Influence of Different Coagulants on the Amino acid Content of Soft cheese (wara) Produced from Sheep milk
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Date
2020-02-24
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Journal of Research in Agriculture and Animal Science
Abstract
Soft cheese, a coagulated product of raw milk is usually produced from cow milk using Calotropis
procera, though it can be produced from other animals’ milk using other coagulants. Influence of different
coagulants (Calotropis procera, Carica papaya, lemon juice and steep water from cereals (maize, millet and
sorghum)) was carried out on the amino acid content of soft cheese produced from sheep milk. Raw milk sample
was collected from sheep and processed into soft cheese by these coagulants and the amino acid composition
was carried out using standard methods. The result revealed that Calotropis procera coagulated soft cheese has
the highest essential amino acid content Leucine (10.21g/100g), while steep water from millet coagulated soft
cheese has the lowest essential amino acid content methionine (0.72g/100g). Lemon juice coagulated soft cheese
has the highest non essential amino acid glutamic acid (16.27g/100g) and lowest glycine content was found in
soft cheese coagulated with steep water from millet (1.38g/100g). In conclusion, this study revealed that highly
nutritious soft cheese can also be gotten from sheep milk other than the commonly used cow milk and
coagulants such as lemon juice can compete favorably well with Calotropis procera in production of highly
nutritious soft cheese.
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Ayodele O. Ogunlade, Victor O. Oyetayo, Anthony O. Ojokoh, Oluwatoyin M. Aladejana (2020)