IMPACTS OF COAGULANTS ON QUALITY OF SOFT CHEESE PRODUCED FROM COW-SOY MILK BLENDS

Abstract

Production of cheese at household level involved the use of different locally produced coagulants which include alum, Sodom apple and fermented maize liquor. Their effects on quality of cheese made from blends of cow-soy milk are sparse. This work investigated effect of coagulants on soft cheese produced from cow soy blends. Soft cheese samples were produced from cow-soy milk blends (90:10%). The cheese was coagulated using three locally available coagulants {juice of Sodom apple (Calotropis procera), aqueous solution of Potassium alum and fermented maize liquor}. Samples were analysed for yield, pH, proximate and mineral contents. Microbial analysis and sensory attributes were also determined. The yield obtained ranged from 38.7 to 39.0%. Highest yield was obtained from Sodom apple coagulated cheese sample. Cheese produced using fermented maize liquor had the highest pH (6.07) while Sodom apple and alum coagulated cheese had the pH values of 6.83 and 6.97, respectively.  The moisture contents of the produced cow-soy cheese ranged from 70.4 to 73.57%. The protein content of the cheese samples coagulated with alum had the highest (12.97%) in all the samples. There was no fiber in all the cheese samples produced. Calcium contents obtained from the three samples ranged between 171.67 and 185.00 mg/100 g. The iron content of cheese coagulated with fermented maize liquor (3.63 mg) was significantly (p < 0.05) higher than that of alum coagulated (3.23 mg/100 g) and Sodom apple coagulated cheese (3.33 mg/100 g). Higher microbial load was recorded in cheese samples coagulated with FML. The sensory attributes of the cheese samples varied with different coagulants. This indicates that the type of coagulant used in cheese-making has effect on the yield, pH some nutritional and sensory attributes of cheese.