Evaluation of Cheddar and Cottage Cheese Production From Doe and Ewe Milk
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Date
2010-11
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Addis Ababa University
Abstract
The study was aimed to produce cheddar and cottage cheese from doe and ewe milk. The sources of milk were from Arsi Negele and Kofele areas of Oromiya region. Cheddar cheeses were made from whole doe, whole ewe milk and their mixtures contained ratio of 25, 50 and 75% of doe and ewe milk using standard procedure for cheddar cheese processing technology. The proximate, microbiological, Physico-chemical, sensory analysis and yield calculation of the cheeses were made at chemical Engineering laboratory, Holleta agricultural research center, Ethiopian health and nutrition research institute.The proximate analysis result showed that cheeses made from 100% doe milk had the lowest moisture content (27.77%) and highest fat content (54.80%) but a lower yield (0.66kg/5kg of whole milk) compared to cheeses made from 100% ewe milk (35.29%, 30.1%, 0.88kg/5kg of whole milk respectively). Other mix ratios had intermediate values between the two specious of cheese (p<0.05). No significant differences in the values of protein, total solid and lactose content of sampled cheeses were found. Microbiological results showed that all cheeses made were within the limit range for acceptable conditions for consumers (< 1* 104 cfu/g). Physico – chemical analysis result showed that whole ewe milk had highest viscosity of all cheeses (3.04mPas). Three main stage of cheddar cheese making was considered for pH measurement. These stages were ripening, cooking and cheddaring. The decrease in pH was most rapid in 100% doe milk and slowest in that of 100% ewe milk. Textural analyses result showed that cheese made from 100% doe milk was harder (0.65 N/g) and less brittle than those from their combination. The cheese from 100% ewe milk is the softest (0.30 N/g) compared to mix ratios and whole doe milk. Sensory analysis result showed that cheeses made from 50% ewe and 50% doe milk received, in general higher scores for body texture (8.94), flavor (8.81) and overall acceptability (8.98) than cheeses from whole and their combinations (p<0.05). The mean yield of cottage cheese was 0.33kg/ 2kg of whole milk and 0.45kg/ 2kg of whole milk for 100% doe milk and 100% ewe, respectively. From over all analysis the best acceptable and quality cheese was obtained from mix ratio of 50% ewe and 50% doe milk. The thesis generally includes processing technology and evaluation of cheddar cheese made from doe and/or ewe milk. As a result an economically feasible production system has been recommended by scaling up to industry level.
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From Doe and Ewe Milk