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Cheese from Sudan
Sudan's braided cheese, a semi-hard stretched-curd cow cheese flavoured with black cumin. The curd is soured until a test piece stretches into a long rope in hot water, then kneaded in hot water or whey, drawn into ropes, braided and kept in salted whey. It is the country's second most eaten cheese after the white gibna bayda.
| Cow milk, raw or pasteurised | [altahir2014][elgabali2023] |
| Starter of Lactobacillus bulgaricus and Streptococcus thermophilus0.02 % (Altahir) or 1 % (El Gabali) of the milk | [altahir2014][elgabali2023] |
| Rennet1 tablet or stick per 50 kg of milk | [altahir2014][elgabali2023] |
| Black cumin seed (Nigella sativa)0.5 % of the paste | [altahir2014][elgabali2023] |
| Salted whey, for storage | [altahir2014][elgabali2023] |
| Starter | Lactobacillus bulgaricus and Streptococcus thermophilus in the studies |
Total time across the recorded steps: 14 h
What changes: Starter and rennet go into cow milk warmed to 40 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sudan's braided cheese, a semi-hard stretched-curd cow cheese flavoured with black cumin. The curd is soured until a test piece stretches into a long rope in hot water, then kneaded in hot water or whey, drawn into ropes, braided and kept in salted whey. It is the country's second most eaten cheese after the white gibna bayda. Made in 6 steps over 14 h. The longest step, keep in salted whey, takes 12 h (El Gabali TMMA 2023) and runs at 4 °C (El Gabali TMMA 2023). Salt is 3 % (El Gabali TMMA 2023). Starter of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which sours the curd until it stretches does most of the fermenting.
| Main step | 12 hReported[elgabali2023] | Keep in salted whey |
|---|---|---|
| Temperature | 4 °CReported[elgabali2023] | Keep in salted whey |
| Salt | 3 %Reported[elgabali2023] | Keep in salted whey |
A stretched-curd cheese braided into a plait and flavoured with black cumin, which keeps better than the white gibna bayda.
In the study recipes the braids were kept in salted whey at 4 °C or 5 ± 2 °C. Proteolysis and pH changed more during storage in raw-milk cheese than in cheese from pasteurised milk. In a survey of 54 braided cheeses sold in Khartoum, 89 % had total viable counts of log 7.5–9.5 cfu/g and 89 % had coliform counts of log 2.0–2.80 cfu/g, and the authors call the samples highly contaminated. Some braids are made from raw milk. CDC says raw milk can carry Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella. It says children under 5, adults over 65, pregnant women and people with weak immunity are at higher risk of serious illness.
Hazards the sources name: Coliform bacteria (log 2.0–2.80 cfu/g in 89 % of 54 braided cheeses sold in the Khartoum market; the authors call the samples highly contaminated).
Every number is labelled with how it is known. How this atlas is made
Braided cheese is believed to have come from the Mediterranean and is now made and eaten widely in Sudan, where it is also called majdula.
