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Effects of varying levels of lemon juice on the palatability and shelf stability of queso-blanco cheese
The effects of varying concentration of Lemon juice on the preparation of Queso Blanco Cheese (QBC) and on its palatability and microbiological composition was investigated. The QBC was manufactured from raw and morning milk adjusted to 3.0% fat. Completely randomized design was used for the study....
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2008
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| LEADER | 00000njm a2000000a 4500 | ||
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| 001 | oai:repository.ui.edu.ng:123456789/4702 | ||
| 042 | |a dc | ||
| 720 | |a Olusola, O. O. |e author | ||
| 720 | |a Oyadeyi, O. S. |e author | ||
| 720 | |a Omojola, A. B. |e author | ||
| 260 | |c 2008 | ||
| 520 | |a The effects of varying concentration of Lemon juice on the preparation of Queso Blanco Cheese (QBC) and on its palatability and microbiological composition was investigated. The QBC was manufactured from raw and morning milk adjusted to 3.0% fat. Completely randomized design was used for the study. Varying levels of lemon juice (2.5%, 3.0% and 3.5%) were used per treatment. Organoleptic evaluation of prepared cheese was carried out using a five point hedonic scale for quality traits for the colour, taste, smell, texture and overall acceptability of the cheese revealed that QBC made with 2.5% lemon juice was rated highest (4.9±0.32) for overall acceptability and for all parameters tested for on day one. Cheese prepared with 3.5% lemon juice recorded the lowest plate count for all the days. In conclusion Cheese prepared with 2.5% lemon juice was more acceptable, however, the plate count was highest for all the days for this treatment. | ||
| 024 | 8 | |a 1596-5570 | |
| 024 | 8 | |a In: Adeyemi, O. A., Ogugbesan, A. M., Dada, A. O., Eniolorunda, O. O., Awojobi, H. A., Oke, D.B. and Agunbiade, J. A. (Eds.) Proceedings of the 33rd Annual Conference of Nigeria Society for Animal Production, on Animal Agriculture Towards Millenium Development in Nigeria, held at College of Agricultural Science, Olabisi Onabanjo University, Ayetoro, Ogun State, pp. 224-227 | |
| 024 | 8 | |a ui_inpro_olusola_effects_2008 | |
| 024 | 8 | |a http://ir.library.ui.edu.ng/handle/123456789/4702 | |
| 245 | 0 | 0 | |a Effects of varying levels of lemon juice on the palatability and shelf stability of queso-blanco cheese |