Nutritional analysis of cheese made from a developed cheese making machine
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Date
2018-08
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Faculty of Engineering, Bayero University, Kano.
Abstract
This study focused on the evaluation of the nutritional compositions of cheese produced from a developed cheese-making machine. The electrically-powered cheese making machine was capable of reducing the drudgery, extended time and unhygienic characteristics of the traditional/local method of cheese production among medium and small scale cheese producers. The major components of the machine were the main frame, cheese processing and compression chambers. The processing chamber consists of the heating component, temperature regulator and a manually-driven stirrer. The compression chamber consists of a stirring rod and a perforated screen made of stainless steel. The performance evaluation of the machine was carried out using raw milk obtained from cow, and the lemon juice as coagulant. The results revealed that after coagulation, the machine produced a soft cheese with an average cheese formation time of 7.19 minutes, whereas, the local method used to take up to 20 minutes. The nutritional values of the cheese were analyzed and results showed an average value of fat (13.98%), crude protein (12.72%), carbohydrate (22.82%), moisture (50.03%), ash (0.91%), calcium (43.20mg/100g) and potassium (55.43 mg/100g). The nutritional values of the cheese produced with the machine and a locally produced cheese were compared and the results showed that values of fat, protein and carbohydrate, potassium and calcium of the machine produced cheese increased by 9.01%, 21.34%, 20.68%, 32.55% and 8.31% respectively. However, from positive perspective, the moisture and ash contents decreased by 14.52% and 9.90% respectively. The test of significance showed that there were significant differences in the values obtained at P<0.05 except for fat (0.059) and ash (0.217).
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Keywords
Milk, cheese, cheese making machine, coagulant, nutritional values