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EVALUATION OF CHEESE QUALITY USING GRADED LEVEL OF DIFFERENT PLANT EXTRACTS AS MILK COAGULANT
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTCheese was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara State polytechnic Ilorin, Kwara State and analysis of some parameter was carried out on evaluation of cheese quality using graded levels of different plant extracts as coagulant such as C.procera, C.papaya and lime fruit juice. The Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of the whey, Time of coagulation, Texture of the cheese Taste of the cheese and Palatability of the cheese.At the end of the experiment, it was concluded that lime fruit juice can best
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE1.0 INTRODUCTIONThe word cheese is derived from Latin word Cascus from which the modern word casein is also derived. Cheese is a generic term for a diverse group of milk based food products.Cheese is produced in wide ranging flavours, texture and forms (Fankhause, 2007).Cheese consists of proteins and fat from milk usually the milk of cows, buffalo, goat or sheep. It is produced by coagulation of the milk protein. Typically the milk is acidified and addition of the enzyme (rennet) or using lemon juice or vinegar causes coagulation. The solid are separated and pressed into fina ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]ABSTRACTCheese was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara State polytechnic Ilorin, Kwara State and analysis of some parameter was carried out on evaluation of cheese quality using graded levels of different plant extracts as coagulant such as C.procera, C.papaya and lime fruit juice. The Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of the whey, Time of coagulation, Texture of the cheese Taste of the cheese and Palatability of the cheese.At the end of the experiment, it was concluded that lime fruit juice can best
... Continue Reading
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