Effect of Different Levels of Cassava Powder (Manihot esculenta) on the Yield and Quality of Sudanese White Soft Cheese

This study was carried out to determine the effect of different levels of Cassava powder (Manihot esculenta) on the yield and quality of Sudanese white soft cheese. One hundred and twenty (120) liters of fresh cowʹs full cream milk were used. In this study four treatments were carried out : The First treatment is the control in which cowʹs cheese milk had left free without any additive , While in the second , third and fourth treatments 0.5 % , 0.75% and 1 % of cassava powder were added respectively to cheese milk before pasteurization . The different types of milk were then manufactured to a Sudanese white soft cheese. The final results showed that the highest yield was obtained from the cheese made from 1% cassava while the lowest one was obtained from cheese made without cassava powder.