Comparative Study of Local Libyan Cheeses in Terms of Chemical Properties

Manal Abdel Salam Al-Hashani; Laila Belaid Khalifa Saud

doi:10.58916/jhas.v11i3.1178

Authors

Manal Abdel Salam Al-Hashani Department of Chemistry, Faculty of Education, Zliten, Al-Asmarya Islamic University, Zliten, Libya Author
Laila Belaid Khalifa Saud Department of Chemistry, Faculty of Education, Zliten, Al-Asmarya Islamic University, Zliten, Libya Author

DOI:

https://doi.org/10.58916/jhas.v11i3.1178

Keywords:

Cheeses, acidity, saltiness, fats, protein, calcium, adulteration.

Abstract

This study aims to compare local Libyan cheeses in terms of their chemical properties by selecting three different samples: Rabee cheese, Jayed cheese, and Naseem cheese. The components analyzed included moisture, protein, calcium, salts, fat, total solids, ash, total sugar, lactose, pH, and acidity percentage.

The moisture content ranged between (57.08%– 58.46%), protein content ranged between (3.60% – 7.94%), calcium (1.97% – 3.53%), salt (1.61% – 3.03%), fat (20.20% – 20.81%), total solids (42.54% – 42.92%), ash (0.59% – 1.34%), total sugar (5.45% – 9.62%), lactose (3.06% – 3.29%), acidity (0.78% – 0.86%) as lactic acid, and pH values ranged between (5.72 – 5.83).

The results of adulteration detection revealed that all three samples were free of starch, while vegetable fats were present in all of them. Statistical analysis showed significant differences among the samples, reflecting variations in manufacturing methods