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Chemical Composition of the White Cheese Produced at Household Level in Dueim Area, White Nile State, Sudan

Waleed A Mustafa, Abdel Moneim E Sulieman, Warda S Abdelgadir and Elamin A Elkhalifa

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.

अस्वीकृति: इस सारांश का अनुवाद कृत्रिम बुद्धिमत्ता उपकरणों का उपयोग करके किया गया है और इसे अभी तक समीक्षा या सत्यापित नहीं किया गया है।

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