EFFECT OF DIFFERENT COAGULANT ON THE PRODUCTION OF CHEESE FROM SOYA PLANT
ABSTRACT
The study was carried out to determine the Effect of Different Coagulant on the Production of Cheese from Soya Plant. In achieving this aim, the following specific objectives were laid out to evaluate the effects of these coagulants on the yield, proximate composition, functional properties and microbial loads and investigate the factors affecting the different coagulant on the production of cheese from soya plant. Cheese (Wara), a locally made cheese contains nutrients of various types such as zinc, magnesium, calcium, Iron etc. Wara is a major food that provides calcium in humongous value. It’s of paramount importance to determine calcium content in Wara in order to monitor the recommended daily intake for infants and adults. 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. The study will help medical experts in prescribing cheese as a local substitute to modern calcium supplement in rural areas and also help dietitians in diets to treat or help to manage condition like Osteomalacia.
CHAPTER ONE
1.1 Introduction
Production of cheese at household level involved the use of different locally produced coagulants which include alum, Sodom apple and fermented maize liquor. Their effects on quality of cheese made from blends of soya milk are sparse. Cheese is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein (Omotosho, O.E., Oboh, G. and Iweala, E.E.J., 2011). It comprises of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. Approximately, one third of the world’s milk production is used for cheese manufacturing to conserve the most desirable milk components such as casein, fat, calcium and phosphorus (Kashtanova, 2010).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research questions, Limitations of the Study and Definition of technical terms.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Effect of Different Coagulant on the Production of Cheese from Soya Plant" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
LITERATURE REVIEW
- 2.1 Introduction
- ⋮
CHAPTER THREE
MATERIALS AND METHODS
- 3.1 Introduction
- ⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- 4.2 Results
- ⋮
- 4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Effect of Different Coagulant on the Production of Cheese from Soya Plant" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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