Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 13: 737 - 744. Published January 5, 2009.
Developing technology for a ginger-spiced cheese in Cameroon
Mendi S.*^, Kameni A.**, Ngoko Z.*, Libouga GD.*** and Carl MF. Mbofung***
*Institute of Agricultural Research for Development (IRAD) Bambui, P.O. Box 51 BAMENDA Cameroon; **IRAD Head Office Nkolbisson, Yaoundé, Cameroon; ***National Advanced School of Agro-industrial Sciences, University of Ngaoundere Cameroon
^Corresponding author e–mail:mendistephen@ymail.com
ABSTRACT
Objective: To determine how the incorporation of ginger powder as a spice in cheese would affect the physico-chemical and microbiological aspects of the product. Methodology and results: Fresh morning cow’s milk, cheese starter culture and calf rennet were used to make cheese. Ginger powder was incorporated at three levels of concentration (0.25, 0.5, 0.75% w/w) and at various points in the cheese making process. Acid development and protein changes were determined by simple titration and Formol titration, respectively, with 0.1M NaOH. Cheese yield and dry matter as well as total colony counts of bacteria, yeasts and moulds were determined. Results indicated a regular pattern of protein losses in the whey, while acid development was too high (0.517%LA) where ginger was added after milk pasteurisation compared to other treatments. Yield ranged from 13.53 to 15.54 kg cheese per 100 kg milk and was best for the treatment with 0.5% (w/w) ginger, especially when the ginger was added before milk pasteurisation. There was no regular pattern for dry matter and bacteria count, though the bacteria count was highest (96.33 x 108 cfu/g) where ginger was added after milk pasteurisation. Colony counts of yeasts and moulds decreased with increase in ginger concentration. It was observed that milk and ginger powder do not mix well and would be difficult to manipulate in cheese making. Conclusion and application of findings: It is possible to produce ginger-spiced cheese without detrimental alterations of the microbiological and physico-chemical processes that occur during cheese making. However, it is best to add ginger powder in curd after salting, with least concentration being 0.5% (w/w) per wet cheese curd. These findings will contribute to the efforts of Research and Development Units of dairy industries that would like to produce cheese for consumers of spiced foods.
Key words: Bacteria, cheese, moulds, yeasts, Zingiber officinaleFULL PAPER [PDF AVAILABLE HERE]
