ABSTRACT
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.
CHAPTER
ONE
1.0 INTRODUCTION
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
(Fankhauser, 2007).
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).
1.1 HISTORICAL 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 animal.
The cheese making may have begun
independently of this by the pressing and salting of curdled milk to prevent
it. (History of cheese accessed, 2007).
From the 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).
SCIENTIFIC
ADVANCE:-
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 and Ripen. (www.TraditionalFrenchfood.com/history
of cheese.html ).
1.2 AIM OF THE PROJECT
The aim of this project is to know how
to prepare cheese from milk and the main ingredient that can enhance the
quality of the cheese production. This would enable the producer to know the
necessary and the best coagulant used and the best method(s) use in the
preparation.