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Federal University Oye-Ekiti Institutional Repository >
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Food Science Thesis >
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http://repository.fuoye.edu.ng/handle/123456789/1482
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| Title: | QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK |
| Authors: | ABDULKAREEM, LATIFAT OPEYEMI |
| Keywords: | QUALITY
SENSORY
STORAGE ATTRIBUTES
CHEESE
COWMILK
TIGERNUT
COCONUT MILK |
| Issue Date: | 12-Nov-2018 |
| Publisher: | FEDERAL UNIVERSITY OYE EKITI |
| Citation: | Abdel Moneim E.Suleiman, Rasha A. Mohamed Ali, Kamal A. & Abdel Razig (2012). Production and Effect of Storage in the Chemical Compositionof Mozzarella Cheese.International Journal of Food Science and Nutrition Engineering, 2(3): 21-26 |
| Series/Report no.: | FST/13/0997; |
| Abstract: | Cheese is a concentrated dairy product produced by acid or rennet curdling of milk, stirring and heating the curd, draining off the whey, collecting and pressing the curd. In this study, Cheese was made from cow milk supplemented with tigernut milk and coconut milk in the percentage ratio of 25:25:50;25:50:25; 50:25:25; 75:25:0; 75:0:25% cowtigernut milk-coconut milk (v/v). The unsupplemented cow milk cheese was used as control.
The quality, shelf life and sensory attributes of the cheese samples were examined. The
effect of the supplementation was monitored as the cheese samples were stored at refrigeration temperature (4 0C) and examined for yield, total titratable acidity, proximate 11 analysis, microbial analysis and sensory quality. |
| Description: | Food is any substanceconsumed to provide nutritional support for an organism. It
is usually of plant or animal origin, and contains essential nutrients, such as
carbohydrates, fats, proteins, vitamins and minerals. The food substance isingested by human or organism and assimilated by the cells to provide energy, maintain life and stimulate growth. Today majority of the food energy required by the ever increasing population of the world is supplied by the food industry as opposed to the hunting and gathering and agriculture which are the two historical means by which human secure food (Balogun et al., 2016) |
| URI: | http://repository.fuoye.edu.ng/handle/123456789/1482 |
| ISSN: | FST/13/0997 |
| Appears in Collections: | Food Science Thesis
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