Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
International Journal of Dairy Science
  Year: 2006 | Volume: 1 | Issue: 2 | Page No.: 126-130
DOI: 10.3923/ijds.2006.126.130
The Effect of Storage Period on the Chemical Composition and Coliform Microflora of Wara Cheese
O.A. Alalade and J.A. Adeneye

Abstract:
A study was conducted to evaluate the effect of storage period on the chemical composition and coliform microflora of Wara cheese. Collections were in four batches and each batch served as a replicate of the experiment. Samples were kept in whey and subsequent chemical and microbiological analysis were carried out at the 15th, 39th, 63rd and 87th h of storage at room temperature. Result showed that fresh Wara cheese contained 70.75% moisture, 39.00% fat, 37.08% protein, 2.53% ash, 29.25% total solids while pH and coliform bacterial count (cbc) were 4.85 and 472.75 * 105 cfu g-1, respectively. Total solids, ash and coliform bacteria contents of Wara cheese were significantly (p < 0.05) affected by storage period. However, the effects of storage period on fat, protein and pH were negligible. Total solids content and cbc decreased by 5.25 and 95.68%, respectively during storage. A significant correlation was observed to exist between the pH and the % fat (r = -0.55; p<0.05) and the % ash contents (r = 0.60; p<0.05) of Wara cheese respectively, while a significant though negative correlation (r = -0.60; p<0.05) exists between cbc and the % moisture content. It could be concluded that Wara cheese can be stored in whey at room temperature without adverse effect on the nutritive value and consumer health.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Effect of Storage Temperature on Microbiological Quality of Standardized Cow Milk Ujani Basundi
  •    Comparison of Quality of Sudanese White Cheese (Gibna bayda) Manufactured with Solanum dubium Fruit Extract and Rennet
  •    Effect of Temperature and Modified Vacuum Packaging on Microbial Quality of Wara A West African Soft Cheese
How to cite this article:

O.A. Alalade and J.A. Adeneye , 2006. The Effect of Storage Period on the Chemical Composition and Coliform Microflora of Wara Cheese. International Journal of Dairy Science, 1: 126-130.

DOI: 10.3923/ijds.2006.126.130

URL: https://scialert.net/abstract/?doi=ijds.2006.126.130

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 

       

       

Curve Bottom