COMPARATIVE ASSESSMENT OF CHEESE PRODUCED USING PLANT RENNETS STORED IN WHEY AND BAOBAB PULP EXTRACT WITH MOZZARELLA CHEESE
COMPARATIVE ASSESSMENT OF CHEESE PRODUCED USING PLANT RENNETS STORED IN WHEY AND BAOBAB PULP EXTRACT WITH MOZZARELLA CHEESE
No Thumbnail Available
Date
2019-12
Authors
BADMUS, Abass Olayemi
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Cheese was produced using coagulants from plant sources (Sodom Apple, Moringa and
Tamarind) and stored for 7 days in whey and Baobab pulp extract. Lime was combined with
each of the plant rennet using pasta filata (stretched curd) method and the resulting cheese
compared with commercial Mozzarella. The milk utilized in this study was purchased from the
open market in Zaria and the cheese stored under room condition (32oC) in Zaria, Nigeria. There
was significant (P<0.05)difference in all chemical composition parameters measured. Dry matter
ranged from 39.67-42.65% across the plant rennet. Crude Protein percent recorded ranged from
21.39 to 24.77 while the ether extract ranged from 6.52 to 10.68. Total Yeast count (TYC)
ranged from 0.5 x 107to 19.3 x 107with storage day 4 recording the highest. Taste and colour
ranged between 4.83 to 5.98 and 6.34 to 6.75 respectively. Texture and salt of 6.75, 6.34, 6.67
and 6.03, 5.56, 5.33 were recorded for storage days 1, 4 and 7 respectively. Acceptability figure
of 6.50, 5.84 and 6.04 was recorded for storage days 1, 4 and 7 respectively. Taste and colour
along the storage duration were 5.98, 4.83, 5.12 and 6.75, 6.34, 6.67 respectively for day 1, 4 and
7 of storage.Moringa coagulated cheese has a higher Crude Protein compared to Mozzarella
cheese. Crude protein increases as the storage days increases owing to the deposition of
microbial protein during ripening.Cheese stored in whey was more acceptable to the panelist compared to cheese stored in baobab pulp extract. Profitability ratio ranged from 0.17 to 0.20
and effiency ratio of 1.17 to 1.20 due to low cost of production. It was concluded that production
of cheese with Moringa seed extract is acceptable and profitable. Also, plant rennet coagulated
cheese can be stored for a longer period as bitter tasting and green colouration were not observed
in this study following the use of pasta filata to inactivate the proteases in the plant rennet.
Description
A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES,
AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE AWARD OF MASTER OF SCIENCE DEGREE IN
ANIMAL SCIENCE
DEPARTMENT OF ANIMAL SCIENCE,
FACULTY OF AGRICULTURE,
AHMADU BELLO UNIVERSITY,
ZARIA, NIGERIA
Keywords
COMPARATIVE ASSESSMENT,, CHEESE PRODUCED USING PLANT RENNETS STORED,, WHEY,, BAOBAB PULP EXTRACT,, MOZZARELLA CHEESE.