Abstract
Nigerian soft cheese often referred to as wara was produced from soya bean milk using coagulants from lime, alum and steep water. Effects of these coagulants on the yield, proximate composition, functional properties, microbial loads and sensory properties were evaluated. The result revealed that different coagulants used had no significant (p ≥ 0.05) effect on yield of the cheeses. The result for the proximate composition shows that, different coagulants used influenced all the proximate parameters except the protein content. Similarly, coagulants used significantly affected the water absorption capacity, oil absorption capacity, foam capacity and gelation capacity. However, the bulk density was not significantly (p ≥ 0.05) affected. Steep water coagulated cheese had the highest total plate count. The result for sensory properties shows that, lime gave the best cheese in terms of general acceptability. Cheese produced from steep water as a coagulant gave the best proximate attributes, however, its high total plate count calls for concern.Key words: local cheese, proximate, microbial, sensory and functional
Highlights
Meat analogues are food products that are made to have similar texture, color, taste and form as meat (Hurley and Liebman, 2006)
Production of Local Cheese The milk obtained was boiled in a stainless steel pot for 10 min. after which the coagulant was added to the boiling soy milk until the proteins clot at their isoelectric point
Proximate Composition of the Cheese The isoelectric point of protein rich food is an important step in the production of cheese
Summary
Meat analogues are food products that are made to have similar texture, color, taste and form as meat (Hurley and Liebman, 2006). Soybean is a cheap source of quality protein that balances the essential amino acids profile of cereal flour and it has a close protein content and amino acids to cow’s milk (Belewu and Belewu, 2007) It is one of the best vegetarian food items as far as protein content is concerned. Effects of Different Coagulants on Some Properties of Wara, Nigerian Soft Soy-Cheese previous production is kept for the production; while others make use of lemon juice. These variations account for non-uniformity of the product in terms of nutrients, texture and acceptability. This work attempts to study the effects of different coagulants on the quality and sensory acceptability of the product
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