Abstract

Rural dairy processing situation in western Sudan (North Kordofan) was first assessed through a structured questionnaire. Some rural dairy products were sampled and assayed for bacteriological and chemical composition. The objectives were to investigate traditional dairy products and evaluate their nutrients composition and hygienic situation. Laboratory cheese making trials were then conducted to study the effects of milk type (goat vs. cow) and cheese type (white soft vs. braided) on cheese characteristics. Descriptive statistics were used for the statistical analysis of the survey data, a randomized complete block design for the cheese samples data and a 2×2 factorial experiment in a randomized complete block design for the laboratory trials data. There were seasonal fluctuations in quantities of milk processed. Most of the producers (62.7%) used mixed cow, sheep and goat milks for cheese processing. Braided cheese had a high cost of production compared with white soft cheese. Major production constraints stated were marketing, fluctuations in milk supply and shortage of water. Milk sources reported were from nomadic and transhumant herds, and to a lesser extent from villages and only very few of the producers had their own dairy animals. Cheese samples contained variable chemical constituents (total solids, fat and protein) that varied from location to another.

Key words: Rural dairy products, cows, goats.