Effect of Different Coagulants on the Quality Characteristics of Cheese Produced from Cow Milk and Coconut Milk Blend
Main Article Content
Abstract
This research involved the production of cheese from cow milk supplemented with coconut milk using four different types of coagulants (lime, lemon, vinegar and calcium chloride). The effect of these coagulants on the physicochemical, nutritional and microbiological qualities of cheese was assessed. Fresh cow milk was blended with coconut milk at equal ratios of 50:50 and divided into four samples, each treated with a different coagulant. Results showed that the different coagulants had a significant (p<0.05) effect on the quality parameters of cheese. Values ranged from 0.03 – 0.16% for TTA; 5.04 – 6.60 for pH; and 110.00 – 211.50 sec for coagulation time. Cheese yield ranged from 19.53 – 25.09%, with calcium chloride giving the highest yield. The proximate composition of cheese was also significantly influenced by the coagulants. Mineral contents of cheese showed maximum values of 19.21 mg/100g for calcium, 14.01 mg/100g for magnesium, 17.91 mg/100g for potassium and 13.21 mg/100g for iron for the cheese sample with calcium chloride as coagulant. Microbiological analysis showed that the cheese samples were safe for human consumption.
Article Details
Copyright (c) 2025 Udoh, I.E., Solomon, J.I., Adams, E.G., Ekim, U.E., Eyo, I.E. (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Udoh, I.E., University of Uyo, Uyo, Nigeria.
Department of Food Science and Technology,
University of Uyo, Uyo, Nigeria.
Solomon, J.I., Akwa Ibom State Polytechnic, Ikot Osurua, Nigeria.
Department of Food Technology,
Akwa Ibom State Polytechnic, Ikot Osurua, Nigeria.
Adams, E.G., Akwa Ibom State Polytechnic, Ikot Osurua, Nigeria.
Department of Biological Sciences,
Akwa Ibom State Polytechnic, Ikot Osurua, Nigeria.
Ekim, U.E., Akwa Ibom State Polytechnic, Ikot Osurua, Nigeria.
Department of Biological Sciences,
Akwa Ibom State Polytechnic, Ikot Osurua, Nigeria.
Eyo, I.E., University of Uyo, Uyo, Nigeria.
Department of Food Science and Technology,
University of Uyo, Uyo, Nigeria.
Adeniyi, O. A., Abata, E. O., Akande, Y. O. and Abata, G. D. (2020). Chemical Composition of Soft Cheese Coagulated with Different Coagulants. American Journal of Food Science and Health, 6(4): 104-108
Ahemen, S.A., Shima, A.N. and Acham, I.O. (2018). Evaluation of the physical, functional and microbiological properties of composite bread from wheat, tigernut and defatted sesame flour blends. Asian Food Science Journal, 4: 1-10. DOI: https://doi.org/10.9734/AFSJ/2018/43894
Amarasiri, W. A. and Dissanayake, A. S. (2006): Coconut fats. Ceylon Medical Journal 51 (2), 47-51. DOI: https://doi.org/10.4038/cmj.v51i2.1351
AOAC, (2005). Official methods of analysis (18th Edition). Association of Official Analytical Chemists, Washington DC, USA.
Ayeni, A. O., Adeeyo, O. A. and Oresegun, O. M. (2014). The production of Wara cheese from locally sourced coagulants and its nutritional evaluation. Journal of Environmental Science, Toxicology and Food Technology, 8(10), 55-57. DOI: https://doi.org/10.9790/2402-081025557
Ayodeji, A. A., Ahure, D., Efiong, E. E. and Acham, I. O. (2020). Production and quality evaluation of cheese from soy and coconut milk using selected coagulants. European Journal of Nutrition and Food Safety, 12(7), 1-12. DOI: https://doi.org/10.9734/ejnfs/2020/v12i730243
Babarinde, G. O., Ajala, O. and Oyawole, L. S. (2014). Impacts of coagulants on quality of soft cheese produced from cow-soy milk blends. LAUTECH Journal of Engineering and Technology, 8(2), 149-153.
Balogun, M. A., Kolawole, F. L., Joseph, J. K., Adebisi, T. T. and Ogunleye, O. T. (2016). Effect of fortification of fresh cow milk with coconut milk on the proximate composition and yield of warankashi, a traditional cheese. Croatian Journal of Food Science and Technology, 8(1), 10-14. DOI: https://doi.org/10.17508/CJFST.2016.8.1.02
Chikpah, S. K., Teye, G. A., Teye, M. and Mawuli, F. F. (2014). Effects of different concentrations of fresh and dried Calotropis procera (Sodom apple) extract on cow milk coagulating time, cheese yield and organoleptic properties of West African soft cheese (Wagashie). European Scientific Journal, 10(27).
Chima, J. U., David‐Abraham, F. M. and Okpala, L. C. (2022). Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryzasativa), aerial yam (Dioscoreabulbifera) and germinated black turtle bean (Phaseolusvulgaris). JSFA Reports, 2(9), 430-441. DOI: https://doi.org/10.1002/jsf2.77
Dari, L.and Appah, J.K. (2023). Evaluation of Cheese Quality from Three Coagulants. Elixir Food Science.174: 56678 – 56682.
Dhuol, K. R. R. and Hamid, O. I. A. Vitamin C and minerals contents of Sudanese white soft cheese made from milk with different levels of Cassava powder (Manihot esculent).
El-Gawad, M. A. and Ahmed, N. S. (2011). Cheese yield as affected by some parameters review. Acta Scientiarum Polonorum Technologia Alimentaria, 10(2), 131-153.
Elijah, A. I., Edem, V. E.and Harrison, I. I. (2020). Quality attributes of cheese produced from goat’s milk supplemented with coconut milk. Journal of Food Technology Research, 7(1), 100-109. DOI: https://doi.org/10.18488/journal.58.2020.71.100.109
Ezeama, C.F. and Dobson, G.N. (2019). Effect of coagulants on the physicochemical properties of fresh tofu. African Journal of Food Science, 13: 287-296. DOI: https://doi.org/10.5897/AJFS2019.1826
Fraga, J. M., Hernandez, O.M., Jimenez, A.I., Jimenez, F. and Arias, J.J. (2004). Characterization of honey from The Canary Islands: Determination of the mineral content by Atomic Absorption Spectrophotometer. Journal of Food Chemistry, 93:449-458. DOI: https://doi.org/10.1016/j.foodchem.2004.10.036
González, M. L., Sánchez, H. C., Franco, F. M. J., Güemes, V. N. and Soto, S. S. (2017). Physical, chemical and texture characteristics of Aro cheese. Food Research. 2. 61-67. DOI: https://doi.org/10.26656/fr.2017.2(1).211
Ibrahim, A. K., Ukeyima, M. and Ikya, J. K. (2019). Effect of some selected coagulants on the proximate and microbiological quality of cheese produced from soy milk. International Journal of Science and Research (IJSR), 8(4), 1031-1037.
Igyor, M. A., Igbian, E. K. and Iorbo, C. I. (2006). Effects of soymilk supplement on the yield and quality of" Warankasi". Nigerian Food Journal, 24(1), 92-97. DOI: https://doi.org/10.4314/nifoj.v24i1.33638
Ismail, M., Ammar, E. T. and El‐Metwally, R. A. I. D. (2011). Improvement of low fat mozzarella cheese properties using denatured whey protein. International Journal of Dairy Technology, 64(2), 207-217. DOI: https://doi.org/10.1111/j.1471-0307.2010.00654.x
Johnson, M. E. and Steele, J. L. (2012). Fermented dairy products. Food microbiology: Fundamentals and frontiers, 823-839. DOI: https://doi.org/10.1128/9781555818463.ch32
Kongo, J. M. and Malcata, F. X. (2016). Encyclopedia of food and health. Cheese: chemistry and microbiology. Elsevier Ltd. Pg 735-740. DOI: https://doi.org/10.1016/B978-0-12-384947-2.00135-5
Korshima, M. E., Sengev, A. I., Acham, I. O. and Ahemen, S. A. (2019). Quality characteristics of Soy milk-fluted pumpkin leaf based product. Asian Food Science Journal, 12, 1-7. DOI: https://doi.org/10.9734/afsj/2019/v12i330087
Machuca, L. M., Rodriguez, Y. E., Guastavino Meneguini, D. E., Bruzzo, M. E., Acuña Ojeda, M. F. and Murguia, M. C. (2015). Production and sensory evaluation of novel cheeses made with prebiotic substances: inulin and oligofructose. Food and Nutrition Sciences 6: 1489-1495. DOI: https://doi.org/10.4236/fns.2015.616153
Mahan, K. L. and Escott-Stump, S. (2004). Krause's Food, Nutrition and Diet Therapy (11 ed), Elsevier, Philadelphia, 259-283.
Mensink, R. P., Zock, P. L., Kester, A. D. and Katan, M. B. (2003): Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials (PDF). American Journal of Clinical Nutrition 77 (5), 1146-1155. DOI: https://doi.org/10.1093/ajcn/77.5.1146
Ntukidem, V.E., Ukwo, P.S., Udoh, I.E. and Umoinyang, E.U. (2019). Influence of different pre-treatments on the nutritional and organoleptic properties of vegetable milk produced locally from tiger nut (Cyperus esculentus) tubers. IOSR Journal of Environmental Science, Toxicology and Food Technology, 13 (6): 55-61.
Odimegwu, N. E., Ofoedu, C. E., Omeire, G. C., Umelo, M. C., Eluchie, C. N., Alagbaoso, S. O. and Ozoani, P. O. (2019). Production and evaluation of breakfast cereals from flour blends of maize (Zea mays) and jackfruit (Artocarpus heterophyllus Lam.) seeds. Archives of Current Research International, 16(3), 1-16. DOI: https://doi.org/10.9734/acri/2019/v16i330092
Ogbonna, A.C., Akpabot, G.S. and Udoh, I.E. (2024). Quality assessment of pulverized fermented yellow maize ogi fortified with flour blends of banana and date palm fruits. Research Journal of Food Science and Quality Control, 10(5), 81-98.
Okon, E. and Ojimelukwe, P. (2017). Potentials of coconut milk as a substitute for cow milk in cheese making. Journal of Advances in Microbiology, 4(2), 1-9. DOI: https://doi.org/10.9734/JAMB/2017/34537
Oladipo, I. C. and Jadesimi, P.D. (2012): Microbiological analysis and nutritional evaluation of WestAfrican soft cheese (wara) produced with different preservatives. AmericanJournal ofFood and Nutrition. 3(1), 13-21.
Olorunnisomo, O. A. and Adewumi, A. S. (2016). Lime and Mango juice as coagulants for Soft cheese made from fresh or reconstituted milk. Journal of Biology, Agriculture and Healthcare, 6(6), 37-40.
Orhevba, B. A. and Taiwo, A. D. (2016). Comparative assessment of “Wara”(Local Cheese) produced using three natural additives as coagulants. Research and Reviews: Journal of Food and Dairy Technology. 4:1-7. DOI: https://doi.org/10.31248/RJFSN2016.020
Osborne, D. R. and Voogt, P. (1978). The Analysis of Nutrients of Foods. Academic press, New York, pp. 237.
Oyegoke, T. G., Adedayo, E. O., Fasuyi, F. O. and Oyegoke, D. A. (2020). Vitamin and mineral composition of complementary food formulated from yellow maize, soybean, millet and carrot composite flours. International Journal of Science and Research. 9(2):450–6.
Udoh, I.E. (2017). Nutritional and chemical properties of fluted pumpkin (Telfairia occidentalis)
seed flours, protein concentrates and isolates. Nigerian Journal of Agriculture, Food and Environment, 13(1):206-213.
Udoh, I.E., Onwuka, G.I., Ndife, J. and Jim, M.S. (2024). Effect of fluted pumpkin (Telfairia
occidentalis) seed flour supplementation on the nutritional and chemical properties of broken rice flour. African Journal of Agricultural Science and Food Research, 17 (1): 1 – 14
Yu, C. and Gunasekaran, S. (2005). A systems analysis of pasta filata process during Mozzarella cheese making. Journal of Food Engineering, 69(4), 399-408. DOI: https://doi.org/10.1016/j.jfoodeng.2004.08.031
Article Sidebar
