Preliminary study on
the influence of moringa seed extracts supplementation on the yield and
quality of cottage cheese
F.C.K. Ocloo1, S.T. Odonkor2, C. Owulah1
and S. A. Coffie1
Technology Centre, Biotechnology and Nuclear Agriculture Research
Institute, Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Ghana.
Research Centre, Radiological and Medical Sciences Research Institute,
Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Ghana.
Academic Editor: Dr.
quality of product makes cottage cheese production unattractive to urban
populations. Meanwhile demand for value-added dairy products is on the
increase in the urban areas. This study investigated the effect of
moringa seed extract (0.5%, 1%, 1.5% and 2%) supplementation on the
yield and quality of cottage cheese prepared from fresh cow milk
coagulated with latex from Callotropis procera. Yield, milk
coagulation time, pH, moisture content, percentage protein, percentage
fat, phosphorous and ash content of cottage cheese were determined. The
pH of cottage cheese increased with increase in moringa seed extract.
The control sample gave a pH of 6.52, whiles 0.5%, 1%, 1.5% and 2%
concentrations of moringa seed extract gave pH values of 6.54, 6.55,
6.56 and 6.62 respectively and their difference were significant
(p<0.05). Yield of cottage cheese also increased significantly (p<0.05)
with increase in concentration of moringa seed extract. The
500mls of milk yielded 18.19% cheese in the case of the control
whereas 0.5% moringa seed extract yielded 19.75%. Also, 1%, 1.5% and 2%
concentrations of moringa seed extract gave outputs of 22.55%, 23.66%
and 24.42% cheese respectively. Protein content of cheese increased from
14.50� 0.00% to 14.96 � 0.00% when 0.5% moringa seed extract was added,
to 16.01 � 0.00% after the addition of 1% moringa seed extract, to 18.31
� 0.00% when 1.5% moringa seed extract was added and to 18.50� 0.00
following an addition of 2.0% moringa seed extract. The differences were
statistically significant (p<0.05). This study also revealed that
phosphorous content, ash content and fat of cheese all increased
significantly (p<0.05) with increase in moringa seed extract
concentration. Effect of moringa seed extract on moisture content was
however not clear. Moringa seed extract enrichment resulted in
significant increases in the yield, protein content and mineral content
of cottage cheese and therefore has the potential to be used in
improving the yield and quality of cottage cheese.