Effect of Ethanol Extract of Clove on the Nutritive and Storage Attributes of West African Soft Cheese

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dc.contributor.authorZakariyah, Rahmat Folashade
dc.date.accessioned2026-05-04T11:38:41Z
dc.date.available2026-05-04T11:38:41Z
dc.date.issued2025
dc.description.abstractThe 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
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/17959
dc.language.isoen
dc.publisherCentrepoint Journal (Science Edition)
dc.subjectNutritive value
dc.subjectSensory values
dc.subjectBacterial attributes
dc.titleEffect of Ethanol Extract of Clove on the Nutritive and Storage Attributes of West African Soft Cheese
dc.typeArticle

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