Cheese is a solid milk product from the milk of goat, cow, sheep, and other mammals made by curdling the milk using a combination of rennet and acidification (Orhevba & Taiwo, 2016). The curd is usually being obtained by coagulation of milk casein with an enzyme (usually renin), an acid (usually lactic acid), and with or without further treatment of the curd by heat, pressure, salt, and ripening (fermentation) with selected microorganisms (Minj & Anand, 2020). It is a valuable means of conserving many of the nutrients in milk. Milk and its various products form the major portion of food for infant and adult all over the universe. Due to the difficult conservation of fresh milk in developing countries, attempts of technological approaches were developed in order to transform into added value products (Have et al., 2020). Milk from Zebu cattle is processed locally into cheese in Nigeria and other African countries. Local cheese "wara" a white soft un-ripened cheese produced by the coagulation of milk protein is a popular food in some parts of South Nigeria (Cadmus et al., 2013).Cheese provides an ideal medium for preservation of valuable nutrients in milk and is an excellent source of protein, fat, minerals, vitamins, and essential amino acids. The ingredients used for cheese processing are milk, starters, and coagulants (Gorska-Warsewicz