Production of wara, a West African soft cheese using lemon juice as a coagulant

Adetunji, Victoria O.; Alonge, D. O.; Singh, Rakesh K.; Chen, J.

doi:10.1016/j.lwt.2007.02.012

Cited by 16 publications

(12 citation statements)

References 19 publications

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“…On the other hand, lemon juice coagulated milk had the least occurrence of bacteria population and this can be attributed to the antimicrobial content of the lemon juice. This is in agreement with the observation of Adetunji et al (2007). The decrease in the population of the microorganisms may be due to the corresponding changes in the milk pH.…”

Section: Discussionsupporting

confidence: 93%

“…In order to increase the shelf life, the cheese is normally deep fried in vegetable oil in order to further preserve the cheese. Due to erratic power supply and dearth of household cooling facilities in Nigeria and West Africa, several measures have been put in place, in times past to overcome this challenge, including the addition of several chemical preservatives such as propionic acid, sodium benzoate, and sorbic acid during the production of wara (Adetunji et al, 2007), Alum (Omotosho et al, 2011), Carica papaya (Adetunji and Salawu, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effect of different biocoagulants on the microbial quality and mineral composition of West African cheese produced from sheep milk

Ogunlade¹,

Oyetayo²,

Ojokoh³

2018

Food Res.

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West African cheese (wara) is an excellent source of protein, fats and minerals. This study seeks to investigate the effect of different biocoagulants on the microbial quality and mineral composition of West African cheese obtained from Sheep milk. The cheese produced from sheep milk was coagulated using extracts from Calotropis procera leaf, Carica papaya leaf, lemon juice and steep water from cereals. Microbial quality and mineral composition of the cheese were subsequently evaluated. The results revealed that the microbial load of cheese coagulated with lemon juice was lower than the cheese coagulated with other biocoagulants. Mineral analysis showed that milk coagulated with steep water from millet had the highest sodium content; Calotropis procera coagulated milk had the highest potassium, magnesium and zinc contents. Lemon juice coagulated milk had the highest calcium content and Carica papaya coagulated milk had the highest iron content. Findings from this study reveal cheese coagulated with lemon juice and steep water should be used for cheese production due to the antimicrobial effect of the lemon juice and the mineral composition of steep water cheese. It may be suggested that sheep milk should be used for cheese production instead of cow milk due to its high nutritional content.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effect of different biocoagulants on the microbial quality and mineral composition of West African cheese produced from sheep milk

Ogunlade¹,

Oyetayo²,

Ojokoh³

2018

Food Res.

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“…The tree has been advocated as an outstanding indigenous source of highly digestible protein, calcium, Vitamin C and carotenoids which is suitable for utilization in many developing regions of the world. It 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 (Adegoke et al, 1992, Adetunji, et al, 2008.…”

Section: Introductionmentioning

confidence: 99%

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

Orhevba¹,

Taiwo²

2016

Res. J. Food Sci. Nutr.

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This study was carried out to assess the nutritional and organoleptic properties of "Wara"-local cheese prepared by addition of some selected coagulants. All experiments were carried out under standard laboratory conditions. Three variants of cheese were made using three natural coagulants which include Calotropis procera (CC), Moringa oleifera (MC) and lemon juice (LC). These were further divided into two based on the quantity of coagulant used, each making a total of six subdivisions; CC1, CC2, MC1, MC2, LC1 and LC2. The following properties were determined: fat, protein, moisture content, carbohydrate, calcium, Ash, general appearance, texture, color and taste. These were analyzed based on the various coagulants used. It was observed that the organoleptic properties such as, texture, colour, taste and general appearance were affected by the quantity of each coagulant added to each of the samples; the Calotropis procera (CC), Moringa oleifera (MC) cheese samples were preferred to the lemon juice cheese samples based on the response from the sensory evaluation carried out. The results of the proximate analysis showed differences in fat, protein, moisture content, carbohydrate, ash and calcium contents of the different samples prepared. The Calotropis procera (CC) cheese samples gave better values in terms of fat, calcium and ash contents; while the Moringa oleifera cheese samples had good results in terms of carbohydrate content. The quantity of each coagulant added to each of the samples also affected the carbohydrate content; the more the quantity of coagulant used, the lower the carbohydrate content. From the results obtained, it can be concluded that Moringa oleifera and Calotropis procera are promising and generally desirable local coagulants in cheese processing.

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“…The proximate composition of the cheese samples was similar to that reported by Alalade and Adeneye (2006) and Ojedapo et al (2014). The rapid rate of deterioration observed in the samples could be attributed to lack of standardisation in the production methods being used by the local producers, environmental influence and lack of good hygienic practices (Adetunji, 2011;Adetunji et al, 2008). The sample sourced from Aroje area of Ogbomoso had the highest protein content of 22.20% of all the samples, while the sample sourced from Asa dam area of Ilorin had the least protein (19.80%).…”

Section: Proximate Composition Of Stored Cheese Samplesmentioning

confidence: 99%

A comparative study on the nutritional and microbial safety of fresh ‘Wara’ hawked in Ilorin and Ogbomoso towns

et al. 2018

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Malnutrition resulting from low protein intake is one of the nutritional problems facing most developing countries including Nigeria. Most proteinaceous food sources are costly and in short supply. 'Wara' is a proteinaceous ready to eat food product made by curdling milk. It does not normally undergo any further safety treatments before consumption. Frequent hawking on our major streets and roads calls for determination of the safety of these products. 'Wara' samples sourced from four different locations each at Ilorin, Kwara State and at Ogbomoso, Oyo State respectively, were analysed for nutritional and microbial safety. Proximate composition of the samples over the period of storage showed that moisture content and carbohydrates increased from 59.69% to 72.00% and from 2.39% to 11.39% respectively, while protein, fat and ash contents reduced from 22.20% to 10.80%, 15.80% to 3.62% and from 2.99% to 0.25%, respectively. Microbial and fungal counts ranged from 2.0 X 10 2 cfu to 6.3 X 10 5 cfu and from 2.0 X 10 2 cfu to 7.1 X 10 5 cfu, respectively. Klebsiellaand Salmonella species, Escherichia coli and some fungiwere isolated. The study revealed that some of the hawked cheeses were not safe for consumption. Attributable reasons were unhygienic practices of the hawkers or producers and/or lack of requisite preservatives.

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Production of wara, a West African soft cheese using lemon juice as a coagulant

Cited by 16 publications

References 19 publications

Effect of different biocoagulants on the microbial quality and mineral composition of West African cheese produced from sheep milk

Effect of different biocoagulants on the microbial quality and mineral composition of West African cheese produced from sheep milk

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

A comparative study on the nutritional and microbial safety of fresh ‘Wara’ hawked in Ilorin and Ogbomoso towns

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