Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants

Ogunlade Ayodele Oluwayemisi; Oyetayo Victor Olusegun; Ojokoh Anthony Okhonlaye

doi:doi:10.11648/j.ijmb.20170204.14

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Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants

Ogunlade Ayodele Oluwayemisi, Oyetayo Victor Olusegun, Ojokoh Anthony Okhonlaye

Published in International Journal of Microbiology and Biotechnology (Volume 2, Issue 4)

Received: 5 April 2017 Accepted: 15 May 2017 Published: 14 July 2017

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Abstract

West African soft cheese (wara) produced from sheep milk was processed with different coagulants which are Calotropis procera leaves, Carica papaya leaves, lemon juice and steep water from maize, millet and soghurm. The results of the percentage yield shows that Calotropis procera coagulated milk had the highest percentage yield of 25.60% while wara coagulated with steep water from maize had the lowest percentage yield of 3.80%. The proximate analysis was carried out to evaluate the nutritional composition such as: crude protein, crude fibre, fat, moisture and ash contents of wara produced from sheep milk. The results shows that the moisture and fat contents of wara produced with steep water from maize had the highest value of (60.52 and 18.23) respectively, the ash content of wara produced with Calotropis procera had the highest value (0.83), the protein and carbohydrate contents of wara produced with steep water from sorghum had the highest values of (32.67 and 10.45) respectively. This study suggests the use of steep water from grains such as maize millet and sorghum as an alternative milk coagulant due to reports of probable health hazard from the use of Calotropis procera. However, further work on improving the yield of cheese when this steep water is used as coagulant is still necessary.

Published in	International Journal of Microbiology and Biotechnology (Volume 2, Issue 4)
DOI	10.11648/j.ijmb.20170204.14
Page(s)	171-175
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Proximate Composition, Sheep Milk, Steep Water, Wara

References

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APA Style

Ogunlade Ayodele Oluwayemisi, Oyetayo Victor Olusegun, Ojokoh Anthony Okhonlaye. (2017). Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants. International Journal of Microbiology and Biotechnology, 2(4), 171-175. https://doi.org/10.11648/j.ijmb.20170204.14

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ACS Style

Ogunlade Ayodele Oluwayemisi; Oyetayo Victor Olusegun; Ojokoh Anthony Okhonlaye. Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants. Int. J. Microbiol. Biotechnol. 2017, 2(4), 171-175. doi: 10.11648/j.ijmb.20170204.14

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AMA Style

Ogunlade Ayodele Oluwayemisi, Oyetayo Victor Olusegun, Ojokoh Anthony Okhonlaye. Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants. Int J Microbiol Biotechnol. 2017;2(4):171-175. doi: 10.11648/j.ijmb.20170204.14

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@article{10.11648/j.ijmb.20170204.14,
  author = {Ogunlade Ayodele Oluwayemisi and Oyetayo Victor Olusegun and Ojokoh Anthony Okhonlaye},
  title = {Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {2},
  number = {4},
  pages = {171-175},
  doi = {10.11648/j.ijmb.20170204.14},
  url = {https://doi.org/10.11648/j.ijmb.20170204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20170204.14},
  abstract = {West African soft cheese (wara) produced from sheep milk was processed with different coagulants which are Calotropis procera leaves, Carica papaya leaves, lemon juice and steep water from maize, millet and soghurm. The results of the percentage yield shows that Calotropis procera coagulated milk had the highest percentage yield of 25.60% while wara coagulated with steep water from maize had the lowest percentage yield of 3.80%. The proximate analysis was carried out to evaluate the nutritional composition such as: crude protein, crude fibre, fat, moisture and ash contents of wara produced from sheep milk. The results shows that the moisture and fat contents of wara produced with steep water from maize had the highest value of (60.52 and 18.23) respectively, the ash content of wara produced with Calotropis procera had the highest value (0.83), the protein and carbohydrate contents of wara produced with steep water from sorghum had the highest values of (32.67 and 10.45) respectively. This study suggests the use of steep water from grains such as maize millet and sorghum as an alternative milk coagulant due to reports of probable health hazard from the use of Calotropis procera. However, further work on improving the yield of cheese when this steep water is used as coagulant is still necessary.},
 year = {2017}
}

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TY  - JOUR
T1  - Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants
AU  - Ogunlade Ayodele Oluwayemisi
AU  - Oyetayo Victor Olusegun
AU  - Ojokoh Anthony Okhonlaye
Y1  - 2017/07/14
PY  - 2017
N1  - https://doi.org/10.11648/j.ijmb.20170204.14
DO  - 10.11648/j.ijmb.20170204.14
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 171
EP  - 175
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20170204.14
AB  - West African soft cheese (wara) produced from sheep milk was processed with different coagulants which are Calotropis procera leaves, Carica papaya leaves, lemon juice and steep water from maize, millet and soghurm. The results of the percentage yield shows that Calotropis procera coagulated milk had the highest percentage yield of 25.60% while wara coagulated with steep water from maize had the lowest percentage yield of 3.80%. The proximate analysis was carried out to evaluate the nutritional composition such as: crude protein, crude fibre, fat, moisture and ash contents of wara produced from sheep milk. The results shows that the moisture and fat contents of wara produced with steep water from maize had the highest value of (60.52 and 18.23) respectively, the ash content of wara produced with Calotropis procera had the highest value (0.83), the protein and carbohydrate contents of wara produced with steep water from sorghum had the highest values of (32.67 and 10.45) respectively. This study suggests the use of steep water from grains such as maize millet and sorghum as an alternative milk coagulant due to reports of probable health hazard from the use of Calotropis procera. However, further work on improving the yield of cheese when this steep water is used as coagulant is still necessary.
VL  - 2
IS  - 4
ER  -

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Author Information

Ogunlade Ayodele Oluwayemisi

Department of Food Technology, School of Science and Computer Studies, Federal Polytechnic, Ado-Ekiti, Nigeria
Oyetayo Victor Olusegun

Department of Microbiology, School of Science, Federal University of Technology, Akure, Nigeria
Ojokoh Anthony Okhonlaye

Department of Microbiology, School of Science, Federal University of Technology, Akure, Nigeria

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APA Style

Ogunlade Ayodele Oluwayemisi, Oyetayo Victor Olusegun, Ojokoh Anthony Okhonlaye. (2017). Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants. International Journal of Microbiology and Biotechnology, 2(4), 171-175. https://doi.org/10.11648/j.ijmb.20170204.14

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ACS Style

Ogunlade Ayodele Oluwayemisi; Oyetayo Victor Olusegun; Ojokoh Anthony Okhonlaye. Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants. Int. J. Microbiol. Biotechnol. 2017, 2(4), 171-175. doi: 10.11648/j.ijmb.20170204.14

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AMA Style

Ogunlade Ayodele Oluwayemisi, Oyetayo Victor Olusegun, Ojokoh Anthony Okhonlaye. Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants. Int J Microbiol Biotechnol. 2017;2(4):171-175. doi: 10.11648/j.ijmb.20170204.14

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@article{10.11648/j.ijmb.20170204.14,
  author = {Ogunlade Ayodele Oluwayemisi and Oyetayo Victor Olusegun and Ojokoh Anthony Okhonlaye},
  title = {Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {2},
  number = {4},
  pages = {171-175},
  doi = {10.11648/j.ijmb.20170204.14},
  url = {https://doi.org/10.11648/j.ijmb.20170204.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20170204.14},
  abstract = {West African soft cheese (wara) produced from sheep milk was processed with different coagulants which are Calotropis procera leaves, Carica papaya leaves, lemon juice and steep water from maize, millet and soghurm. The results of the percentage yield shows that Calotropis procera coagulated milk had the highest percentage yield of 25.60% while wara coagulated with steep water from maize had the lowest percentage yield of 3.80%. The proximate analysis was carried out to evaluate the nutritional composition such as: crude protein, crude fibre, fat, moisture and ash contents of wara produced from sheep milk. The results shows that the moisture and fat contents of wara produced with steep water from maize had the highest value of (60.52 and 18.23) respectively, the ash content of wara produced with Calotropis procera had the highest value (0.83), the protein and carbohydrate contents of wara produced with steep water from sorghum had the highest values of (32.67 and 10.45) respectively. This study suggests the use of steep water from grains such as maize millet and sorghum as an alternative milk coagulant due to reports of probable health hazard from the use of Calotropis procera. However, further work on improving the yield of cheese when this steep water is used as coagulant is still necessary.},
 year = {2017}
}

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TY  - JOUR
T1  - Percentage Yield and Proximate Composition of Cheese Produced from Sheep Milk Using Different Coagulants
AU  - Ogunlade Ayodele Oluwayemisi
AU  - Oyetayo Victor Olusegun
AU  - Ojokoh Anthony Okhonlaye
Y1  - 2017/07/14
PY  - 2017
N1  - https://doi.org/10.11648/j.ijmb.20170204.14
DO  - 10.11648/j.ijmb.20170204.14
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 171
EP  - 175
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20170204.14
AB  - West African soft cheese (wara) produced from sheep milk was processed with different coagulants which are Calotropis procera leaves, Carica papaya leaves, lemon juice and steep water from maize, millet and soghurm. The results of the percentage yield shows that Calotropis procera coagulated milk had the highest percentage yield of 25.60% while wara coagulated with steep water from maize had the lowest percentage yield of 3.80%. The proximate analysis was carried out to evaluate the nutritional composition such as: crude protein, crude fibre, fat, moisture and ash contents of wara produced from sheep milk. The results shows that the moisture and fat contents of wara produced with steep water from maize had the highest value of (60.52 and 18.23) respectively, the ash content of wara produced with Calotropis procera had the highest value (0.83), the protein and carbohydrate contents of wara produced with steep water from sorghum had the highest values of (32.67 and 10.45) respectively. This study suggests the use of steep water from grains such as maize millet and sorghum as an alternative milk coagulant due to reports of probable health hazard from the use of Calotropis procera. However, further work on improving the yield of cheese when this steep water is used as coagulant is still necessary.
VL  - 2
IS  - 4
ER  -

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