Abstract

Yunusa A.J* and Adedibu I.I

Quality attributes of cheese produced from milk obtained from three Nigerian breeds of cattle (White Fulani, Muturu and Red Borori) were investigated. There were significant differences in the pH and cheese yield among the treatments (p<0.05). White Fulani, Muturu and red Borori cheese had moisture content of 72.51%, 70.03% and 65.42% respectively. There were significant differences in the moisture content, crude protein and crude fat of the cheeses (p<0.05). Cheeses from the three breeds of cattle were stable upon storage for the first 24 hours but further refrigeration slightly decreases the weight of white Fulani and Muturu cheese. The sensory evaluation of the cheeses showed that the three cheeses have good acceptability by consumers but red Borori cheese is mostly preferred for all the properties considered