Description
Abstract
Cheese was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara State Polytechnic Ilorin, Kwara State, and analysis of some parameter was carried out on evaluation of cheese quality using graded levels of different plant extracts as coagulants such as C.procera, C.papaya, and lime fruit juice. The Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of the whey, Time of coagulation, Texture of the cheese Taste of the cheese and Palatability of the cheese. At the end of the experiment, it was concluded that lime fruit juice can best be used as a coagulant in the production of cheese. The use of lime as milk coagulant gives the best cheese out of the three coagulants used. Although other two coagulants did almost equally well.
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