Evaluation of Imported and Local Wax for Cheese Processing
| dc.contributor.advisor | Admassu, Shimelis (PhD) | |
| dc.contributor.author | Getachew, Solomon | |
| dc.date.accessioned | 2018-07-02T06:58:21Z | |
| dc.date.accessioned | 2023-11-10T14:58:07Z | |
| dc.date.available | 2018-07-02T06:58:21Z | |
| dc.date.available | 2023-11-10T14:58:07Z | |
| dc.date.issued | 2007-07 | |
| dc.description.abstract | Despite large production and exportation of beeswax, the dairy processors import significant amount of wax for hard cheese coating. The drawback of the local beeswax which is being used for hard cheese processing is the cracking nature of the product, which in turn has an influence in the quality of cheese. The rationale of this study is to evaluate the locally available beeswax for hard cheese coating instead of imported wax. This study was conducted at Dairy Development Enterprise. Three samples were used for this study. Two locally available beeswax produced from honeycomb and from ’tej sefef’ and one imported wax as a control. The production method, which are very important for a good quality of beeswax are described in view of obtaining maximum quality. The physico-chemical characteristics of beeswax and imported wax are discussed. The mean value of the different parameters of the wax from ‘tej sefef’ and from honeycomb indeed, within the intervals commonly accepted by different countries specification. Saponification value (102.8500), specific gravity (0.9619), total volatile matter (0.4500) and melting point (64.3333) are slightly higher in wax from ‘tej sefef’ than wax from honeycomb; 99.7333, 0.9497, 0.3400, 64.1333 respectively. Whereas acid value and ash content are some what higher in wax produced from honeycomb. There was no significant difference between wax from honeycomb and wax from ‘tej sefef’ .The mean value of the different parameters of imported wax used for cheese coating was not within the interval of commonly accepted by different countries except total volatile matter and ash content. Moreover, there were significant difference between the two beeswax and imported wax. In the case of wax for cheese coating, beeswax produced from ‘tej sefef’ was cracked. There was significance difference between imported wax and beeswax produced from ‘tej sefef’ .However, there was no significant difference between imported wax and beeswax produced from honeycomb. The result of the data analysis revealed that beeswax produced from honeycomb gives the most promising result in this study, if the iv optimum processing conditions are maintained to obtain pure beeswax which can meet the standard. | en_US |
| dc.description.sponsorship | Addis Ababa University | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/5195 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Food Engineering | en_US |
| dc.title | Evaluation of Imported and Local Wax for Cheese Processing | en_US |
| dc.type | Thesis | en_US |