Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage

Mohamed O. E. Altahir, Elgasim A. Elgasim, Isam A. Mohamed Ahmed


The aim of this study was to assess the effect of heat treatment and salt concentrations (0, 5, and 10%) on the free amino acids (FAA) composition of Sudanese braided cheese (BC) ripened for up to 3 months at 5±2°C. Heat and salt concentration significantly affected the FAA of braided cheese. The free amino acids concentrations of BC ripened in 0%, 5%, and 10% salted whey (SW) were significantly fluctuated. Under ripening conditions tested (salt level + time), braided cheese made from pasteurized milk (BCPM) had consistently lower values of FAA than braided cheese made from raw milk (BCRM). In fresh cheese, the major FAA in BCRM were Glu (36.12 nmol/ml), Leu (26.77nmol/ml) and Lys (14.51 nmol/ml) while the major ones in BCPM were Lys (2.94 nmol/ml) and Ala (2.45 nmol/ml). BCPM stored in 10% SW had shorter quality life compared to that stored in 5% salted whey.


Braided cheese; Free amino acids; Muddaffara; Salt concentration; Heat treatment

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DOI: https://doi.org/10.24925/turjaf.v3i1.9-16.161

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

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