Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant

Project and Seminar Material for Agricultural Science Students

Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant


Abstract


Cheese was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara State polytechnic Ilorin, Kwara State and analysis of some parameter was carried out on evaluation of cheese quality using graded levels of different plant extracts as coagulant such as C.procera, C.papaya and lime fruit juice. The Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of the whey, Time of coagulation, Texture of the cheese Taste of the cheese and Palatability of the cheese.

At the end of the experiment, it was concluded that lime fruit juice can best be use as coagulant in the production of cheese. The use of lime as milk coagulant gives the best cheese out of the three coagulants used. Although other two coagulants did almost equally well.


Chapter One


1.0 Introduction

The word cheese is derived from Latin word Cascus from which the modern word casein is also derived. Cheese is a generic term for a diverse group of milk based food products.

Cheese is produced in wide ranging flavours, texture and forms (Fankhause, 2007).

Cheese consists of proteins and fat from milk usually the milk of cows, buffalo, goat or sheep. It is produced by coagulation of the milk protein. Typically the milk is acidified and addition of the enzyme (rennet) or using lemon juice or vinegar causes coagulation.

The solid are separated and pressed into final form (Fankhauser, 2007).

Hundred of types of cheese are produced, their styles, textures and flavour depend on the origin of the milk (including the animal diet) whether they have been pasteurized, the butter fat content, the bacteria and molds the processing and aging.

Herbs, spices or wood smoke may be use as flavouring agent. The yellow to red colour of many cheeses, such as red Leicester, is formed from adding ammalto (U.S Code of Federal regulation, 2006).

Cheese is value for its portability, long life and high content of fat, protein, calcium and phosphorus, cheese is more compact and has a long shelf life than milk, although how long a cheese will keep may depend on the typed of cheese (History of cheese accessed 2007/06/10).


1.1 Historical Background of Cheese

The need for milk as a source of food has been felt ever since man became aware of the necessary nutrient in the milk. In the primitive ages, the proposed date for the origin of cheese making range from around 8000BCE (when sheep was first domesticated) to around 3000BCE. The first cheese may have been made by people in the Middle East or by nomadic Turkish tribe in Central Asia. Since animal skin and inflated internal organs have, since ancient times, provide storage vessels for a range of food stuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach of animal.

The cheese making may have begun independently of this by the pressing and salting of curdled milk to prevent it. (History of cheese accessed, 2007).

From the notable observation that the effect of making milk in an animal stomach gave more solid and better – textured curds may have led to the deliberate addition of rennet (Jenny, 1967).

Scientific Advance:-

In some years ago it was discovered that milk is often standardized before cheese making, to optimize the protein to fat ration to make a good quality cheese with a high yield. Such new scientific advancement are pasteurized/ heat treat milk, inoculate with starter and non starter Bacteria and Ripen. (www.TraditionalFrenchfood.com/history of cheese.html ).


1.2 Aim of the Project

The aim of this project is to know how to prepare cheese from milk and the main ingredient that can enhance the quality of the cheese production. This would enable the producer to know the necessary and the best coagulant used and the best method(s) use in the preparation.


Chapter Five


5.0 Conclusion and Recommendation

5.1 Conclusion

When a person is intending to become a cheese maker he must locate his site near a diary region or Fulani settlement so as to benefit from having fresher milk, lower priced-milk and lower shipping cost.

Also, one proposing to establish a cheese industry must have a clear idea as to the quality of the product that would be coming out of the industry.

There must be some quality characterize that one must be looking for such as harder varieties, rubbery in texture, high flavouring taste and high palatability which all depend on the experience and quality of the cheese maker.
When product that posses these characteristic have been obtained they are subjected to selling at an open market, when market is favourable to earn a return for the producer.


5.2 Recommendation

In this experiment the best coagulant in term of fast coagulation, whitish in colour, smooth in texture and sweet in taste is the cheese made from lime fruit juice.

Therefore “Lime” in recommended in this experiment as a good source of milk coagulant in cheese production, the use of “Lime” in cheese production has no adverse effect on growth performance of human.


Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant


Project Material Download

3,000 Naira


The complete material will be sent to you in just 2 steps.

Quick & Simple…


Step One Purchase

Make payment of ₦3,000: through USSD Transfer, Bank Mobile App, ATM Transfer, or POS Transfer to:

Access Bank PlcAccount No.: 0811003731
Name: Samphina Academy
Account Type: Current

Or Click Here to pay with Debit Card

FOR CLIENTS OUTSIDE NIGERIA:
Click Here to pay with Debit Card ($15)
GHANA – Make Payment of 60 GHS to MTN MoMo, 0553978005, Douglas Osabutey 

  PAY WITH CRYPTOCURRENCY


Step Two Purchase

Send the following details through Text Message or WhatsApp Messenger | +234-8143831497

  • Payment Details 
  • Email Address 
  • Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant

The complete material will be sent to your email address after receiving your payment information | T & C Apply


  Contact Our Help Desk


You may also like:

⚠️ Need a different topic? Perform a quick search



Get A Complete Business Plan For Any Business In Nigeria

Business Plan for Businesses in Nigeria

  Business Plans in Nigeria


Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant


Disclaimer

This research material “Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant” is for research purposes and should be used as a guide in developing your research project / seminar work. For no reason should you copy word for word (verbatim) as samphina.com.ng will not be liable for any who copied the material.

The aim of providing this material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works. According to Austin Kleon “All creative work builds on what came before”.

samphina.com.ng is only providing this material “Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant” as a reference for your research. The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own research. Use it as a guidance purpose only.


How to defend your research work


This is a general guide on how to defend your research work:

1. Prepare For Questions:

If you are preparing for questions that may be asked during your defense, then your answers will flow smoothly and effectively. This will prove your knowledge on the subject e.g “Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant“, and strengthening your argument. Ask friends and family, read your work for them to listen to your presentation, and write down questions. You may be lucky the panel will ask you those you have already prepared on.

2. Strong Summary:

Summarizing your chapters will help keep your audience focused because it is easy for a mind to drift, so providing summaries will ensure your panel will follow along, even if they lose focus for a brief moment. Visual aides, such as graphs and power-point presentations can be very helpful. If you are going to use these, make sure you will practice your presentation with them.

3. Be Confident in Your Research Work:

Not knowing your topic “Evaluation Of Cheese Quality Using Graded Level Of Different Plant Extracts As Milk Coagulant” inside out will cause you to struggle and ultimately fail with your defense. You need to know the subject from every angle to ensure you are fully prepared for any question that may come your way.

4. Conclusion:

Reinforce your findings to conclude your defense. The finale of your presentation should focus on proving the work that has been done. You may need to recap on what has changed and remained unchanged, if is necessary.

5 . Listen:

Before you get defensive or recite a particular answer, make sure you truly understand the question being asked. Being a good listener is an important quality, because providing an inaccurate or off-topic answer will also weaken the validity of your paper.

Samphina Academy

Samphina Academy is an Online Educational Resource Center that is aimed at providing students with quality information and materials to aid them in succeeding in their academic pursuit.