Chemical composition, sensory properties and yield of soft cheese precipitated with different coagulants

Abstract

The study was conducted to evaluate the coagulation properties of pineapple (PA), lime (LM), mango fruit juice (MA) and moringa seed extract (MS) as alternatives to sodom apple (SA, Calotropis procera) for the production of Nigerian soft cheese, popularly called wara. Chemical composition, organoleptic properties, coagulation time and yield of cheese precipitated with SA, PA, LM, MA and MS were evaluated using a completely randomized design. Results showed that chemical composition, sensory properties and yield of cheese was influenced by the coagulant used. Total solids in cheese varied from 34.07 - 36.18 % with SA having the highest value and MS the least. Protein varied from 13.83 - 14.67 % with SA and MS having the highest values, and LM the least. Fat in cheese varied from 9.13 - 10.37 % with MS having the highest value and SA the least. Organoleptic scores (colour, aroma, taste, and texture) revealed that acceptability of cheese by panelists was in the order: PA > SA > MA > LM > MS. Coagulation time was 71, 66, 61, 57 and 45 minutes while cheese yield was 23.4, 33.7, 28.2, 42.0 and 36.1% for MS, MA, LM, SA, and PA respectively. Coagulation time was shortest (57 minutes) for PA and longest (71 minutes) for MS. Cheese yield was highest (42 %) in SA and least (23 %) in MS. While all coagulants used showed potential for replacing SA in making the Nigerian soft cheese, better results were obtained with PA and MA.