Abstract
In this study four samn samples prepared from cow milk using two processing methods (traditional T1, T2 and factory processed T3, T4) were investigated for their physico-chemical properties, fatty acids composition, oxidative stability and sensory properties. The traditionally processed samples showed a significance difference (p < 0.05) in peroxide value and acid value in comparison to factory processed ones. The peroxide value was 2.5 meq O2/kg of samn for both T3 and T4 samples, which was higher than the peroxide value of T1 and T2, which was 1.5 and 2.0, respectively. The acid value of T3, T4, T1 and T2 are 2.58, 2.54, 1.122 and 1.121, respectively. The results showed that the FFA% of T3, T4, T1 and T2 are 1.29, 1.27, 0.6 and 0.6, respectively. The major fatty acids of the four samn samples were palmitic, oleic, stearic, myristic and capric acid. T3 and T4 contain high percentage of palmitc acid 37.29 and 39.23%, respectively. Traditionally processed sample T1 contains high amount of oleic acid (26.1%) in comparison with the other three samples. Method of processing affects samn properties, quality and oxidative stability, where traditionally processed samples were significantly preferred (P ≤ 0.05) by the panelists for their color, odor, taste and overall acceptability to the factory processed samples. Key words: Samn, fatty acid, oxidative stability, sensory evaluation.
Highlights
In Sudan most milk producers, process the milk produced in their farms into many products such as sour milk yoghurt, cream, butter, cheese and samn
The results showed that the FFA% of T3, T4, T1 and T2 are 1.29, 1.27, 0.6 and 0.6, respectively
Production of samn in Sudan takes place in villages at house hold level (Bugara, Butana areas); it is preparation is based on the heating of cow, sheep or goats milk fermented overnight or more and the sour fermented milk is churned in a sac made of tanned sheep or goat skin or other special container gourd until butter granules are formed heated in a large pot or pan until all water has evaporated and protein has settled to the
Summary
In Sudan most milk producers, process the milk produced in their farms into many products such as sour milk (roob) yoghurt (zabadi), cream (gishda), butter (zibdeh), cheese (jibneh) and samn (samn). Production of samn in Sudan takes place in villages at house hold level (Bugara, Butana areas); it is preparation is based on the heating of cow, sheep or goats milk fermented overnight or more and the sour fermented milk is churned in a sac made of tanned sheep or goat skin or other special container (garaa) gourd until butter granules are formed heated in a large pot or pan until all water has evaporated and protein has settled to the bottom. AI-Khalifah and AI-Kahtani (1993) studied the physical and chemical characteristics of Saudi samn extracted from cow's and sheep's milk. They found that the iodine number was lower, but saponification number was higher in sheep's samn. Oxidation is inhibited by exclusion of oxygen, refrigeration and packaging in opaque or colored containers (O’Connor, 1995)
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