Effects of different coagulants on the physico-chemical, microbial and sensory properties of Wara, a Nigerian soft soy-cheese

Abstract

Nigerian soft cheese often referred to as wara was produced from soya bean milk using coagulants from lime, alum and steep water. Effects of these coagulants on the yield, proximate composition, functional properties, microbial loads and sensory properties were evaluated. 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.

Key words: local cheese, proximate, microbial, sensory and functional