Selection of starters and a starter‐mediated novel procedure for production of wara, a West African soft cheese

Abstract

Summary Wara serves as an important protein source for people in West Africa. The ten most frequently isolated lactic acid bacteria from abomasum‐soured milk samples were screened singly or in combinations as starter organisms for the production of wara. The screening was based on the bacteria's ability to produce lactic acid, diacetyl, β‐galactosidase and an average weighted firm curd at 30 °C (6 h, 72 h). With lactic acid concentration of 10.0 g l−1, β‐galactosidase of 25.2 U mL−1 and a firm curd weight of 16.0 g l−1 milk at 30 °C, pH 5.1 after 6 h, a single‐organism starter culture of Lactococcus lactis was chosen as the best suited. Compared with the commercial market samples, wara produced by this starter culture showed a 54% increase in percentage protein, 17.9% increase in ash, 23.6% increase in iron and a 150% increase in vitamin A content. Statistical analysis of sensory evaluation results showed a preference for the market sample only in terms of appearance and texture, while the starter‐produced wara matched the market sample in terms of flavour and palatability. Treatment with 3% brine reduced microbial counts although dipping in 5% NaCl‐in‐whey gave better results in terms of the total viable count of mesophiles, psychrotrophs and coliforms compared with the untreated sample.