Production of and Sensory Acceptability of Cheese from Fresh Goat Milk Using Alum Solution

PRODUCTION OF AND SENSORY ACCEPTABILITY OF CHEESE FROM FRESH GOAT MILK USING ALUM SOLUTION, TARMARIND JUICE, MORINGA SEED CAKE EXTRACT, LIME AND LEMON JUICE AS COAGULANTS.

BY

SUNMOLA ABIDEMI TAJUDEEN

Department of Food Technology School of Technology College of Science and Technology Kaduna Polytechnic Kaduna Nigeria.

SEPTEMBER, 2015

ABSTRACT

Cheese was produced with 0.002m3 of goat milk using five local coagulants with different proportions: Alum coagulated cheese (ALC 26.6g), Tamarind coagulated cheese (TAC 500.0g), Lime coagulated cheese (LIC 630.0g), Moringa Seed cake extract coagulated cheese (MOC 133.0g) and Lemon coagulated cheese (LEC 510.0g). The goat milk was pasteurized, coagulated, stirred, cooled, drained, pressed, mixed, pressed, curdled, cut, and packaged. The products were evaluated for sensory qualities of taste, color, flavor, aroma and overall acceptability by ten (10) panelist using 9 point hedonic scale. The scores of the panelist were subjected to statistical analysis of variance ANOVA. The result of sensory analysis indicated that there was no significant difference in the taste, color, aroma, texture and overall acceptability of the cheese samples at 5% level of significance.

CHAPTER ONE

1.0 INTRODUCTION

Cheese is a solid food prepared from pressed curd of milk, often seasoned and aged (Houghton, 2011). It is one of the numerous products from the processing of milk Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cow, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature Fankhauser, (2007).

Worldwide, cheese is a major agricultural product. According to the Food and Agricultural Organization of the United Nations, over 20million metric tons of cheese were produced worldwide in 2011. This is about three kilograms for each person on Earth.

Cheese is a preserved form of milk made by the coagulation, pressing and salting of the milk protein casein. It is popular for its versatility, longevity, portability and nutritional values. It is a stable food with a longer shelf life than milk and affordable food for budget. There are numerous styles, shapes, tastes and textures cheese, all developed in different regions, climates and cultures of the world (Brasch, 2014).

The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein; some whey cheeses 15% fat and 11% protein, and some triple-crème cheeses 36% fat and 7% protein. In general, cheese supplies a great deal of calcium, protein, phosphorus and fat.( CNN, 2004).

Since the consumption of local cheese is very popular among children and adult of different ethnic, cultural and religious background, there is need for detailed study on the most suitable curdling agent that will yield an aesthetic acceptable sensory quality for the promotion of our indigenous product. This project will examine the use of local coagulants such as alum, lemon, lime, tamarind and Moringa seed cake extract in the production of cheese.

Aim and Objectives

The aim and objectives of this project are:

To produce cheese from goat milk using different coagulating agent viz. Lime, Lemon, Alum, Tamarind and Moringa Seeds

To evaluate the sensory qualities of the cheese products

CHAPTER TWO

2.0 LITERATURE REVIEW

2.1. Historical Background of Cheese

Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence where cheese making was originated, either in Europe, central Asia or the Middle East, but the practice had spread within Europe prior to roman times and according to pling the elder, had become a sophisticated enterprise by the time the Roman Empire came into being (subbaraman. N, 2012).

The earliest evidence of cheese making in the archeological record dates back to 5,500 BCE, in what is now kujawy, Poland where strainers with milk fat molecules have been found. (Simons, FJ 1971) earliest proposed dates for the origin of cheese making range from around 8000 BCE, when sheep were first domesticated. Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of food stuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. There is a legend trader with variations about the discovery of cheese by an Arab who used this method of storing milk. (Ridge well J 1968) cheese making may have begun independently for this by the pressing and salting of curdled milk to preserve it. Observation that the effect of making cheese in an animal stomach gave more solid and better textured curds may have led to the deliberate addition of rennet.

Early archeological evidence of Egyptian cheese has been found in Egyptian tomb murals, dating to about 2000 BCE, (Reich V 2002) the earliest cheese were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumby, flavourful Greek cheese. Cheese produce in Europe, where climate are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheese their respective flavours. The earliest ever discovered preserved cheese was found in the Taklimakan desert in north western china and it dates back as early as 1615BCE, (Carmona, S 2007) ancient Greek mythology credited Aristarchus with the discovery of cheese. Homer’s Odyssey (8th century BCE) describes the Cyclops making and storing sheep’s and goat’s milk cheese. (From Samuel’s butler translation). By roman times, cheese was an everyday food and cheese making a mature art. Collumela’s De Re Rustica (circa 65 CE) details a cheese making process involving rennet coagulation, pressing of the curd, salting and aging pliny’s natural history (77CE) describe the diversity of cheese enjoyed by Romans of the early empire He stated that the best cheese came from the villages near Nimes, but did not keep long and had to be eaten fresh. Cheese of the Alps and Apennines were as remarkable for their variety then as now. A liqurian cheese was noted for being made mostly from sheep’s milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goat’s milk cheese was a recent taste in Rome, improved over the “medicinal taste” of Gaul’s similar cheese by smoking of cheese from overseas; pling preferred those of Bithynia in Asia Minor.

As Romanized populations encountered unfamiliar newly settled neighbors, bringing their own cheese-making traditions, their own flocks and their own unrelated words for cheese, cheeses in Europe diversified further, with various locals developing their own distinctive traditions and products. As long distance trade collapsed, only traveler would encounter unfamiliar cheeses. Charlemagne’s first encounter with a white cheese that had an inedible rind forms one of the constructed anecdotes of Noker’s life of the Emperor.

The British cheese board claims that Britain has approximately 700 distinct local cheeses. (Dumuzi, N, 1972).

France and Italy have perhaps 400 each. (A French proverb holds there is a different French cheese for everyday of the year. Still, the advancement of the cheeses art in Europe was slow during the centuries after Rome’s fall. Many cheeses today were first recorded in the late middle ages or after-cheese like cheddar around 1,500 parmesan in 1597, Gouda in 1697, and camembert in 1791 (history of cheese accessed).

In 1546, the proverbs of John Heywood claimed that “the moon is made of a green cheese “ (Greene may refer not to the colour as many now think, but to being now or unaged (blister 1990) variation on this sentiment were long repeated and NASA exploited this myth for an April fools day 5,000f announcement in 2006 (Samuel butler’s translation) until its modern spread along with European culture, cheese was nearly unheard often in east Asia cultures in the pre-Columbian America and only had limited used in sub- Mediterranean Africa, mainly being widespread and popular only in Europe, the middle East, the Indian subcontinent and area influenced by those cultures. But with American culture and food, cheese has gradually become known and increasingly popular worldwide, through still rarely considered as a part of local ethnics cuisines outside Europe, the middle east, the Indian subcontinent, and the Americans.

The first factory for the industrial production of cheese opened in Switzerland in 1815, but large-scale production first found real success in the United States. Credit usually goes to Jesse Williams, a diary farmer from Rome, New York, who in 1851 started making cheese in an assembly line fashion using the milk from neighboring farms. Within decades hundreds of such diary association existed.

The 1860’s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheese making had come from the environment or from recycling an earlier batch’s whey, the pure culture meant a more standardized cheese could be produced (natural history). Factory made cheese over took traditional cheese making in the world war II era, and factories have been the source of most cheese in America and Europe ever since.

2.2 Types of Cheese

There are several types of cheese which are grouped or classified according to criteria such as length of aging, texture, methods of making fat content, animal milk, country or region of origin e. t. c. the method most commonly and traditionally used is based on moisture content which is then further narrowed down by fat content and curing or ripening methods (Patrick< F 2000) classification of the criteria may either be use singly or in combination (Barbara, cheese types) but with no single method being universally used. (E 1981) the combination of types produces around 500 different varieties recognized by the international diary federation (Patrick, F, S,1999)over 400 identified by Walter and Hargrove, over 500 by Burk Halter, and over 1,000 by Sandine and Elliker (moose milk, 2004) some attempt have been made to rationalize the classification of cheese, a scheme was proposed by Peter Walstra that uses the primary and secondary starter combined with moisture content, and walter and harggrove suggested classifying by production methods. This last scheme results in 18 types which are then further grouped moisture content (Patrick, 1999).

2.2.1 Fresh, Whey and Stretched Curd Cheeses

The main factor in categorizing these cheeses is age. Fresh cheeses without additional preservatives can spoil in a matter of days. For these simplest cheeses milk is curdled and drained, with little other processing. Examples includes cottage cheese, cream cheese, curd cheese, farmer cheese, casformageblanc, queso fresco, paneer and fresh goat’s milk chevre. Such cheeses are soft and spread able, with a mild flavour.

Whey cheeses are fresh cheeses made from whey, which would otherwise be discarded, in the process of producing other cheeses. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Cypriot anari cheese and Norwegian geitost are examples brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can also be found in an aged form.

Traditional pasta filata cheeses such as mozzarella also fall in the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of mozzarella, which I southern Italy is usually eaten within a few hours of being made store in brine, it can easily be shipped, and it is known worldwide for its use on pizza.

Categorizing cheeses by moisture content or firmness is a common but inexact practice. The lines between “soft”, “semi-soft”, “semi-hard” and “hard” are arbitrary, and many types of cheeses are made in softer or firmer variants. The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed into moulds, and upon aging times.

2.2.2 Soft Cheese

Cream cheeses are not matured-Brie and Neufchatel are soft-type cheeses that mature for more than a month.

2.2.3 Semi-Soft Cheese

Semi-soft cheeses and the sub-group, Monastery cheeses have ahigh moisture content and tend to be mild-tasting. Some well-known varieties include havarti, munster and port salut.

2.2.4 Medium-Hard Cheeses

Cheeses that range in texture from semi-soft to firm includesswiss-style cheeses such as Emmental and Guiyere. The same bacteria that give such cheeses their eyes also contribute to their aromatic and sharp flavours. Other semi-soft to firm cheeses includes gauda, edam, jarlsberg, cantal and cascaval. Cheeses of these types are ideal for melting and are often served on toast for quick snacks or simple meals.

2.2.5 Semi-Hard or Hard Cheese

Harder cheeses have some lower moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses. Cheeses that are classified as semi-hard to hard include the familiar cheddar, originating in the village or cheddar in England but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and MonterryJackare similar but milder cheeses, their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes plac when making the Dutch cheeses Edam and Gauda.