NUTRITIONAL, MICROBIAL, SENSORY AND COST ATTRIBUTES OF WARA, WAGASHI,CHEDDAR AND MOZZARELLA CHEESE TYPES
DOI:
https://doi.org/10.62050/fjst2025.v10n1.531Keywords:
Cheese varieties, Nutritional composition,, Microbial safety, Sensory evaluation, Cost analysis, Local productionAbstract
There is a need to compare the quality-cum-cost of cheese types available to consumers, and studying their nutritional value can enhance food security. This research compared the nutritional composition, microbial count, sensory properties, and cost attributes of Wara, Wagashi, Cheddar, and Mozzarella cheeses in Ilorin, Kwara State, Nigeria. Cheese samples were randomly collected from local markets and retail stores in February 2024 and studied using a completely randomised design. Parameters evaluated included proximate composition, microbial count, sensory analysis, and cost implications. Results showed that Wara and Wagashi cheeses had higher moisture content but lower protein and fat compared to Cheddar and Mozzarella. Microbial counts increased for all cheese types over a 3-day storage period, with Cheddar exhibiting the highest total viable count on day 3. Prominent bacteria identified were Staphylococcus aureus and Lactobacillus plantarum, while key fungi included Saccharomyces cerevisiae and Schizosaccharomyces pombe. Sensory evaluation revealed a preference for Mozzarella over Wara and Wagashi. Cost analysis indicated that Wara and Wagashi were significantly cheaper than Cheddar and Mozzarella. The study concluded that local cheeses, though more affordable, are less nutritious than imported varieties, but they have potential for improvement. Recommendations made from this study include enhancing production methods, hygiene practices, and quality control for Wara and Wagashi to improve their nutritional content, microbial safety, and market competitiveness.
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