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Chemical Composition, Mineral Profile and Sensory Properties of Traditional Cheese Varieties in selected areas of Eastern Gojjam, Ethiopia
Abstract
This study was conducted to evaluate the chemical composition, mineral profile and
sensory properties of Metata, Ayib and Hazo traditional cheese varieties in selected areas of Eastern
Gojjam. The chemical composition and mineral content of the cheese varieties were analyzed
following standard procedures. Sensory analysis was also conducted by consumer panelists to assess
taste, aroma, color, texture and overall acceptability of these traditional cheese varieties. Metata cheese
samples had significantly (P<0.05) lower moisture content and higher titratable acidity than Ayib and
Hazo cheese samples. The protein, ash, fat contents of Metata cheese samples were significantly
(P<0.05) higher than Ayib and Hazo cheese samples. Moreover, phosphorus, calcium, magnesium,
sodium and potassium contents of Metata cheese samples were significantly (P<0.05) higher than that
of Ayib and Hazo cheese samples. Metata cheese samples had also the highest consumer acceptability
scores compared to Ayib and Hazo cheese samples. In general, the results of this work showed that
Metata cheese has higher nutritional value and overall sensory acceptability. This could be due to the
fermentation of the product for several months and use of different types of spices.
sensory properties of Metata, Ayib and Hazo traditional cheese varieties in selected areas of Eastern
Gojjam. The chemical composition and mineral content of the cheese varieties were analyzed
following standard procedures. Sensory analysis was also conducted by consumer panelists to assess
taste, aroma, color, texture and overall acceptability of these traditional cheese varieties. Metata cheese
samples had significantly (P<0.05) lower moisture content and higher titratable acidity than Ayib and
Hazo cheese samples. The protein, ash, fat contents of Metata cheese samples were significantly
(P<0.05) higher than Ayib and Hazo cheese samples. Moreover, phosphorus, calcium, magnesium,
sodium and potassium contents of Metata cheese samples were significantly (P<0.05) higher than that
of Ayib and Hazo cheese samples. Metata cheese samples had also the highest consumer acceptability
scores compared to Ayib and Hazo cheese samples. In general, the results of this work showed that
Metata cheese has higher nutritional value and overall sensory acceptability. This could be due to the
fermentation of the product for several months and use of different types of spices.
