SENSORY CHARACTERISTICS OF WHITE SOFT CHEESE MADE FROM SUNFLOWER (HELIANTHUS ANNUUS) SEEDS' ENZYME WITH DIFFERENT MILK SOURCE
Assia Ibrahim A. N. and Omer Ibrahim A. H.*
The study was conducted in the milk processing unit at College of Animal Production Science and Technology, Sudan University of Science and Technology, during January to September 2014, to examine the effect of coagulant, using the partially purified enzyme from sunflower (Helianthus annuus) seeds compared with rennet and milk source (cows' and goats') on sensory characteristics of white soft cheese. Twenty five liters of fresh cow's full cream milk were purchased from the farm of College of Animal Production Science and Technology, Sudan University of Science and Technology, and (25) liters of goats' milk was purchased from a private farm at Khartoum North. Four treatments were carried out for cheese processing as follows: First treatment, in which cheese made with cows' milk and rennet enzyme. In the second one, cheese made with cow's milk using sunflower enzyme. Third treatment, cheese with goats' milk had rennet enzyme and the fourth one, cheese with goats' milk had sunflower enzyme. After milk pasteurization, 0.02% CaCl2 and 2% starter culture were added then white cheese was made and stored at 4°C and sensory evaluation was done for the cheese samples. The cheese statistical analysis showed that milk source significantly (p<0.01) affected the sensory characteristics of the cheese except texture did not show significant (p>0.05) variation, whereas coagulant type revealed a significant difference (p<0.01) in the sensory characteristics of the manufactured cheese.
Keywords: Helianthus annuus seeds' enzyme; milk type; white soft cheese; sensory characteristics.
[Full Text Article]