Cheese was prepared in a small scale at the Department of Agricultural technology Laboratory Kwara State polytechnic Ilorin, Kwara State and analysis of some parameter was carried out on evaluation of cheese quality using graded levels of different plant extracts as coagulant such as C.procera, C.papaya and lime fruit juice. The Parameters analyzed for were, Weight of the cheese, Colour of the cheese, pH of the whey, Time of coagulation, Texture of the cheese Taste of the cheese and Palatability of the cheese.

At the end of the experiment, it was concluded that lime fruit juice can best be use as coagulant in the production of cheese. The use of lime as milk coagulant gives the best cheese out of the three coagulants used. Although other two coagulants did almost equally well.



The word cheese is derived from Latin word Cascus from which the modern word casein is also derived. Cheese is a generic term for a diverse group of milk based food products.

Cheese is produced in wide ranging flavours, texture and forms (Fankhause, 2007).

Cheese consists of proteins and fat from milk usually the milk of cows, buffalo, goat or sheep. It is produced by coagulation of the milk protein. Typically the milk is acidified and addition of the enzyme (rennet) or using lemon juice or vinegar causes coagulation. 

The solid are separated and pressed into final form (Fankhauser, 2007).

Hundred of types of cheese are produced, their styles, textures and flavour depend on the origin of the milk (including the animal diet) whether they have been pasteurized, the butter fat content, the bacteria and molds the processing and aging.

Herbs, spices or wood smoke may be use as flavouring agent. The yellow to red colour of many cheeses, such as red Leicester, is formed from adding ammalto (U.S Code of Federal regulation, 2006).

Cheese is value for its portability, long life and high content of fat, protein, calcium and phosphorus, cheese is more compact and has a long  shelf life than milk, although how long a cheese will keep may depend on the typed of cheese (History of cheese accessed 2007/06/10).


The need for milk as a source of food has been felt ever since man became aware of the necessary nutrient in the milk. In the primitive ages, the proposed date for the origin of cheese making range from around 8000BCE (when sheep was first domesticated) to around 3000BCE. The first cheese may have been made by people in the Middle East or by nomadic Turkish tribe in Central Asia. Since animal skin and inflated internal organs have, since ancient times, provide storage vessels for a range of food stuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach of animal.

The cheese making may have begun independently of this by the pressing and salting of curdled milk to prevent it. (History of cheese accessed, 2007).

From the notable observation that the effect of making milk in an animal stomach gave more solid and better – textured curds may have led to the deliberate addition of rennet (Jenny, 1967).


In some years ago it was discovered that milk is often standardized before cheese making, to optimize the protein to fat ration to make a good quality cheese with a high yield. Such new scientific advancement are pasteurized/ heat treat milk, inoculate with starter and non starter Bacteria and Ripen. (www,TraditionalFrenchfood,com/history of cheese.html ).  


The aim of this project is to know how to prepare cheese from milk and the main ingredient that can enhance the quality of the cheese production. This would enable the producer to know the necessary and the best coagulant used and the best method(s) use in the preparation.




When a person is intending to become a cheese maker he must locate his site near a diary region or Fulani settlement so as to benefit from having fresher milk, lower priced-milk and lower shipping cost.

Also, one proposing to establish a cheese industry must have a clear idea as to the quality of the product that would be coming out of the industry.

There must be some quality characterize that one must be looking for such as harder varieties, rubbery in texture, high flavouring taste and high palatability which all depend on the experience and quality of the cheese maker.

When product that posses these characteristic have been obtained they are subjected to selling at an open market, when market is favourable to earn a return for the producer.


In this experiment the best coagulant in term of fast coagulation, whitish in colour, smooth in texture and sweet in taste is the cheese made from lime fruit juice.

Therefore “Lime” in recommended in this experiment as a good source of milk coagulant in cheese production, the use of “Lime” in cheese production has no adverse effect on growth performance of human.




Researchwap.com is an online repository for free project topics and research materials, articles and custom writing of research works. We’re an online resource centre that provides a vast database for students to access numerous research project topics and materials. Researchwap.com guides and assist Postgraduate, Undergraduate and Final Year Students with well researched and quality project topics, topic ideas, research guides and project materials. We’re reliable and trustworthy, and we really understand what is called “time factor”, that is why we’ve simplified the process so that students can get their research projects ready on time. Our platform provides more educational services, such as hiring a writer, research analysis, and software for computer science research and we also seriously adhere to a timely delivery.


Please feel free to carefully review some written and captured responses from our satisfied clients.

  • "Exceptionally outstanding. Highly recommend for all who wish to have effective and excellent project defence. Easily Accessable, Affordable, Effective and effective."

    Debby Henry George, Massachusetts Institute of Technology (MIT), Cambridge, USA.
  • "I saw this website on facebook page and I did not even bother since I was in a hurry to complete my project. But I am totally amazed that when I visited the website and saw the topic I was looking for and I decided to give a try and now I have received it within an hour after ordering the material. Am grateful guys!"

    Hilary Yusuf, United States International University Africa, Nairobi, Kenya.
  • "Researchwap.com is a website I recommend to all student and researchers within and outside the country. The web owners are doing great job and I appreciate them for that. Once again, thank you very much "researchwap.com" and God bless you and your business! ."

    Debby Henry George, Massachusetts Institute of Technology (MIT), Cambridge, USA.
  • "I love what you guys are doing, your material guided me well through my research. Thank you for helping me achieve academic success."

    Sampson, University of Nigeria, Nsukka.
  • "researchwap.com is God-sent! I got good grades in my seminar and project with the help of your service, thank you soooooo much."

    Cynthia, Akwa Ibom State University .
  • "Great User Experience, Nice flows and Superb functionalities.The app is indeed a great tech innovation for greasing the wheels of final year, research and other pedagogical related project works. A trial would definitely convince you."

    Lamilare Valentine, Kwame Nkrumah University, Kumasi, Ghana.
  • "Sorry, it was in my spam folder all along, I should have looked it up properly first. Please keep up the good work, your team is quite commited. Am grateful...I will certainly refer my friends too."

    Elizabeth, Obafemi Awolowo University
  • "Am happy the defense went well, thanks to your articles. I may not be able to express how grateful I am for all your assistance, but on my honour, I owe you guys a good number of referrals. Thank you once again."

    Ali Olanrewaju, Lagos State University.
  • "My Dear Researchwap, initially I never believed one can actually do honest business transactions with Nigerians online until i stumbled into your website. You have broken a new legacy of record as far as am concerned. Keep up the good work!"

    Willie Ekereobong, University of Port Harcourt.
  • "WOW, SO IT'S TRUE??!! I can't believe I got this quality work for just 3k...I thought it was scam ooo. I wouldn't mind if it goes for over 5k, its worth it. Thank you!"

    Theressa, Igbinedion University.
  • "I did not see my project topic on your website so I decided to call your customer care number, the attention I got was epic! I got help from the beginning to the end of my project in just 3 days, they even taught me how to defend my project and I got a 'B' at the end. Thank you so much researchwap.com, infact, I owe my graduating well today to you guys...."

    Joseph, Abia state Polytechnic.
  • "My friend told me about ResearchWap website, I doubted her until I saw her receive her full project in less than 15 miniutes, I tried mine too and got it same, right now, am telling everyone in my school about researchwap.com, no one has to suffer any more writing their project. Thank you for making life easy for me and my fellow students... Keep up the good work"

    Christiana, Landmark University .
  • "I wish I knew you guys when I wrote my first degree project, it took so much time and effort then. Now, with just a click of a button, I got my complete project in less than 15 minutes. You guys are too amazing!."

    Musa, Federal University of Technology Minna
  • "I was scared at first when I saw your website but I decided to risk my last 3k and surprisingly I got my complete project in my email box instantly. This is so nice!!!."

    Ali Obafemi, Ibrahim Badamasi Babangida University, Niger State.
  • To contribute to our success story, send us a feedback or please kindly call 2348037664978.
    Then your comment and contact will be published here also with your consent.

    Thank you for choosing researchwap.com.