EVALUATION OF CHEESE QUALITY USING GRADED LEVEL OF DIFFERENT PLANT EXTRACTS AS MILK COAGULANT
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TITLE PAGE
EVALUATION OF CHEESE QUALITY USING GRADED LEVEL OF DIFFERENT PLANT EXTRACTS AS MILK COAGULANT
BY
---
EE/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---
DECEMBER,2018
APPROVAL PAGE
This is to certify that the research work, "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" by ---, Reg. No. EE/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
By
--- . ---
Supervisor Head of Department.
Signature………………. Signature……………….
……………………………….
---
External Invigilator
DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.
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Cheese was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara State polytechnic Ilorin, Kwara State and analysis of some parameter was carried out on evaluation of cheese quality using graded levels of different plant extracts as coagulant such as C.procera, C.papaya and lime fruit juice. The Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of the whey, Time of coagulation, Texture of the cheese Taste of the cheese and Palatability of the cheese.
At the end of the experiment, it was concluded that lime fruit juice can best be use as coagulant in the production of cheese. The use of lime as milk coagulant gives the best cheese out of the three coagulants used. Although other two coagulants did almost equally well.
TABLE OF CONTENT
COVER PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
TABLE OF CONTENT
1.0 INTRODUCTION
1.1 HISTORICAL BACKGROUND OF CHEESE
1.2 AIM OF THE PROJECT
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 PRODUCTION OF CHEESE
2.2 INGREDIENT
2.3 BACTERIA CULTURES
2.4 GENERAL MANUFACTURING PROCEDURE
2.5 IMPORTANT OF CHEESE
- THE BASIC COMPONENTS OF CHEESE MILK FAT
CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 MATERIALS:
3.2 LOCATION OF THE EXPERIMENT
3.3 COLLECTION OF MILK
3.4 COLLECTION OF COAGULANTS
3.5 EXTRACTION OF THE JUICE FROM THE COAGULANT
3.6 CLARIFICATION OF MILK
3.7 PARAMETER TAKEN
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
4.1 RESULT
4.2 DISCUSSION
CHAPTER FIVE
- CONCLUSION AND RECOMMEDATION
- CONCLUSION
5.2 RECOMMENDATION
CHAPTER ONE
1.0 INTRODUCTION
The word cheese is derived from Latin word Cascus from which the modern word casein is also derived. Cheese is a generic term for a diverse group of milk based food products.
Cheese is produced in wide ranging flavours, texture and forms (Fankhause, 2007).
Cheese consists of proteins and fat from milk usually the milk of cows, buffalo, goat or sheep. It is produced by coagulation of the milk protein. Typically the milk is acidified and addition of the enzyme (rennet) or using lemon juice or vinegar causes coagulation.
The solid are separated and pressed into final form (Fankhauser, 2007).
Hundred of types of cheese are produced, their styles, textures and flavour depend on the origin of the milk (including the animal diet) whether they have been pasteurized, the butter fat content, the bacteria and molds the processing and aging.
Herbs, spices or wood smoke may be use as flavouring agent. The yellow to red colour of many cheeses, such as red Leicester, is formed from adding ammalto (U.S Code of Federal regulation, 2006).
Cheese is value for its portability, long life and high content of fat, protein, calcium and phosphorus, cheese is more compact and has a long shelf life than milk, although how long a cheese will keep may depend on the typed of cheese (History of cheese accessed 2007/06/10)
1.1 HISTORICAL BACKGROUND OF CHEESE
The need for milk as a source of food has been felt ever since man became aware of the necessary nutrient in the milk. In the primitive ages, the proposed date for the origin of cheese making range from around 8000BCE (when sheep was first domesticated) to around 3000BCE. The first cheese may have been made by people in the Middle East or by nomadic Turkish tribe in Central Asia. Since animal skin and inflated internal organs have, since ancient times, provide storage vessels for a range of food stuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach of animal.
The cheese making may have begun independently of this by the pressing and salting of curdled milk to prevent it. (History of cheese accessed, 2007).
From the notable observation that the effect of making milk in an animal stomach gave more solid and better – textured curds may have led to the deliberate addition of rennet (Jenny, 1967).
SCIENTIFIC ADVANCE:-
In some years ago it was discovered that milk is often standardized before cheese making, to optimize the protein to fat ration to make a good quality cheese with a high yield. Such new scientific advancement are pasteurized/ heat treat milk, inoculate with starter and non starter Bacteria and Ripen.
1.2 AIM OF THE PROJECT
The aim of this project is to know how to prepare cheese from milk and the main ingredient that can enhance the quality of the cheese production. This would enable the producer to know the necessary and the best coagulant used and the best method(s) use in the preparation.
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" is also available. Order full work to download. Chapter two of "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" consists of the literature review. In this chapter all the related work on "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" was reviewed.
CHAPTER THREE: The complete chapter three of "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" is available. Order full work to download. Chapter three of "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" is available. Order full work to download. Chapter four of "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of design and construction of a "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" is available. Order full work to download. Chapter five of "evaluation of cheese quality using graded level of different plant extracts as milk coagulant" consist of conclusion, recommendation and references.
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