Brined white cheese vary in quality based on the location of production


Brined white cheese vary in quality based on the location of production

Soft white cheese, slightly salty and sour, and close textures, Gibna Mudaffara is a staple to Sudan. Cheese is a source of nutrients that are essential to the development and growth of children in rural areas, where the intake of amino acids, vitamin A, vitamin B12, calcium, phosphate, and polyunsaturated fatty acids may be limited. Dairy products also help in boosting economic growth, finance, and business.

In the rural areas of Sudan, cheese production is the most commonly practiced method of preservation of surplus milk, especially during the rainy season when milk is relatively plentiful. Asmahan Azhari Ali Mohammed carried out research to compare the production and composition of Sudanese white cheese (Gibna Mudaffara) in four different localities in North Kordofan states. After comparing and analyzing 24 samples, they observed that the chemical composition and microbial content of cheese vary among different locations.

According to the lead author, in Sudan, white cheese is produced under inadequate conditions. Its quality is neither checked nor controlled. Lack of adequate storage facilities, inappropriate packaging material, and poor handling techniques increase the risk of spoilage of dairy products.

This research work has been published in the Pakistan Journal of Nutrition.