Effect of Different Coagulant on the Production of Cheese from Soya Plant

Effect of Different Coagulant on the Production of Cheese from Soya Plant

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Reference ID: PS-24912-TM

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TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    ABSTRACT

    The study was carried out to determine the Effect of Different Coagulant on the Production of Cheese from Soya Plant. In achieving this aim, the following specific objectives were laid out to evaluate the effects of these coagulants on the yield, proximate composition, functional properties and microbial loads and investigate the factors affecting the different coagulant on the production of cheese from soya plant. Cheese (Wara), a locally made cheese contains nutrients of various types such as zinc, magnesium, calcium, Iron etc. Wara is a major food that provides calcium in humongous value. It’s of paramount importance to determine calcium content in Wara in order to monitor the recommended daily intake for infants and adults. The result revealed that different coagulants used had no significant (p ≥ 0.05) effect on yield of the cheeses.

    The result for the proximate composition shows that, different coagulants used influenced all the proximate parameters except the protein content. Similarly, coagulants used significantly affected the water absorption capacity, oil absorption capacity, foam capacity and gelation capacity. However, the bulk density was not significantly (p ≥ 0.05) affected. Steep water coagulated cheese had the highest total plate count. The result for sensory properties shows that, lime gave the best cheese in terms of general acceptability. Cheese produced from steep water as a coagulant gave the best proximate attributes, however, its high total plate count calls for concern. The study will help medical experts in prescribing cheese as a local substitute to modern calcium supplement in rural areas and also help dietitians in diets to treat or help to manage condition like Osteomalacia.

    Effect of Different Coagulant on the Production of Cheese from Soya Plant

    CHAPTER ONE

    1.1 Introduction

    Production of cheese at household level involved the use of different locally produced coagulants which include alum, Sodom apple and fermented maize liquor. Their effects on quality of cheese made from blends of soya milk are sparse. Cheese is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein (Omotosho, O.E., Oboh, G. and Iweala, E.E.J., 2011). It comprises of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. Approximately, one third of the world’s milk production is used for cheese manufacturing to conserve the most desirable milk components such as casein, fat, calcium and phosphorus (Kashtanova, 2010).

    As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research questions, Limitations of the Study and Definition of technical terms.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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