Microbial Biotechnology and Dairy Science Laboratory, Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Belewu, M.A., Microbial Biotechnology and Dairy Science Laboratory, Department of Animal Production, University of Ilorin, Ilorin, Nigeria; Morakinyo, O.A., Microbial Biotechnology and Dairy Science Laboratory, Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Chemical composition, sensory perception and microbial quality were determined in untreated {A (0%), B (sorghum treated), C (Fried cheese) and honey treated cheese samples D (5%), E (10%) and F (15%)} in a completely randomized design model. The results revealed highest crude protein content for treatment F (15% honey) represents an increase over Treatments A, B and C. Treatment A had the highest ash content while Treatment F had the least. When subjected to sensory perception, honey treated cheese samples ranked appreciably highest (P<0.05) for all the sensory parameters compared to the untreated samples. The honey treated cheese samples had a shelf life of at least 3 months. The presence of the antimicrobial factors of honey may be responsible for the low microbial levels of the honey treated cheese samples. At 15% level (Treatment F) there was no record of microbial detection indicating that honey may be useful for inhibiting microbial growth in cheese and other milk products that are less stable or require longer storage time than milk products. It was concluded that treatment of cheese sample with honey can help upscale the value (nutritive and sensory) of such cheese sample and reduce/discourage the growth or persistence of many microorganisms. © EuroJournals Publishing, Inc. 2009.