@article{ajfn2021915,
author={{GUIAMA, Valentin D¨¦sir¨¦ and KOUBE, Juliette and NGAH, Esther and BEKA, Robert Germain and BINDZI, Jean Marcel},
title={S<i>olanum aethiopicum </i>Extract Used as Coagulant Affected Nutritional and Rheological Characteristics of Cheese},
journal={American Journal of Food and Nutrition},
volume={9},
number={1},
pages={31--42},
year={2021},
url={http://pubs.sciepub.com/ajfn/9/1/5},
issn={2374-1163},
abstract={White cheeses made using extract from <i>Solanum aethiopicum</i> shum or calf rennet were compared for their microbiological, physicochemical, rheological, and sensory characteristics. Except <i>Staphylococcus aureus</i> which was higher in cheese manufactured with <i>Solanum</i> extract, the microbiological parameter values (coliforms, <i>Lactobacillus</i> spp, <i>Listeria monocytogenes</i>, yeasts/moulds, <i>Escherichia coli</i>, sulfito-reducer germs, <i>Salmonella</i> spp) were similar in all cheeses. In the same way, chemical parameter values (pH, ash, proteins, fats and sugar) were equivalent. Soluble nitrogen values were observed to be higher in the cheese made using <i>Solanum</i> extract than in the cheese made using calf rennet. The values for the non-protein nitrogen did not exhibit any difference according to the type of coagulant used. Textural profile showed different behaviour. However, cheese made with 1x <i>Solanum</i> (low quantity of extract) was close to calf rennet-based cheese. Such a trend was observed for the following parameters: cohesiveness, springiness, chewiness and adhesive strength. Cheese made with calf rennet was statistically harder than that made with <i>Solanum </i>extract. This hardness decreased with Solanum extract quantity. The values for sensory parameters did not show any difference between the 1x <i>Solanum</i> extract and calf rennet, excluding texture (hard, friability and soft). Therefore, the results suggest that <i>Solanum</i> extract might be used successfully to make cheese of acceptable nutritional quality.},
doi={10.12691/ajfn-9-1-5}
publisher={Science and Education Publishing}
}