Cheese was prepared in a small scale at the Department of
Agricultural technology Laboratory Kwara State polytechnic Ilorin, Kwara State
and analysis of some parameter was carried out on evaluation of cheese quality
using graded levels of different plant extracts as coagulant such as C.procera,
C.papaya and lime fruit juice. The Parameters analyzed for were, Weight of the
cheese, Colour of the cheese, pH of the whey, Time of coagulation, Texture of
the cheese Taste of the cheese and Palatability of the cheese.
At the end of the experiment, it was concluded that lime
fruit juice can best be use as coagulant in the production of cheese. The use
of lime as milk coagulant gives the best cheese out of the three coagulants
used. Although other two coagulants did almost equally well.
The word cheese is derived from Latin word Cascus from which
the modern word casein is also derived. Cheese is a generic term for a diverse
group of milk based food products.
Cheese is produced in wide ranging flavours, texture and
forms (Fankhause, 2007).
Cheese consists of proteins and fat from milk usually the
milk of cows, buffalo, goat or sheep. It is produced by coagulation of the milk
protein. Typically the milk is acidified and addition of the enzyme (rennet) or
using lemon juice or vinegar causes coagulation.
The solid are separated and pressed into final form
Hundred of types of cheese are produced, their styles,
textures and flavour depend on the origin of the milk (including the animal
diet) whether they have been pasteurized, the butter fat content, the bacteria
and molds the processing and aging.
Herbs, spices or wood smoke may be use as flavouring agent.
The yellow to red colour of many cheeses, such as red Leicester, is formed from
adding ammalto (U.S Code of Federal regulation, 2006).
Cheese is value for its portability, long life and high
content of fat, protein, calcium and phosphorus, cheese is more compact and has
a long shelf life than milk, although
how long a cheese will keep may depend on the typed of cheese (History of
cheese accessed 2007/06/10).
BACKGROUND OF CHEESE
The need for milk as a source of food has been felt ever
since man became aware of the necessary nutrient in the milk. In the primitive
ages, the proposed date for the origin of cheese making range from around
8000BCE (when sheep was first domesticated) to around 3000BCE. The first cheese
may have been made by people in the Middle East or by nomadic Turkish tribe in
Central Asia. Since animal skin and inflated internal organs have, since
ancient times, provide storage vessels for a range of food stuffs, it is
probable that the process of cheese making was discovered accidentally by
storing milk in a container made from the stomach of an animal, resulting in
the milk being turned to curd and whey by the rennet from the stomach of
making may have begun independently of this by the pressing and salting of
curdled milk to prevent it. (History of cheese accessed, 2007).
notable observation that the effect of making milk in an animal stomach gave
more solid and better – textured curds may have led to the deliberate addition
of rennet (Jenny, 1967).
In some years ago it was discovered that milk is often standardized
before cheese making, to optimize the protein to fat ration to make a good
quality cheese with a high yield. Such new scientific advancement are
pasteurized/ heat treat milk, inoculate with starter and non starter Bacteria