Effect of Ethanol Extract of Clove on the Nutritive and Storage Attributes of West African Soft Cheese
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Date
2025
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Publisher
Centrepoint Journal (Science Edition)
Abstract
The microbial spoilage of cheese results in multi-billion naira loss and global food
insecurity. The need to preserve West African soft cheese using clove ethanolic extract
and determine its preservative potency is the theme of this study. Five treatments studied
were varied levels of inclusion of Clove Ethanolic Extract (CEE 0, 0.5, 1, 1.5 and 2ml)
variously into 200 ml milk in a Completely Randomized Design. Sodom apple was the
coagulant used, but was fortified with different inclusion levels of CEE into 200ml of
coagulating milk. Parameters evaluated include bacterial count, nutritional composition
and sensory analysis. It was observed that increasing the inclusion level of clove extract
improved (p<0.5) the protein, fat and sensory properties, while reducing bacterial growth.
The study recommended that clove ethanolic extract is a potent additive and its addition
at 1 % of coagulating milk will enhance the nutritional, sensory and storage attributes of
West African soft cheese
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Keywords
Nutritive value, Sensory values, Bacterial attributes