QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK

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dc.contributor.authorABDULKAREEM LATIFAT OPEYEMI
dc.date.accessioned2022-12-22T03:33:19Z
dc.date.available2022-12-22T03:33:19Z
dc.date.issued2019
dc.description.abstractCheese is a concentrated dairy product produced by acid or rennet curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. In this study, Cheese was made from cow milk supplemented with tigernut milk and coconut milk in the percentage ratio of 25:25:50; 25:50:25; 50:25:25; 75:25:0; 75:0:25% cow- tigernut milk-coconut milk (v/v). The unsupplemented cow milk cheese was used as control. The quality, shelf life and sensory attributes of the cheese samples were examined. The effect of the supplementation was monitored as the cheese samples were stored at refrigeration temperature (4 0C) and examined for yield, total titratable acidity, proximate analysis, microbial analysis and sensory quality. The percentage yield of the cheese samples showed significant differences (p<0.05) and ranged from 17.33 to 13.43% with increase in the percentage tigernut milk and coconut milk in the blends causing an increase and decrease in the percentage yield of the cheese samples respectively. The total titratable acidity decreased significantly (p<0.05) with decrease in percentage cow milk in the blend with the values ranging from 0.30 to 0.23%. The moisture content increased significantly (p<0.05) from 53.18% (C100) to 59.66% (C25S50N25) with increase in coconut milk resulting in an increase in moisture content. The protein content of the samples differed significantly (p<0.05) with values ranging from 18.77 to 14.59%. The fat content ranged from 21.49 to 12.90% with increase in coconut milk. The total ash content ranged between 3.03 and 1.47% while the carbohydrate content ranged from 10.72 to 2.81% with different level of supplementations being significantly different (p<0.05) from the control. Significant differences (p<0.05) was observed in the fungal and bacterial counts at different levels of storage period. SampleC25S50N25 andC75S25N0 showed the highest number of both bacterial and fungal counts respectively. There were significant differences (p<0.05) in color, texture, aroma and overall acceptability of the samples while the taste was judged to be similar. The study recommended that tigernut milk and coconut milk could be used either singularly or as a mix to supplement cow milk up to 50 % without adverse changes or effect on chemical properties, impairing the nutrients and acceptability of the final product. However 25% supplementation of cow milk with the milk substitutes proved to be the best blend based on consumer acceptability.
dc.identifier.urihttps://nerd.ethesis.ng/handle/123456789/676
dc.titleQUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK
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