P.O. Uaboi-Egbenni
Department of Microbiology, School of Mathematics and Natural Science, P.M.B. 5050, Thohoyandou, Limpopo Province, South Africa
P.N. Okolie
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Yaba Lagos
T.I. Akintunde
Department of Public Health, University of Venda, P.M.B. 5050, Thohoyandou, Limpopo Province, South Africa
O. Bisi-Johnson
Department of Medical Microbiology, Walter Sisulu University, P.B. X1, Mthatha 5117, Eastern Cape Province, South Africa
L. Enwe
Department of Food Technology, Yaba College of Technology, P.M.B. 2011, Yaba Lagos
P.O. Bessong
Department of Microbiology, School of Mathematics and Natural Science, University of Venda, P.M.B. 5050, Thohoyandou, Limpopo Province, South Africa
ABSTRACT
Raw cow milk obtained from Fulani settlement in Ogun State, Nigeria was inoculated with pure cultures of Lactobacillus bulgaricus and Streptococcus thermopilus with extract from Sodom apple leaf (Calotropis procera) as coagulant in the absence of rennin. Fermentation was done for four (4) days for the development of necessary aroma and coagulation. Physiochemical analysis of the fermenting sample showed a gradual drop in pH from 5.8-3.20 and an increase in total titratable acidity from 0.049-0.137%. Proximate analysis of the cheese sample showed a moisture, ash, fat, protein and carbohydrate (by difference) of 64, 0.60, 13.4, 12.86 and 9.14% respectively. Microbiological analysis of the cheese product revealed that the sample was completely free of coliforms, mould and yeasts and hence safe for consumption. This Sodom Apple produced cheese is hereby recommended for both growing children and adult due to the retention of a high percentage of protein after fermentation and its expected ability to correct protein deficiencies. The microbial production and nutritional analysis of the cheese sample is discussed.
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How to cite this article
P.O. Uaboi-Egbenni, P.N. Okolie, T.I. Akintunde, O. Bisi-Johnson, L. Enwe and P.O. Bessong, 2010. Proximate Analysis and Microbiological Quality of Cheese Produced from Raw Cow Milk Obtained from Fulani Settlement in Ogun State Nigeria, Using Lactic Acid Bacteria and Extract from Sodom Apple Leaf (Calotropis procera). Pakistan Journal of Nutrition, 9: 920-925.
DOI: 10.3923/pjn.2010.920.925
URL: https://scialert.net/abstract/?doi=pjn.2010.920.925
DOI: 10.3923/pjn.2010.920.925
URL: https://scialert.net/abstract/?doi=pjn.2010.920.925
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