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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9731

Title: Chemical stability of vacuum packaged West African cheese (Wagashie)
Authors: Oduro, Ibok
Amankwah, Emmanuel
Tohibu, Sulley Addo
Issue Date: 2013
Publisher: Academic Journals
Citation: Academic Journals Vol. 8(26), pp. 1212-1218, 11 July, 2013 DOI 10.5897/SRE12.492 ISSN 1992-2248 © 2013 Academic Journals http://www.academicjournals.org/SRE
Abstract: Local West African cheese (Wagashie) samples from unpasteurized full-fat milk (UFFM), pasteurized full-fat milk (PFFM) and partially pasteurized skimmed milk (PPSM) were prepared and a fourth (control) was purchased from a local commercial producer. The study was to determine chemical changes of the Wagashie samples over a four week storage period. All the four Wagashie samples were vacuumpackaged at pressure of 11.1 bars and stored at 12°C. Chemical tests (moisture, crude proteins, fat, free fatty acid and pH) were conducted on week zero, one, two and four. Percent moisture (wet basis) and FFA, after the storage period, reduced and increased (p< 0.05) respectively. Percent protein (wet basis) remained unchanged (p> 0.05) in samples PPSM and PFFM but increased (p< 0.05) in the other two samples. Percent fat increased in PPSM and control but decreased in the other two samples (p< 0.05). pH of all the Wagashie samples reduced (P< 0.05) at the end of storage. The study showed that the greatest change in terms of the parameters considered occurred in the control after storage.
Description: This Article was published by Academic Journals Vol. 8(26), pp. 1212-1218, 11 July, 2013 DOI 10.5897/SRE12.492 ISSN 1992-2248 © 2013 Academic Journals http://www.academicjournals.org/SRE
URI: http://hdl.handle.net/123456789/9731
Appears in Collections:College of Science

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