Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 13: 714 - 719. Published January 5, 2009.
Influence of lactic starters on sensory properties and shelf life of wara – a Nigerian (unripened) soft cheese
xxxx
ABSTRACT
Objectives: The effect of lactic starter cultures on the sensory properties and shelf life of wara (an unripened soft cheese) was investigated.
Methodology and results: Pasteurized fresh milk samples were inoculated with selected lactic acid bacteria (1%) singly or in combination and fermentation was carried out using a modified traditional method. Proximate analysis showed that milk fermented with lactic starters had higher protein contents than that produced by natural fermentation. Samples produced using combined culture of Lactobacillus bulgaricus and L. plantarum had the highest protein content (29.5%) while the sample produced by natural fermentation had the lowest protein content (26.66%). The moisture content of the samples ranged between 26.64 and 32.09%. According to sensory evaluation report the samples produced with lactic acid bacteria were rated better than those produced by natural fermentation. In addition to this, the product produced with combined starter culture comprising of L. bulgaricus and L. plantarum was rated best in all the parameters tested. The pH of the wara samples ranged between 4.12 and 4.78 while the titratable acidity (TA) was between 0.119 and 0.143% during the storage period (96 h). The cheese produced with lactic acid bacteria had relatively low microbial counts as compared to the sample produced by natural fermentation after 96 h storage. The sample produced by natural fermentation showed signs of spoilage within 72 h of storage whereas samples produced with lactic acid bacteria were still in good condition till the end of storage (96 h).
Conclusion and application of findings: It is concluded that the use of combined starter culture of L. bulgaricus and L. plantarum leads to improvement in nutritional quality, acceptability and shelf life and thus should be used in preparation of wara.
FULL PAPER [PDF AVAILABLE HERE]
