Influence of Different Coagulants on the Amino acid Content of Soft cheese (wara) Produced from Sheep milk
| dc.contributor.author | Oluwatoyin Modupe Aladejana | |
| dc.date.accessioned | 2025-05-23T18:14:54Z | |
| dc.date.available | 2025-05-23T18:14:54Z | |
| dc.date.issued | 2020-02-24 | |
| dc.description.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. | |
| dc.description.sponsorship | SELF | |
| dc.identifier.citation | Ayodele O. Ogunlade, Victor O. Oyetayo, Anthony O. Ojokoh, Oluwatoyin M. Aladejana (2020) | |
| dc.identifier.issn | 2321-9459 | |
| dc.identifier.uri | https://repository.run.edu.ng/handle/123456789/4704 | |
| dc.language.iso | en | |
| dc.publisher | Journal of Research in Agriculture and Animal Science | |
| dc.relation.ispartofseries | 6; 1 | |
| dc.title | Influence of Different Coagulants on the Amino acid Content of Soft cheese (wara) Produced from Sheep milk | |
| dc.type | Article |