Ayeni, .A. O. and Adeeyo, O.A. and Oresegun, Oyinlola M. (2014) The production of Wara cheese from locally sourced coagulants and its nutritional evaluation. Journal of Environmental Science, Toxicology and Food Technology, 8 (10). pp. 55-57. ISSN 2319-2402,p- ISSN: 2319-2399.
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Abstract
The use of vegetable extracts as milk coagulants has evolved recently in soft cheese processing. In this study, two types of cheeses were produced from locally sourced raw cow milk using two different coagulants, Calotropis procera leaf and CaCl2. Protein, fat, Zn, Mg, and Fe were the nutrients and minerals that were assayed. The protein (18.4%), Fat (7.93%), Mg (4.13%), Zn (4.01%), Fe (2.59%) of Calotropis procera coagulated cheese was significantly higher than CaCl2 coagulant produced cheese with protein content of (9.13%), Fat (5.53%), Mg (2.34%), Zn (2.59%), Fe (1.13%). The higher ash content in the cheese produced with CaCl2 coagulant makes it susceptible to microbial growth, as a result, reducing its shelf-life. The study suggests that cow milk and Calotropis procera produced cheese appears promising in nutritional contents with further quality improvement
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Calcium chloride, Calotropis procera, Cheese, Curd, Whey. |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Mrs Patricia Nwokealisi |
| Date Deposited: | 29 Jan 2015 14:59 |
| Last Modified: | 29 Jan 2015 14:59 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/3400 |
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