Effects of local coagulants on the yield of cheese using cow and sheep milk

Abstract

Cheeses were produced from cow and sheep milk using three different local coagulants of plant origin, namely: Calotropis procera leaf, Carica papaya leaf and lemon fruit. The objective of this study was to determine the yield, texture, dry matter, whey volume, pH and cuddling time of cheese made from the aforementioned materials. The results for both types of milk revealed no significant difference (P > 0.05) between the yield of cheese using Calotropis procera and Carica papaya extracts (25.60 % and 24.16 % - cow milk; 30.41 % and 29.66 % - sheep milk, respectively); but showed a significant difference (P < 0.05) in the yield of cheese processed with lemon juice (18.31 % - cow milk and 23.52 % - sheep milk). The result of the main effect revealed a higher significant difference (P < 0.05 ) in the yield and cuddling time of cheese made from sheep milk (27.86 %) over that of cow milk (22.69%). In both types of milk the cheese produced using lemon juice was harder and had a higher significant value of dry matter (P < 0.05) than those processed with Calotropis procera and Carica papaya. In conclusion, this study suggests that sheep milk and Carica papaya extract could be good alternatives to commonly used cow milk and Calotropis procera extract in the cheese making industry.