Effect of coagulants on the chemical and microbial quality of fresh cheese

This experiment was conducted to explore the effect of various types coagulants on chemical and microbiological quality cheese made from fresh milk. Fresh manufactured using four different coagulants; microbial rennet (0.7%), lactic acid (1.5%), papaya latex (5 drops in 100 mL water) calf (100 g abomasum soaked overnight 1000 mixture water milk 3:1 ratio then filtrate) under laboratory condition analyzed for yield, proximate composition, acidity, pH coagulation time. In addition, standard plate count coliform also performed. Result revealed that as coagulant gave maximum yield (225 g/Kg milk) followed by acid, had minimum value (215g/Kg this regard (p=0.013). Microbial took lowest time (22 min) coagulate which 14-34 min less than other coagulants, slowest (54 coagulating action manufacturing process (p=0.000). are were superior terms composition compared used (p=0.000-0.047). But calcium concentration found cheese. Acidity highest value. On hand, coagulated where count, two intermediate them (p=0.000-0.001). Overall, rennet, latex, could be make successfully, however, with a preference rennet.
 Bang. J. Anim. Sci. 2021. 50 (2): 73-79