Measurement of Plasma Von Willebrand Factor Antigen Level among pregnant Sudanese Ladies in Third Trimester

Abstract

The study was carried out during December_ January 2016 to study the

types of imported cheese in Khartoum state that include three areas

(Khartoum ,Bahry, Omdurman) well-structured questionnaire was

formulated about the type of imported cheeses and Thirty questionnaires

were distributed to supermarkets in these three areas (Khartoum ,Bahry,

Omdurman) the data statistically analyzed by SPSS using descriptive

statistics the results of the study showed that the main imported cheeses

are; Processed, Cream, Cheddar and Mozzarella cheeses . It is found

that the percent of the imported cheeses in Khartoum state are; 32.6%,

32.6, 23.9 and 10.8 for the Processed, Cream, Cheddar, and Mozzarella

respectively. However, the percent of the processed and Cream cheeses in

the three areas (Khartoum, Bahry and Omdurman) are; 33.33% for each

of the above areas respectively. While the percent of the Cheddar are;

27.2%, 31.8 and 40.9% in Khartoum, Bahry and Omdurman localities

respectively. The percent of the presence of Mozzarella are; 30.%, 50%

and 20% for Khartoum, Bahry and Omdurman localities respectively. The

cheeses mainly imported from Saudi Arabia, Egypt, UAE and Denmark

countries. The percent of the imported cheeses from the imported

countries are; 32.9%, 32.9, 24.9% and 9.8% for Suadia Arabia, Egypt,

UAE and Denmark respectively .The results showed that all the imported

cheeses are of cooked type cheese. It’s found that the shelf life of the

imported cheeses varies from six months for the processed cheese and

one year for Mozzarella, Cheddar and cream cheeses. The most selling and consumable cheeses in the Khartoum state are processed and Cream

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