期刊名称：International Journal of Development and Sustainability
印刷版ISSN：2186-8662
出版年度：2014
卷号：3
期号：1
页码：150-161
出版社：International Society for Development and Sustainability (ISDS)
摘要：Cheeses were produced from cow and sheep milk using three different local coagulants of plant origin, namely: Calotropis proceraleaf, Carica papayaleaf and lemon fruit. The objective of this study wasto determine the yield, texture, dry matter, whey volume, pH and cuddling time of cheese made from the aforementioned materials. The resultsfor both types of milk revealednosignificant difference (P > 0.05)betweentheyieldof cheeseusing Calotropis proceraand Caricapapayaextracts (25.60 % and 24.16 % -cow milk; 30.41 % and 29.66 % -sheep milk, respectively); but showed a significant difference (P < 0.05) in the yield of cheese processed with lemon juice (18.31 % -cow milk and 23.52 % -sheep milk). The resultofthemaineffectrevealedahighersignificantdifference (P < 0.05 ) inthe yield and cuddling time of cheese made from sheep milk (27.86%) over that of cow milk (22.69%). In both types of milk the cheese produced using lemon juice was harder and had a higher significant value of dry matter (P < 0.05) than those processed with Calotropis proceraand Carica papaya. In conclusion, this study suggests that sheep milk and Carica papayaextract could be good alternatives to commonly used cow milk and Calotropis proceraextract in the cheese making industry.
