PROXIMATE AND SENSORY PROPERTIES OF SOYA BEAN CHEESE COAGULATED WITH ALUM AND LIME

Résumé

This study was carried out at the Animal Health and Production Department, Oyo State College of Agriculture and Technology, Igboora, Oyo State. Alum and lime were used as coagulants for soya beans cheese. The sensory evaluation showed that (cheese processed with Sodom apple) T1 and (soyabean cheese coagulated with alum) T3 had the same value (8.00) and (soyabean cheese coagulated with lime)T2 (3.00) had the lowest value of (3.00) for colour. T1 and T3 had the same value of 5.00 with T1 having the highest value of 7.00 for flavour. T1, T2 and T3, had the same values in texture. T1 and T3 had the same values (6.00) with the highest value of 8.00 in of T2 for tenderness. The ether extract of T1, T2 and T3 were significantly different (p<0.05) from each other with T1 having the highest value of 37.04.The moisture content were also significantly different (p<0.05) from each other. It is recommended that lime can be used in coagulating cheese for commercial purpose. It could be concluded that alum and lime are good for coagulating soya beans cheese