Research Article Open Access

Use of Jiben Seeds Extract to Manufacture Soft White Cheese

Mohamed A. Talib, M. M. Abubakar, I. A. Jideani and Ahmed Hassan

Abstract

Rennet substitute was applied for preparation of white cheese with Jiben (Solanum dubium seeds extract). Time effect 0, 15, 30, 45, 60, 75, 90, 120 and 150 days was studied at 30°C on the prepared cheese, kept at room temperature as well as in the refrigerator at 5±1°C. Cheese analysis includes pH and the percentage content of moisture, salt, fat and protein. Use of Rennet to manufacture white cheese was served as a control. Results and statistical analysis indicated that, cheese prepared using Jiben Extract has high quality with a very small variations as well as it has a long storage time. Thus, Solanum dubium is a suitable extract for preparation of white cheeses with a long storage time in the refrigerator 5°C as well as at room temperature 30°C.

American Journal of Applied Sciences
Volume 6 No. 4, 2009, 551-554

DOI: https://doi.org/10.3844/ajassp.2009.551.554

Submitted On: 8 July 2008 Published On: 30 April 2009

How to Cite: Talib, M. A., Abubakar, M. M., Jideani, I. A. & Hassan, A. (2009). Use of Jiben Seeds Extract to Manufacture Soft White Cheese. American Journal of Applied Sciences, 6(4), 551-554. https://doi.org/10.3844/ajassp.2009.551.554

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Keywords

  • Soft cheese
  • Solanum dubium
  • preparation
  • chemical properties