Optimal levels of calotropis procera leaf and stem juices for optimal yield and consumer acceptance of West African soft unripened cheese (“wara”) in Ibadan, Oyo state.

Abstract

Optimal levels of Calotropis procera Leaf Juice (CPLJ) and Calotropis procera Stem Juice (CPSJ) that would give the highest cheese yield with good chemical composition and consumer acceptance as determined by the organoleptic properties were assessed. 14 x 500ml of milk from
30 White Fulani cows placed in individual pots were inoculated with 0.00, 1.25, 2.50, 3.75 and 5.00ml Calotropis procera Leaf Juice (CPLJ) and 0.00, 1.25, 2.50, 3.75, 5.00, 6.25, 7.50, 8.75 and 10.00ml Calotropis procera Stem Juice (CPSJ) to assess the amount of juice that will give the highest yield, nutritive value and consumer acceptance of the West African soft unripened cheese (“wara”). Cheese Yield (CY) of 25.85% from 7.50ml of CPSJ and 22.62% from 3.75ml of CPLJ were highest (P<0.05). Cheese from 7.50ml CPSJ was significantly (P<0.05) richer in crude protein and lactose but was less acidic than that made with 3.75ml of CPLJ. The least (P<0.01) color score of 5.95 was obtained for cheese made with 5.00ml CPLJ. However, the mean color scores obtained for cheese made with 1.25 to 7.50ml CPSJ were similar (P>0.05). The results showed that 3.75ml CPLJ and 7.50ml CPSJ in 500ml milk i.e. 0.75 and 1.5% v/v CPLJ and CPSJ respectively produced the highest cheese yields (22.62 and 25.85% respectively) with good consumer acceptance and chemical composition. It is recommended that 3.75ml CPLJ and 7.50ml CPSJ be used for coagulating fresh milk for highest cheese yield. Stem juice coagulant should be preferred because of its higher cheese yield and Crude Protein (CP) content in cheese than that made from CPLJ.

Key words: Calotropis procera Leaf Juice, Calotropis procera Stem Juice, Cheese Yield, chemical composition, organoleptic properties.