Nutrient Contents and Sensory Quality Assessment of Home-Prepared Cheese and Yoghurt from Fresh Cow Milk

Abstract

Objective: This study was designed to assess the nutrient contents and acceptability of local cheese (‘wara’) and yoghurt. Materials and Methods: Fresh cow milk was collected from Ijaye dairy farm, Oyo State, Nigeria. It was collected in three sterile containers of 2.5 litres each. Fresh cow milk and home-prepared cheese and yogurt were analyzed chemically using standard methods of AOAC, Atomic Absorption Spectrometry and Spectrophotometry. Data obtained were subjected to statistical analysis: means and standard deviation, analysis of variance (ANOVA) and means separated using Duncan’s Multiple Range Test. Results: Protein and fat contents of local cheese and yoghurt were higher than that of fresh milk. The values of the protein content of fresh milk were 4.25±0.01g/100g while that of local cheese and yoghurt were 4.70±0.06g/100g and 4.82±0.02g/100g, respectively. The values of phosphorous and magnesium of local cheese and yoghurt were also found to be higher than that of fresh milk. Phosphorous in fresh milk, local cheese and yoghurt were 0.37±0.01mg/100g, 1.04±0.03mg/100g and 1.06±0.04mg/100g while magnesium contents of fresh milk, cheese and yogurt were 0.23±0.01mg/100g, 1.04±0.02mg/100g and 1.06±0.03mg/100g respectively. The sensory analysis revealed that both cheese and yogurt were well accepted. Conclusion: Local cheese (‘wara’) and yoghurt produced locally should be introduced into Nigerian market to improve nutritional status of consumers and also could serve as complementary food. Local cheese and yoghurt have nutritional benefits beyond fresh cow milk.

Key words: Cheese, Yoghurt, Home-prepared, Cow milk, Dairy products