574.