Studies on traditional cheese (woagashie) processing in the Ashanti Region
| dc.contributor.author | Appiah, Francis | |
| dc.date.accessioned | 2012-02-05T22:38:16Z | |
| dc.date.accessioned | 2023-04-19T09:11:31Z | |
| dc.date.available | 2012-02-05T22:38:16Z | |
| dc.date.available | 2023-04-19T09:11:31Z | |
| dc.date.issued | 2000-02-05 | |
| dc.description | A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of Master of Science Degree in Food Science and Technology, 2000 | en_US |
| dc.description.abstract | Woagashie is a traditional cheese prepared from cow milk. A study was carried out to obtain information on the processing and nutritional quality of Woagashie in the Ashanti Region. The result showed that Woaghashie was used as food substitute Quality indicators for Woagashie were established to be taste and flavour as indicated in the survey and sensory evaluation. Laboratory trials were carried out on Woagashie from different sources to ascertain the extent of variation in moisture, protein, fat and ash content. Woagashie produced at UST using whole milk powder (UST 1) had the highest moisture level (67.33%) with that produced at UST using fresh milk (UST II) having the least. However, it was the inverse for fat with UST II having the highest (36.80%) and UST I (17.49%) the least. For protein, the trend was as for the fat with UST II having the highest protein content (18.32 %). Ejura II had the highest ash content (1 .80%) with Yeji having, the lowest (1.39%). The study also showed that Woagashie is a highly nutritious product in terms of its protein content. Moisture, protein, fat and weight of Woagashie samples declined during storage while titratable acidity, curd finnness, rancidity levels increased. The coloured samples did not show any significant difference from the uncoloured samples at P<0.05 in all the parameters measured. Salting Woagashie samples in 10% NaCI solution retarded the rate of change in all parameters (protein, fat, titratable acidity, oxidative rancidity and microbial load) measured. Raw Woagashie samples had a shelf life of 3 days. I.epeated boiling in water and in 10% NaC1 solution extended the shelf life to 7 and 20 days respectively. Sensory results showed liking for Woagashie samples salted in l0% NaCl solution followed by samples salted in 5% NaCl solution, Market sample and raw (untreated) sample in decreasing order of liking. Colouring Woagashie in millet dye solution did not have any significant effect on the overall acceptability of the samples. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/2601 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 2734; | |
| dc.title | Studies on traditional cheese (woagashie) processing in the Ashanti Region | en_US |
| dc.type | Thesis | en_US |
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