Production of wara cheese from locally sourced coagulants and its nutritional evaluations

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The use of vegetable extracts as milk coagulants has evolved recently in soft cheese processing. In this study, two types of cheeses were produced from locally sourced raw cow milk using two different coagulants, Calotropis procera leaf and CaCl2. Protein, fat, Zn, Mg, and Fe were the nutrients and minerals that were assayed. The protein (18.4%), Fat (7.93%), Mg (4.13%), Zn (4.01%), Fe (2.59%)...

Published at Journal of Environmental Science, Toxicology and Food Technology

Volume 8

Issue 10

Pages 55-57

Published in 2015

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A.O. Ayeni, O.A. Adeeyo, O.M. Oresegun

Ayeni Augustine Omoniyi » Dr. Augustine Omoniyi Ayeni graduated from Obafemi Awolowo University, Ile - Ife Osun State with a Second Class Honours division in Chemical Engineering in 1997. He proceeded to the University of Lagos, Akoka, Lagos for his M.Sc in Chemical Engineering from 2000 - 2002.He later joined Covenant University, Canaanland, Ota as an Assistant Lecturer in the Department of Chemical Engineering in ... view full profile

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