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ABSTRACT


Wara, a Nigerian soft cheese, was produced from cow milk using different crude coagulants obtained from 1 the juice of Calotropis procera, 2 an aqueous solution of calcium chloride, 3 an aqueous solution of alum and 4 steep waste water from pap production. The objective of this study was to evaluate the effect of these coagulants on the yield, proximate analysis, mineral composition, energy content, in vitro multienzyme protein digestibility and sensory evaluation of Wara. The result revealed no significant difference p0.05 in the yield of the cheese 31.5-32.5 from the different coagulants. The protein 25.56, Mn 0.23, Zn 1.9 of Calotropis procera coagulated cheese was significantly higher p0.05 than that of other coagulants. However, it had the least value in energy 6.5 cal g-1, K 26.04, Ca 22.5 and Na 16.98. The steep water coagulated cheese gave a significantly higher p0.05 fat 21.9, Fe 1.7, Mg 54.3, K56.5, Ca43.6, Na 45.2, energy 8.1 cal g-1 and in vitro multienzyme protein digestibility 86.3-92.6 than the cheese produced by other coagulants. Calcium chloride coagulated cheese had the lowest content of protein 17.85, Fe 0.993, Zn 0.785 and in vitro multienzyme protein digestibility 80.7-83.6. Alum coagulated cheese had a high content of protein 23.64, Fe 1.583, Ca 36.9 and Na 31.4. The results obtained from sensory evaluation showed that Calotropis procera coagulated cheese gave the best coagulum. The locally used coagulant in Nigeria for cheese production, steep waste water, appears to be promising because of its high content of minerals, though the sensory quality could be improved.

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