Nutritional and Rheological evaluation of West African Soft cheese made from plant coagulant ( Calotropis procera ) during storage|
Belewu M. A.
Storage of West African soft cheese "Warankasi" for up to 15 weeks in a
refrigerator was examined for the composition, protein fractions (non casein
nitrogen, non protein nitrogen, casein nitrogen, total nitrogen) hardness,
cohesiveness, gumminess, elasticity, chewiness, adhesiveness and pH. Whereas
cheese hardness, gumminess, elasticity, chewiness and adhesiveness decreased as
the storage day progressed, the protein fractions (NCN, NPN, CN, and total
nitrogen) increased slightly. Each of the textural measurement correlated
significantly (p<0.05) with the pH. The correlation coefficient (0.68)
indicates that increased total nitrogen content and pH will result in higher
cheese hardness, gumminess and adhesiveness. It is then concluded from this
study that the quality control system of west African Soft Cheese could be based
on the rheological measurement.
West African soft cheese, casein nitrogen, protein fractions and rheological properties