The study was conducted in the Dairy Production Department of the College of Animal Production, University of Sinnar, to examine the effect of milk type (sheep’s, goat’s and cow’s milk) on Physicochemical and sensory characteristics of Sudanese white soft cheese. Ten (10) liters of fresh cow's full cream milk were obtained from the farm of College of Animal Production, University of Sinnar, and (10) liters of goat’s milk and (10) liters of sheep’s milk were purchased from a private farm at Abu Naama area. Cheese were made from the three types of milk using the standard procedure followed in the production of Sudanese White soft cheese manufacture. After milk pasteurization, 0.02% CaCl2 and starter culture (1:1 combination of Streptococcus thermophilus and lactobacillus bulgaricus) at the rate of 2% (v/v) were added, followed by the addition of rennet. After coagulation, the white cheese made was stored at 4°C. Physicochemical and sensory evaluation was done for the cheese samples. The cheese showed that milk type significantly (p<0.01) affected the chemical composition of the cheese except the fat. The results also showed that crude protein and total solids were significantly (P< 0.01) affected by milk type, whereas the titratable acidity showed a significant difference at (p<0.05) in the chemical composition of the manufactured cheese. The sensory evaluation was assayed for color, flavor, taste, texture and the overall acceptability and showed no significant (p>0.05) variation. Data from this study may contribute to improve the cheese-making process in small scale, using milk from different species (sheep and goat) not from cow only.
 

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