Optimization of the production of local cheese from cow milk processed with the seed of Moringa oleifera

This study was carried out to optimize the production process and assess the quality parameters and shelf life of cheese product obtained from cow's milk using Moringa oleifera seeds extract as a coagulant. Optimum processing conditions were determined using response surface methodology (RSM). The optimum conditions established showed 1.5% concentration of M. oleifera seed extract and 55 degrees C coagulation temperature. Cheese made was subjected to physicochemical, sensory, and microbiological analyses and compared with cheese produced using Calotropis procera extract as a coagulant (CPC1). Shelf life studies were carried out by subjecting them to storage at ambient and refrigeration temperatures for 10 days. Results showed that cheese produced using M. oleifera seed extract as a coagulant (MOC) had the highest protein and fat contents of 28.14% and 17.68%, respectively. The sensory attributes were improved and it had the longest shelf life of 8 days at ambient temperature (28 +/- 2 degrees C). This study showed that optimization of the cheese production resulted in cheese with better proximate characteristics, sensory attributes, and longer shelf stability. Novelty impact statement This research showed that Moringa oleifera seeds extract has better coagulating and antioxidant properties when compared with the conventional extract (Calotropis procera) used in the production of local cheese. The cheese produced with the former had a better yield, proximate characteristics, sensory attributes, and longer shelf stability. Basically, the preservative ability of this natural extract is very commendable as it does not have any side effects unlike other synthetic preservatives used in dairy products and is also readily available.