1Noah, Abimbola A. & 1Oduwobi,
Oludayo O.
1Department
of Food Technology, The Federal Polytechnic, Ilaro, Ogun State
1Science
Laboratory Technology, The Federal Polytechnic, Ilaro, Ogun State
Email: adukechoix@gmail.com
ABSTRACT
An
investigation was carried out to determine the microbial and nutritional
analyses of ‘wara’ (cheese) from cow milk and soybean milk. The aim of this
study was to compare the microbial quality and proximate composition of cow
milk cheese with soy milk cheese. Microbial analyses of the two samples after
production showed total bacteria count of 1.0×104cfu/g with no
growth of Salmonella, Coliforms, Staphylococcus and fungi. After7days, the
results shows that cheese from cow milk has the higher total bacteria count,
Staphylococcus count and fungi count which are23.5×104cfu/g, 9.5×104cfu/g,
12.5×104cfu/g while cheese from soymilk had 18.5×104cfu/g,
5.5×104cfu/g, 2.5×104cfu/g and a high coliform count of
4×104cfu/g than cow milk cheese with 1.5×104cfu/g, there
was no growth of Salmonella. The overall assessment shows that the total
microbial count did not exceed the standard, hence; the cheese is good and safe
for consumption. Proximate analysis shows that, fat content is lower and
protein content is higher in soymilk cheese 6.01+0.04, 13.09+0.01than
cow milk cheese with 6.13+0.03, 12.75+0.01. Moisture, ash, fat and total carbohydrate are
significantly higher in cow milk cheese than soymilk cheese. Crude fiber was
not found in both samples. This research work shows that the samples are good
sources of valuable nutrients because of their nutritional qualities.
Keywords: Cheese, soybean milk, cow milk, microbial analysis