Chemical Composition of Processed Cheese Using Sudanese White Cheese

Trails for production of the processed cheese from the Sudanese white cheese were done during this study. The processed cheese was made from Sudanese white cheese with different ripening time (15 days and 30 days) from milk with two level of fat present (2.2% and 4.4%). At time of processing, the processed cheese was packed into two types of containers (glass and plastic) and stored at 4° C for 3 months. The result revealed that the different fat percent showed significant differences (P<0.05) on the total solids, ash and fat contents. The acidity and protein contents showed non significant differences (P>0.05) with the different fat level of the milk from which the processed cheese was made. The acidity, ash, total solids and protein content showed significant differences (P<0.05) with different ripening time (15 days and 30 days). Also the storage periods showed significant differences (P<0.05) with the acidity, ash, total solids, protein and fat contents. The different types of packaging (plastic and glass) showed significant differences (P<0.05) for acidity, protein and fat contents. However, ash and total solids contents showed non-significant differences (P<0.05) with the different types of packaging of the processed cheese. Hence, the present study concluded that the Sudanese white cheese could be further reprocessed to obtain the processed Sudanese cheese with improved compositional content especially when fresh cheese was used.