Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin

Ogunlade, Ayodele Oluwayemisi; Oyetayo, Victor Olusegun; Ojokoh, A. O.

doi:10.9734/afsj/2019/45699

Cited by 4 publications

(2 citation statements)

References 12 publications

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“…Phytochemical Screening: The method reported by Ogunlade et al (2019) was used to determine the phytochemical content of cheese samples. The total phenolic content was determined by weighing the samples in Triple Distilled Water (TDW).…”

Section: Parameters Evaluatedmentioning

confidence: 99%

Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

Badmos

Adeyemi²,

Yusuff³

et al. 2021

Aceh J. Anim. Sci.

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The high nutrient value and the high demand for cheese worldwide has necessitated the adoption of cheese alternatives including Soybean cheese, and different methods of processing it. This study was designed to determine the replacement value of these cheese types by comparing the nutritional, sensory, economic and bacterial attributes of differently processed cheese from cow milk and soybean (cow cheese and soya cheese respectively). Thirty samples each of cow cheese (boiled and fried) and soya cheese (boiled, fried, pepper-coated and egg-coated) constituted six treatments (T1 to T6). The cheese values and bacterial attribute of these six treatments were compared using a Completely Randomized Design. Results revealed that protein was highest in fried soya cheese, then the egg coated soya cheese, but lowest in the pepper coated soya cheese. The sensory values of egg coated soya cheese sample was highest. The pepper coated soya cheese had the highest content of tannins, isoflavones, steroids and phenols, while the fried cow milk cheese had the highest content of alkaloids and terpenoids. The pepper coated soyabean cheese (T5) had lowest bacterial count for the first two days of storage on the shelf. The fried cow cheese (T2) was also low in bacterial count, but highest in cost. The widely prevalent bacteria species in the cheese samples studied include Enterobacter aerogenes, Staphylococcus aureus and Lactobacillus plantarum. It was concluded that the freshly prepared cow cheese supplies calcium and sodium abundantly and is low in anti-nutritive factors, but the nutrients contained depreciates fast with storage while the highly nutritious and acceptable egg coated soya cheese and the phytochemicals-rich pepper coated soyabean cheese are highly recommended as lower cost cheese substitutes to enhance protein supply and bioavailability.

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Section: Parameters Evaluatedmentioning

confidence: 99%

Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

Badmos

Adeyemi²,

Yusuff³

et al. 2021

Aceh J. Anim. Sci.

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show abstract

“…Involvement in the production of special food products of sheep and goat breeding will increase production volumes, and will also diversify the range of this product category. It will provide a healthy diet for children with milk intolerance (a form of food allergy), as well as with various forms of tuberculosis, iron deficiency anemia and other diseases [11,12].…”

Section: Introductionmentioning

confidence: 99%

Importance of the Joint Use of Goat and Cow Milk in the Production of Soft Cheeses

Chechetkina

Zabodalova

Suchkova

2020

KLS

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The paper presents the data on the physicochemical composition of cow and goat milk in different seasons of the year, as well as physicochemical data on mixed compositions of cow and goat milk in various proportions for the production of soft cheeses without ripening. The yield of soft cheese samples was calculated for a different combination of cow and goat milk, where a soft cheese sample with a milk raw material ratio of 50/50 and with the addition of extruded chickpea flour had a yield of 20.5%. Thus, it was found that the developed soft cheese formulation from a mixture of milk raw materials with chickpea flour allows the production of an environmentally friendly and biologically complete product.

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Antioxidant and polyphenol content of different milk and dairy products

Sik,

Buzás,

Kapcsándi

et al. 2023

Journal of King Saud University - Science

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Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin

Cited by 4 publications

References 12 publications

Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

Evaluation of the nutritional, sensory and microbial status of processed and preserved soft cheese types

Importance of the Joint Use of Goat and Cow Milk in the Production of Soft Cheeses

Antioxidant and polyphenol content of different milk and dairy products

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