Proximate Constituents and Microbiological Characterization of Natural Cheese Enhanced with Ascorbic Acid

Abstract

Twenty litres of milk was obtained from lactating Bunaji cows and clarified and then divided into fifteen parts of one litre such that each treatment had three replicates. Each part (1 L) was heated to a temperature of 50˚C with intermittent stirring. Thereafter, 20 g of coagulant (Calotropis procera) leaves juice was added and immediately, ascorbic acid was added at varying levels of 0 mg (T1), 50 mg (T2), 100 mg (T3), 150 mg (T4) and 200 mg (T5) and allowed to form curd. The whey was drained off to obtain the curd and refrigerated for fourteen (14) days. The cheeses obtained were investigated for proximate and microbial qualities at days 1, 7 and 14. Storage effect showed significant (p<0.05) reduction in carbohydrate and increase in moisture contents of the cheese. Treatment 1 had the highest moisture (35.52%) and ash (3.03%) values than cheeses enhanced with ascorbic acid. Treatment 4 was superior in fat (28.48%) and protein (22.73%) while carbohydrate concentration was at maximum (21.61%) in treatment 5. The highest Total viable bacteria count (TVBC), coliform count (TVCC), Lactobacillus count (TVLC), mold and yeast count (TVMYC) were quantified as 131.60 x 102, 63.10 x 102, 54.93 x 102 and 25.67 x 102 cfu respectively at day 14. Treatment influence showed significant (P<0.05) difference with treatment 3 having the highest TVBC (141.11x 102 cfu) and TVCC (67.94 x102 cfu) values respectively. Treatment and storage effects showed that T3 had the highest TVBC (147.33 x102 cfu) and TVCC (74.50 x102 cfu) at day 14. The TVMYC (26.83x102 cfu) was superior in T3 at day 1, while the TVLC was at its peak (61.67x 102 cfu) in T4 at day 14. Isolated bacteria were Micrococcus lactis, Lactobacillus spp, Bacillus subtilis, and the mold and yeast were Fusarium solani, Candida albican and Saccharomyces cerevisiae. Conclusively, due to the higher concentration of carbohydrate in the refrigerated ascorbic acid enhanced cheese, it could serve as a source of energy for human, ......