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- Title
Chemical Composition, Mineral Profile and Sensory Properties of Traditional Cheese Varieties in selected areas of Eastern Gojjam, Ethiopia.
- Authors
Eshetu, Mitiku; Asresie, Aleme
- Abstract
This study was conducted to evaluate the chemical composition, mineral profile and sensory properties of Metata, Ayib and Hazo traditional cheese varieties in selected areas of Eastern Gojjam. The chemical composition and mineral content of the cheese varieties were analyzed following standard procedures. Sensory analysis was also conducted by consumer panelists to assess taste, aroma, color, texture and overall acceptability of these traditional cheese varieties. Metata cheese samples had significantly (P<0.05) lower moisture content and higher titratable acidity than Ayib and Hazo cheese samples. The protein, ash, fat contents of Metata cheese samples were significantly (P<0.05) higher than Ayib and Hazo cheese samples. Moreover, phosphorus, calcium, magnesium, sodium and potassium contents of Metata cheese samples were significantly (P<0.05) higher than that of Ayib and Hazo cheese samples. Metata cheese samples had also the highest consumer acceptability scores compared to Ayib and Hazo cheese samples. In general, the results of this work showed that Metata cheese has higher nutritional value and overall sensory acceptability. This could be due to the fermentation of the product for several months and use of different types of spices.
- Subjects
ETHIOPIA; CHEESE varieties; CHEESE; NUTRITIONAL value
- Publication
East African Journal of Sciences, 2019, Vol 13, Issue 2, p185
- ISSN
1992-0407
- Publication type
Article