Noah, Abimbola and Oduwobi, O.O. (2016) Comparative assesment on microbial and nutritional quality of wara cheese from cow milk and soybean milk. International Journal of Science and Advanced Innovative Research, 1 (2). pp. 44-56.
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Abstract
An investigation was carried out to determine the microbial and nutritional analysis of wara cheese from cow milk and soybean milk .The aim of this study was to compare the microbial quality and proximate composition of cow milk cheese with soy milk cheese. Microbial analysis of the two samples after production shows Total bacteria count of 1.0x104 cfu/g with no growth of Salmonella,Coliform,Staphylococcus andfungi. After7days, the results shows that cheese from cow milk has the highest Total bacteria count,Staphylococcus count and fungi count which are23.5x104cfu/g, 9.5x104cfu/g, 12.5x104cfu/g while cheese from soymilk has 18.5x104cfu/g, 5.5x104cfu/g, 2.5x104cfu/g and high coliform count of 4x104cfu/g than cow milk cheese 1.5x104cfu/g and with no growth of salmonella. The overall assessment shows that the total microbial count does not exceed the standard hence the cheese was good and safe for consumption. Proximate analysis shows that, fat content is lower and protein content is higher in soymilk cheese 6.01+0.04,13.09+0.01than cow milk cheese 6.13+0.03, 12.75+0.01. Moisture, ash, fat and total carbohydrate are significantly higher in cow milk cheese than soymilk cheese. Crude fiber was not found in both samples. This research work shows that the samples are concentrated source of valuable nutrients because it has good nutritional qualities.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 31 May 2020 18:35 |
| Last Modified: | 31 May 2020 18:35 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/312 |
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