ABSTRACT

 The project was carried out to investigate the effect of selected coagulants on the production of "wara" (a West African soft cheese). Lime juice and extract from Cari ca papaya leaves were used as coagulants in the production of "wara", a soft cheese. Raw milk (2 litres) from the University Animal Farm was heated (45-50"c) in earthen- ware pot. The leave extract (100ml) and lime juice (100ml) were added into the pot while heating continued until coagulation was observed within 20-25 . ' minutes. The curd was further heated to boiling (100C) for 10 minutes and separated from the whey using cheese cloth under pressure. "Wara" produced with calf rennet was used as a control. Proximate composition and microbiological load of the cheese samples were carried out on the product samples using standard methods. A 25 member panelist was used to evaluate the sensory attributes namely colour, flavor, taste, texture,mouthfeel and general acceptabilityof the cheese samples based on a 9- point hedonic scale. Toe proximate components were fat (21.00% & 31.45%), protein (30.90%, 34.80%), moisture (40.00% & 45.10%), ash (1.5% & 1%) for the cheese containing the leave extract and lime juice respectively. The cheese samples were free from bacteria,mold and yeast contamination. The coagulants apparently influenced the composition of the cheese products. However ,in spite of the significant differences (p<0.05) in some sensory attributes, there was a general acceptance of the products(cheese) .