African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
Vol. 8, No. 3, 2008, pp. 358-374
Bioline Code: nd08032
Full paper language: English
Document type: Research Article
Document available free of charge
African Journal of Food, Agriculture, Nutrition and Development, Vol. 8, No. 3, 2008, pp. 358-374
© Copyright 2008 -Rural Outreach Program
Effects Of Milk Preservation Using The lactoperoxidase System On Processed Yogurt And cheese Quality|
Ndambi, O.A.; Kamga, P.B.; Imelé, H.; Mendi, S.D. & Fonteh, F.A.
The lactoperoxidase system (LP-system) is an acceptable chemical method for raw milk preservation, especially in rural areas where refrigeration facilities are absent to farmers. Milk production in most African countries is dominated by small-scale traditional production systems using low yielding local breeds. Therefore, processors who operate in such situations must rely on small volumes of milk from many farmers. Application of the LP-system prolongs the shelf life of raw milk and also encourages grouping of farmers hence facilitating milk collection by processors. The application of the LP-system is a recent preservation method for milk in Cameroon whose efficiency has been proven. Therefore, need arose for further studies on the influence of this method on milk processing as well as the quality dairy products.
The LP-system was activated by adding 10 ppm sodium thiocyanate and 8.5 ppm sodium percarbonate to fresh milk. Yoghurt and Bambui cheese were processed separately from treated and untreated (control) milk samples. Yogurt was produced from both the treated and the control milk samples at 2%, 3%, 4% and 5% (v/v) culture levels. Yogurt samples were analysed for acidity, protein content and dry matter content while cheese was analysed for butterfat and moisture content. Statistical tests were conducted by Analysis of Variance using the Fisher's test. Simple organoleptic assessments were conducted to compare yogurt and cheese from the treated and the control milk. Activation of the LP-system delayed lactic acid formation in yogurt during incubation and storage leading to increased energy consumption during processing and an improved keeping quality during storage. LPsystem treatment reduced the overall organoleptic quality of yogurt while it improved on that of Bambui cheese. Dry matter content and fat content of yogurt were not significantly affected by LP-system treatment (P<0.05). LP-system treatment did not also affect the moisture and fat content of cheese but slightly improved on its yield.
Cheese, lactoperoxidase system, milk, yogurt
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