International Research Journal of Agricultural Sciences
International Research Journal of Agricultural Sciences Vol. 1(1) pp. 8-10, May 2013 Copyright © 2013 Advanced Research Journals
Full Length Research Paper
Quality attributes of cheese produced from three Nigeria cattle breedsA.J. YUNUSA* and I.I. ADEDIBU
*Department of Animal Science, University of Ibadan, Ibadan, Nigeria
Department of Animal science, Ahmadu Bello University, Zaria, Nigeria
*Corresponding Author E-mail: email@example.com, Tel. +2347033236552
Accepted 25 May, 2013
Quality attributes of cheese produced from milk obtained from three Nigerian breeds of cattle (White Fulani, Muturu and Red Borori) were investigated. There were significant differences in the pH and cheese yield among the treatments (p<0.05). White Fulani, Muturu and red Borori cheese had moisture content of 72.51%, 70.03% and 65.42% respectively. There were significant differences in the moisture content, crude protein and crude fat of the cheeses (p<0.05). Cheeses from the three breeds of cattle were stable upon storage for the first 24 hours but further refrigeration slightly decreases the weight of white Fulani and Muturu cheese. The sensory evaluation of the cheeses showed that the three cheeses have good acceptability by consumers but red Borori cheese is mostly preferred for all the properties considered.
Keywords: Cheese quality, Nigeria Cattle, Dairy selection.