Uticaj trajanja toplotne obrade i vrste bioloških koagulanta na mikrobiološka svojstva nigerijskog mekog sira od soje

Abstract

The study examines the microbiological properties of cheese from soy milk as influenced by heat treatment durations and biological coagulant types. The soy milk was pasteurized at 65°C and subjected to further heat treatment for 15, 20, and 25 minutes with the addition of coagulants (lime juice, tamarind pulp and moringa seed paste) to respective samples and allowed to cool for 30 minutes before pressing out the whey. The initial properties of raw soy milk were determined to serve as control and the nine produced soy cheese samples were determined using a 3x3 factorial treatment design. The microbiological properties of the cheese were determined using standard methods. Results obtained were analyzed statistically to determine the influence of heat treatment duration and coagulant sample. The microbial analysis revealed that there was Coliform in soy cheese samples which were all less than 1.0 x 102 cfu/g except in F15, F20, and E25 which had 4.2 × 102 , 4.3 × 102 , and 2.1 × 102 cfu/g which are within the permissible limit of consumption. There were no Coliform bacteria in all samples except E15, F20, and F25 which had 1.6x103 , 1.4 x103 , and 4.0 x102 cfu/g, respectively which are also within the permissible limit of consumption. There was no yeast and mould growth on all the samples except E25 which is <1.0x102 cfu/g. This study is initiated to determine the effect of heat treatment and local coagulants on the microbial properties of Nigerian soft soy cheese. Hence, investigating the hygienic quality and safety of consuming the food product.