Physicochemical, Microbiological and Sensory Characteristics of White Cheese Made by Adding Moringa Oleifera Seeds Extract

Zakaria A. Salih, Haifaa AAbdelsalam, Amna A. Aburigal and Abdel Moneim E. Sulieman
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Zakaria A. Salih: Research and Training Station, King Faisal University, Saudi Arabia
Haifaa AAbdelsalam: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan
Amna A. Aburigal: Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan
Abdel Moneim E. Sulieman: Department of Biology, Faculty of Science, University of Hail, Hail, Saudi Arabia

Academic Journal of Life Sciences, 2020, vol. 6, issue 7, 76-82

Abstract: The aim of this study is to investigate physicochemical and sensory properties of cheese made by adding Moringa seeds extract (MSE) as coagulant. Cheese samples were processed by adding 2, 3 and 4% MSE. The results of proximate analysis indicated that moisture content was 40.8, 45.8 and 42.4%, while protein content 16.50, 16, 84 and 16.97 in cheese produced by addition of 2, 3 and 4% MSE, respectively. Statistically, significant differences (p

Keywords: Cheese; Moringa oleifera seeds; Physicochemical characteristics; Microbiological characteristics; Sensory characteristics. (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:arp:ajlsar:2020:p:76-82

DOI: 10.32861/ajls.67.76.82

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