Factors affecting the processing of wara—A Nigerian white cheese

Ogundiwin, J. O.; Oke, O. L.

doi:10.1016/0308-8146(83)90111-5

Cited by 26 publications

(6 citation statements)

References 5 publications

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“…Production of "wara" -a white, soft cheeseis traditionally carried out at the household level by women and this causes the quality of "wara" to vary from one processor to another [19]. In contrast to this traditional method of producing cheese, the major operations involved in conventional cheese making are setting of milk.…”

Section: Discussionmentioning

confidence: 99%

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese

Adegoke

Nse

Akanni

1992

Nahrung

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SummaryEmploying crude coagulants from sodom apple Calotropis procera, processing conditions of 65 -85 "C for 40-65 min and reduced pH, reductions in microbial population were found in a locallyproduced soft, white cheese "wara". The finished product "wara" did not keep well under ambient conditions (RH 75 5%, temp. 26 _+ 2 "C). From some selected critical control points along the line of processing, Bacillus spp., coliforms, staphylococci and moulds Aspergillus and Mucor spp. were isolated. Aflatoxin B, (AFB,) and aflatoxin M, (AFM,) levels of samples examined ranged from 4.8-5.3 pg/kg and 6.4-7.5 pg/kg, respectively. During production, protein and fat contents of the soft, white cheese showed three-to six-fold and three-to four-fold increases, respectively. ZusammenfassungEinfluB von Temperatur, Bearbeitungszeit und pH-Wert auf Mikroflora, Aflatoxingehalt und Lagerfahigkeit von ,,Wara", einem weichen WeiBkase Bei Anwendung von rohen Koagulantien aus dem ,,sodom apple" Caforropis procera, ProzeDbedingungen von 65 -85 "C fur 40 -65 min und reduziertem pH-Wert wird in dem lokal produzierten weichen Weirjkase ,,Wara" eine verminderte mikrobielle Population festgestellt. Das Endprodukt ,,Wara" ist unter normalen Umgebungsbedingungen (rel. Luftfeuchte 75 5%, Temperatur 26 _+ 2 "C) nicht gut lagerfahig. An einigen ausgewahlten, kritischen Kontrollpunkten wahrend der ProzeDzeit werden Bacillus ssp., Coliforme, Staphylokokken und die Schimmelpilze Aspergillus und Mucor ssp. isoliert. Die Gehalte an Aflatoxin B, (AFB,) und Aflatoxin M, (AFM,) der gepruften Proben liegen im Bereich von 4,8 -$3 pg/kg bzw. 6,4-7,5 pg/kg. Wahrend der Herstellung des weichen WeiBkases erhohen sich die Protein-und Fettgehalte auf 3-bis 6fache bzw. auf 3-bis 4fache Werte.

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Section: Discussionmentioning

confidence: 99%

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese

Adegoke

Nse

Akanni

1992

Nahrung

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“…In traditional making of Wara cheese, the C. procera juice extract is added to warmed milk (Ogundiwin & Oke, 1983). The milk is heated slowly with intermittent stirring until it reaches the boiling point.…”

Section: Resultsmentioning

confidence: 99%

The characterization and application of Calotropis procera, a coagulant in Nigerian Wara cheese

Raheem

Suri

Saris

2007

Int J of Food Sci Tech

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The proteolytic enzymes from Calotropis procera (Sodom apple leaves) were extracted by aqueous infusion and characterised for its thermal and pH stabilities. The rennet strength of this extract was found to be 7% compared with animal rennet at 35°C, and increasing the incubation temperature to 70°C increased the rennet strength 28-fold. The molecular weight of the partially purified protease determined by SDS-PAGE combined with zymography was found to be approximately 60 kDa. The high proteolytic activity at 70°C supported the suitability of the protease enzyme as a coagulant in future commercial production of Nigerian Wara cheese.

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“…West African soft cheese contained 70.5% moisture, 39.00% fat, 37.08% protein and 2.53% as reported by Alalade and Adeneye (2006). The most dramatic change which occurs in soft cheese after manufacture is the disappearance of lactose which especially with sour cheese was reduced from 4.6% to 0.2% within a period of 12 h after manufacture due to activities of lactic acid bacteria (Ogundiwin and Oke, 1983). This study reports on bacteriocin and cellulose production by lactic acid bacteria isolated from West African soft cheese.…”

Section: Introductionmentioning

confidence: 92%

Bacteriocin and cellulose production by lactic acid bacteria isolated from West African soft cheese

Adetunji¹,

O.²,

Adegoke³

2007

Afr. J. Biotechnol.

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Sixteen colonies of lactic acid bacteria (LAB) were selected and screened for their ability to produce bacteriocin by agar well diffusion method using the supernatant of centrifuged test cultures. Four isolates inhibited the growth of Listeria monocytogenes and Escherichia coli. Lactobacillus plantarum (6) and Lactobacillus brevis (5) were the most dominant species. The remaining were Lactobacillus lactis (2), Streptococcus lactis (2) and Lactobacillus fermentum (1). Lactobacillus spp. accounted for 87.5% of all isolates. LAB4 (Lactobacillus plantarum) showed some levels of antimicrobial activity after 15, 20 and 25 min heat treatments at 100 o C against Listeria monocytogenes. While antimicrobial activity of LAB70 (Lactobacillus lactis) was against both Listeria monocytogenes (after 20 and 25 min) and E. coli 0157:H7 (after 15, 20 and 25 min) heat treatment at 100 o C. All the lactic acid bacteria used in this study produced cellulose. The correlation between cellulose production (an adhesion factor) and bacteria growth was highly significant after 72 h of incubation having a R 2 = 0.800. This study offers useful information on growth and cellulose production as factors affecting the efficacy of bacteriocin produced by these strains which could be good for biopreservation.

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Factors affecting the processing of wara—A Nigerian white cheese

Cited by 26 publications

References 5 publications

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese

Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese

The characterization and application of Calotropis procera, a coagulant in Nigerian Wara cheese

Bacteriocin and cellulose production by lactic acid bacteria isolated from West African soft cheese

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