Ripening of Sudanese braided (Muddaffara) cheese manufactured from raw or pasteurized milk: effect of heat treatment and salt concentration on mineral content

Abstract

The aim of the study was to investigate the effect of heat treatment and salt concentration (0%, 5%, and 10%) on the mineral profile of Sudanese braided cheese (SBC) ripened for up to 3 months at 5±2°C. Both heat and salt treatments significantly (P < 0.05) affected the mineral profile of SBC. Braided cheese (BC) manufactured from pasteurized milk (BCPM) always had higher mineral contents (P < 0.05) than BC manufactured from raw milk (BCRM) except for Co. BCPM was superior to BCRM in the contents of Cu, K and Zn by 757%, 200% and 125% respectively. Mineral content of BC responded differently to salt concentrations (SC). Some minerals (Ca, Na, Mg, Cu and K) contents increased (P < 0.05) with the increase in SC showing overall changes that ranged between 21% and 295%. The rest of minerals tested (P, Zn, Fe and Co) decreased by 3% to 58% with the increase in SC. The Na and Fe contents of BC increased (P < 0.05) as storage periods progressed. Calcium did not show any change in content up to 60 days of storage thereafter at 90 days its content increased significantly (P < 0.05). Generally the three factors tested exhibited significant interactions on the minerals contents of the BC. With or without heat treatment, the concentrations of Cu, Na, and K increased (P < 0.05) with the increase in salt concentration. This piece of work revealed the effects of different processing conditions on the potentiality of SBC as a good source of some minerals important for consumer health.