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Journal of Food Technology in Africa

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Adapted Technology for Small-scale Manufacture of Caerphilly-Type Cheese from Cow's Milk in the Western Highlands Region of Cameroon

Stephen D. Mendi, Tiku Kamga Pamela, Helene Imele

Abstract




Caerphilly Cheese making procedure was modified to suit the conditions and kitchen environment of the average Cameroonian household. Cheese making trials were carried out for over a period of twelve months. Results show that the ripening time for milk increased from 45 minutes to 60 minutes; curd formation time from 45-60 minutes to 60 - 90 minutes, scalding temperatures, method of draining, salting, pressing and maturation temperature have been modified (Fig.1). The acid development pattern during cheese making was normal but with lower values than the standard ( 0.22, 0.14, 0.18, 0.21 for the standard and 0.15, 0.12, 0.14, 0.21 for the modified procedures respectively, from renneting to after cutting to whey removal and during texturing. The cheese yield is encouraging (1 16g-160g/litre of fresh milk) and its composition is good (fat 25.9%, dry matter 50.8% and moisture content 48%). The production of the cheese should be encouraged at the household level.

The Journal of Food Technology in Africa Volume 5 Number 4 (October - December 2000), pp. 120-122



KEY WORDS:

Adapted Technology, Caerphilly cheese, cow's milk, Cameroon.



http://dx.doi.org/10.4314/jfta.v5i4.19266
AJOL African Journals Online