Comparative assessment of “Wara” (Local Cheese) produced using three natural additives as coagulants

Orhevba, Bosede Adelola; Taiwo, Adelugba

doi:10.31248/rjfsn2016.020

Cited by 5 publications

(9 citation statements)

References 9 publications

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“…Mahami et al (2012) proved that Moringa oleifera seed extracts used to prepare cottage cheese with increasing in the yield of cheese. On the same line, sensorial properties including texture, appearance, flavour, taste and colour of the produced cheeses were improved by used Moringa oleifera seeds as coagulant (Orhevba and Taiwo, 2016).…”

Section: Food Dairy and Home Economic Researchmentioning

confidence: 92%

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

Ismail

Hesham²

2019

Zagazig Journal of Agricultural Research

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The present study focused on the mixing of adult cattle rennet with Moringa seeds during the extraction process to improve its strength and use it as an alternative for the calf rennet in cheese production. The Moringa oleifera seeds powder were mixed with adult cattle rennet at a ratio of 2%. Crude and partially purified extracts (using ammonium sulphate 60% concentration) were used. The study include six different milk coagulants; adult cattle rennet extract (ARE), mix of adult cattle rennet with Moringa seeds (AME), partially purified adult cattle rennet extract (ARP), partially purified adult rennet mixed with Moringa seeds (AMP), commercial rennet (RRE) and calf rennet extract (CRE). The flocculation time, clotting time, clotting activity, proteolytic activity, the optimum pH and temperature for clotting activity, curdling quality (RCQ) and protein profile of curd formed were determined (SDS-PAGE). The physical properties include water release (WR) and water holding capacity (WHC), yield and sensory attributes of Domiati cheese made by using different coagulant extracts were estimated. The results showed that CRE has shorter flocculation and clotting time and higher milk clotting activity but ARE had the opposite, in the midst were treatments AME, ARP and AMP. The pH range of 5.5 to 6.5 and temperature between 50-60°C were suitable for milk clotting activity of milk coagulants. The best (RCQ) was found to be for the curd formatted by CRE, AMP, ARP and RRE. Physical properties gave the lowest (WR) and highest (WHC) in CRE curd cheese, followed by AMP, RRE, ARP and AME cheese, whilst it was observed the contrary in ARE. Electrophoretic patterns show that the levels of degradation αs-casein, κ-casein and β-casein differed with milk coagulant types. Using Moringa seeds and partially purified by ammonium sulphate improved yield and cheese sensory with characteristic; coherent texture and creamy taste. In conclusion mixing of adult cattle rennet with Moringa seeds powder during the extraction process and/ or partially purified gave an opportunity to be used as an alternative to calf rennet in cheese making.

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Section: Food Dairy and Home Economic Researchmentioning

confidence: 92%

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

Ismail

Hesham²

2019

Zagazig Journal of Agricultural Research

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“…The moisture content of cheese produced from cow milk was significantly (P ˂ 0.05) higher than those produced from soy milk and coconut milk. Higher moisture content could favour growth and proliferation of microorganisms; thus reducing the shelf-life of cheese [2]. There were significant (P ˂ 0.05) variations in the protein profile of the studied cheese samples.…”

Section: Proximate Composition Of the Cheese Samplesmentioning

confidence: 95%

“…Cheese is made most commonly from pasteurized cow milk, but the milk of other mammals may be used. Cheese production is common to households in many developing countries, which provides a useful service in increasing the shelf-life of valuable human food-stuff like milk [2]. In Nigeria, milk production is mainly practised by the Fulani nomadic people who are pastoralists involved in the rearing of cattle and moving from one location to another in search of green pasture.…”

Section: Introductionmentioning

confidence: 99%

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Ayodeji

Ahure

Efiong

et al. 2020

EJNFS

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Cheese was produced from soy milk, cow milk and coconut milk using lime, lemon and rennet as coagulants. The effect of these coagulants on proximate composition, coagulation time, percentage yield, peroxide value, Thiobarbituric Acid Reactive Substance (TBA-RS), micro-biological and sensory qualities of the formulated cheese was evaluated using standard methods. Nine samples were designed for this study. The moisture content of rennet coagulated cheese was significantly higher than lime and lemon coagulated cheese, while the protein content of lime coagulated cheese was significantly (p < 0.05) lower than those of lemon and rennet coagulated cheese. The crude fat and total ash contents of cheese made from cow milk were superior to those made from soy milk and coconut milk. The fibre content of lime coagulated cheese was significantly (p < 0.05) higher than lemon and rennet coagulated cheese. The coagulation time and percentage yield of the cheese samples did not follow a definite trend and ranged between 19-147 sec and 12.40-28.70% respectively. Aside samples DSL and HCL, all the other freshly prepared cheese samples fell within the standard value of 10 mEq/kg. However, with an increase in storage time, virtually all the samples became rancid. With an increase in storage time. Similar trend was observed in the TBA-RS of the cheese samples. All the samples were microbiologically safe for human consumption and the cheese samples were organoleptically acceptable, since their sensory scores were above average. The study established that cheese produced from fresh cow milk, soy milk and coconut milk coagulated with lime, lemon and rennet showed to a large extent significant differences in their chemical composition, percentage yield and coagulation time. The peroxide value and TBA-RS determination from this study showed that the cheese could not stay longer than a day on the shelf, unless it is refrigerated.

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“…Moringa seed is an alternative coagulant that has been used in water purification and cheese making [5]. The Moringa seed coat contains protein at a level of 15,680 ppm/gram lower than the inner seed/cotyledon of Moringa, which is 147,280 ppm/gram, so the use of Moringa seed as a coagulant should be peeled first [6].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Coagulants from Moringa Seed Extract (Moringa oleifera) with Microwave-Assisted Extraction (MAE) Method

Putri

Manab²,

Awwaly³

2022

AFSJ

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Moringa seed is an alternative coagulant in various industrial fields, generally used for water purification and cheese making. In addition, to obtain the required chemical compounds, Moringa seed can be extracted by conventional or modern methods. This research was conducted to obtain the coagulant characteristics of Moringa oleifera extracts using the Microwave-Assisted Extraction (MAE) method with different extraction times. This research was conducted at the Animal Products Laboratory, Faculty of Animal Science, and Biochemical Laboratory, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, between September 2021 and November 2022. The research material used was Moringa seed powder with different extraction times, designed by 4 treatments and 4 replications consisting of P0: maceration for 48 hours (control), P1: extraction for 6 minutes, P2: extraction for 9 minutes, and P3 extractions for 12 minutes with the MAE method. The variables tested were protein content, protein profile (SDS PAGE), milk clotting activity (MCA), and caseinolytic activity (CA), also the ratio of MCA to CA. The research method was a laboratory experiment analyzed by Analysis of Variance (ANOVA) using Duncan’s Multiple Range Test (DMRT) to determine if there were differences. The result showed a highly significant difference (P<0.01) in protein content, milk clotting activity (MCA), and caseinolytic activity (CA). However, there was no significant difference (P>0.05) in the ratio of MCA to CA. The characteristics of Moringa seed extract in this study were protein content ranging from 0.979-1.022 mg/ml, milk clotting activity (MCA) 3.837-3.999 SU/ml, caseinolytic activity (CA) 2.308-2.455 U/ml, and the ratio of MCA to CA 1.627-1.663. In conclusion, the best treatment for Moringa extraction time is 6 minutes with the MAE method, which can be used as a coagulant in the manufacture of mozzarella cheese.

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Comparative assessment of “Wara” (Local Cheese) produced using three natural additives as coagulants

Cited by 5 publications

References 9 publications

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

CHARACTERIZATION OF MILK CLOTTING PROPERTIES OF ADULT CATTLE RENNET MODIFIED WITH Moringa oleifera SEEDS AND ITS SUITABILITY AS CALF RENNET ALTERNATIVE IN CHEESE MAKING

Production and Quality Evaluation of Cheese from Soy and Coconut Milk Using Selected Coagulants

Characteristics of Coagulants from Moringa Seed Extract (Moringa oleifera) with Microwave-Assisted Extraction (MAE) Method

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