ICAR Research Data Repository for Knowledge Management
Making roub cheese
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View Archive Info| Field | Value | |
| Title |
Making roub cheese
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| Creator |
Technical Centre for Agricultural and Rural Cooperation
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| Description |
Trials in cheese-making using lactic acid (route or buttermilk) rather than imported rennet, which is forbidden to Muslims, have been successfully conducted among selected villagers and nomads m Sudan. The United Nations Development Programme Area Development Scheme together with the Sudan government have cooperated in the trials. An acidified cheese produced by direct acidification of the milk at high temperatures was introduced on a commercial basis in the ADFS field station of El Obeid, Kordofan, and elsewhere in the Sudan. Natural route is stirred in slowly in different batches at 80-90C at a ratio of 10-1 A coagulum is instantly formed and then stirred for one or two minutes, and then left for a further five to seven minutes to enhance the coagulation of the proteins and the consolidation of the protein particles at the bottom. The whey is poured off and the curd distributed into cheese moulds and pressed for 12-15 hours. The cheese is then transferred to a brine solution. The action of heat and acid enable the casein and whey proteins to be recovered, which results in increased yield. Yahya Yousef (dairy specialist) ADS EI Obeid UNDP PO Box 913 Khartoum - SUDAN Trials in cheese-making using lactic acid (route or buttermilk) rather than imported rennet, which is forbidden to Muslims, have been successfully conducted among selected villagers and nomads m Sudan. The United Nations Development Programme Area... |
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| Date |
2014-10-08T13:16:16Z
2014-10-08T13:16:16Z 1990 |
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| Type |
News Item
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| Identifier |
CTA. 1990. Making roub cheese. Spore 28. CTA, Wageningen, The Netherlands.
1011-0054 https://hdl.handle.net/10568/45331 |
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| Language |
en
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| Relation |
Spore, Spore 28
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| Publisher |
CTA
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| Source |
Spore
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