Mohamed Osman Mohamed Abdalla & Habza Elamin Adam Gamer Eldin·Advances in Research·2018
Aims: This study was conducted to determine the physicochemical characteristics of mudaffara cheese during the storage period. Methodology: Cheese was manufactured from raw cow milk and goat milk using starter culture and rennet. After forming, the curd was preserved in the salt...
Open access
Research Article10.9734/AIR/2018/33121
Aims: This study was conducted to determine the physicochemical characteristics of fermented milk “roub”during the storage period. Methodology: Thirty roub samples were collected (10 samples from each of Khartoum, Khartoum North and Omdurman areas) in sterile polyethylene bags, p...
Open access
Research Article10.9734/ACRI/2017/34762
Aims: The aim of the study is to manufacture and determine the physicochemical and sensory characteristics of white cheese from whey supplemented with milk powder. Methodology: Cheese was manufactured from whey left after mozzarella cheese manufacture Cheese was manufactured from...
Open access
Research Article10.9734/JALSI/2017/34761
Aims: This study was conducted to evaluate the microbiological quality of roub collected from different areas in Khartoum State, Sudan during the storage period. Methodology: Thirty roub samples were collected from Khartoum, Khartoum North and Omdurman areas in sterile polyethyle...
Open access
Research Article10.9734/MRJI/2017/33150
Aims: This study was conducted to evaluate the microbiological and physicochemical characteristics of plain yoghurt manufactured by traditional plants in Khartoum State. Methodology: Fifty samples of plain set yoghurt were collected from traditional plants in Khartoum State (Kha...
Open access
Research Article10.9734/JAMB/2017/33369
Aims: This study was conducted to study the physicochemical and microbiological characteristics of milk from animals grazed around sugar cane plants in Sudan. Methodology: A total of 94 samples of milk were collected from area grazed by animals around sugar cane plants as follows...
Open access
Research Article10.9734/JAMB/2017/33151
Mohamed Osman Mohamed Abdalla, Saniya Saleem Jabir Ahmed & Siham Abdalla Rahamtalla·Advances in Research·2017
Aims: This investigation was conducted to evaluate the physicochemical and sensory characteristics, fatty acid and cholesterol contents of butter processed in Khartoum State, Sudan. Methodology: Butter was manufactured traditionally by farmers in Khartoum North (T1) and Omdurman...
Open access
Research Article10.9734/AIR/2017/33140
Aims: This study was conducted to evaluate the quality control of white cheese (Gibna bayda) processing in traditional plants. White cheese was manufactured using raw cow milk from two areas in North Kordofan (Riash and Cazgail). Methodology: Samples were collected from four stag...
Open access
Research Article10.9734/JAMB/2017/33152
Aims: This investigation was conducted to manufacture butter oil (samin) from whey and evaluate the product physicochemically and microbiologically during the storage period as well as to study the profitability of it. Methodology: Butter oil (samin) was manufactured from whey le...
Open access
Research Article10.9734/JSRR/2015/17868
Aims: This study was conducted to evaluate the quality control of white cheese (Gibna bayda) processing in traditional plants. Methodology: White cheese was manufactured using raw cow milk from two areas in North Kordofan (Riash and Cazgail). Samples were collected from three sta...
Open access
Research Article10.9734/ACRI/2017/35212
Aims: This investigation was carried out to study the microbiological quality of butter produced in Khartoum State, Sudan. Methodology: Butter was manufactured traditionally by farmers in Khartoum north (T1) and Omdurman (T2), in addition to butter manufactured commercially in a...
Open access
Research Article10.9734/BMRJ/2016/17960