Effects of heat, processing time and pH on the microflora, aflatoxin content and storability of “wara”, a soft, white cheese
✍ Scribed by Adegoke, G. O. ;Nse, E. N. ;Akanni, A. O.
- Publisher
- John Wiley and Sons
- Year
- 1992
- Tongue
- English
- Weight
- 335 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Abstract
Employing crude coagulants from sodom apple Calotropis procera, processing conditions of 65–85°C for 40–65 min and reduced pH, reductions in microbial population were found in a locally‐produced soft, white cheese “wara”. The finished product “wara” did not keep well under ambient conditions (RH 75 ± 5%, temp. 26 ± 2°C). From some selected critical control points along the line of processing, Bacillus spp., coliforms, staphylococci and moulds Aspergillus and Mucor spp. were isolated. Aflatoxin B~1~ (AFB~1~) and aflatoxin M~1~ (AFM~1~) levels of samples examined ranged from 4.8–5.3 μg/kg and 6.4–7.5 μg/kg, respectively. During production, protein and fat contents of the soft, white cheese showed three‐ to six‐fold and three‐ to four‐fold increases, respectively.