Assessment of local methods of processing for the preservation of the physico-chemical properties and microbiological quality of two local cheeses in Ilorin, Nigeria.
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Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty of Biotechnology and Food Sciences, Slovak University.
Abstract
Nigerian locally produced cheese from milk, commonly known as wara is highly nutritious and highly prone to attack by spoilage and
pathogenic microorganisms. Moist heat treatment and salting alone are the common methods used for processing. This study assessed
the efficacy of these local processing methods in preserving the physicochemical properties and microbiological quality of wara.
Samples were purchased from open markets in Ilorin; processed by boiling in water and with addition of salt; and stored at room
temperature (28±2oC) to mimic the local method. The samples were observed at 24 hrs interval for a period of 96 hrs, for changes in pH,
color, odor and texture. Microbiological analysis was done following standard methods. The pH of most of the samples increased while
the color, odor and texture deteriorated within 48 hrs of storage. The cheese samples were preserved most by boiling with salt. Many
spoilage and pathogenic microorganisms were isolated. The bacterial isolates were Lactobaccillus acidophilus, Escherichia coli,
Bacillus cereus, Staphylococcus aureus, Proteus vulgaris, Enterococcus feacalis, Aerobacter aerogenes, Klebsiella, Aerococcus,
Micrococcus and Streptococcus spp.; while the fungi were Aspergillus flavus, A. fumigatus, A. flavus, Candida tropicalis, Rhizopus
arrhizus, Penicillium and Mucor spp. Some of the microorganisms were eliminated during treatments, others survived while some
contaminated the samples during storage. Though boiling of wara with salt was shown to improve its keeping quality compared to other
methods studied, further treatments such as frying, drying, and roasting; as well as storage at low temperature may significantly increase
the shelf life.
Description
Keywords
ara, boiling, salting, bacteria, fungi
Citation
Saliu, B.K., Agbabiaka T.O., Sule, I.O. and Gambari-Ambali R.O. (2014) Assessment of local methods of processing for the preservation of the physico-chemical properties and microbiological quality of two local cheeses in Ilorin, Nigeria. Journal of Microbiology Biotechnology and Food Science. 3(4): 337-342.