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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >A comparative assessment of the the nutritional contents of 'wara' a west African soft cheese using Calotropis procera and Cymbopogon citratus as coagulants
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A comparative assessment of the the nutritional contents of 'wara' a west African soft cheese using Calotropis procera and Cymbopogon citratus as coagulants

机译：使用Calotropis procera和Cymbopogon citratus作为凝结剂对西非软奶酪“ wara”的营养成分进行比较评估

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The processing line of West African soft cheese varieties (processed with Calotropis procera (Sodom apple) and Cymbopogon citratus (lemon grass) leaf extracts was assessed for nutrient compositions (nitrogen, crude protein, fat, lactose, moisture content), pH, total aerobic plate count and trace elements (Fe, Zn, Cu, Mn, Na, Ca, Mg and K). The percentage of nutrient composition, pH and the total aerobic plate count of microbes were: milk (nitrogen (2.05), protein (2.78), fat (5.33), lactose (1.86), moisture contents (88.75), pH (3.91) and total aerobic plate count (7.3logcfu/ml); Calotropis procera processed cheese (nitrogen (2.00), protein (2.56), fat (4.43), lactose (1.72), moisture contents (62.89), pH (3.58) and total aerobic plate count (7.34logcfu/ml); Cymbopogon citratus processed cheese (nitrogen (2.01), protein (2.53), fat (4.33), lactose (1.68), moisture contents (63.56), pH ( 3.56) and total aerobic plate count (7.43 logcfu/ml). There were significant differences between the parameters measured in the raw milk and processed cheese at 95% confidence limit. However, the parameters measured varied slightly in the two cheese varieties (Calotropis procera and Cymbopogon citratus). The total aerobic plate counts in milk and cheese were higher than international standards set by Codex alimentarius. Addition of leave extracts (Calotropis procera and Cymbopogon citratus) increased the total aerobic plate counts but the counts dropped at the curdling point during processing. Cymbopogon citratus cheese had a higher total aerobic plate count than the Calotropis procera cheese although not at a significant level. There was an increase in Fe, Zn, Cu and Na along the processing line, but a decrease ensued in Mn, Ca, Mg and K. There was no significant difference in the Zn, Cu, Mn, Ca, Mg, K, N, protein, fat and lactose contents of the two cheese types although all trace elements and nutrients assayed were higher in the Calotropis procera processed cheese with the exception of Fe content. The study suggests the use of Cymbopogon citratus leaf extract as a local milk coagulant due to reports of probable health hazard from the use of C. procera. However, further work on improving the yield of cheese when Cymbopogon citratus is used as coagulant is still necessary.
机译：评估了西非软奶酪品种（用Calotropis procera（多玛苹果）和Cymbopogon citratus（柠檬草）叶提取物加工）的营养成分（氮，粗蛋白，脂肪，乳糖，水分含量），pH，总需氧量板数和微量元素（铁，锌，铜，锰，钠，钙，镁和钾）微生物的营养成分百分比，pH和总需氧板数为：牛奶（氮（2.05），蛋白质（2.78） ），脂肪（5.33），乳糖（1.86），水分（88.75），pH（3.91）和需氧板总数（7.3logcfu / ml）;经Calotropis procera加工的奶酪（氮（2.00），蛋白质（2.56），脂肪） （4.43），乳糖（1.72），水分（62.89），pH（3.58）和总需氧板数（7.34logcfu / ml）; Cymbopogon citratus加工奶酪（氮（2.01），蛋白质（2.53），脂肪（4.33） ，乳糖（1.68），水分（63.56），pH（3.56）和总需氧板数（7.43 logcfu / ml）。在原料奶和加工奶酪中以95％置信限测量的参数。然而，在两种奶酪品种中（Calotropis procera和Cymbopogon citratus），测得的参数略有不同。牛奶和奶酪中有氧菌的总数高于食品法典制定的国际标准。添加叶片提取物（Calotropis procera和Cymbopogon citratus）增加了总需氧菌数，但在加工过程中凝结点下降了。 Cymbopogon citratus奶酪的总有氧板数比Calotropis procera奶酪高，尽管含量不高。沿生产线的铁，锌，铜和钠含量增加，但锰，钙，镁和钾含量下降。锌，铜，锰，钙，镁，钾，氮含量无显着差异，两种奶酪的蛋白质，脂肪和乳糖含量，尽管在Calotropis procera加工奶酪中测定的所有微量元素和营养成分都较高，但铁含量除外。这项研究建议使用柠檬角柏（Cymbopogon citratus）叶提取物作为局部乳凝剂，因为有报道称使用proc。procera可能对健康造成危害。但是，当使用柠檬柏（Cymbopogon citratus）作为凝结剂时，仍需要进一步提高干酪的产量。

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