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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
14/09/2007 |
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Data da última atualização: |
29/08/2023 |
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Autoria: |
OGUNDIWIN, J. O.; OKE, O. L. |
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Título: |
Factors affecting the processing of wara: a Nigerian white cheese. |
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Ano de publicação: |
1983 |
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Fonte/Imprenta: |
Food Chemistry, v. 11, n. 1, p. 1-13, May, 1983. |
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DOI: |
https://doi.org/10.1016/0308-8146(83)90111-5 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Wara was prepared in the laboratory in the traditional way and factors affecting the processing were investigated. The juice from sodom apple (Calotropis procera), used for coagulating the curd, showed minimal activities at temperatures below 37°C at pH 6·30. Cold storage for 2 weeks did not seem to affect the enzyme activity. At 40°C the milk clotting time (mct) dropped sharply to 26 min and this levelled out gradually to 1 min at 70?80°C. The mct varied inversely with the amount of the enzyme extract, ranging from 67 min with 0·5 ml to 22 min with 2·5 ml, while yield of wara increased from 28·5% with 0·5 ml to a maximum of 33·7% at 1·5 ml and then dropped to 30·5% with 2·5 ml. Beyond 2 ml of the extract the product had a bitter taste and poor texture whereas, within the range 0·5 to 1·5 ml, it was satisfactory. The most dramatic change in the composition when milk was made into wara was the disappearance of the lactose which was reduced from 4·6% to 0·2%. The protein was increased fourfold (3·7-14·8%) and the fat threefold (4·3-13·5%). |
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Thesagro: |
Processamento; Queijo. |
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Thesaurus Nal: |
Cheeses; Food processing. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01649naa a2200193 a 4500
001 1533338
005 2023-08-29
008 1983 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/0308-8146(83)90111-5$2DOI
100 1 $aOGUNDIWIN, J. O.
245 $aFactors affecting the processing of wara$ba Nigerian white cheese.$h[electronic resource]
260 $c1983
520 $aAbstract: Wara was prepared in the laboratory in the traditional way and factors affecting the processing were investigated. The juice from sodom apple (Calotropis procera), used for coagulating the curd, showed minimal activities at temperatures below 37°C at pH 6·30. Cold storage for 2 weeks did not seem to affect the enzyme activity. At 40°C the milk clotting time (mct) dropped sharply to 26 min and this levelled out gradually to 1 min at 70?80°C. The mct varied inversely with the amount of the enzyme extract, ranging from 67 min with 0·5 ml to 22 min with 2·5 ml, while yield of wara increased from 28·5% with 0·5 ml to a maximum of 33·7% at 1·5 ml and then dropped to 30·5% with 2·5 ml. Beyond 2 ml of the extract the product had a bitter taste and poor texture whereas, within the range 0·5 to 1·5 ml, it was satisfactory. The most dramatic change in the composition when milk was made into wara was the disappearance of the lactose which was reduced from 4·6% to 0·2%. The protein was increased fourfold (3·7-14·8%) and the fat threefold (4·3-13·5%).
650 $aCheeses
650 $aFood processing
650 $aProcessamento
650 $aQueijo
700 1 $aOKE, O. L.
773 $tFood Chemistry$gv. 11, n. 1, p. 1-13, May, 1983.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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