University Links: Home Page | Site Map
Covenant University Repository

The production of Wara cheese from locally sourced coagulants and its nutritional evaluation

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.

[img] PDF
Download (291Kb)

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

Actions (login required)

View Item View Item