الفهرس 
Development and improvement of sudanese mudaffara cheese mnufacture in small dairies
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Abstract
This study was carried out in collaboration between dairy technolgy department animal production research Institute, Agricultural research center ministry of agriculture and Natural resources department, Institute of African research and studies , Cairo university, during the period from 2005 to 2015. This study was on the development and improvement of Sudanese mudaffara cheese manufacture in small dairies. 1- Evaluation of Mudaffara cheese manufactured in Sudan for its chemical and microbiological properties . That was by collecting about 45 samples of that cheese from different districts in three parts of Sudan (Elkhartoum, Om-Dorman and Elobied). The results obtained indicated that the chemical composition and the microbial contents for the collected samples from different parts in Sudan were not similar and the cheese was not uniform in composition. That might be due the quality of the milk and its type. Also to the handling of milk and the techniques adopted in making mudaffara cheese ,as the length of time before renneting which depends on the natural flora of the milk, poor hygienic conditions in handling, processing and storage conditions which are the main factors. Also the differences in chemical composition and microbiological contents might be due to the fact that the cheese relies upon individual daries and there is no standard manufacturing method used