ABSTRACT

The project was carried out to investigate the effect of selected coagulants on the production of wara" (a West African soft cheese). Lime juice and extract from Carica papaya leaves were used as coagulants in the production of wara", a soft cheese. Raw milk (2 litres) from the University Animal Farm was heated (45-50c) in earthen- ware pot. The leave extract (100ml) and lime juice (100ml) were added into the pot while heating continued until coagulation was observed within 20-25 minutes. Toe curd was further heated to boiling (l00°C) for 10 minutes and separated from the whey using cheese cloth under pressure. "Wara" produced with calf rennet was used as a control. Proximate composition and microbiological load of the cheese samples were carried out on the product samples using standard methods. A 25 member panelist was used to evaluate the sensory attributes namely colour, flavor, taste, texture, mouth feel and general acceptabilityof the cheese samples based on a 9- point hedonic scale. The proximate components were fat (21.00% & 31 .45%), protein (30.90%, 34.80%), moisture (40.00% & 45.10%), ash (1.5% & 1%) for the cheese containing the leave extract and lime juice respectively. The cheese samples were free from bacteria,mold and yeast contamination. The coagulants apparently influenced the composition of the cheese products. However ,in spite of the significant differences (p-<0.05) in some sensory attributes, there was a general acceptance of the· products( cheese) .