Abstract:
The utilization of groundnut milk in manufacturing the spread cheese in Sudan was investigated. Groundnut milk was prepared from grinded groundnut seeds. Four samples of spread cheese were prepared from groundnut milk with different levels of skim milk powder 0, 5, 10 and 15. The prepared spread cheese samples were stored for 6 months at 30±2oC. Analyses of chemical composition were carried on prepared spread cheese samples and the analyses were carried out at intervals 0, 1, 2, 3, 4, 5 and 6 months during storage period. The chemical analyses of spread cheese samples at zero time processing were for total solids 35.79, 37.91, 39.59 and 41.49%, the protein content 12.82, 14.35, 15.98 and 17.56%, the fat content 14.98, 14.99, 14.99 and 15.0%, the ash content 4.16, 4.18, 4.21 and 4.23% for samples A, B, C and D respectively. The pH was affected by the levels of skim milk powder and storage period. The levels of skim milk powder significantly (p
Page(s):
314-319
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Nutrition, Volume: 9, Issue: 4, Year: 2010