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Articles by V.O. Adetunji
Total Records ( 2 ) for V.O. Adetunji
  G.O. Tona , V.O. Adetunji , S.A. Ameen and A.O. Ibikunle
  The concentrations of lead (Pb) and cadmium (Cd) heavy metals in cow milk, goat milk butterfat, soft cheese and yoghurt samples were evaluated. Forty samples (eight of each sample) were analyzed using the atomic absorption spectrophotometer. There were detectable residual concentrations of Pb and Cd in all the 40 samples. The range of 0.0025 to 0.0061 ppm of Pb concentrations in the samples was within the Maximum Residue Limit (MRL) of 0.0125 to 0.0175 ppm of Pb in milk and dairy products. There was a significantly (P<0.05) higher mean Pb concentration of 0.0061±0.0025 ppm in the soft cheese samples. The residual concentrations of Pb in the cow milk samples were not significantly (P>0.05) different from that of the goat milk samples. Residual concentrations of Cd were higher in soft cheese samples (0.0048±0.0007 ppm) and in goat milk samples (0.0045±0.0005 ppm Cd) and these two concentrations exceeded the MRL of 0.0035 ppm of Cd recommended by India regulations. The residual concentration of Cd in goat milk samples (0.0045±0.0005 ppm) was significantly (P<0.05) higher than in the cow milk samples (0.0021±0.0007 ppm). The results of this study showed that all the milk and milk products samples analyzed contained residues of Pb and Cd heavy metals. The observation of residual Cd concentrations above the MRLs in the soft cheese samples and in the goat milk samples is of public health concern and could cause health hazards to consumers.
  V.O. Adetunji and J. Chen
  This study introduced vacuum packaging into wara a West African soft cheese storage.Wara was vacuum packaged and stored in whey. Samples were taken during 5 and 21 day storage period at 15 and 28°C to determine populations of total aerobes(TA), anaerobes, Enterobacteriacea, psychrotrophs, as well as molds and yeasts(M/Y) in Log10 CFU g-1. TA increased from 2.25 and <1.00 to 7.67-8.16 and 5.82-8.33 respectively for Calotropis procera processed cheese (CPPC) and Lemon Processed Cheese(LPC) stored in whey at 28 and 15°C during the 5 day storage. Enterobacteriacea were undetectable (<1.00) during the 5 day storage at both temperatures. Anaerobes increased from 2.43 for CPPC and undetectable levels for LPC on 1day of storage to 6.91-8.68 and 5.67-9.01, respectively at 15 and 28°C storage in whey. Population s of M/Y remained undetectable until the 5d when the M/Y increased to 6.16-8.04 and 4.82-7.8, respectively for the CPPC and LPC at 28 and 15°C storage temperatures. In vacuum packaged cheese TA increased from 2.25 and <1.00 to 5.45-6.80 and 4.73-6.45, respectively for CPPC and LPC stored in whey at 28 and 15°C during the 21 day storage. Enterobacteriacea and M/Y were undetectable at the 1 day and at the end of 21 day storage at both temperatures. Anaerobes increased from 2.43 for CPPC and undetectable levels for LPC on 1 day of storage to 4.68-6.76 and 4.8-6.24, respectively at 15 and 28°C at the end of 21 day storage. The study suggests vacuum packaging can be introduced into “wara” storage to further reduce the microbial population.
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