was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara
State polytechnic Ilorin,
Kwara State and analysis of some parameter was
carried out on evaluation of cheese quality using graded levels of different
plant extracts as coagulant such as C.procera, C.papaya and lime fruit juice. The
Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of
the whey, Time of coagulation, Texture of the cheese Taste of the cheese and Palatability
of the cheese.
the end of the experiment, it was concluded that lime fruit juice can best be
use as coagulant in the production of cheese. The use of lime as milk coagulant
gives the best cheese out of the three coagulants used. Although other two
coagulants did almost equally well.
TABLE OF CONTENTS
BACKGROUND OF CHEESE
OF THE PROJECT
2.0 LITERATURE REVIEW
2.6 THE BASIC COMPONENTS OF CHEESE MILK
OF THE EXPERIMENT
3.5 EXTRACTION OF THE JUICE FROM THE COAGULANT
5.0 CONCLUSION AND RECOMMEDATION
word cheese is derived from Latin word Cascus
from which the modern word casein is also derived. Cheese is a generic term for
a diverse group of milk based food products.
is produced in wide ranging flavours, texture and forms (Fankhause, 2007).
consists of proteins and fat from milk usually the milk of cows, buffalo, goat
or sheep. It is produced by coagulation of the milk protein. Typically the milk
is acidified and addition of the enzyme (rennet) or using lemon juice or
vinegar causes coagulation.
solid are separated and pressed into final form (Fankhauser, 2007).
of types of cheese are produced, their styles, textures and flavour depend on
the origin of the milk (including the animal diet) whether they have been
pasteurized, the butter fat content, the bacteria and molds the processing and
spices or wood smoke may be use as flavouring agent. The yellow to red colour
of many cheeses, such as red Leicester, is formed
from adding ammalto (U.S Code of Federal regulation, 2006).
is value for its portability, long life and high content of fat, protein,
calcium and phosphorus, cheese is more compact and has a long shelf life than milk, although how long a
cheese will keep may depend on the typed of cheese (History of cheese accessed
BACKGROUND OF CHEESE
need for milk as a source of food has been felt ever since man became aware of
the necessary nutrient in the milk. In the primitive ages, the proposed date
for the origin of cheese making range from around 8000BCE (when sheep was first
domesticated) to around 3000BCE. The first cheese may have been made by people
in the Middle East or by nomadic Turkish tribe in Central
Asia. Since animal skin and inflated internal organs have, since
ancient times, provide storage vessels for a range of food stuffs, it is
probable that the process of cheese making was discovered accidentally by
storing milk in a container made from the stomach of an animal, resulting in
the milk being turned to curd and whey by the rennet from the stomach of animal.
The cheese making may have begun
independently of this by the pressing and salting of curdled milk to prevent
it. (History of cheese accessed, 2007).
From the notable observation that the
effect of making milk in an animal stomach gave more solid and better –
textured curds may have led to the deliberate addition of rennet (Jenny, 1967).
In some years ago it was discovered that
milk is often standardized before cheese making, to optimize the protein to fat
ration to make a good quality cheese with a high yield. Such new scientific
advancement are pasteurized/ heat treat milk, inoculate with starter and non
starter Bacteria and Ripen. (www.TraditionalFrenchfood.com/history
of cheese.html ).
OF THE PROJECT
The aim of this project is to know how
to prepare cheese from milk and the main ingredient that can enhance the
quality of the cheese production. This would enable the producer to know the necessary
and the best coagulant used and the best method(s) use in the preparation.
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