Processing and properties of Sudanese white cheese (Gibna Bayda) in small-scale cheese units in South and West Darfur states (Sudan)

O I A Hamid and O A O El Owni*

Department of Dairy Production, Faculty of Animal Production, University of Khartoum, Shambat, P.O. Box 32, Postal Code 13314, Khartoum North, Sudan
elowniosman@gmail.com
*Department of Animal Production, Faculty of Agriculture, University of Zalingei, P.O. Box 6 , Zalingei, Sudan

Abstract

The study was carried out to compare the manufacture and composition of Sudanese white cheese (Gibna Bayda) in three different localities in South and West Darfur states. The educational status, sex, age and family size, and cost of production showed great variations between cheese manufacturers in the three areas.

Significant (P<0.05) variations were observed in the chemical composition of the cheese samples although the production techniques were slightly different from each other. The average chemical composition was 52.84% total solids;  23.79%  fat 20.41%; crude protein; 0.36%  water soluble protein; 5.34% ash; 1.03% titratable acidity; 5.83% salt; 10.22  0.1N ml NaOH/100gm volatile fatty acids; 97.25 and 208.05 mg/100gm cheese tryptophane and  tyrosine  contents.       

The cheese yield was 13.5, 17 and 13.25 (kg). The production cost and sales prices were higher around big urban areas. The findings of this study suggest that intervention and training of cheese producers will help in improving Gibna Bayda   production and quality in Darfur States.

Key words: cheese yield, chemical composition, ripening indices, salt, South Darfur, volatile fatty acids

Introduction

The main domestic animal species in the Sudan are cattle, sheep, goats and camels. Most of the livestock of the country is concentrated in rural areas in the hands of nomads (Anon1990).  Fresh liquid milk is not the only dairy product in the South and West Darfur, During rainy season when milk is relatively plentiful, Baggara women process part of the milk extracted from their cows into buttermilk (roob) and clarified butter or ghee (samin). Sudanese white cheese is made from cow's, ewe's, goat's, skim milk powder or mixture of the latter milk with any other kind of milk from the species mentioned (Jack 1955). In spite of the popularity of Gibna Bayda, there were no studies on the production method and chemical composition of this cheese in Darfur states.

The existance of seasonally surplus milk at low prices has prompted several entrepreneurial merchants to set up small-scale rural cheese-making plants which offer women higher prices for whole milk than they could otherwise obtain for buttermilk  (Kerven 1987).

Manufacture methods and milk composition affects the chemical composition of the produced cheese (Tarakci and Kucukoner 2006). Absence of standard processing methods explains the variations observed in the nutrient composition of cheese in developing countries (Turkoglu et al 2003). Warsama et al (2006) reported that Sudanese white soft cheese contained 47.8% total solids, 14.0% fat, 15.9% protein, 6.2% ash. Sudanese white cheese made with 6% salt had higher total solids, crude protein and fat content (Hamid et al 2008). Proteolysis is probably the most imortant biochemical event during ripening of most cheese varieties with a major impact on flavor and texture (Fox 1989). The increase observed in the protein content could be of microbial proliferation on most especially the lactic acid bacteria (Alalade and Adeneye 2007)

The aim of this study was to review the sociological status, production technique, manufacture status, chemical composition and the ripening properties of Gibna Bayda manufactured in small-scale units in South and West Darfur (Sudan).

Material and methods 

Source of data

The study was carried out in Bulbul Timbisco and El Daein areas (South Darfur) and Garsilla in West Darfur. The methods of cheese making in these States differ from one place to another. This study was carried out during the rainy season (July/ October 2005). Questionnaire, survey and personal observation during processing of cheese were used for obtaining the present results of production techniques and manufacture.

Collection of cheese samples

Cheese samples were collected from small-scale commercial cheese factories in Garsilla,  Bulbul Timbisco and El Daein areas. The cheese samples were collected in clean, dry and sterilized wide mouth jars, kept in an icebox (4°C)  and transported to the  Regional Veterinary Research Laboratory, Nyala, South Darfur State for chemical analysis.

Chemical analysis of cheese samples

Gibna Bayda samples were analyzed for titratable acidity, total solids, crude protein and ash contents according to AOAC (1990). Fat contents were determined according to Foley et al (1974), soluble protein was determined according to Ling (1963) and salt content was determined according to Breene and Price (1961). Volatile fatty acids were determined according to Kosikowski (1982). Tyrosine and tryptophane contents were determined according to Vakaleris and Price (1959).

Statistical analysis

Statistical analysis was done using Statistical Package for Social Studies (SPSS) Software (1998). Completely Randomized Design was used to estimate the chemical composition and sensory characteristics of the Gibna Bayda in West and South Darfur States, Sudan.

Results 

Manufacture methods

Cheese manufacturers purchase fresh raw cow’s milk from the milk producers in rural areas around the cheese factories who brought milk in plastic containers on donkeys. The milk was strained with a piece of cloth in plastic or iron barrels. In Garsilla (West Darfur) and El Daein (South Darfur) the cheese makers added salt to milk at the rate of  6 – 15% before renneting, then rennet tablets (Christian Hansen, Denmark) were added to the milk at the rate of  2 – 4 tablets per barrel (200 liters). The milk left for coagulation for about 1 to 2 hours. The curd was then cut using a clean wood for whey drainage. The cut curd poured into wooden molds lined with clean cloth. Suitable weights put on the molds cover for about 6 hours. The drained whey collected into a clean pan is used for cheese preservation. Next day the cheese (Gibna) is removed from the molds and cut into small cubes 10x10x10 cm. The cut Gibna is preserved into it's own whey, packed in plastic containers of about 80 Kg cheese (Gibna) capacity and stored at the room (35-37°C) until marketing.

In Bulbul Timbisco (South Darfur) the cheese producers followed the same procedures but they added salt at the rate of 6% to the curd during molding. It was observed that they pressed the curd overnight.

Yield, cost and price of cheese in South and West Darfur states

Table 1 shows the cheese yield percent in Bulbul Timbisco, Garsilla and El Daein area were 17 %, 13.5, and 13.25 %, respectively.

The production cost of one kilogram cheese was 5.32, 4.16 and 4.58 Sudanese  Genie  (SDG) in Bulbul Timbisco, Garsilla and El Daein, respectively. The sale prices  of a Kg of cheese was 7.00, 7.00 and 6.00   SDG  in Bulbul Timbisco, El Daein and Garsilla, respectively (SDG = 0.5 $ (USA Dollar).

Chemical composition of  cheese samples

The chemical composition of cheese samples is shown in Table 2.

The highest total solids content was for cheese samples from El Daein (South Darfur)  which was significantly higher (P< 0.001), compared to other cheese samples in the two areas. The total solids contents of most cheese samples in Bulbul Timbisco (South Darfur) and Garsilla (West Darfur) showed insignificant variations (p>0.05).  The highest and lowest fat contents were found in samples from El Daein factories.

The highest protein content, recorded for the cheese sample from El Daein, while the lowest was obtained in cheese sample from Bulbul Timbisco. However, no significant variations were found in protein contents of the cheese samples between producers in Bulbul Timbisco, Garsilla and El Daein.

The cheese sample that had the highest water-soluble protein content was from Garsilla, while the lowest was recorded for a cheese sample from Bulbul Timbisco. Significant (p<0.001) differences were found in soluble protein contents of the cheese in different areas.

The  ash content for the cheese sample  from Bulbul Timbisco (South Darfur) was the highest, while the lowest was for a cheese  sample from Garsilla (West Darfur).

The acidity of cheese samples from Garsilla (West Darfur) was significantly higher (p<0.001) than the values of the other cheese samples. The lowest acidity value was recorded for the cheese sample from El Daein (South Darfur), while cheese sample from Bulbul Timbisco had higher salt contents while, the lowest salt contents was for a cheese sample from El Daein, South Darfur (Table 2).

The cheese proteolysis results are shown in Table 3.

The average Formol and Schilovish ripening indices of the cheese samples were 18.48 and 110.09; 0.1 N ml  NaOH/100 gm cheese, respectively. The values of FRI and SRI ranged from 11.33 to  25.67; 0.1 N NaOH/5 gm  and from 33.33 to 171.60; 0.1 N NaOH/5 gm of cheese, respectively.

The average volatile fatty acids content of the cheese samples collected in West and South Darfur was 8.93, 0.1 N ml NaOH/100 gm cheese. The result indicated that significant variations were observed in the VFA content between the cheese samples from Garsilla (West Darfur) and those from other localities. Non significant differences were found in VFA of the cheese samples from Bulbul Timbisco, El Daein and Garsilla.

Table 3 shows the average tryptophane and tyrosine contents of the cheese samples. Tryptophane contents of the cheese samples from the three areas were significantly different (Table 3). The highest tryptophane content was for the cheese sample from Bulbul Timbisco, South Darfur, while the lowest tryptophane content was for the sample from El Daein, South Darfur.

The highest tyrosine content was found in a cheese sample from Bulbul Timbisco, whereas the lowest tyrosine value  was for the cheese sample from El Daein. Significant differences (p<0.05) were found between the tyrosine contents of the different cheese samples.

Discussion 

The main source of milk for cheese is the fresh cow’s milk due to large numbers of cattle (Baggara type) in the area. The manufacturing procedures in this study  were similar to those reported by Ali (1984). The amount of salt used by the producers in these areas varied from 6 – 15% which is different from those reported by Aly and Galal (2002) and Ceylan et al (2003). Cheese yield was higher in Bulbul Timbisco where producers were educated and the milk producers were situated near the processing plants and was immediately transported to the  cheese producers, while in other areas milk is transported uncooled and that could result in loss of its constituents in the whey and hence the lowered yield of  cheese. The results indicated that the cost of production was high in Bulbul Timisco due to the high prices of milk in addition to the transportation cost.

Average total solids content of cheese samples was 52.84%. Similar findings were reported by Babiker (1987) and Ibrahim (1971). However, lower total solids contents were reported by Tarakci and Kucukoner (2006), Alalade and Adeneye (2007) and El Owni and Hamid (2008). The variation in total solids content of the cheese samples between different producers could be due to the lack of standards of production. However, producers in  El Daein area heated the milk, a process which results in increase of total solids of the cheese (Patel et al 1986).

Variations were observed in fat contents of the cheese in different areas. The results were not in accordance with those reported by Khalid and El Owni (1991) and Topcu and Saldamli (2006) who found 12.8 and 11.79% fat (35.45% of dry matter), respectively. The high average fat contents in this study could be due to high fat contents of the milk used for cheese making.

Average protein contents of the collected cheese samples was 20.41%. The findings in this study agreed with the results of Nuser (2001). However, it disagreed with those of Ceylan et al (2003); Warsama et al (2006) and El Owni and Hamid (2008). Average water soluble protein contents of collected cheese sample was 0.36%.  This result is lower than that of Tarakci and Kucukoner (2006).

The variation in ash contents between different producers probably arose from different salt levels used, which supported Zaki et al (1974). The results in this study were in  line with those reported by Hamid (1998). Significant variations were observed in titratable acidity of collected cheese samples from the three areas. Similar results were recorded by Ali (1987). The high acidity of the cheese samples, could be due to high lactic acid bacterial counts in raw  milk used for cheese making, or might be due to a long period of  storage of cheese.

The average salt contents of cheese samples was 5.83%. The results in this study were higher than those reported by Ibrahim (1971) and Tarakci and Kucukoner (2006). However, this result disagreed with Ahmed and Khalifa (1989), who reported salt values of 10% in Sudanese white soft cheese.

The average Formol and Schilovish ripening indices of the cheese samples were 18.48 and 238.66 0.1 N ml  NaOH/100 gm cheese, respectively (Table 5). The variation in ripening indices of the samples between different areas was possibly due to variation in manufacturing conditions. The average VFA contents of the cheese was 8.93 mg/100gm cheese. Similar results were reported by Abdel Razig (1996). The high VFA of the cheese samples in Garsilla  might be explained by long storage period of the cheese.

The average  tryptophane and tyrosine contents of the samples were 80.76 and 169.38 mg/100gm cheese, respectively. The results did not agreed with those reported by Guler (2000) who found that the average tyrosine contents of Turkish white cheese sold in Ankra market was 65 mg/100gm cheese. The higher tyrosine and tryptophane contents of the cheese samples in Garsilla might be due to high proteolytic activities occurred in the cheese which resulted in an increase in tyrosine and tryptophane contents (Saleem et al (1978).

Conclusion           

• Traditional cheese methods need to be encouraged and improved to utilize the surplus milk in rural areas, since the introduction of large dairy plants is not feasible now.

  
  

• Impediments to the development of large scale cheese making are low milk production, lack of good roads, lack of electricity, cooling facilities and lack of capital.

ٌReferences 

Abdel Razig A K 1996 Production of white soft cheese from different milk sources. M.Sc. Thesis, University of Khartoum, Sudan

Ahmed T K and Khalifa N A 1989 The manufacture of white soft cheese (Gibna Beida) from recombined milk. Sudan Journal of Animal Production 2(2): 63-69

Alalade O A and Adeneye J A 2007 The effect of short-term frozen storage on the chemical composition and coliform microflora of Wara cheese 'Wara cheese under Frozen storage, American Journal of Food Technology 2 (1): 44-47

Ali M Z 1984 Some Aspects of Soft Cheese Production. Ph.D. Thesis, University of Reading, U.K

Ali M Z 1987 The technology of cheese making in the Sudan. Paper presented at the UNESCO Regional Training Course on fermented foods of the Arab world. 1 – 15 Feb. 1987. Food Research Centre, Shambat, Sudan

Aly A S and Galal E A 2002 Effect of milk pretreatment on the keeping quality of Domiati cheese. Pakistan Journal of Nutrition 1(3):132-136 http://www.pjbs.org/pjnonline/fin32.pdf

Anon 1990 Livestock population in the Sudan. Report Animal Production Administration, Ministry of Agriculture, Natural Resource and Animal Wealth, Khartoum, Sudan

AOAC 1990 Official Methods of Analysis, 15^th edition Association of Official Analytical Chemists. Washington, D.C., U.S.A

Babiker M A 1987 Technological studies on Sudanese white soft cheese (Gibna beyda). M.Sc. Thesis, University of Khartoum, Sudan

Breene W M and Price W V 1961 Dichlorofluorescent and potassium chromate as indicator in titration test for salt in cheese. Journal of  Dairy Science 44: 722-725 http://jds.fass.org/cgi/reprint/44/4/722

Ceylan Z G, Turkoglu H and Dayisoylu S 2003 The microbiological and chemical quality of Skima cheese produced in Turkey. Pakistan Journal of Nutrition 2(2): 95-97 http://www.pjbs.org/pjnonline/fin90.pdf

El Owni O A O and Hamid O I A 2008 Effect of storage period on weight loss, chemical composition, microbiological and sensory characteristics of Sudanese White cheese (Gibna Bayda), Pakistan Journal of Nutrition 7(1): 75-80 http://www.pjbs.org/pjnonline/fin857.pdf

Foley J, Buckley J and Murphy M F 1974 Commercial Testing and Product Control in The Dairy Industry, University, College, Cork

Fox P F 1989 Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72: 1379-1400 http://jds.fass.org/cgi/reprint/72/6/1379

Guler Z 2000 Relationships between Free Fatty Acids with Organoleptic Properties (Flavour) in White, kasar and Tulu cheeses. Ph.D. Thesis, University of Ankara, Turkey

Hamid O I A 1998 Effect of processing conditions on yield, chemical composition and sensory characteristics of white soft cheese. M.Sc. Thesis, University of Khartoum, Sudan

Hamid O I A, El Owni O A O and Musa M T 2008 Effect of salt concentration on weigh loss, chemical composition and sensory characteristics. International Journal of Dairy Science 3(2): 79 -85

Ibrahim A E 1971 Studies on some characteristics of Sudanese white cheese. Sudan Journal of Veterinary Science and Animal Husbandry 12: 31–39

Jack J D M 1955 Food Resources of Animal Origin in the Sudan. In: Food and society in the Sudan Proceedings of the 1953 Annual Conference of the Philosophical Society of the Sudan, Khartoum, pp. 61 – 90

Kerven G 1987 The role of milk in a pastoral diet and economy: The case of South Darfur, Sudan. ILCA Bulletin 27: 18-27 www.fao.org/DOCREP/003/T0251E/T0251E07.htm

Khalid E A and  El Owni O A O 1991 The Effect of salt concentration on the yield and chemical composition of Sudanese white soft cheese Sudan Journal of Veterinary Science  and Animal Husbandry 30:  7-10

Kosikowski F V 1982 Cheese and Fermented Milk Food. Edwards Brothers, Inc., Ann. Arbor., Michigan, USA.

Ling E R 1963 A textbook of Dairy Chemistry. Vol. 2 Chapman and Hall Ltd. London.

Nuser S N M 2001 The Effect of Cooking and Vacuum Packaging on the Quality of White soft Cheese. M.Sc. Thesis University of Khartoum, Sudan

Patel G C, Vyas S H and Upadhay G U 1986 Evaluation of Mozzarella cheese made from buffaloes milk using dried acidification techniques. Indian Journal of Dairy Science 39(4): 394-403

Saleem R M, Abdel-Elsalam M H, Nagouh M R and Al-Abd M M 1978 White pickled soft cheese from concentrated milk, effect of the concentration of brine and calcium chloride added. Egyptian Journal of Dairy Science 6:207-220

Tarakci Z and  Kucukoner E  2006 Changes on physicochemical, lipolysis and proteolysis of vacuum packed  Turkish Kasar cheese during ripening. Journal of Central European Agriculture 7: 459-464

Topcu  A and Saldamli L 2006 Chemical, textural and seneorial changes during ripening of Turkish white cheese made of pasteurized cow’s milk. International Journal of Food Engneering 9: 665-678

Turkoglu H, Ceylan Z G and Dayisoylu K S 2003 The microbiological and chemical quality of Orgu cheese produced in Turkey. Pakistan Journal of Nutrition 2(2): 92-94 http://www.pjbs.org/pjnonline/fin70.pdf

Vakaleris D and Price V V 1959 A rapid spectrophotometric methods for measuring cheese ripening. Journal of Dairy Science 42: 2 64 – 267 http://jds.fass.org/cgi/reprint/42/2/264.pdf

Warsama L M, Elzubeir I E M and El Owni O A O 2006 Composition and hygienic quality of Sudanese white cheese in Khartoum North markets (Sudan). International Journal of Dairy Science 1: 36-43

Zaki M H,  Metawally N H  and Koussy L A 1974 Domiati cheese  stored at room temperature as affected by heat treatment of milk and different salting levels, Agriculture Research Review 52:217-231

Received 14 April 2008; Accepted 30 April 2008; Published 5 August 2008

Go to top