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Archives of Nutrition and Food Science

ISSN: 2693-7107

Original Research Open Access
Volume 3 | Issue 1 | DOI: https://doi.org/10.46439/nutrition.3.008

Influence of milk containing water, penicillin and ammonium chloride on the processing properties and chemical composition of yoghurt and Sudanese white cheese

Tayseer, A. S. Idrees1,2,3, Ibtisam, E. M. El Zubeir1,2,3,*
  • 1Dairy Research Department, Animal Production Research Center (Kuku), Khartoum North, Sudan
  • 2Department of Dairy Production, Faculty of Animal Production, University of Khartoum, P. O. 321, Postal code 11115, Khartoum, Sudan
  • 3Institute for Studies & Promotion of Animal Exports, University of Khartoum, P.O. Box 321, Postal code 11115, Khartoum, Sudan
+ Affiliations - Affiliations

Corresponding Author

Ibtisam, E. M. El Zubeir, Ibtisamelzubeir17@gmail.com; Ibtisam.elzubeir@uofk.edu

Received Date: June 11, 2025

Accepted Date: August 13, 2025

Citation:

Idrees TAS, El Zubeir IEM. Influence of milk containing water, penicillin and ammonium chloride on the processing properties and chemical composition of yoghurt and Sudanese white cheese. Arch Nutr Food Sci. 2025;3(1):1-10.


Copyright: © 2025 Idrees TAS, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Yoghurt and cheeses are important rich food for the human, however they might be subjected to adulteration, which alter their quality. This study investigated the effect of milk adulteration on the processing properties of yoghurt and Sudanese white cheese and their chemical composition. Cheese and yoghurt were made from milk with known amounts of added water, penicillin, and ammonium chloride; separately. The obtained data showed that no fermentation occurred when the milk was diluted by the addition of 25% water, ammonium chloride and penicillin. The fermentation period and yield of yoghurt were significantly (P≤0.001) affected when adding water. The fermentation period was longer and the yoghurt yield was less in 15% diluted milk yoghurt compared to the control yoghurt. The values of the chemical composition of yoghurt were significantly decreased when diluted milk was used for making yoghurt. Similarly, the coagulation time and yield of the cheese were significantly (P≤0.001) affected by the diluted milk. However, the data showed non-significant (P>0.05) variation for the coagulation time, yield and compositional content of Sudanese white cheese made from milk containing 3 mL and 5 mL/ liter penicillin. The values of total solids, fat, protein, and salt in the cheese were significantly (P≤0.01) affected by the addition of water. The results revealed that the salt content of Sudanese white cheese were not significantly (P>0.05) affected by the addition of 15% and 25% water. The total solids, fat, protein, and salt contents of the cheese were affected by the addition of ammonium chloride to the milk, they revealed 45.5±0.94% vs. 43.63±0.86%, 22.86±1.46% vs. 21.94±2.46%, 15.31±1.82% vs. 14.86±0.93% and 5.36±1.86% vs. 5.79±0.36%, respectively in the milk with 3% vs. 5% added ammonium chloride. This study concluded that yoghurt and Sudanese white cheese processing, yield and chemical composition were affected by milk adulteration.

Keywords

Milk adulteration, Penicillin, Ammonium chloride, Yoghurt, Sudanese white cheese, Fermentation, Chemical composition

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