Comparative Quality Assessment of Sudanese White Cheese Coagulated With <i>Acacia nubica</i> Bark Extract and Rennet

Background and Objective Growing demand for plant‐based coagulants has prompted the search for sustainable, animal‐free rennet substitutes. This study evaluates Acacia nubica bark (ANB) extract as a novel coagulant for Sudanese white cheese made from cow and goat milk. Materials and Methods Bark collected in Al‐Qadarif was aqueous extracted (sodium acetate buffer, pH 5.5, 4°C) and tested at 0.03%, 0.05%, and 0.07%. Cheeses were manufactured in triplicate and compared with rennet‐coagulated controls. Physicochemical composition, microbiological counts, and sensory attributes (10‐member panel, 4‐point scale) were determined. Results Coagulant activity rose with concentration, reaching 90.01 ± 4.17 RU mL −1 at 0.07%. ANB cheeses retained more protein and moisture but less fat than controls; cow milk cheese with 0.07% ANB gave the highest protein (17.2%). While still falling within the 8 log cfu g −1 limit established by Sudanese standards, the total viable bacteria and yeast/mold counts in ANB cheeses were ≤ 1 log cycle higher than those in rennet controls. This increase highlights the necessity of following sanitary extraction and storage procedures prior to commercial use. Total viable bacteria and yeast/mould counts were ≤ 1 log higher than in rennet cheese. Sensory scores showed that ANB cheeses were preferred for color but scored significantly lower for flavor, taste, and overall acceptability. Conclusions ANB extract is an effective plant coagulant that increases yield, offering Sudanese and other arid region dairies a low cost, locally available rennet substitute. The use of bark extract from Acacia nubica provides Sudanese and other arid region dairy producers with an inexpensive, locally accessible alternative to rennet that can increase cheese production by improving moisture and protein retention. However, the noticeably lower flavor and taste ratings found here suggest that additional purification or blending of the crude extract is necessary prior to commercial use.