COMPARATIVE ASSESSMENT OF CHEESE PRODUCED USING PLANT RENNETS STORED IN WHEY AND BAOBAB PULP EXTRACT WITH MOZZARELLA CHEESE

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dc.contributor.authorBADMUS, Abass Olayemi
dc.date.accessioned2021-08-23T09:04:07Z
dc.date.available2021-08-23T09:04:07Z
dc.date.issued2019-12
dc.descriptionA 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, NIGERIAen_US
dc.description.abstractCheese 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/12532
dc.language.isoenen_US
dc.subjectCOMPARATIVE ASSESSMENT,en_US
dc.subjectCHEESE PRODUCED USING PLANT RENNETS STORED,en_US
dc.subjectWHEY,en_US
dc.subjectBAOBAB PULP EXTRACT,en_US
dc.subjectMOZZARELLA CHEESE.en_US
dc.titleCOMPARATIVE ASSESSMENT OF CHEESE PRODUCED USING PLANT RENNETS STORED IN WHEY AND BAOBAB PULP EXTRACT WITH MOZZARELLA CHEESEen_US
dc.typeThesisen_US
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