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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

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.
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  •    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








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