The production of Wara cheese from locally sourced coagulants and its nutritional evaluation

dc.creator	Ayeni, .A. O., Adeeyo, O.A., Oresegun, Oyinlola M.
dc.date	2014-10
dc.date.accessioned	2025-03-27T14:49:21Z
dc.description	The use of vegetable extracts as milk coagulants has evolved recently in soft cheese processing. In this study, two types of cheeses were produced from locally sourced raw cow milk using two different coagulants, Calotropis procera leaf and CaCl2. Protein, fat, Zn, Mg, and Fe were the nutrients and minerals that were assayed. The protein (18.4%), Fat (7.93%), Mg (4.13%), Zn (4.01%), Fe (2.59%) of Calotropis procera coagulated cheese was significantly higher than CaCl2 coagulant produced cheese with protein content of (9.13%), Fat (5.53%), Mg (2.34%), Zn (2.59%), Fe (1.13%). The higher ash content in the cheese produced with CaCl2 coagulant makes it susceptible to microbial growth, as a result, reducing its shelf-life. The study suggests that cow milk and Calotropis procera produced cheese appears promising in nutritional contents with further quality improvement
dc.format	application/pdf
dc.identifier	http://eprints.covenantuniversity.edu.ng/3400/
dc.identifier.uri	https://repository.covenantuniversity.edu.ng/handle/123456789/32384
dc.language	en
dc.subject	TP Chemical technology
dc.title	The production of Wara cheese from locally sourced coagulants and its nutritional evaluation
dc.type	Article

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