Tables index

From

Solanum aethiopicum Extract Used as Coagulant Affected Nutritional and Rheological Characteristics of Cheese

Valentin D¨¦sir¨¦ GUIAMA, Juliette KOUBE, Esther NGAH, Robert Germain BEKA, Jean Marcel BINDZI

American Journal of Food and Nutrition. 2021, 9(1), 31-42 doi:10.12691/ajfn-9-1-5
  • Table 1. Chemical composition of cheeses made with two coagulants: SAS fruit extract and rennet
  • Table 2. L* a*b* coordinates and other colour parameters measured on cheeses produced with SAS fruit extract and rennet as clotting agents
  • Table 3. Microorganism groups enumerated (cfu/g) in cheeses produced with the SAS fruit extract and rennet as clotting agents.
  • Table 4. Textural profile of cheese made with SAS fruit extract and rennet
  • Table 5. Mean scores of sensory attributes related to taste, odour and texture and texture for cheeses produced with SAS fruit extract and rennet respectively.