Characterization of Free Fatty Acids Contents of Sudanese White Cheese during Storage

Abstract

This study was conducted in the Dairy Technology Laboratory of College of Animal Production Science and Technology at Sudan University of Science and Technology and the Central lab of Khartoum University to characterize the fatty acids of Sudanese white cheese during storage period. Fresh whole cow’s milk (30 liters) was used to made white cheese. The process cheese was stored for 28 days (0, 7, 14, 21 and 28 intervals). Fatty acids profiles were analyzed using GC (Gas Chromatography) for each storage period interval. One way ANOVA was used for statistical analysis. The Results showed that 12 organic fatty acids were recorded during the storage period of Sudanese White cheese capric (C10), lauric (C12) myristic, cis10-pentadcanoic, pentadcanoic, palmitic, palmitolic, cis10-heptadecanoic, heptadcanoic, linoleidacid, oleic and steric) The results were revealed that Oleic acid area % was gradually increased from day 7 until day 21 then thereafter decreased at day 28.Also the results showed that at day 28 of storage the concentrations of most fatty acids of the white cheese decreased .Also the results revealed that there were no significant differences' during storage periods in area % of all fatty acids except pentadecanoic acid(p≤0.01), no significant differences' during storage periods of all fatty acids concentrations were observed exceptcis10 pentadecanoicacid (p≤0.05).